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What’s better than ordering risotto at a fancy restaurant? A homemade chicken risotto that’s just as good!
This chicken risotto is the kind of comfort food that makes you want to curl up on the couch with a big bowl. It’s creamy, filling, and way easier to make than most people think. Don’t let anyone tell you risotto is too hard to cook at home – with a little patience and some simple ingredients, you’ll have a restaurant-quality dish right in your own kitchen.
Ingredient Substitutions
Arborio rice can be replaced with pearl barley or short-grain brown rice for a higher fiber content. These alternatives require slightly longer cooking times and may need additional liquid. Adjust the broth quantity and cooking duration accordingly. White wine can be substituted with chicken broth or vegetable stock for an alcohol-free version. Use the same amount of liquid, but add a splash of lemon juice or white wine vinegar for acidity. Parmesan cheese can be swapped with nutritional yeast for a dairy-free option. Use about half the amount of nutritional yeast, as it has a stronger flavor. This substitution maintains a savory, cheesy taste while reducing fat content and adding B vitamins.
| Preparation Time | 15-20 minutes |
| Cooking Time | 30-40 minutes |
| Total Time | 45-60 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1600-1800
- Protein: 100-110 g
- Fat: 90-100 g
- Carbohydrates: 150-160 g
Ingredients
- 4 cups chicken broth
- 1/4 cup oil-packed sun-dried tomatoes, chopped (drain excess oil)
- 5 cloves garlic, minced
- 1.5 cups arborio rice
- 1 cup white wine (dry)
- 2 tablespoons unsalted butter
- 2/3 cup parmesan cheese (grated or shredded, room temp)
- 4 oz fresh spinach leaves
- Salt and pepper to taste
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1 teaspoon italian herb mix
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne
- 1/4 teaspoon salt
- 1.5 lbs chicken thighs (skinless, boneless)
- Salt and freshly ground black pepper (as needed)
- 2 tablespoons olive oil
- Chopped parsley for garnish (optional)
Step 1: Prepare and Begin the Risotto
Use a heavy-bottomed pan like a cast-iron skillet to prevent sticking and burning.
While preparing the risotto, chicken can be cooked simultaneously.
Begin by heating the chicken stock in a separate saucepan until hot, maintaining its temperature.
Drain the oil from the sun-dried tomatoes, leaving just enough (about 1 tablespoon) for sautéing.
In your skillet, sauté minced garlic with sun-dried tomatoes for 1 to 2 minutes on medium heat.
Step 2: Cook the Risotto
Add rice to the skillet and stir with a wooden spoon or spatula to coat it with the remaining olive oil.
Sauté the rice in the oil for about 1 minute, stirring to ensure it doesn’t burn.
Add white wine and cook, stirring occasionally, until completely absorbed by the rice.
Begin adding the hot chicken stock, ½ cup at a time, stirring occasionally on medium-low heat until each addition is almost absorbed before adding more.
Continue this process until the rice is soft but still slightly firm to the bite, and the grains are separate, not mushy.
Step 3: Finish the Risotto
Reduce heat to low, add butter and grated Parmesan to the rice, and stir until melted and incorporated.
Add spinach, stirring it into the risotto.
Cover the pan with a lid and allow the spinach to wilt for a couple of minutes.
Stir again to fully integrate the wilted spinach.
Season the risotto with salt and pepper to taste.
Step 4: Prepare and Cook the Chicken
Combine seasonings for the chicken in a small bowl.
Slice chicken thighs into smaller pieces and season generously on both sides with the combined spices.
Heat an empty large, high-sided, heavy-bottomed skillet over medium heat for 3 minutes, then add 2 tablespoons of olive oil.
Place the shredded chicken in the skillet, cooking on one side for 5 minutes without moving to sear.
Flip the chicken pieces, lower the heat to medium-low, and cook for about 5 more minutes or until fully cooked, with an internal temperature of 165°F (74°C).
Remove chicken from the skillet once done.
Step 5: Serve the Risotto and Chicken
Place the cooked chicken on top of the risotto.
You can garnish the dish with freshly chopped parsley for added flavor and presentation.
Serve hot and enjoy your delicious and satisfying meal!
