Description
A creamy and flavorful chicken risotto featuring tender seasoned chicken thighs, sun-dried tomatoes, fresh spinach, and a rich blend of parmesan cheese and chicken stock. This comforting one-pan meal combines the perfect al dente arborio rice with a delicate balance of smoky paprika, Italian herbs, and a hint of heat from cayenne pepper.
Ingredients
Scale
Risotto 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)
Chicken Ingredients
- 1.5 lb chicken thighs (boneless, skinless)
- Salt and freshly ground black pepper (to taste)
- 2 tablespoons olive oil (for cooking chicken)
Garnish
- Chopped fresh parsley (optional)
Instructions
- Prepare the Chicken Stock: Heat 4 cups of chicken stock in a separate saucepan until hot and keep it warm throughout the risotto cooking process.
- Sauté Garlic and Sun-Dried Tomatoes: In a heavy-bottomed pan such as a cast-iron skillet, drain oil from the sun-dried tomatoes leaving about a tablespoon. Sauté the minced garlic with the chopped sun-dried tomatoes for about 1 to 2 minutes over medium heat until fragrant.
- Add and Toast Rice: Add 1.5 cups arborio rice to the pan, stirring well to coat the rice with the residual oil. Sauté the rice for about 1 minute on medium heat, making sure it doesn’t burn.
- Deglaze with White Wine: Pour in 1 cup of dry white wine, stirring occasionally. Cook until the wine is completely absorbed by the rice.
- Cook Risotto with Stock: Add hot chicken stock in ½ cup increments to the rice. Stir occasionally on medium-low heat until most of the liquid is absorbed before adding the next ½ cup. Repeat this until rice is cooked to al dente—soft yet firm to the bite and separate grains without mushiness.
- Finish Risotto: Reduce heat to low and stir in 2 tablespoons butter and ⅔ cup freshly grated parmesan cheese until melted and creamy. Add 4 oz fresh spinach and stir gently; then cover the pan and let spinach wilt in the residual heat for a couple of minutes. Stir again to incorporate the spinach fully. Season with salt and pepper to taste.
- Season the Chicken: In a small bowl, combine 1 teaspoon smoked paprika, ½ teaspoon chili powder, 1 teaspoon Italian seasoning, ½ teaspoon garlic powder, ¼ teaspoon cayenne pepper, and ¼ teaspoon salt. Slice chicken thighs into manageable pieces and generously season both sides with the spice mixture and additional salt and pepper as needed.
- Heat Skillet for Chicken: Place a large, heavy-bottomed skillet such as stainless steel or cast iron over medium heat for 3 minutes to fully heat the pan.
- Sear Chicken: Add 2 tablespoons of olive oil, then place the chicken thighs in the skillet. Cook undisturbed on one side over medium heat for 5 minutes until a golden sear forms.
- Cook Chicken Through: Flip the chicken thighs, reduce heat to low-medium, and cook for an additional 5 minutes or longer until the internal temperature reaches 165°F (74°C). Remove chicken from heat and transfer to a plate.
- Serve: Spoon the creamy risotto onto plates, place cooked chicken on top, and garnish with chopped parsley if desired. Serve immediately for best flavor and texture.
Notes
- Use a heavy-bottomed pan to prevent rice from sticking and burning.
- Keep chicken stock hot throughout the cooking process to ensure even cooking.
- Do not rush the risotto cooking; add stock gradually and stir occasionally for perfect texture.
- Chicken can be cooked simultaneously with risotto to save time.
- The risotto should be creamy with grains that are al dente—not mushy or crunchy.
- Adjust seasoning to taste before serving.
- Freshly grated parmesan melts better and enhances flavor compared to pre-grated.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Keywords: chicken risotto, arborio rice, sun-dried tomatoes, creamy risotto, Italian chicken recipe, parmesan risotto, comfort food
