Description
Creamy Sun-Dried Tomato Chicken with Spinach Risotto
Ingredients
For the Chicken:
4 chicken breasts
2 tbsp olive oil
1 tsp Italian seasoning
1/2 tsp garlic powder
Salt and pepper to taste
For the Risotto:
1 cup Arborio rice
4 cups chicken broth (warm)
1/2 cup dry white wine (optional)
2 tbsp butter
1/4 cup grated Parmesan cheese
1 cup fresh spinach
1/3 cup sun-dried tomatoes, chopped
2 cloves garlic, minced
Directions
Cook the chicken: Season the chicken with Italian seasoning, garlic powder, salt, and pepper. Heat olive oil in a skillet over medium heat and sear chicken for 6-7 minutes per side, until golden and cooked through. Remove from skillet and set aside.
Start the risotto: In the same skillet, melt butter and sauté garlic for 1 minute. Add Arborio rice and cook for 1-2 minutes until lightly toasted.
Add liquids: Pour in white wine (if using) and let it cook down. Gradually add warm chicken broth, 1/2 cup at a time, stirring frequently until absorbed before adding more. Repeat until rice is tender and creamy (about 20 minutes).
Mix in the flavors: Stir in Parmesan cheese, spinach, and sun-dried tomatoes. Cook until the spinach wilts and the cheese melts.
Combine and serve: Nestle the cooked chicken into the risotto. Garnish with fresh parsley and serve warm!
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Calories: ~480 kcal per serving
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Step-by-Step Guide
1. Prep & Season: Pat chicken breasts dry and season evenly on both sides with Italian seasoning, garlic powder, salt, and pepper. Warm the chicken broth in a separate saucepan and keep it on a low simmer.
2. Sear the Chicken: In a large skillet or Dutch oven, heat olive oil over medium heat. Add the chicken and cook undisturbed for 6-7 minutes per side until a deep golden crust forms and the internal temperature reaches 165°F. Remove to a plate and tent with foil.
3. Toast the Rice: In the same skillet, melt butter. Add minced garlic and sauté for 30 seconds until fragrant. Add the Arborio rice and stir constantly for 2 minutes until the grains are translucent at the edges.
4. Build the Risotto: If using, add the white wine and stir until fully absorbed. Begin adding the warm broth, one ladleful (about 1/2 cup) at a time. Stir frequently and only add the next ladle once the previous one is mostly absorbed. This process takes about 18-20 minutes.
5. Finish & Combine: When the rice is al dente and creamy, stir in the Parmesan cheese until melted. Fold in the fresh spinach and chopped sun-dried tomatoes until the spinach wilts. Return the chicken breasts to the skillet, nestling them into the risotto to warm through for 1-2 minutes before serving.
Serving Suggestions
Plate this dish with the risotto as a bed and the chicken breast sliced on top or placed whole beside it. A final sprinkle of extra Parmesan and fresh parsley or basil adds color and freshness. For a complete meal, serve with a simple arugula salad dressed with lemon vinaigrette or with a side of roasted asparagus or green beans. A crisp glass of the same white wine used in cooking pairs perfectly.
How-to Summary
Season and pan-sear chicken breasts until golden. Set aside. In the same pan, toast Arborio rice in butter and garlic. Gradually add warm chicken broth (and optional wine), stirring until each addition is absorbed, to create a creamy risotto. Off the heat, stir in Parmesan, spinach, and sun-dried tomatoes. Return chicken to the pan to warm through and serve immediately.
Frequently Asked Questions
Can I use chicken thighs instead of breasts? Absolutely. Bone-in, skin-on thighs add more flavor. Sear them as directed, but they may require a slightly longer cooking time. Ensure the internal temperature reaches 165°F.
What can I substitute for the white wine? Simply omit it and use an extra 1/2 cup of chicken broth. For flavor, add a tablespoon of fresh lemon juice with the first broth addition.
How do I store and reheat leftovers? Store in an airtight container for up to 3 days. Reheat gently in a skillet with a splash of broth or water to loosen the risotto, stirring frequently.
My risotto is still crunchy. What happened? The broth was likely added too quickly or wasn’t warm. Ensure broth is simmering and add it slowly, allowing the rice to fully absorb each addition before adding more.
Can I make this dish ahead of time? Risotto is best served immediately. For prep, you can measure ingredients and sear the chicken ahead. Reheat the chicken gently in the finished risotto.
Common Mistakes to Avoid
- Using Cold Broth: Adding cold broth shocks the rice and stops the cooking process, leading to uneven texture. Always keep it warm.
- Constant Stirring: Stirring is key for creaminess, but you don’t need to stir non-stop. Frequent, consistent stirring is sufficient.
- Overcrowding the Pan: When searing chicken, avoid crowding the skillet. Cook in batches if necessary to get a proper golden sear.
- Rushing the Broth Additions: Adding broth too quickly makes the rice mushy on the outside and hard in the center. Patience is essential.
Conclusion
This Creamy Sun-Dried Tomato Chicken with Spinach Risotto is a restaurant-quality meal achievable in your own kitchen. The key lies in the method: properly searing the chicken and patiently building the creamy risotto. By following the detailed steps and avoiding common pitfalls, you’ll create a comforting, flavorful, and impressive one-pan dinner that’s sure to become a regular in your recipe rotation. Enjoy the process and the delicious results!