Name: Sun-Dried Tomato and Spinach Chicken Risotto Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Italian
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; 2 tablespoons olive oil (for risotto); 1.5 lb chicken thighs (boneless, skinless); Salt and freshly ground black pepper (to taste); 2 tablespoons olive oil (for cooking chicken); Chopped fresh parsley (optional)

Introduction

This chicken risotto is a comforting and flavorful dish perfect for any night of the week. Creamy arborio rice is cooked slowly with chicken stock, sun-dried tomatoes, and fresh spinach, then topped with perfectly seared, seasoned chicken thighs. It’s a satisfying meal that combines rich textures and vibrant tastes.

A close-up image of a black pan filled with a creamy rice dish mixed with chopped green herbs and small pieces of red tomato. On top of the rice are three golden-brown seared chicken breasts, each garnished with shiny oil and small green herb pieces. The rice looks soft and slightly saucy with visible bits of green spinach or similar leafy greens spread throughout. The pan is set on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

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

Step 1: Heat chicken stock in a saucepan until hot and keep warm.

Step 2: Drain oil from sun-dried tomatoes, leaving about 1 tablespoon for sautéing garlic. In a heavy-bottomed pan or cast-iron skillet, sauté minced garlic with chopped sun-dried tomatoes for 1-2 minutes.

Step 3: Add arborio rice to the pan and stir it to coat with the oil. Sauté for about 1 minute on medium heat, stirring to prevent burning.

Step 4: Pour in white wine and cook, stirring occasionally, until the wine is fully absorbed.

Step 5: Add ½ cup of hot chicken stock to the rice. Stir occasionally on medium-low heat until the stock is nearly absorbed.

Step 6: Continue adding chicken stock in ½ cup increments, stirring occasionally, until the rice reaches an al dente texture—soft but still slightly firm to the bite. Use more or less stock as needed.

Step 7: Reduce heat to low, then stir in butter and grated parmesan until melted and well combined.

Step 8: Add fresh spinach to the risotto, stirring to incorporate. Cover the pan and let the spinach wilt for a couple of minutes, then stir again.

Step 9: Season the risotto with salt and pepper to taste, then remove from heat and cover.

Step 10: While cooking the risotto, prepare the chicken: combine smoked paprika, chili powder, Italian seasoning, garlic powder, cayenne pepper, and salt in a small bowl.

Step 11: Slice chicken thighs into smaller pieces and season generously with the spice mixture and some black pepper on both sides.

Step 12: Heat a large, heavy skillet over medium heat for 3 minutes, then add olive oil.

Step 13: Place chicken in the skillet, cooking without moving for 5 minutes to sear.

Step 14: Flip the chicken, reduce heat to low-medium, and cook for another 5 minutes or until the internal temperature reaches 165°F (74°C). Remove from heat and transfer chicken to a plate.

Step 15: Serve the risotto topped with the cooked chicken pieces. Garnish with chopped parsley if desired.

Tips & Variations

Use leftover cooked chicken or rotisserie chicken to save time on cooking the thighs.

Swap fresh spinach with kale or arugula for a different leafy green flavor.

For extra creaminess, stir in a splash of cream or mascarpone before serving.

If you don’t have white wine, substitute with an equal amount of extra chicken stock or a mild vegetable broth.

Keep stirring the risotto gently but avoid constant stirring; it helps develop the perfect creamy texture without breaking the rice grains.

FAQs

Can I use a different cut of chicken?

Yes, chicken breasts or even thighs with skin can be used, but cooking times will vary. Ensure the chicken is cooked through with an internal temperature of 165°F (74°C).

What if I don’t have arborio rice?

Arborio rice is best for risotto due to its high starch content. If unavailable, you can substitute with other short-grain rice like Carnaroli or Vialone Nano for similar creaminess, though results may vary with other rice types.