Sun-Dried Tomato and Spinach Chicken Risotto Recipe

Introduction

Chicken risotto is a comforting and flavorful dish that combines tender chicken thighs with creamy, cheesy arborio rice. This recipe balances savory seasonings with fresh spinach and sun-dried tomatoes for a delicious homemade meal perfect for any night of the week.

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, room temperature)
• 4 oz fresh spinach
• Salt and pepper
• 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 throughout the cooking process.
2. Step 2: In a heavy-bottomed pan or cast-iron skillet, drain the oil from sun-dried tomatoes, leaving about 1 tablespoon. Sauté the minced garlic and chopped sun-dried tomatoes in this oil for 1–2 minutes.
3. Step 3: Add the arborio rice to the pan and stir to coat with the oil. Sauté for about 1 minute, stirring constantly to avoid burning.
4. Step 4: Pour in the white wine and cook over medium heat, stirring occasionally, until it is fully absorbed by the rice.
5. Step 5: Begin adding the hot chicken stock in ½ cup increments, stirring occasionally and letting the rice absorb the liquid each time before adding more. Continue this process until the rice is tender but still slightly firm to the bite, with separate grains.
6. Step 6: Reduce heat to low. Stir in butter and grated parmesan cheese until the cheese melts and the risotto is creamy.
7. Step 7: Add fresh spinach to the risotto, stir gently, then cover the pan and let the spinach wilt for a few minutes. Stir again to combine.
8. Step 8: Season the risotto with salt and pepper to taste.
9. Step 9: While the risotto cooks, prepare the chicken: combine smoked paprika, chili powder, Italian seasoning, garlic powder, cayenne pepper, salt, and pepper in a small bowl.
10. Step 10: Slice chicken thighs into smaller pieces and season generously with the spice mixture on both sides.
11. Step 11: Heat a large, heavy-bottomed skillet over medium heat for 3 minutes. Add olive oil.
12. Step 12: Place the chicken pieces in the skillet and cook on one side without moving for 5 minutes to sear.
13. Step 13: Flip the chicken, reduce heat to low-medium, and cook for about 5 more minutes until cooked through (internal temperature of 165°F / 74°C). Remove from heat and transfer chicken to a plate.
14. Step 14: Serve the chicken atop the risotto and garnish with chopped parsley, if desired.

Tips & Variations

• Use homemade chicken stock or a high-quality store-bought variety for the best flavor.
• For a vegetarian version, substitute vegetable stock and omit the chicken or replace with sautéed mushrooms.
• Stir gently but regularly while cooking risotto to ensure a creamy texture without sticking.
• Freshly grated parmesan melts more smoothly and adds richer flavor.
• Add a splash of lemon juice or zest at the end for a bright finish.

Storage

Store leftover risotto and cooked chicken separately in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of broth or water to restore creaminess. Avoid microwaving at high heat to prevent drying out the rice.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, chicken breasts can be used but they tend to cook faster and can dry out more easily. Adjust cooking time accordingly and avoid overcooking.

What can I do if I don’t have white wine?

You can substitute an equal amount of extra chicken stock or use a splash of white wine vinegar diluted with water for acidity, but the flavor will be slightly different.

Sun-Dried Tomato and Spinach Chicken Risotto Recipe

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★★★★★

4.6 from 108 reviews

• Author: lina
• Total Time: 50 minutes
• Yield: 4 servings 1x

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Description

This hearty Chicken Risotto features tender, seasoned chicken thighs paired with creamy arborio rice cooked slowly in white wine and chicken stock, enriched with sun-dried tomatoes, fresh spinach, and Parmesan cheese. A comforting, flavorful dish perfect for a satisfying dinner.

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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 chicken thighs (boneless, skinless)
• 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

For Garnish

• Parsley (chopped, optional)

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Instructions

1. Prepare the chicken stock: Heat the chicken stock in a saucepan until hot and keep it warm throughout the cooking process to use in the risotto.
2. Sauté garlic and sun-dried tomatoes: In a heavy-bottomed pan such as a cast-iron skillet, drain most of the oil from the sun-dried tomatoes leaving about 1 tablespoon. Sauté minced garlic and chopped sun-dried tomatoes together for 1 to 2 minutes to release their flavors.
3. Toast the rice: Add arborio rice to the pan and stir well to coat the grains with the oil and tomato mixture. Sauté the rice on medium heat for about 1 minute, stirring constantly to prevent burning.
4. Deglaze with white wine: Pour in the dry white wine and cook on medium heat, stirring occasionally, until the wine is completely absorbed by the rice.
5. Add chicken stock gradually: Add ½ cup of hot chicken stock to the rice. Stir occasionally on medium-low heat until the liquid is almost absorbed. Repeat this process, adding stock ½ cup at a time, stirring until the rice reaches an al dente texture—soft yet with a slight bite and grains remaining separate.
6. Finish risotto: Reduce heat to low. Stir in butter and freshly grated parmesan cheese until melted and creamy.
7. Incorporate spinach: Add fresh spinach to the pan, stirring to combine. Remove from heat, cover, and let the spinach wilt for a couple of minutes. Stir the wilted spinach into the risotto evenly.
8. Season risotto: Add salt and pepper to taste and mix well.
9. Prepare chicken seasoning: 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 coat both sides with the seasoning mixture.
10. Heat skillet for chicken: Warm a large, heavy-bottomed skillet (such as cast iron or stainless steel) over medium heat for 3 minutes to ensure even heating.
11. Sear chicken: Add 2 tablespoons olive oil to the skillet. Place the seasoned chicken thighs in the pan and cook undisturbed on medium heat for 5 minutes, allowing a good sear to form.
12. Finish cooking chicken: Flip the chicken thighs over, lower the heat to low-medium, and cook for approximately 5 more minutes until the internal temperature reaches 165°F (74°C) and the chicken is cooked through. Remove from heat and take the chicken out of the skillet.
13. Assemble the dish: Serve the creamy risotto topped with the cooked seasoned chicken. Garnish with chopped fresh parsley if desired.

Notes

• Use a heavy-bottomed pan to prevent the risotto from sticking and burning.
• Keep the chicken stock hot while cooking risotto to ensure even cooking and proper absorption.
• Stir the risotto occasionally but do not stir constantly to allow proper texture development.
• The rice should be cooked al dente, meaning tender but still slightly firm to the bite.
• You can cook the chicken simultaneously with the risotto to save time.
• Adjust seasoning according to your taste preference, especially salt and spice levels.
• Using fresh Parmesan cheese greatly enhances the creaminess and flavor of the risotto.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

Keywords: Chicken Risotto, Arborio Rice Recipe, Creamy Risotto with Chicken, Italian Chicken Dinner, Sun-Dried Tomato Risotto