Italian Herb-Infused Chicken and Sun-Dried Tomato Risotto

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A creamy risotto inspired by Italian regional flavors, enriched with sautéed chicken, sun-dried tomatoes, and fresh herbs. This italian-inspired chicken ready in about 45 minutes pairs chicken breast, diced, Arborio rice, warmed chicken broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 30 min Serves 4 Italian cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 1 lb diced chicken breast seasoned with 1/2 tsp salt and 1/4 tsp black pepper, sautéing for 5-6 minutes until browned and cooked through. Remove from skillet and set aside.
  2. Step 2: In the same skillet, add 1 tbsp olive oil, 1 finely chopped onion, and 3 minced garlic cloves. Sauté over medium heat for 3-4 minutes until softened and fragrant.
  3. Step 3: Stir in 1 1/2 cups Arborio rice and cook for 2 minutes, coating grains in oil. Pour in 1/2 cup dry white wine and cook, stirring, until mostly absorbed.
  4. Step 4: Gradually add warmed 5 cups chicken broth, one ladle at a time, stirring constantly and allowing liquid to absorb before adding more. Continue for about 18-20 minutes until rice is creamy and al dente.
  5. Step 5: Stir in 1/3 cup chopped sun-dried tomatoes, reserved cooked chicken, 1 tbsp fresh thyme leaves, 2 tbsp butter, and 1/2 cup grated Parmesan cheese. Season with 1/2 tsp salt and 1/4 tsp black pepper, mixing until creamy and well combined. Serve immediately.

Equipment for this recipe

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Frequently asked questions

How long does Italian Herb-Infused Chicken and Sun-Dried Tomato Risotto take to make?

Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Italian Herb-Infused Chicken and Sun-Dried Tomato Risotto?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chicken breast, diced from drying out.

Can I substitute ingredients in Italian Herb-Infused Chicken and Sun-Dried Tomato Risotto?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Italian Herb-Infused Chicken and Sun-Dried Tomato Risotto for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Italian Herb-Infused Chicken and Sun-Dried Tomato Risotto?

Italian chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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