Chicken Risotto Recipe

Why You’ll Love This Recipe

This Chicken Risotto recipe is everything you want in a comforting dinner: it’s creamy, flavorful, and filling. The tender chicken thighs, paired with rich risotto, sun-dried tomatoes, and spinach, create a meal that feels indulgent without being overly complicated to prepare. Plus, it's gluten-free, making it a great option for those with dietary restrictions. You'll love how easy it is to make a restaurant-quality dish at home.

Ingredients

• Chicken thighs (skinless, boneless)

• Arborio rice

• Garlic

• Dry white wine

• Chicken broth

• Butter

• Parmesan cheese (room temperature)

• Sun-dried tomatoes (packed in oil)

• Spinach (fresh)

• Spices: smoked paprika, cayenne pepper, chili powder, garlic powder, Italian seasoning, salt, pepper

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Season the chicken thighs with smoked paprika, cayenne pepper, garlic powder, chili powder, and Italian seasoning. Sear them in a hot pan until cooked through and golden brown.

2. In a separate pan, sauté garlic in some of the oil from the sun-dried tomatoes. Add the Arborio rice and toast it lightly before deglazing with white wine.

3. Gradually add hot chicken broth, stirring constantly, allowing the rice to absorb the liquid before adding more.

4. Once the rice is creamy and tender, stir in the sun-dried tomatoes and fresh spinach.

5. Finish the risotto by folding in butter and freshly grated Parmesan cheese to achieve a rich and creamy texture.

6. Serve the risotto with the seared chicken on top, garnished with extra Parmesan if desired.

Servings and Timing

• Servings: 4

• Prep time: 10 minutes

• Cook time: 35-40 minutes

Variations

• You can use chicken breasts or rotisserie chicken instead of thighs.

• Feel free to swap the spinach for kale or other leafy greens.

• Add mushrooms, asparagus, or broccoli for more veggie variety.

• For a different flavor, substitute Parmesan with Asiago or Pecorino Romano cheese.

Storage/Reheating

• Store leftover chicken risotto in an airtight container in the refrigerator for up to 3 days.

• To reheat, warm in a skillet over low heat with a splash of broth or water to restore its creamy texture.

FAQs

How do I know when risotto is done?

Risotto is done when it has a creamy consistency, with rice that is tender but still al dente. If it's too thick, add a bit more broth or water.

Can I use rotisserie chicken?

Yes, you can skip cooking the chicken and simply use rotisserie chicken to make this recipe quicker and easier.

Can I use frozen spinach?

Frozen spinach can be used, but make sure it is thawed and well-drained to avoid excess moisture.

Is this recipe gluten-free?

Yes, this Chicken Risotto recipe is naturally gluten-free, as it uses Arborio rice and no gluten-containing ingredients.

Can I make this recipe ahead of time?

Risotto is best enjoyed immediately after cooking, as it can become dry or mushy if stored for long periods. You can, however, prepare the chicken and broth in advance.

What wine should I use in the risotto?

A dry white wine is ideal for risotto. Avoid sweet wines, which may alter the flavor of the dish.

Can I make this with other types of rice?

Arborio rice is the best choice for risotto because of its high starch content, which gives the dish its creamy texture. Avoid using long-grain rice like jasmine or basmati.

Can I freeze Chicken Risotto?

While risotto doesn't freeze well due to its creamy texture, you can freeze the cooked chicken separately and make fresh risotto when you reheat it.

What should I serve with Chicken Risotto?

Serve your risotto with a light side salad or crusty bread to balance out the richness of the dish.

Can I use other types of cheese?

You can substitute Parmesan with Asiago or Pecorino Romano cheese for a slightly different flavor.

Conclusion

This Chicken Risotto recipe is a fantastic choice for an easy yet impressive meal. The combination of tender chicken, creamy Arborio rice, and flavorful sun-dried tomatoes and spinach makes it a true comfort food classic. With simple ingredients and straightforward instructions, you'll be able to create a delicious, restaurant-quality dish right at home.

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This creamy Chicken Risotto is a comforting and flavorful dish made with tender chicken thighs, Arborio rice, sun-dried tomatoes, and fresh spinach. It’s a perfect weeknight meal that’s gluten-free and easy to make, while also elegant enough for special occasions. Enjoy a rich and indulgent dish with the perfect balance of protein, carbs, and vegetables in every bite.

• Author: Janet
• Prep Time: 10 minutes
• Cook Time: 35-40 minutes
• Total Time: 45-50 minutes
• Yield: 4 servings
• Category: Main Dish
• Method: Stove-top
• Cuisine: Italian
• Diet: Gluten Free

Ingredients

4 skinless, boneless chicken thighs

1 cup Arborio rice

2 cloves garlic, minced

½ cup dry white wine

4 cups chicken broth (hot)

2 tbsp butter

½ cup Parmesan cheese (room temperature)

¼ cup sun-dried tomatoes (packed in oil, chopped)

2 cups fresh spinach

Spices: 1 teaspoon smoked paprika, ¼ teaspoon cayenne pepper, 1 teaspoon garlic powder, 1 teaspoon chili powder, 1 teaspoon Italian seasoning, salt, and pepper to taste

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Instructions

• Season the chicken thighs with smoked paprika, cayenne pepper, garlic powder, chili powder, and Italian seasoning. Sear in a hot pan until golden brown and cooked through, about 6-8 minutes per side. Set aside.

• In a separate pan, sauté the garlic in 1 tablespoon of oil from the sun-dried tomatoes until fragrant, about 1 minute.

• Add the Arborio rice and toast lightly for 2 minutes. Deglaze the pan with white wine, scraping up any bits from the bottom.

• Gradually add the hot chicken broth, stirring frequently, letting the rice absorb the liquid before adding more.

• Once the rice is tender and creamy (about 18-20 minutes), stir in the sun-dried tomatoes and spinach. Cook for another 2-3 minutes until the spinach wilts.

• Fold in butter and Parmesan cheese to achieve a rich, creamy texture.

• Serve the risotto with the seared chicken on top and garnish with extra Parmesan if desired.

Notes

• You can substitute chicken thighs with breasts or rotisserie chicken for quicker prep.

• Spinach can be replaced with kale or other leafy greens.

• Try adding vegetables like mushrooms or asparagus for variety.

• To reheat leftovers, warm gently in a skillet with a little broth or water to restore its creamy texture.