Creamy Chicken Leek Risotto (One Pot Dinner Recipe)
There’s nothing quite like a creamy risotto to warm you up, and this Chicken Leek Risotto is pure comfort in a bowl. With tender chicken, sweet caramelized leeks, and a glossy sauce that clings to every grain of risotto rice, it’s an easy one-pot meal that feels restaurant-worthy. Whether you’re using leftover chicken or cooking fresh, this dish is guaranteed to bring a lot of flavor to your dinner table!
I absolutely love this chicken and leek risotto recipe. If you are looking for more risotto recipes, I have a cacio e pepe risotto, tomato mascarpone risotto, a leek risotto (without the chicken in this one), zucchini risotto, and a lobster risotto! I always find risotto to be the perfect comfort food, and this chicken risotto is no exception! Trust me, this is a recipe the whole family will love! And lastly, you’ll love my chicken and leek soup with rice – so similar to this risotto dish! Or, if you want a heartier dish, my one pot chicken couscous with leeks is superb! If you have leftovers of the risotto, you can make my risotto cakes! I also love pasta e piselli!
Recipe Highlights
- Inspiration: This risotto is rooted in classic Northern Italian cooking, but I’ve given it my own coastal New England touch with plenty of leeks and bright lemon. It’s a dish that feels both traditional and fresh.
- Best Served For: Perfect for a cozy date night in, a Sunday family dinner, or when you want to serve something a little extra special without the stress.
- What Makes It Special: The mix of tender chicken, sweet leeks, and a little white wine creates a risotto that’s comforting but elegant. It’s creamy and rich, but still light enough that you’ll want that second bowl.
Ingredients
- Arborio rice (or Carnaroli, Vialone Nano) – The best choices for risotto, these short grain rice varieties absorb liquid slowly, ensuring a glossy sauce and slight bite at the end of the cooking time. C
- Chicken broth (or homemade stock) – A good risotto starts with hot stock added gradually, never cold! Keep the broth warm on medium-low heat so it doesn’t slow down the cooking process. Make my homemade chicken stock from rotisserie chicken! You can also use vegetable stock.
- Leeks – Use the white and light green parts only. The dark green parts are too tough but can be saved for homemade stock!
- Boneless skinless chicken thighs or breast – Skinless chicken breast keeps it lean, while boneless skinless chicken thighs add a little more richness.
- Dry white wine – A good choice is Sauvignon Blanc or Pinot Grigio. Avoid sweet wines!
- Fresh thyme (or dried thyme) – Fresh herbs add brightness, but if you’re out, dried thyme works too—just use less since it’s more concentrated.
- Garlic cloves – Just a touch of garlic enhances the dish without overpowering the delicate chicken leek risotto.
Ingredient Substitutions and Additions
- Swap Parmesan for Pecorino Romano – A sharper cheese with a little more bite.
- Try Carnaroli rice instead of Arborio – Arborio rice is the most common choice for a creamy risotto, while Carnaroli rice has a higher starch content and holds its shape better, making it ideal for a glossy sauce with a slight bite.
- Green peas – Stir them in at the end of the cooking time for pops of sweetness.
- Crispy pancetta or bacon – A great thing to add for a smoky flavor and crispy texture!
- A drizzle of olive oil – Finish with a drizzle of good extra virgin olive oil to bring all the flavors together.
How to Make Chicken Leek Risotto
- Warm the broth: In a small saucepan, warm the chicken broth over low heat. Keep it warm but not simmering. Sauté the aromatics: In a large heavy-bottomed pan, heat butter and olive oil over medium heat. Add the shallot (you can also use onion) and leeks, cooking until softened, about 5 minutes. Stir in the garlic and cook for 30 seconds.
2. Toast the rice: Add the risotto rice and stir for 1-2 minutes until the grains become slightly translucent around the edges.
Deglaze with wine: Pour in the dry white wine and stir until mostly absorbed.
3. Slowly add broth: Add one ladle of warm broth at a time, stirring often. Once absorbed, add another ladle, repeating for about 20-25 minutes or until the rice is creamy and tender with a slight bite.
4. Add the chicken and seasonings: Stir in the cooked chicken, salt, black pepper, and fresh thyme. Continue cooking for another 2-3 minutes, adding a splash more broth if needed.
Finish with Parmesan and lemon: Remove from heat and stir in the butter, Parmesan cheese, lemon zest, and lemon juice. Adjust seasoning to taste.
Serve and enjoy! Serve immediately, garnished with extra Parmesan and fresh thyme if desired.
Did you try this recipe? I’d love to see it! Tag @alliehagerty on Instagram and leave a ⭐️⭐️⭐️⭐️⭐️ review below!
One Pot Chicken Leek Risotto (45 Minute Dinner)
Equipment
- Large heavy-bottomed pan or Dutch oven
- Wooden spoon or spatula
- ladle
- Microplane or zester
Ingredients
- 6 cups chicken broth
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 shallot finely diced
- 2 large leeks white and light green parts only, thinly sliced
- 1 garlic clove minced
- 1 ½ cups Arborio or Carnaroli rice
- ½ cup dry white wine
- 2 cups cooked chicken shredded or diced
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 ½ teaspoons fresh thyme leaves
- ¾ cup grated Parmesan cheese
- 1 ½ teaspoons lemon zest
- 1 ½ tablespoons lemon juice
Instructions
- In a small saucepan, warm the chicken broth over medium-low heat. Keep it warm but not simmering.
- In a large heavy-bottomed pan, heat 1 tablespoon butter and olive oil over medium heat. Add the shallot and leeks and half of the salt and pepper, cooking until softened, about 5 minutes. Stir in the garlic and cook for 30 seconds.
- Add the risotto rice and stir for 1-2 minutes until the grains become slightly translucent around the edges.
- Pour in the dry white wine and stir until mostly absorbed.
- Add one ladle of warm broth at a time, stirring often. Once absorbed, add another ladle, repeating for about 20-25 minutes or until the rice is creamy and tender with a slight bite.
- Stir in the cooked chicken, remaining salt and black pepper, and fresh thyme. Continue cooking for another 2-3 minutes, adding a splash more broth if needed.
- Remove from heat and stir in the remaining 1 tablespoon butter, Parmesan cheese, lemon zest, and lemon juice. Adjust seasoning to taste.
- Serve immediately, garnished with extra Parmesan and fresh thyme if desired.
Notes
- Warm your stock and keep it at a gentle simmer—cold stock stalls the cooking.
- Stir often, but don’t overwork it—this helps release starch while keeping the grains intact.
- Add the lemon zest right at the end for the brightest flavor.
Serving Suggestions
- Pair with a crisp glass of Sauvignon Blanc or Vermentino.
- Serve with a simple green salad or roasted asparagus to round out the meal.
- Finish each bowl with extra Parmesan and a sprinkle of fresh thyme.
Storage & Reheating Instructions
- Store leftovers in an airtight container in the fridge for up to 3 days.
- To reheat, add a splash of stock or water and warm gently on the stove, stirring until creamy again.
- Avoid microwaving—it can dry out the risotto.