Creamy Sun-Dried Tomato and Spinach Chicken Risotto Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
