Name: Chicken Risotto
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Italian-Inspired
Ingredients: 1.5 lbs skinless, boneless chicken thighs; 1 cup Arborio rice; 3 cloves garlic, minced; 1/2 cup white wine (or additional broth); 4 cups chicken broth or stock, warmed; 1/2 cup sun-dried tomatoes, drained and chopped; 2 cups fresh spinach; 2 tablespoons butter; 1/2 cup Parmesan cheese, freshly grated; 2 tablespoons olive oil or oil from sun-dried tomatoes; 1 teaspoon smoked paprika; 1/2 teaspoon chili powder; 1/8 teaspoon cayenne pepper; 1/2 teaspoon garlic powder; 1 teaspoon Italian seasoning; Salt and black pepper to taste

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This Chicken Risotto is the kind of comforting, one-pan meal I love making on a chilly evening. Creamy Arborio rice is slowly simmered with white wine and chicken broth, then elevated with sun-dried tomatoes, fresh spinach, and Parmesan. I top it off with seasoned, seared chicken thighs for a satisfying dinner that tastes like it came from a cozy Italian restaurant.

Why You’ll Love This Recipe

I love how this risotto turns basic ingredients into something truly special. It’s rich, creamy, and bursting with flavor from garlic, Parmesan, and herbs. The sun-dried tomatoes add a tangy sweetness that pairs beautifully with the savory chicken and tender spinach. It’s naturally gluten-free and makes for a well-balanced meal with protein, veggies, and carbs all in one skillet.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Skinless, boneless chicken thighs
Arborio rice
Garlic, minced
White wine (or chicken broth)
Chicken broth (or stock)
Sun-dried tomatoes (packed in oil, drained and chopped)
Fresh spinach
Butter
Parmesan cheese (grated from a block)
Olive oil (or oil from sun-dried tomatoes)
Smoked paprika
Chili powder
Cayenne pepper
Garlic powder
Italian seasoning
Salt and black pepper

Directions

I start by seasoning the chicken thighs with smoked paprika, chili powder, Cayenne, garlic powder, Italian seasoning, salt, and pepper. Then I sear them in a skillet until fully cooked, and set them aside.
In the same skillet, I sauté minced garlic in a bit of oil (I like using oil from the sun-dried tomatoes for extra flavor).
I stir in the Arborio rice and toast it for a couple of minutes. Then I pour in the white wine and stir until absorbed.
I begin adding hot chicken broth a ladle at a time, stirring constantly until the liquid is absorbed before adding more. This process takes about 20–25 minutes.
Once the rice is creamy and tender, I stir in the chopped sun-dried tomatoes and fresh spinach until the spinach wilts.
I finish by folding in butter and freshly grated Parmesan cheese to make the risotto rich and silky.
I serve the sliced seared chicken thighs over the creamy risotto, garnished with extra cheese or herbs if I’m feeling fancy.

Servings and timing

This recipe serves 4 and takes about 45 minutes total:

Prep time: 10 minutes
Cook time: 35 minutes

Variations

Use Rotisserie Chicken: I skip cooking raw chicken and just top the risotto with shredded rotisserie chicken.
Add Veggies: I like swapping or adding in mushrooms, broccoli, kale, or asparagus depending on what’s in season.
Make It Cheesier: Asiago or Pecorino Romano are great alternatives to Parmesan.
No Wine? I simply use all chicken broth if I don’t have white wine.
Spice Adjustments: I tone down the Cayenne for a milder dish or kick it up with extra for more heat.

Storage/Reheating

Risotto is best served fresh, but I do store leftovers in an airtight container for up to 3 days. To reheat, I warm it slowly on the stovetop with a splash of broth or water to loosen it up. I avoid the microwave when possible, as it can make the texture too thick and gluey.

FAQs

What kind of rice should I use for risotto?

I always use Arborio rice for its high starch content, which gives risotto its signature creamy texture. Other short-grain varieties like Carnaroli or Vialone Nano also work well.

Can I use chicken breasts instead of thighs?

Yes, I sometimes use boneless, skinless chicken breasts or tenders, but I’m careful not to overcook them since they can dry out more quickly than thighs.

Do I need to stir constantly?

I stir frequently, especially when adding broth, but I don’t have to stand over it every second. Stirring often helps release the starch and keep it creamy.

Can I make it vegetarian?

Absolutely. I skip the chicken, use vegetable broth, and bulk it up with more veggies like mushrooms or artichoke hearts.

Can I freeze risotto?

I don’t recommend it. Risotto tends to lose its creamy texture when frozen and reheated. It’s best enjoyed fresh or stored in the fridge for a couple of days.

Conclusion

This Chicken Risotto is my go-to when I want something hearty and comforting with a touch of elegance. The creamy rice, the richness from the cheese and butter, and the bold seasoning on the chicken come together in a beautiful balance of flavors. It’s one of those dishes that looks fancy but is surprisingly simple—and always gets rave reviews.

Chicken Risotto