If there is one dish that holds a reputation for being “fussy” while actually being incredibly meditative and rewarding, it is risotto. I used to think risotto was reserved for white-tablecloth Italian restaurants until I realized the magic happens right in your own skillet. This Chicken Risotto with Sun-Dried Tomatoes and Spinach is my absolute favorite way to bring a bit of gourmet flair to a standard weeknight. It’s creamy, vibrant, and packed with the kind of deep, savory flavor that makes you want to lick the spoon.
Why I Love This Recipe
What makes this specific risotto a winner in my book is the balance of textures and flavors. You have the silky, starchy Arborio rice providing a luxurious base, the punchy sweetness of sun-dried tomatoes, and the earthy freshness of baby spinach. Unlike some heavy pasta dishes, the addition of spinach keeps it feeling bright.
I’m a huge fan of “comfort food” that doesn’t leave you feeling weighed down. Much like how I rely on these chicken enchiladas for crowd-pleasing dinners, this risotto is my go-to when I want to impress guests without spending four hours in the kitchen. It’s a complete meal in one pan, which means fewer dishes and more time to enjoy your meal.
Ingredients
Protein & Seasoning
- 450 g (1 lb) chicken thighs or breasts: Skinless and boneless. I prefer thighs for extra juiciness.
- 1 teaspoon salt: Adjust to your preference.
- ½ teaspoon black pepper: Freshly cracked is best.
- ½ teaspoon garlic powder: For a consistent savory base.
- ½ teaspoon dried oregano: Adds a subtle Mediterranean herb note.
Base & Aromatics
- 2 tablespoons olive oil: Use a high-quality extra virgin oil.
- 1 tablespoon unsalted butter: For sautéing the onions.
- 1 medium onion: Finely diced (shallots also work beautifully here).
- 2–3 cloves garlic: Minced fresh.
Rice & Liquids
- 1½ cups Arborio rice: This high-starch rice is non-negotiable for that signature creaminess.
- ½ cup dry white wine: (Optional) Use a Pinot Grigio or Sauvignon Blanc.
- 5–6 cups chicken broth: Keep this warm on the stove throughout the process.
Flavor Add-Ins
- ½ cup sun-dried tomatoes: Chopped. I prefer the oil-packed variety for extra richness.
- 2 cups fresh baby spinach: Roughly chopped if the leaves are large.
- ½ cup grated Parmesan cheese: Freshly grated melts much better than the bottled kind.
Finishing
- 1–2 tablespoons butter: (Optional) The secret to a “glossy” finish.
- Fresh parsley or basil: Chopped for a pop of color and herb flavor.
Swaps and Notes
- The Rice: If you can’t find Arborio, Carnaroli is an excellent (and often preferred by chefs) alternative. Do not use long-grain white rice; it won’t release enough starch.
- The Protein: You can easily swap the chicken for shrimp or even chickpeas for a vegetarian twist. If you’re short on time, use rotisserie chicken and skip the searing step.
- The Greens: Not a fan of spinach? Kale or even frozen peas work well. Just remember that kale needs a few extra minutes to soften.
- Vegetarian Option: Use vegetable broth instead of chicken broth and omit the meat.
Step-by-Step Instructions
1. Season and Cook the Chicken
Pat the chicken dry with paper towels—this is the secret to getting a good sear. Season evenly with salt, pepper, garlic powder, and oregano. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken and cook for 4–5 minutes per side. Once it reaches an internal temperature of 165°F, transfer it to a plate. Let it rest for a few minutes before slicing into bite-sized pieces.
2. Prepare the Broth
In a separate saucepan, bring your chicken broth to a gentle simmer. Pro Tip: Never add cold broth to your rice! It shocks the grain and stops the cooking process, leading to an uneven texture.
3. Sauté Aromatics
In the same skillet (don’t wash out those flavorful chicken bits!), add the remaining olive oil and butter. Reduce the heat to medium. Add the diced onion and sauté until translucent, about 3–4 minutes. Stir in the minced garlic and cook until fragrant (about 30 seconds).
4. Toast the Rice
Add the Arborio rice to the pan. Stir continuously for 1–2 minutes. You want the edges of the rice to look slightly translucent while the center remains white. This “toasting” helps the rice absorb the liquid slowly without turning into mush.
5. Deglaze with Wine
Pour in the white wine. Use your wooden spoon to scrape up any browned bits from the bottom of the pan. Stir until the wine is almost entirely absorbed.
6. The “Ladle and Stir” Process
This is where the magic happens. Add the warm chicken broth one ladle at a time. Stir frequently. You don’t need to stir constantly, but frequent movement is what releases the starch. Wait until most of the liquid is absorbed before adding the next ladle. This usually takes between 18 and 22 minutes.
7. Incorporate the Add-Ins
When the rice is tender but still has a slight “bite” (al dente), stir in the chopped sun-dried tomatoes and the fresh spinach. The heat from the rice will wilt the spinach in about 60 seconds.
8. The Grand Finale
Fold the sliced chicken back into the pan. Stir in the grated Parmesan cheese and that final knob of butter. If the risotto looks too thick, add a tiny splash more broth. It should be “wavy” and pourable, not a stiff mountain on the plate.
Tips for Success
- Patience is a Virtue: Don’t rush the broth. Adding it too fast results in rice that is mushy on the outside and hard in the middle.
- The “Wave” Test: In Italy, they call it all’onda. When you shake the pan, the risotto should move like a gentle wave.
- Salt Management: Sun-dried tomatoes and Parmesan are naturally salty. Taste your risotto before adding extra salt at the end.
Serving Suggestions and Pairings
This risotto is a star on its own, but it pairs beautifully with a crisp side salad or roasted asparagus. To drink, I highly recommend a chilled glass of the same white wine you used for cooking.
If you’re hosting a summer gathering, this pairs perfectly with a refreshing blueberry lemonade. For a more “happy hour” vibe, you can’t go wrong with a classic margarita.
Nutritional Information (Per Serving)
- Calories: 485 kcal
- Protein: 32g
- Carbohydrates: 54g
- Fat: 16g
- Fiber: 3g
Storage and Leftover Tips
Risotto is best served immediately, as the rice continues to absorb moisture as it sits. However, if you have leftovers:
- Fridge: Store in an airtight container for up to 3 days.
- Reheating: Add a splash of broth or water to a pan and heat gently over medium-low, stirring until creamy again.
- Creative Leftovers: If the rice is too soft the next day, roll it into balls, stuff with mozzarella, bread them, and fry them to make Arancini!
More Recipes You Will Love
If you enjoyed this comforting meal, check out these other favorites from the kitchen:
- Instant Pot Lasagna – For when you want Italian comfort in half the time.
- 3-Ingredient Egg Wrap – A perfect, light lunch for the day after a heavy risotto dinner.
Final Thoughts
I hope this Chicken Risotto becomes a staple in your home just as it has in mine. It’s proof that with a little patience and some high-quality ingredients, you can create a five-star meal in your own kitchen.
Did you try this recipe? I’d love to hear how it turned out! Tag us on social media or leave a comment below with your favorite risotto add-ins. Don’t forget to follow ChefManiac for more weekly recipes and kitchen tips.
Happy cooking!
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