Creamy Sun-Dried Tomato and Spinach Chicken Risotto Recipe

Introduction

This chicken risotto is a creamy, flavorful dish perfect for a comforting weeknight dinner. Combining tender chicken thighs, sun-dried tomatoes, spinach, and parmesan, it’s rich in taste yet simple to prepare. The slow cooking of arborio rice in chicken stock creates a perfect creamy texture every time.

Ingredients

• 4 cups chicken stock
• ¼ cup sun-dried tomatoes (in oil, chopped and drained)
• 5 cloves garlic (minced)
• 1.5 cups arborio rice
• 1 cup dry white wine
• 2 tablespoons butter
• ⅔ cup parmesan cheese (freshly grated or shredded, at room temperature)
• 4 oz fresh spinach
• Salt and pepper (to taste)
• 1 teaspoon smoked paprika
• ½ teaspoon chili powder
• 1 teaspoon Italian seasoning
• ½ teaspoon garlic powder
• ¼ teaspoon cayenne pepper
• ¼ teaspoon salt
• 1.5 lb chicken thighs (boneless, skinless)
• Salt and freshly ground black pepper (to taste)
• 2 tablespoons olive oil
• Parsley (chopped, for garnish, optional)

Instructions

1. Step 1: Heat the chicken stock in a saucepan until hot and keep it warm on low heat throughout the cooking process.
2. Step 2: Drain most of the oil from the sun-dried tomatoes, leaving about 1 tablespoon for sautéing. In a heavy-bottomed pan or cast-iron skillet, sauté the minced garlic and chopped sun-dried tomatoes for 1 to 2 minutes until fragrant.
3. Step 3: Add the arborio rice to the pan and stir well to coat the grains with the oil. Cook over medium heat for about 1 minute, stirring constantly to avoid burning.
4. Step 4: Pour in the white wine and cook, stirring occasionally, until the liquid is fully absorbed by the rice.
5. Step 5: Add ½ cup of the hot chicken stock to the rice. Stir occasionally on medium-low heat until the stock is nearly absorbed. Repeat this process, adding the stock in ½ cup increments, stirring gently between additions, until the rice is creamy yet al dente. This may take 18-20 minutes and you may not need all the stock.
6. Step 6: Lower the heat and stir in the butter and grated parmesan cheese until melted and fully incorporated.
7. Step 7: Add the fresh spinach, stir to combine on low heat, then cover the pan and allow the spinach to wilt for a couple of minutes. Stir again to mix the wilted spinach throughout the risotto. Season with salt and pepper to taste. Remove from heat.
8. Step 8: While the risotto is cooking, prepare the chicken: In a small bowl, combine smoked paprika, chili powder, Italian seasoning, garlic powder, cayenne pepper, salt, and black pepper. Slice the chicken thighs into smaller pieces but avoid cutting too small.
9. Step 9: Season the chicken pieces generously on both sides with the spice mixture.
10. Step 10: Heat a large, heavy-bottomed skillet over medium heat for 3 minutes until hot. Add olive oil, then place chicken pieces in the skillet. Cook for 5 minutes without moving to achieve a good sear.
11. Step 11: Flip the chicken pieces, reduce heat to low-medium, and cook for an additional 5 minutes or until the internal temperature reaches 165°F (74°C). Remove chicken from heat and set aside.
12. Step 12: To serve, spoon the risotto onto plates and top with the cooked chicken. Sprinkle chopped fresh parsley on top if desired.

Tips & Variations

• Use homemade chicken stock or high-quality store-bought for the best flavor and creaminess.
• If you prefer less spice, reduce or omit the cayenne pepper and chili powder in the chicken seasoning.
• Swap out spinach for kale or Swiss chard for a different leafy green twist.
• For a richer finish, stir in a little cream or mascarpone cheese at the end.
• Try adding sautéed mushrooms or caramelized onions for extra depth.

Storage

Store leftover risotto and chicken separately in airtight containers in the refrigerator for up to 3 days. To reheat, warm gently on the stove with a splash of chicken stock or water to restore creaminess, stirring occasionally until heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of rice for risotto?

Arborio rice is preferred for risotto because it releases starch that creates the creamy texture. Other short-grain rice varieties like Carnaroli or Vialone Nano also work well. Long-grain rice won’t produce the same creamy result.

How do I know when the risotto is done?

The risotto should be creamy with the rice grains cooked through but still slightly firm to the bite (“al dente”). The grains should be separate and not mushy.

Creamy Sun-Dried Tomato and Spinach Chicken Risotto Recipe

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★★★★★

4.7 from 149 reviews

This Chicken Risotto recipe combines creamy arborio rice cooked slowly in chicken stock and white wine with juicy, seasoned chicken thighs for a hearty and flavorful meal. Sun-dried tomatoes and fresh spinach add vibrant flavor and nutrition, while Parmesan cheese and butter enrich the texture, making this one-pan dish a comforting and elegant choice for any dinner occasion.

• Author: Daniel
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Risotto

• 4 cups chicken stock
• ¼ cup sun-dried tomatoes (in oil, chopped, drained)
• 5 cloves garlic (minced)
• 1.5 cups arborio rice
• 1 cup dry white wine
• 2 tablespoons butter
• ⅔ cup Parmesan cheese (freshly grated or shredded, at room temperature)
• 4 oz fresh spinach
• Salt and pepper to taste

Chicken

• 1.5 lb boneless, skinless chicken thighs
• 1 teaspoon smoked paprika
• ½ teaspoon chili powder
• 1 teaspoon Italian seasoning
• ½ teaspoon garlic powder
• ¼ teaspoon cayenne pepper
• ¼ teaspoon salt
• Salt and freshly ground black pepper to taste
• 2 tablespoons olive oil
• Parsley (chopped, for garnish, optional)

Instructions

1. Prepare the chicken stock: Heat chicken stock in a separate saucepan over medium heat until hot and keep it warm for adding to the risotto gradually.
2. Sauté sun-dried tomatoes and garlic: Drain excess oil from sun-dried tomatoes, reserving about 1 tablespoon for sautéing. In a heavy-bottomed pan or cast-iron skillet, sauté minced garlic with chopped sun-dried tomatoes for 1 to 2 minutes over medium heat to infuse flavor.
3. Toast arborio rice: Add the rice to the pan and stir thoroughly to coat each grain in the oil and tomato mixture. Sauté for about 1 minute to lightly toast the rice without burning it.
4. Deglaze with white wine: Pour in the white wine and cook over medium heat, stirring occasionally, until the wine is fully absorbed by the rice.
5. Add chicken stock gradually: Add ½ cup of hot chicken stock to the rice and cook over medium-low heat, stirring occasionally until most of the liquid is absorbed. Continue adding stock in ½ cup increments, stirring occasionally until the rice achieves an al dente texture—soft but still firm to the bite with separate grains.
6. Finish the risotto: Reduce heat to low and stir in butter and grated Parmesan cheese until melted and creamy. Then add fresh spinach, stir gently, cover, and let wilt for a couple of minutes. Stir again to combine the spinach evenly into the risotto. Season with salt and pepper to taste.
7. Season the chicken: In a small bowl, mix smoked paprika, chili powder, Italian seasoning, garlic powder, cayenne pepper, salt, and pepper. Slice chicken thighs into medium-sized pieces and generously season on both sides with the spice blend.
8. Cook the chicken: Heat a large, heavy-bottomed skillet over medium heat for 3 minutes. Add olive oil, then the chicken pieces. Cook without moving for 5 minutes to sear one side. Flip the chicken, reducing heat to low-medium, and cook another 5 minutes or until fully cooked through (internal temperature 165°F/74°C). Remove chicken from skillet.
9. Assemble and serve: Spoon the creamy risotto onto plates, top with cooked chicken pieces, and garnish with chopped parsley if desired. Serve immediately.

Notes

• Use a heavy-bottomed pan or cast-iron skillet for even heat distribution and to prevent the rice from sticking and burning.
• The risotto requires gradual addition of warm stock with occasional stirring to develop its creamy texture.
• Cook chicken simultaneously with risotto to streamline the cooking process.
• Searing chicken without moving it ensures a nice crust and better flavor.
• Make sure to measure internal temperature of chicken for food safety.
• Adjust seasoning to taste and add more stock if needed depending on rice texture preference.

Keywords: Chicken Risotto, Italian Risotto, Arborio Rice, Sun-dried Tomatoes, Creamy Risotto, One Pan Meal