Chicken Risotto with Spinach and Sun-Dried Tomatoes

Creamy, Hearty, and Packed with Flavor in Every Bite

Introduction

This Chicken Risotto with Spinach and Sun-Dried Tomatoes brings bold, comforting flavors into one creamy, satisfying dish. Arborio rice absorbs rich chicken broth to form a luxurious base, while sautéed garlic, tender spinach, and tangy sun-dried tomatoes round out each bite. Parmesan cheese finishes the dish with its signature salty depth.

It’s the perfect balance of indulgent and nourishing—a one-pan dinner you’ll want on repeat all year long.

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Why I Love This Recipe

Risotto has a reputation for being fussy, but this version proves that you can get restaurant-level results with simple ingredients and basic steps. It’s rich but not heavy, hearty yet fresh, and ideal for everything from weeknight meals to date nights in.

Plus, it’s endlessly flexible: you can swap the protein, play with the mix-ins, or make it completely vegetarian.

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📝 Ingredients

• 2 chicken breasts, diced
• 1 cup Arborio rice
• 1 tbsp olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 4 cups chicken broth, warmed
• 1 cup fresh spinach
• ½ cup sun-dried tomatoes, chopped
• ½ cup grated Parmesan cheese
• Salt and pepper, to taste

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🔁 Swaps and Notes

• No chicken? Try shrimp, sausage, or mushrooms for a vegetarian twist.
• Broth matters: Use low-sodium broth to better control seasoning.
• Spinach swap: Kale or arugula can stand in if that’s what you have on hand.
• Cheesy finish: A dollop of cream cheese or a splash of cream takes it next level.

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👩‍🍳 Instructions

1. Sear the chicken:
   In a large pan, heat olive oil over medium. Add diced chicken and cook until browned and cooked through. Remove and set aside.
2. Sauté aromatics:
   In the same pan, add onion and garlic. Cook for ~2 minutes until fragrant.
3. Toast the rice:
   Add Arborio rice and stir constantly for 1–2 minutes until the grains look slightly translucent at the edges.
4. Add broth gradually:
   Pour in broth ½ cup at a time, stirring frequently and letting the liquid absorb before adding more. Continue for ~20 minutes until the rice is tender and creamy.
5. Finish with mix-ins:
   Stir in spinach, sun-dried tomatoes, and cooked chicken. Cook for 2 more minutes until spinach wilts.
6. Add cheese & season:
   Stir in Parmesan, season with salt and pepper, and serve hot.

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💡 Tips for Success

• Keep stirring: Risotto loves attention. Frequent stirring releases starch, creating that signature creamy texture.
• Use warm broth: It helps the rice cook evenly and keeps the process smooth.
• Taste as you go: Adjust salt at the end—Parmesan and broth can vary in saltiness.

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🍽️ Serving Suggestions & Pairings

This risotto shines on its own but pairs beautifully with:

• A crisp green salad or roasted veggies
• A side of Easy Turkey Wings for extra protein
• A glass of white wine or a refreshing drink like Blueberry Lemonade
• For a bigger spread, serve with Sheet Pan Quesadillas as a fun, fusion-style side

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🧊 Storage & Leftovers

• Fridge: Store in an airtight container for up to 3 days.
• To reheat: Warm gently in a skillet with a splash of broth or water to loosen.
• Not freezer-friendly: Risotto tends to lose its texture when frozen.

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🍴 More Recipes You’ll Love

Craving more comforting meals? Check out:

• Dorito Casserole – for that bold, cheesy fix
• Walking Taco Bar – a fun, hands-on dinner option
• Easy Turkey Wings – perfect for cozy Sundays

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Final Thoughts

This Chicken Risotto with Spinach and Sun-Dried Tomatoes is what cozy dinners are made of—simple ingredients, deep flavor, and a creamy texture that feels like a hug in a bowl. Don’t be intimidated by the risotto method—once you try it, you’ll realize it’s less fancy and more foolproof than you think.

Made it? Snap a photo and tag us! And don’t forget to follow for more comforting meals that never cut corners on flavor. 🍗🌿🍚