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.
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 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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- Finish risotto: Reduce heat to low. Stir in butter and freshly grated parmesan cheese until melted and creamy.
- 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.
- Season risotto: Add salt and pepper to taste and mix well.
- 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.
- 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.
- 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.
- 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.
- 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
