Easy One-Pot Chicken, Mushroom & Farro Risotto in 30 Minutes

Oh, do I have a weeknight lifesaver for you! This One-Pot Chicken, Mushroom & Farro Risotto is my go-to when I want something comforting but don’t want to babysit a stove all evening. I swear, I’ve made this at least twice a month since my neighbor Gina “accidentally” left a bag of farro on my doorstep last fall (bless her heart).

What makes it magic? Everything cooks together in one pot; less cleanup means more time for that glass of wine you’ve been eyeing. Farro’s nutty chewiness soaks up all that savory chicken and mushroom goodness, while the Parmesan adds just enough creamy richness to make it feel indulgent. And here’s the best part: it’s actually good for you! Farro’s packed with fiber and protein, so you won’t crash an hour after eating like with regular risotto. My kids don’t even realize they’re eating whole grains when I serve this, a total parenting win.

Why You’ll Love One-Pot Chicken, Mushroom and Farro Risotto

Trust me, this dish is about to become your new weeknight hero. Here’s why:

• One-pot wonder: Less dishes, more flavor. Everything cooks together in that single pot, so you’re not stuck scrubbing pans afterward (my least favorite chore).
• Comfort food that’s actually good for you: Farro’s chewy texture feels indulgent, but it’s packed with fiber and protein, no guilt here.
• Deep, savory flavor: The mushrooms and chicken create a rich umami base, while Parmesan adds that creamy, salty finish you crave.
• Forgiving and flexible: Forget stirring constantly like traditional risotto. Simmer, stir occasionally, and walk away; it’s that easy.

Seriously, it’s the kind of meal that tastes like you fussed over it, but only you’ll know the truth.

Ingredients for One-Pot Chicken, Mushroom and Farro Risotto

Gather these simple ingredients, most of which you probably already have! The magic happens when these basics come together. (Pro tip: Measure everything before you start cooking. Trust me, it saves so much scrambling later.)

• 1 tbsp olive oil, the foundation for all that delicious sautéing
• 1 onion, diced, Yellow or white, whatever’s in your pantry
• 2 cloves garlic, minced, Fresh is best, but I’ve used jarred in a pinch
• 8 oz cremini mushrooms, sliced, Baby bellas work great too; just wipe them clean
• 1 lb chicken breast, cubed. Thighs are fab if you prefer darker meat
• 1 cup farro, rinsed. Look for pearled or semi-pearled to cut cooking time
• 3 cups chicken broth, Homemade if you’re fancy, boxed if you’re human
• ½ cup grated Parmesan cheese, the real stuff, not the green can!
• ½ tsp salt, Adjust to taste at the end
• ¼ tsp black pepper, Freshly cracked if you’ve got it

See? Nothing crazy. Just honest ingredients that transform into something magical. (And if you’re missing something? Don’t panic, we’ll talk swaps later!)

Equipment You’ll Need

Here’s the beautiful part: you don’t need any fancy gadgets for this one. Just raid your kitchen for these trusty tools:

• Large pot (3-4 quarts), Big enough to hold all that goodness without bubbling over. I use my everyday Dutch oven, but any heavy-bottomed pot works.
• Wooden spoon, for stirring without scratching your pot (and for sneaky taste tests).
• Chef’s knife & cutting board, for prepping onions, garlic, and chicken. (Confession: I sometimes buy pre-sliced mushrooms when I’m feeling lazy.)
• Measuring cups/spoons, Eyeballing works in a pinch, but measurements keep things consistent.

That’s it! No special equipment, no single-use tools cluttering your drawers. Just simple, reliable gear that gets the job done.

How to Make One-Pot Chicken, Mushroom and Farro Risotto

Okay, let’s get cooking! This is where the magic happens, that moment when humble ingredients transform into a creamy, dreamy meal. Follow these steps, and you’ll have dinner on the table before you know it. (And don’t worry, I’ve included all my little tricks along the way!)

Step 1: Sauté Aromatics

First, heat that olive oil in your trusty pot over medium heat. When it shimmers (you should see little waves, that’s your cue), toss in the diced onion. Stir occasionally while they soften and turn translucent, about 3 minutes. Don’t rush this step! Those sweet, caramelized edges are flavor gold. Now add the garlic and stir for just 30 seconds until fragrant. (Seriously, set a timer, burnt garlic is tragic.) Your kitchen should smell amazing already.

Step 2: Cook Mushrooms and Chicken

Next up: mushrooms! Add them all at once and let them work their magic. They’ll release liquid first, that’s normal, then start browning after about 5 minutes. This is when they develop that deep, meaty flavor. Push them to the side and add your cubed chicken. Cook for 4-5 minutes, stirring occasionally, until no pink remains. Pro tip: If things start sticking, lower the heat slightly. A few golden bits on the chicken are fine; they add character!

Step 3: Toast Farro and Simmer

Here comes the farro! Stir it into the pot and let it toast for 1 minute; you’ll hear it make little popping sounds. This quick toast unlocks its nutty flavor. Now pour in all the broth (careful, it’ll sizzle!) and give everything a good stir. Bring it to a lively simmer, then cover and reduce the heat to low. Set a timer for 25 minutes, stirring occasionally. Unlike fussy risotto, you don’t need to stand here the whole time, just peek every 8-10 minutes to prevent sticking.

Step 4: Finish with Cheese and Seasoning

When the timer goes off, uncover and behold your masterpiece! The farro should be tender with just a slight chew. Remove from heat and stir in Parmesan; watch how it melts into creamy perfection. Now taste (my favorite part!) and adjust salt and pepper. Sometimes I add a squeeze of lemon for brightness. If it seems thick, stir in a splash of extra broth. Let it sit 5 minutes; it’ll thicken more as it cools slightly.

There you have it, one pot, minimal effort, maximum flavor. Now grab that wooden spoon and dig in!

Tips for the Best One-Pot Chicken, Mushroom and Farro Risotto

Want to take your risotto from good to “can I get seconds?” good? Here’s what I’ve learned after making this dish more times than I can count:

• Rinse that farro! It removes excess starch so your risotto doesn’t turn gluey. I use a fine mesh strainer, way easier than chasing runaway grains around the sink.
• Hot broth is your friend. If you’ve got time, warm it up first. Cold liquid slows everything down when you’re trying to get dinner on the table.
• Don’t skip the toast. That quick minute of toasting farro in the pot makes the flavor pop. You’ll know it’s ready when you smell a warm, nutty aroma.
• Fresh herbs make it sing. Stir in chopped thyme or parsley at the end for a bright finish. My kids love it when I add frozen peas for color, too!

Oh, and that wooden spoon? Keep it handy, you’ll want to scrape up every last cheesy bite!

Variations for One-Pot Chicken, Mushroom and Farro Risotto

One of my favorite things about this recipe? It’s like a culinary playground, so easy to tweak based on what’s in your fridge or who’s coming to dinner. Here are some of my go-to variations that always impress (and never require an extra trip to the store):

• Veggie lovers: Swap mushrooms for 2 cups spinach or kale (add at the end) or roasted butternut squash (toss in with the chicken). Last week I used zucchini and cherry tomatoes, so summery!
• Grain game: Out of farro? Try pearled barley (same cooking time) or quinoa (reduce broth to 2.5 cups and cook 15 minutes). Even brown rice works in a pinch (just adjust liquid and simmer time).
• Protein power: Use shrimp instead of chicken (add during the last 5 minutes) or go meatless with white beans. My vegetarian sister loves it when I double the mushrooms and add crispy chickpeas on top.
• Cheesy twists: Swap Parmesan for creamy goat cheese or sharp cheddar. Sometimes I stir in a spoonful of ricotta for extra decadence; kids go wild for this version.

See? The possibilities are endless. The only rule? Have fun with it! Some of my best kitchen “mistakes” turned into family favorites this way.

Serving Suggestions

Now that you’ve got this gorgeous pot of risotto ready, let’s talk about how to make it a full meal that’ll have everyone asking for seconds. Here’s how I love to serve it (and yes, I’ve taste-tested all these combos more times than I’d care to admit):

• Crisp green salad: A simple arugula or butter lettuce salad with lemon vinaigrette cuts through the richness perfectly. My trick? Toss in some sliced apples or pears for sweetness; it’s magic with the savory risotto.
• Crusty bread: Because you’ll want something to sop up every last bit! I grab a baguette from the bakery aisle and warm it in the oven for 5 minutes. Bonus points if you rub it with garlic first.
• Roasted veggies: When I’m feeling fancy, I’ll roast asparagus or Brussels sprouts while the risotto simmers. The caramelized edges pair beautifully with the creamy farro.
• White wine: A chilled Pinot Grigio or Sauvignon Blanc makes this feel like a restaurant meal. Even my “I don’t drink wine” uncle asks for a glass when I serve it this way.

For weeknights, I often just serve it straight from the pot with a sprinkle of extra Parmesan, no sides needed. But when friends come over? That’s when I pull out all the stops. The best part? Everything can be prepped ahead, so you’re not stuck in the kitchen while everyone else is having fun.

Storing and Reheating One-Pot Chicken, Mushroom and Farro Risotto

Here’s the beautiful thing about this dish: it’s just as good (maybe even better!) the next day. But let me share my hard-earned tips for keeping it fresh and bringing it back to life when you’re ready for round two.

Fridge Storage: Transfer any leftovers to an airtight container and pop it in the fridge within 2 hours of cooking. It’ll stay delicious for 3-4 days, perfect for meal prep! The farro actually absorbs more flavor as it sits. I sometimes make a double batch on Sunday just to have ready-to-go lunches all week.

Reheating Magic: Here’s my foolproof method: splash some broth (about 2 tbsp per serving) into a saucepan over medium-low heat. Add your risotto and stir gently until it’s warmed through, usually 3-5 minutes. The extra liquid brings back that creamy texture beautifully. Microwave works too (cover with a damp paper towel and heat in 30-second bursts), but stovetop gives you more control.

Freezer Tip: Yes, you can freeze it! Portion into freezer bags, press out the air, and it’ll keep for 2 months. Thaw overnight in the fridge before reheating. The texture changes slightly, but it’s still mighty tasty. I’ve rescued many a busy night this way!

Pro tip from my many leftovers experiments: Stir in a fresh sprinkle of Parmesan after reheating to wake up all those flavors. And if you’re feeling fancy? A quick drizzle of olive oil makes it taste like it just came off the stove.

Nutritional Information

Okay, let’s talk numbers, because I know some of you (like me!) like to keep an eye on what’s going into your body. Here’s the breakdown for one hearty serving of this risotto. But remember, these are just estimates; your exact numbers will vary a bit depending on your ingredients (like how generous you are with that Parmesan!).

• Calories: 420
• Carbohydrates: 45g (with 6g fiber, that’s the farro working its magic!)
• Protein: 35g (chicken AND farro team up for this powerhouse combo)
• Fat: 12g (4g saturated, mostly from the olive oil and cheese)
• Sodium: 920mg (easy to reduce with low-sodium broth if needed)

You’re also getting a nice boost of potassium (780mg), iron (3mg), and calcium (150mg) in each bowl. Not bad for something that tastes this indulgent, right? The vitamins A and C come mostly from onions and mushrooms, nature’s little multivitamins!

Remember: Nutritional values are estimates and vary based on ingredients used. I calculate based on standard measurements, but we all know “a handful of Parmesan” isn’t an exact science in my kitchen!

FAQ : One-Pot Chicken, Mushroom and Farro Risotto

I’ve gotten so many questions about this recipe over the years. Here are the ones that pop up most often. (And hey, if you’ve got one I didn’t cover, shout it out in the comments!)

Alright, my fellow home chefs, now it’s your turn! I’d love to hear how your One-Pot Chicken, Mushroom & Farro Risotto turns out. Did you stick to the classic version or try one of the fun variations? Maybe you discovered a brilliant twist of your own? (If so, I’m totally stealing it!) Drop a comment below and let me know. Your notes help other readers, too.

And hey, if this recipe becomes your new weeknight staple like it did mine, consider rating it below. Nothing makes me happier than seeing those little stars light up! Snap a photo of your masterpiece and tag me on social. I live for those cheesy, mushroomy food pics. Most importantly, enjoy every bite of your creation. After all, that’s what good food (and good cooking) is all about.

Happy cooking, friends! May your farro always be perfectly chewy and your Parmesan plentiful.

For more delicious recipes and cooking inspiration, check out Recipesloop.

One-Pot Chicken, Mushroom & Farro Risotto

A hearty and simple one-pot meal combining chicken, mushrooms, and farro for a nutritious dinner.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 4 people

Course: Dinner

Cuisine: Italian

Calories: 420

Ingredients Equipment Method Notes

Ingredients

  

For the Risotto

• 1 tbsp olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 8 oz cremini mushrooms, sliced
• 1 lb chicken breast, cubed
• 1 cup farro rinsed
• 3 cups chicken broth
• 1/2 cup grated Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper

Equipment

• Large Pot
• wooden spoon

Method

 

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, sauté until softened.
2. Add mushrooms and cook until they release their moisture and brown slightly.
3. Add chicken and cook until no longer pink, about 5 minutes.
4. Stir in farro and cook for 1 minute to toast lightly.
5. Pour in chicken broth and bring to a simmer. Cover and cook for 25 minutes, stirring occasionally, until farro is tender and liquid is absorbed.
6. Remove from heat. Stir in Parmesan cheese, salt, and pepper. Serve warm.

Notes

For a creamier texture, stir in an extra splash of broth before serving.