Marry Me Chicken Risotto
Marry Me Chicken Risotto is one of those meals that feels cozy without asking for too much effort. It uses simple pantry staples and comes together in one pot, which makes cleanup just as easy as the cooking. It works for family dinners, casual gatherings, or even game day, and you can always make a double batch if you need more. Leftovers store well in the fridge and reheat nicely, so it’s just as practical the next day.
Equipment
Ingredients
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 tablespoon tomato paste
- ⅓ cup sun-dried tomatoes chopped
- ½ teaspoon dried oregano
- 4 garlic cloves minced
- ¼ teaspoon crushed red pepper flakes optional
- 1 cup risotto rice Arborio
- 1½ cups chicken broth
- 1 cup heavy cream
- 2 cups cooked shredded chicken
- ½ cup freshly grated Parmesan cheese
- 1 cup baby spinach
- Salt and pepper to taste
Instructions
- In a large pot over medium-high heat, add olive oil, butter, tomato paste, sun-dried tomatoes, oregano, garlic, and red pepper flakes. Cook for 2–3 minutes, stirring often, until fragrant and the butter is melted.1 tablespoon olive oil, 2 tablespoons butter, 1 tablespoon tomato paste, ⅓ cup sun-dried tomatoes, ½ teaspoon dried oregano, 4 garlic cloves, ¼ teaspoon crushed red pepper flakes
- Add the risotto rice and stir to coat. Cook for 3–4 minutes, stirring frequently, until the rice is lightly toasted. Pour in the chicken broth and bring to a gentle boil.1 cup risotto rice, 1½ cups chicken broth
- Reduce the heat to medium-low and simmer uncovered for about 10 minutes, stirring often so the rice doesn’t stick. The mixture should bubble gently, not boil rapidly. Stir in the shredded chicken, heavy cream, Parmesan, and baby spinach. Mix until everything is well combined and the spinach begins to wilt.1 cup heavy cream, 2 cups cooked, ½ cup freshly grated Parmesan cheese, 1 cup baby spinach
- Remove from heat, cover the pot, and let it sit for 3–5 minutes to thicken. Taste and season with salt and pepper as needed.Salt and pepper
Video
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Notes
- Boost flavor: You can add thyme when cooking the garlic and tomato paste for herby depth, and stir in fresh basil at the end for a fragrant finish.
- Toast the rice: Stir the Arborio rice until it’s lightly golden to bring out its nutty flavor before adding liquid.
- Choose your chicken and watch the gluten: Boneless skinless chicken breast is the classic choice for this recipe, but chicken thighs work just as well. Always double-check broth labels since some can contain gluten even though the recipe is naturally gluten-free.
- Handle dairy carefully: Pour in the heavy cream gradually so it blends smoothly and keeps the sauce velvety. If you're making swaps, use half-and-half for a lighter texture or try cheeses like Pecorino Romano or Fontina instead of Parmesan for a different flavor.
- Use freshly grated Parmesan: Freshly grated cheese melts better and gives the right balance of flavor.
- Season smart with kosher salt: Choose kosher salt over table salt for more even seasoning and a cleaner taste. I use this salt grinder, which lets me adjust the coarseness to my preference.
- Brighten with lemon zest: Grate lemon zest over the risotto just before serving to cut through the creaminess with a citrus lift. A zester like this one works beautifully for zesting lemon directly over the dish.
- Try orzo for variety: Substitute orzo pasta in place of Arborio rice for a quicker variation. It won’t be as creamy as traditional risotto, but it still makes a tasty one-pot meal.
Nutrition
Calories: 635kcalCarbohydrates: 49gProtein: 23gFat: 39gSaturated Fat: 21gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 0.2gCholesterol: 134mgSodium: 1291mgPotassium: 697mgFiber: 3gSugar: 6gVitamin A: 2035IUVitamin C: 21mgCalcium: 226mgIron: 4mg
Tried this recipe?Let us know how it was!