Description
Creamy Sun-Dried Tomato Chicken with Spinach Risotto
Ingredients
For the Chicken:
4 chicken breasts
2 tbsp olive oil
1 tsp Italian seasoning
1/2 tsp garlic powder
Salt and pepper to taste
For the Risotto:
1 cup Arborio rice
4 cups chicken broth (warm)
1/2 cup dry white wine (optional)
2 tbsp butter
1/4 cup grated Parmesan cheese
1 cup fresh spinach
1/3 cup sun-dried tomatoes, chopped
2 cloves garlic, minced
Directions
Cook the chicken: Season the chicken with Italian seasoning, garlic powder, salt, and pepper. Heat olive oil in a skillet over medium heat and sear chicken for 6-7 minutes per side, until golden and cooked through. Remove from skillet and set aside.
Start the risotto: In the same skillet, melt butter and sauté garlic for 1 minute. Add Arborio rice and cook for 1-2 minutes until lightly toasted.
Add liquids: Pour in white wine (if using) and let it cook down. Gradually add warm chicken broth, 1/2 cup at a time, stirring frequently until absorbed before adding more. Repeat until rice is tender and creamy (about 20 minutes).
Mix in the flavors: Stir in Parmesan cheese, spinach, and sun-dried tomatoes. Cook until the spinach wilts and the cheese melts.
Combine and serve: Nestle the cooked chicken into the risotto. Garnish with fresh parsley and serve warm!
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Calories: ~480 kcal per serving
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