Chicken Risotto with Sun-Dried Tomatoes, Spinach, and Parmesan
By Sophia Reed
Put dinner on the table in 45 minutes with chicken risotto, a skillet-and-saucepan supper built around Arborio rice. Smoked paprika and Cayenne-seasoned chicken thighs sit over creamy rice with sun-dried tomatoes, Parmesan, and wilted spinach.
Arborio rice is the key choice because its starch creates the creamy risotto texture as hot chicken stock is added gradually. Dry white wine adds flavor before the stock goes in, while garlic and sun-dried tomatoes are sautéed first. Butter and freshly grated Parmesan finish the rice, and spinach wilts directly in the warm pan.
The rice is on track when the grains are visibly separate, soft with a slight bite, and surrounded by a creamy consistency rather than a thick mass. Add stock in small increments only after the previous addition is almost absorbed. Washing the rice is the common mistake to avoid because it removes starch needed for the finished texture.
Serve the chicken over the risotto as soon as it is ready, since risotto can become dry and mushy quickly. A slice of bread and a simple side salad suit the rich rice and seasoned chicken.
Why you'll love this recipe
- Fits a weeknight schedule with 15 minutes of prep and 30 minutes of cooking, while the chicken can cook alongside the gradually stirred risotto.
- Uses accessible pantry-style seasonings including smoked paprika, chili powder, garlic powder, and Italian seasoning to give plain chicken thighs a fuller flavor.
- Keeps the rice creamy without cream because Arborio releases starch during gradual cooking, then butter and Parmesan are stirred in at the end.
- Offers a shortcut with cooked rotisserie, grilled, or leftover chicken, letting you skip searing thighs when dinner needs fewer active tasks.
- Makes a complete main dish from chicken, rice, sun-dried tomatoes, and spinach, so the core dinner components cook without separate vegetable preparation.
- Requires no specialized risotto equipment because a heavy-bottomed skillet, saucepan, wooden spoon or spatula, and a second skillet handle the process.
Ingredients
- •4 cups chicken stock
- •0.25 cup sun-dried tomatoes in oil (chopped, drained of oil)
- •5 cloves garlic (minced)
- •1.5 cups Arborio rice
- •1 cup dry white wine
- •2 tbsp butter
- •0.67 cup Parmesan cheese (freshly grated or shredded, at room temperature)
- •4 oz fresh spinach
- •salt (to taste)
- •pepper (to taste)
- •1 tsp smoked paprika
- •0.5 tsp chili powder
- •1 tsp Italian seasoning
- •0.5 tsp garlic powder
- •0.25 tsp Cayenne pepper
- •0.25 tsp salt (for chicken seasoning)
- •1.5 lb chicken thighs (boneless, skinless)
- •freshly ground black pepper (to taste)
- •2 tbsp olive oil
- •parsley (chopped, optional garnish)
Instructions
- 1
Use a heavy-bottomed pan, such as a cast-iron skillet, to prevent the rice from sticking and burning.
- 2
Heat the chicken stock in a separate saucepan until hot and keep it hot.
- 3
Drain the oil from the sun-dried tomatoes, leaving about 1 tablespoon of oil for sautéing the garlic.
- 4
Sauté the minced garlic and chopped sun-dried tomatoes in a cast-iron skillet or other heavy-bottomed pan for about 1 to 2 minutes.
- 5
Add the rice and stir with a wooden spoon or spatula to coat it with olive oil.
- 6
Sauté the rice in olive oil for about 1 minute over medium heat, stirring and making sure it does not burn.
- 7
Add the white wine and cook over medium heat, stirring occasionally, until the wine is completely absorbed by the rice.
- 8
Add 1/2 cup of hot chicken stock and stir occasionally over medium-low heat until the stock is almost absorbed.
- 9
Add another 1/2 cup of chicken stock when the previous addition is almost absorbed, and repeat until the rice is soft but not too soft. The rice should be al dente with visibly separate grains.
- 10
Reduce the heat to low, add the butter and grated Parmesan, and stir until the Parmesan melts.
- 11
Add the spinach over low heat and stir. Remove from the heat, cover for a couple of minutes to wilt the spinach, then stir it into the risotto.
- 12
Season the risotto with salt and pepper.
- 13
Combine the chicken seasonings in a small bowl.
- 14
Slice the chicken thighs into smaller pieces, but not too small, and season both sides generously with the seasoning mixture.
- 15
Heat an empty large, high-sided, heavy-bottomed skillet over medium heat for 3 minutes.
- 16
Add the olive oil and chicken thighs. Cook on one side over medium heat for 5 minutes without moving the chicken.
- 17
Flip the chicken, reduce the heat to low-medium, and cook for about 5 more minutes or longer until cooked through. A meat thermometer should register 165°F (74°C) in the thickest part.
- 18
Remove the chicken from the skillet.
- 19
Top the risotto with the cooked chicken and serve with chopped parsley, if desired.
FAQ
Nutrition (per serving)
Calories
811
Protein
44g
Fat
49g
Carbs
38g
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