Creamy Sun-Dried Tomato and Spinach Risotto with Chicken Thighs

Introduction

Creamy Sun-Dried Tomato and Spinach Risotto with Chicken Thighs is a luxurious, crowd-pleasing dish that strikes the perfect balance between comfort and sophistication. The creamy arborio rice absorbs sun-dried tomato essence and fresh spinach, while tender chicken thighs deliver hearty flavor. This one-pan wonder transforms simple ingredients into a restaurant-worthy meal—ideal for date nights, family dinners, or impressing guests at your next gathering.

Why This Risotto Is a Showstopper

What sets this risotto apart is the nuanced tang from sun-dried tomatoes, the pop of vibrant greens, and perfectly cooked, juicy chicken thighs. The slow stirring releases the rice’s starches, creating a luscious, silky texture accented by parmesan. Every bite is a blend of savory, tangy, and creamy notes—classic comfort meets bold Mediterranean flair.

The Secrets to Effortless Prep and Creaminess

Risotto is renowned for its delicate texture, which is easy to achieve with the right technique and tools. Use a sharp vegetable chopper like the Mueller Pro-Series 10-in-1, 8 Blade Vegetable Chopper for quickly prepping onions and garlic. Sauté the chicken thighs until golden in a quality nonstick skillet such as the SENSARTE Nonstick Frying Pan Skillet, 9.5 Inch to ensure easy release and perfect browning.

As you ladle in warm broth, slowly stir with a robust utensil for maximum creaminess. Measuring your arborio rice and broth precisely, perhaps with an Amazon Basics Digital Kitchen Scale with LCD Display, ensures consistently excellent results.

Step-by-Step: Cooking and Assembling the Risotto

Begin by seasoning and browning chicken thighs in your skillet for a crispy, flavorful crust. Set the chicken aside, then sauté onions and garlic to form the aromatic base. Add arborio rice, allowing each grain to toast before deglazing with a splash of white wine. Incorporate sun-dried tomatoes and gradually add warm broth, stirring frequently.

As the risotto becomes creamy, stir in spinach until just wilted. Return the chicken to the pan to finish cooking through. For that unmistakable cheesy pull, fold in grated parmesan at the end. Serve immediately with a sprinkle of fresh herbs.

Serving and Storage Tips for Maximum Enjoyment

For a refined presentation, serve risotto in shallow bowls, garnished with extra parmesan and a drizzle of olive oil from a handy TrendPlain 16oz/470ml Olive Oil Sprayer for Cooking. Leftovers can be easily transported in a Bentgo Salad Container – 54 oz Bowl, Khaki Green for a satisfying lunch the next day.

Pair with a crisp white wine or sparkling water to cleanse the palate and balance the dish’s creaminess.

Nutritional Information and Serving Size

This recipe serves 4 to 6 and contains approximately 500–650 calories per serving (depending on portion and cheese). It’s a satisfying balance of protein, veggies, and comforting carbs, best enjoyed fresh!

Creamy Sun-Dried Tomato and Spinach Risotto with Chicken Thighs (Recap)

Combining the deep flavors of sun-dried tomatoes, vibrant spinach, and rich, creamy rice, this dish is pure comfort elevated by the savory addition of chicken thighs. It’s easy enough for a weeknight but impressive enough for special occasions—a guaranteed crowd-pleaser.

Instructions

1. Pat chicken thighs dry and season with salt and pepper. Heat 1 tbsp olive oil in a SENSARTE Nonstick Frying Pan Skillet, 9.5 Inch over medium-high. Sear chicken on both sides until golden and nearly cooked through (about 4–5 minutes per side). Transfer to a plate.
2. Add remaining olive oil if needed. Sauté onions and garlic until soft and fragrant. For effortless prep, use the Mueller Pro-Series 10-in-1, 8 Blade Vegetable Chopper to dice your aromatics finely and consistently.
3. Add arborio rice, stir 1–2 minutes to toast, then deglaze with white wine (or broth). Stir in sun-dried tomatoes.
4. Add warm chicken broth ½ cup at a time, stirring until absorbed before adding more. Gradually stir and add broth until rice is creamy and tender, about 18–20 minutes. Use the Amazon Basics Digital Kitchen Scale with LCD Display for accurate rice-to-liquid ratios.
5. Stir in spinach, letting it wilt. Return chicken to the pan, nestling into the risotto to finish cooking through, about 5–7 minutes, or until internal temp reaches 165°F. Confirm with a ThermoPro TP19H Digital Meat Thermometer for Cooking for perfect doneness.
6. Remove from heat and fold in parmesan cheese until fully incorporated. Season to taste and garnish with fresh herbs if desired. Serve hot.

Cook and Prep Times

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Enjoy the vibrant, restaurant-quality Creamy Sun-Dried Tomato and Spinach Risotto with Chicken Thighs at home—simple, satisfying, and full of bold flavors!