Why You’ll Love This Recipe
I love this Chicken Leek Risotto because I can prepare the entire meal in one pot, which keeps both cooking and cleanup manageable. The combination of tender chicken and gently cooked leeks gives the risotto a savory yet slightly sweet flavor.
I also don’t need heavy cream to make this risotto creamy. Arborio rice naturally releases starch as I cook it with the broth, and butter and Parmesan create an extra-rich finish.
Another reason I enjoy this recipe is that it works as a complete meal on its own. I get chicken, vegetables, and creamy rice together in every bowl, and I can easily add other vegetables or herbs depending on what I have available.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 pound boneless, skinless chicken thighs or chicken breasts, cut into bite-sized pieces
- 1 1/2 cups Arborio rice
- 2 medium leeks
- 5 cups chicken broth, plus more as needed
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons unsalted butter, divided
- 3 garlic cloves, minced
- 1/2 cup dry white wine
- 3/4 cup freshly grated Parmesan cheese
- 1 teaspoon dried thyme
- 1/2 teaspoon salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons chopped fresh parsley
- 1 teaspoon finely grated lemon zest, optional
- Extra Parmesan, for serving
Directions
- I start by preparing the leeks. I trim off the root ends and dark green tops, then slice the white and light green portions lengthwise and rinse them thoroughly. I make sure to remove any dirt trapped between the layers before thinly slicing them.
- I pat the chicken dry and season it with salt and freshly ground black pepper.
- I heat the olive oil in a large, deep skillet or heavy-bottomed pot over medium-high heat.
- I add the chicken in a single layer and cook it for about 5 to 7 minutes, turning the pieces occasionally, until lightly golden and cooked through. I transfer the chicken to a plate and set it aside.
- I reduce the heat to medium and add 1 tablespoon of butter to the same pot. I add the sliced leeks and cook for about 5 minutes, stirring frequently, until they become soft.
- I add the garlic and thyme and cook for another 30 seconds, just until fragrant.
- I stir in the Arborio rice and cook it for about 1 to 2 minutes. I make sure the grains are coated in the butter and allow them to toast lightly.
- I pour in the white wine and stir while scraping up any flavorful browned bits from the bottom of the pot. I cook until most of the wine has been absorbed.
- I add about 1 cup of chicken broth and stir regularly. Once most of the liquid has been absorbed, I add another cup of broth.
- I continue gradually adding the broth and stirring regularly for about 18 to 22 minutes. I wait until most of each addition has been absorbed before adding more.
- When the rice is almost tender, I return the cooked chicken and any juices from the plate to the pot. I stir gently and continue cooking until the chicken is hot and the rice is tender with a slight bite in the center.
- I remove the pot from the heat and stir in the remaining tablespoon of butter and the Parmesan cheese.
- I add the parsley and lemon zest, if using, then taste and adjust the salt and black pepper.
- If the risotto becomes too thick, I stir in a splash of warm broth until I get a loose, creamy consistency.
- I serve the Chicken Leek Risotto immediately with extra Parmesan and freshly ground black pepper.
Servings and Timing
This One Pot Chicken Leek Risotto recipe makes approximately 4 generous servings. I can have the entire meal ready in about 45 minutes.
- Prep time: 10 minutes
- Cook time: 35 minutes
- Total time: 45 minutes
- Servings: 4
Variations
Chicken Leek and Mushroom Risotto
I add sliced mushrooms to the pot after cooking the chicken and sauté them until browned before adding the leeks. I love the earthy flavor they bring to the creamy rice.
Chicken Leek and Pea Risotto
I stir about 1 cup of frozen peas into the risotto during the final 5 minutes of cooking. They add sweetness, color, and extra vegetables without requiring additional preparation.
Chicken and Spinach Risotto
I add a few handfuls of baby spinach just before finishing the risotto. I stir until the leaves wilt, then add the butter and Parmesan.
Chicken Leek Risotto Without Wine
When I don’t want to use wine, I replace it with an equal amount of chicken broth. I sometimes add a small squeeze of fresh lemon juice at the end to give the risotto a little acidity.
Extra-Creamy Chicken Leek Risotto
When I want an especially rich finish, I stir in a splash of heavy cream along with the Parmesan. I only use a small amount because the Arborio rice already creates plenty of natural creaminess.
Chicken Leek Risotto with Bacon
I cook chopped bacon in the pot until crisp, remove it, and use some of the rendered fat to cook the chicken and leeks. I sprinkle the crispy bacon over the finished risotto for an extra savory flavor.
Storage/Reheating
I let leftover Chicken Leek Risotto cool before transferring it to an airtight container. I store it in the refrigerator for up to 3 to 4 days.
The rice continues absorbing liquid as it sits, so I expect refrigerated risotto to become considerably thicker. When I reheat it, I add a splash of chicken broth or water to restore some of its creamy texture.
For stovetop reheating, I place the risotto in a saucepan or skillet over medium-low heat. I add a little broth and stir frequently until the chicken and rice are thoroughly heated.
I can also reheat individual portions in the microwave. I add a small amount of broth or water, cover the dish loosely, and heat until thoroughly hot, stirring partway through.
I prefer freshly prepared risotto because it has the best texture immediately after cooking. I also avoid reheating the same portion repeatedly.
FAQs
What type of chicken should I use for Chicken Leek Risotto?
I can use either boneless, skinless chicken thighs or chicken breasts. I prefer thighs when I want especially juicy, flavorful pieces of chicken, while chicken breast gives me a slightly leaner result.
How do I properly clean leeks?
I cut away the root and tough dark green portions, then slice the remaining leek lengthwise. I rinse thoroughly between the layers because soil can become trapped inside. Once clean, I slice the leek thinly for the risotto.
Do I need to stir risotto constantly?
I don’t stir every second, but I do stir regularly as I gradually add the broth. This encourages the Arborio rice to release its starch and helps me create a creamy consistency while preventing the rice from sticking to the bottom of the pot.
Can I make Chicken Leek Risotto without white wine?
Yes. I simply replace the white wine with additional chicken broth. I like adding a little lemon zest or a small squeeze of lemon juice near the end when I want to replace some of the brightness normally provided by the wine.
How do I know when my risotto is finished?
I know my risotto is ready when the rice is tender and creamy but still has a slight firmness in the center. I want the finished dish to be loose enough to gently spread in the bowl rather than sitting in a stiff mound. If mine becomes too thick, I stir in additional warm broth.
Conclusion
One Pot Chicken Leek Risotto is one of my favorite options when I want a complete, comforting dinner without using several pans. I love the combination of tender chicken, sweet leeks, creamy Arborio rice, Parmesan, and herbs in every spoonful. With everything prepared in one pot and ready in about 45 minutes, I get a satisfying homemade risotto that works just as well for a weeknight dinner as it does for a relaxed weekend meal.
PrintOne Pot Chicken Leek Risotto Recipe
One Pot Chicken Leek Risotto is a creamy, comforting meal featuring tender chicken, sweet leeks, Arborio rice, Parmesan, and savory broth. Everything comes together in one pot for a satisfying dinner with a naturally silky texture.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: One Pot
- Cuisine: Italian
- Diet: Low Salt
Ingredients
- 1 pound boneless, skinless chicken thighs or chicken breasts, cut into bite-sized pieces
- 1 1/2 cups Arborio rice
- 2 medium leeks
- 5 cups chicken broth, plus more as needed
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons unsalted butter, divided
- 3 garlic cloves, minced
- 1/2 cup dry white wine
- 3/4 cup freshly grated Parmesan cheese
- 1 teaspoon dried thyme
- 1/2 teaspoon salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons chopped fresh parsley
- 1 teaspoon finely grated lemon zest, optional
- Extra Parmesan, for serving
Instructions
- Trim the root ends and dark green tops from the leeks. Slice the white and light green portions lengthwise, rinse thoroughly between the layers to remove dirt, and thinly slice.
- Pat the chicken dry and season with salt and freshly ground black pepper.
- Heat the olive oil in a large deep skillet or heavy-bottomed pot over medium-high heat.
- Add the chicken in a single layer and cook for 5 to 7 minutes, turning occasionally, until lightly golden and cooked through. Transfer to a plate and set aside.
- Reduce the heat to medium and add 1 tablespoon of butter to the same pot. Add the leeks and cook for about 5 minutes, stirring frequently, until softened.
- Add the garlic and thyme and cook for about 30 seconds, just until fragrant.
- Stir in the Arborio rice and cook for 1 to 2 minutes, coating the grains in butter and allowing them to toast lightly.
- Pour in the white wine and stir while scraping up any browned bits from the bottom of the pot. Cook until most of the wine has been absorbed.
- Add about 1 cup of chicken broth and stir regularly. When most of the liquid has been absorbed, add another cup of broth.
- Continue gradually adding broth and stirring regularly for 18 to 22 minutes, waiting until most of each addition has been absorbed before adding more.
- When the rice is almost tender, return the chicken and any accumulated juices to the pot. Stir gently and continue cooking until the chicken is hot and the rice is tender with a slight bite.
- Remove from the heat and stir in the remaining tablespoon of butter and the Parmesan.
- Add the parsley and optional lemon zest, then taste and adjust the salt and black pepper.
- If the risotto is too thick, stir in a splash of warm broth until it reaches a loose, creamy consistency.
- Serve immediately with extra Parmesan and freshly ground black pepper.
Notes
- For chicken, leek, and mushroom risotto, sauté sliced mushrooms until browned after cooking the chicken and before adding the leeks.
- Add 1 cup frozen peas during the final 5 minutes of cooking for extra sweetness and color.
- For chicken and spinach risotto, stir in baby spinach near the end and cook just until wilted.
- For a wine-free version, replace the white wine with an equal amount of chicken broth and optionally add a small squeeze of lemon juice before serving.
- For extra creaminess, stir in a small splash of heavy cream with the Parmesan.
- For a bacon variation, cook chopped bacon until crisp, use some of the rendered fat for cooking, and sprinkle the bacon over the finished risotto.
- Store leftovers in an airtight container in the refrigerator for 3 to 4 days.
- Reheat gently with a splash of chicken broth or water to restore the creamy consistency, ensuring the chicken is thoroughly heated.
- Avoid repeatedly reheating the same portion.
Nutrition
- Serving Size: 1 serving
- Calories: 670 kcal
- Sugar: 5 g
- Sodium: 890 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 68 g
- Fiber: 4 g
- Protein: 42 g
- Cholesterol: 125 mg
