Name: Chicken Risotto (Creamy Rice) with Spinach, Sun-Dried Tomatoes, and Parmesan
Prep time: 10 min
Cook time: PT-488376H45M33S
Total time: PT-488376H45M33S
Cuisine: Italian
Ingredients: 1 lb boneless, skinless chicken breasts or thighs, diced; 2 tablespoons olive oil or butter; 1 ½ cups Arborio rice; 1 small onion, finely chopped; 3 cloves garlic, minced; 4–5 cups chicken broth, kept warm; ½ cup dry white wine (optional for deglazing); ½ cup sun‑dried tomatoes (oil‑packed), sliced; 2 cups fresh spinach; ½ cup freshly grated Parmesan cheese; Salt and freshly ground black pepper, to taste; Chopped fresh basil or parsley for garnish

Chicken Risotto (Creamy Rice) with Spinach, Sun-Dried Tomatoes, and Parmesan

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This Chicken Risotto with Spinach, Sun-Dried Tomatoes, and Parmesan is creamy, comforting, and bursting with flavor. Tender Arborio rice is slowly cooked with broth until perfectly creamy, then combined with juicy chicken, fresh spinach, tangy sun-dried tomatoes, and plenty of Parmesan cheese. I love how it feels like a restaurant-quality meal made right in my own kitchen.

Why You’ll Love This Recipe

I love this risotto because it’s rich and satisfying without being overly heavy. The chicken makes it hearty, the spinach adds freshness, and the sun-dried tomatoes give every bite a burst of tangy sweetness. Cooking it slowly allows the rice to release its starch, creating a naturally creamy texture without needing much cream at all. Chicken Risotto (Creamy Rice) with Spinach, Sun-Dried Tomatoes, and Parmesan

Ingredients

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

Boneless, skinless chicken breasts or thighs, diced
Olive oil or butter
Arborio rice
Onion, finely chopped
Garlic, minced
Chicken broth (kept warm)
White wine (optional, for deglazing)
Sun-dried tomatoes (oil-packed), sliced
Fresh spinach
Parmesan cheese, grated
Salt and pepper
Fresh basil or parsley, for garnish

Directions

I season the chicken with salt and pepper.
In a large skillet or wide saucepan, I heat olive oil and cook the chicken until golden and cooked through. I remove it to a plate.
In the same pan, I add a little more oil if needed and sauté the onion until soft.
I stir in the garlic and Arborio rice, cooking for 1–2 minutes until the rice is lightly toasted.
I pour in the white wine (if using) and stir until mostly absorbed.
I begin adding the warm broth one ladle at a time, stirring often and waiting until the liquid is absorbed before adding more.
After about 15 minutes, I stir in the sun-dried tomatoes.
When the rice is creamy and tender (about 18–20 minutes total), I add the spinach, cooked chicken, and Parmesan, stirring until the spinach wilts and everything is well combined.
I adjust seasoning with salt and pepper, garnish with basil or parsley, and serve immediately.

Servings and timing

This recipe serves 4. Prep time is about 10 minutes, cooking takes around 25–30 minutes, so total time is roughly 35–40 minutes.

Variations

Sometimes I add mushrooms or roasted red peppers for extra flavor. For a richer version, I stir in a splash of heavy cream at the end. I’ve also made it with shrimp instead of chicken for a lighter seafood twist.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm the risotto gently in a saucepan with a splash of broth to loosen it. The microwave works too, but I stir halfway through to keep the texture creamy.

FAQs

Can I use a different type of rice?

I recommend Arborio or another short-grain risotto rice like Carnaroli or Vialone Nano, since they release starch for that creamy texture.

Do I have to stir constantly?

Not constantly, but frequent stirring helps release the starch and keep the risotto creamy.

Can I make this without wine?

Yes, I simply skip the wine and start adding broth after toasting the rice.

Can I use frozen spinach?

Yes, I thaw and squeeze out excess moisture before adding it at the end.

How do I know when risotto is done?

The rice should be tender with a slight bite in the center, and the sauce should be creamy but not soupy.

Conclusion

This Chicken Risotto with Spinach, Sun-Dried Tomatoes, and Parmesan is a dish I turn to when I want something comforting yet elegant. It’s creamy, flavorful, and satisfying, with a balance of fresh greens, tangy tomatoes, and savory chicken. Whether for a weeknight treat or a dinner party, it’s always a winner at my table.

Chicken Risotto (Creamy Rice) with Spinach, Sun-Dried Tomatoes, and Parmesan

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This Chicken Risotto with Spinach, Sun‑Dried Tomatoes, and Parmesan is a creamy, comforting one‑pot meal where tender Arborio rice simmers to perfection with chicken, bright greens, tangy sun‑dried tomatoes, and savory Parmesan—restaurant‑quality flavor at home.

Author: Lizaa
Prep Time: 10 minutes
Cook Time: 25–30 minutes
Total Time: 35–40 minutes
Yield: 4 servings
Category: Main Course
Method: Simmering
Cuisine: Italian

Ingredients

1 lb boneless, skinless chicken breasts or thighs, diced
2 tablespoons olive oil or butter
1 ½ cups Arborio rice
1 small onion, finely chopped
3 cloves garlic, minced
4–5 cups chicken broth, kept warm
½ cup dry white wine (optional for deglazing)
½ cup sun‑dried tomatoes (oil‑packed), sliced
2 cups fresh spinach
½ cup freshly grated Parmesan cheese
Salt and freshly ground black pepper, to taste
Chopped fresh basil or parsley for garnish

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Instructions

Season the diced chicken with salt and pepper.
Heat 1 tablespoon oil or butter in a large skillet or wide saucepan over medium heat. Cook chicken until golden and cooked through; transfer to a plate.
Add remaining oil if needed. Sauté onion until soft, then stir in garlic and Arborio rice for about 1–2 minutes until the rice is lightly toasted.
Pour in white wine (if using) and stir until mostly absorbed.
Begin adding warm broth one ladle at a time, stirring frequently and waiting until fully absorbed before adding more.
After about 15 minutes, stir in sun‑dried tomatoes.
Once the rice is creamy and al dente (about 18–20 minutes total), stir in spinach, cooked chicken, and Parmesan until the spinach wilts and everything is well combined.
Adjust seasoning with salt and pepper. Garnish with fresh basil or parsley and serve immediately.

Notes

For extra depth, add sautéed mushrooms or roasted red peppers.
Swirl in a splash of heavy cream at the end for even richer texture.
Substitute shrimp for chicken for a lighter seafood version.
Use Carnaroli or Vialone Nano rice if available for optimal creaminess.
Frequent stirring (not constant) helps release starch and achieve creamy consistency.