If you’re craving a cozy, well-balanced dinner that feels both comforting and special, this Creamy Sun-Dried Tomato and Spinach Risotto with Chicken Thighs is a perfect choice. Arborio rice slowly cooked in warm stock becomes rich and creamy, while sun-dried tomatoes add depth and spinach brings freshness. Topped with perfectly seasoned chicken thighs, this risotto delivers protein, carbs, and vegetables in one delicious meal.
Ingredients
Risotto
| Ingredient | Amount |
|---|---|
| Chicken stock | 4 cups |
| Sun-dried tomatoes, chopped | ¼ cup |
| Garlic, minced | 5 cloves |
| Arborio rice | 1½ cups |
| Dry white wine | 1 cup |
| Butter | 2 tablespoons |
| Parmesan cheese, grated | ⅔ cup |
| Fresh spinach | 4 oz |
| Salt and pepper | To taste |
Chicken Seasoning
| Ingredient | Amount |
|---|---|
| Smoked paprika | 1 teaspoon |
| Chili powder | ½ teaspoon |
| Italian seasoning | 1 teaspoon |
| Garlic powder | ½ teaspoon |
| Cayenne pepper | ¼ teaspoon |
| Salt | ¼ teaspoon |
Chicken
| Ingredient | Amount |
|---|---|
| Boneless skinless chicken thighs | 1½ lb |
| Olive oil | 2 tablespoons |
| Salt and black pepper | To taste |
| Fresh parsley, chopped | Optional |
- Total Time: 55 mins
- Yield: 4 servings
- Diet: Gluten Free
Description
Creamy chicken risotto with sun-dried tomatoes, spinach, parmesan, and tender chicken thighs. Comforting and gluten-free.
Ingredients
4 cups chicken stock
1/4 cup sun-dried tomatoes, chopped
5 cloves garlic, minced
1 1/2 cups arborio rice
1 cup dry white wine
2 tbsp butter
2/3 cup grated parmesan
4 oz fresh spinach
Salt and pepper to taste
1.5 lb boneless skinless chicken thighs
2 tbsp olive oil
Chicken seasonings as listed
Instructions
1. Heat chicken stock.
2. Sauté garlic and sun-dried tomatoes.
3. Toast rice and add wine.
4. Gradually add stock until creamy.
5. Stir in butter, parmesan, and spinach.
6. Season and set aside.
7. Cook seasoned chicken until golden.
8. Serve chicken over risotto.
Notes
Use hot stock for best texture.
Risotto is best served fresh.
Adjust spice level to taste.
- Prep Time: 20 mins
- Cook Time: 35 mins
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-Inspired
Step-by-Step Instructions and Helpful Tips
Step 1
Heat the chicken stock in a saucepan and keep it hot over low heat. Use a heavy-bottomed skillet or cast-iron pan to prevent the risotto from sticking.
Helpful tip: Hot stock helps the rice cook evenly.
Step 2
In the skillet, sauté the minced garlic and chopped sun-dried tomatoes in about 1 tablespoon of the reserved oil for 1 to 2 minutes until fragrant. Add the arborio rice and stir for about 1 minute to coat the grains.
Helpful tip: Coating the rice adds flavor and helps create a creamy texture.
Step 3
Pour in the white wine and cook, stirring occasionally, until fully absorbed. Begin adding the hot chicken stock ½ cup at a time, stirring occasionally, allowing it to absorb before adding more. Continue until the rice is creamy and al dente.
Helpful tip: You may not need all the stock depending on the rice.
Step 4
Reduce the heat to low and stir in the butter and parmesan until melted. Add the spinach, cover, and allow it to wilt for a few minutes before stirring it into the risotto. Season with salt and pepper to taste.
Step 5
While the risotto cooks, mix the chicken seasonings in a small bowl. Slice the chicken thighs into large pieces and season generously on both sides. Heat a large skillet over medium heat, add olive oil, and cook the chicken for about 5 minutes per side until golden and fully cooked to 165°F. Remove from heat.
Step 6
Spoon the risotto onto plates and top with the cooked chicken thighs. Garnish with chopped parsley if desired and serve immediately.
Conclusion
This Creamy Sun-Dried Tomato and Spinach Risotto with Chicken Thighs is the definition of comfort food done right. Rich, creamy, and packed with flavor, it’s a satisfying dinner that works beautifully for both weeknights and special occasions.
Frequently Asked Questions
Is risotto gluten-free?
Yes, arborio rice is naturally gluten-free.
Can I use chicken breasts instead of thighs?
Yes, but thighs stay juicier and more flavorful.
Can I make this ahead of time?
Risotto is best fresh, but leftovers can be reheated gently with extra stock.
What wine works best?
A dry white wine like Pinot Grigio or Sauvignon Blanc is ideal.