If you’ve ever wanted to wow your friends or family with a comforting meal that’s bursting with bold flavors yet surprisingly simple to make, this Easy Sun-Dried Tomato, Basil, and Chicken Risotto Recipe is your new secret weapon. Creamy, cheesy, and infused with the tangy sweetness of sun-dried tomatoes and the fresh brightness of basil, this dish perfectly marries tender chicken with luscious risotto for a dinner that feels both special and effortlessly achievable.
Ingredients You’ll Need
Don’t let the simplicity of these ingredients fool you – each one plays a crucial role in building the rich, layered flavors and satisfying textures of this risotto. From the savory chicken breasts to the aromatic basil, everything blends beautifully for a balanced and vibrant dish.
- Chicken breasts: Sliced thin for quick, even cooking and tender bites throughout.
- Olive oil: Adds a subtle fruity richness and helps brown the chicken perfectly.
- Butter: Used in two stages to create a silky base and deepen flavor as you cook.
- Garlic powder and fresh garlic: Garlic powder seasons the chicken; fresh garlic infuses the risotto with gentle warmth.
- Salt & pepper: Essential seasonings to bring out the natural flavors of every ingredient.
- Dijon mustard: Introduces a tangy undertone that brightens the creamy risotto.
- Italian seasoning: A fragrant herb blend that complements the sun-dried tomatoes and basil perfectly.
- Sun-dried tomatoes: The star ingredient lending tangy sweetness and a chewy texture.
- Quick Cook Cheese Risotto package: Convenient and creamy, it cuts down cooking time without sacrificing flavor.
- Water or low-sodium chicken broth: For simmering the risotto and adding depth.
- Dry white wine: Adds acidity and complexity, balancing the richness beautifully.
- Freshly grated parmesan cheese: Stirred in at the end for that irresistible cheesy finish.
- Fresh basil: Torn and tossed in last to provide a bright, herbaceous burst.
How to Make Easy Sun-Dried Tomato, Basil, and Chicken Risotto Recipe
Step 1: Prepare and Season the Chicken
Start by slicing the chicken breasts in half lengthwise to create thinner pieces that cook quickly and evenly. Season them generously with garlic powder, salt, and pepper to infuse them with a subtle savory kick even before cooking.
Step 2: Sear the Chicken
Heat olive oil and a tablespoon of butter in a skillet over medium-high heat. Once the pan is hot, add the chicken and cook for 5-6 minutes on each side until they’re beautifully golden and cooked through. Removing them and covering with foil keeps them warm while you work on the risotto.
Step 3: Build the Risotto Base
Lower the heat to medium and add the remaining butter, Dijon mustard, minced garlic, Italian seasoning, and sun-dried tomatoes to the skillet. If you prefer smaller tomato pieces, chop them before adding. Toss in the risotto package contents and cook for a minute while stirring continuously, allowing the flavors to meld and the ingredients to toast slightly.
Step 4: Cook the Risotto
Pour in the water and white wine, stirring well to combine. Crank the heat until the mixture boils, then reduce to medium-low to simmer. Let it cook uncovered for about 15 minutes, stirring occasionally to prevent sticking, until the liquid is mostly absorbed and the rice is tender with a slight bite.
Step 5: Prepare the Chicken for Serving
While the risotto simmers, slice the cooked chicken into bite-sized pieces. This makes the dish easier to eat and ensures every forkful has the perfect balance of flavors.
Step 6: Finish the Risotto and Plate
Remove the skillet from heat and gently fold in the freshly grated parmesan cheese and torn basil leaves. The cheese melts into the risotto, adding creaminess, while the basil brightens each bite. Top the risotto with the chicken pieces and serve immediately to enjoy the dish at its best.
How to Serve Easy Sun-Dried Tomato, Basil, and Chicken Risotto Recipe
Garnishes
A sprinkle of extra parmesan cheese or a few fresh basil leaves on top enhances both the appearance and taste of this risotto. For a little extra indulgence, a light drizzle of high-quality olive oil adds a lovely sheen and richness.
Side Dishes
Pair this risotto with a simple green salad dressed in lemon vinaigrette to cut through the creamy texture, or serve alongside roasted vegetables like asparagus or Brussels sprouts for a complete, colorful meal.
Creative Ways to Present
Serve the risotto in charming individual bowls to make the meal feel extra special. You could also scoop it into hollowed-out tomatoes or bell peppers for a delightful presentation that delights both eyes and palate at your next dinner party.
Make Ahead and Storage
Storing Leftovers
Keep any leftover risotto in an airtight container in the refrigerator for up to three days. Because risotto tends to thicken as it sits, add a splash of water or broth before reheating to restore its creamy texture.
Freezing
Although freezing risotto can alter its creamy consistency slightly, it is possible. Freeze in airtight containers for up to one month. Thaw overnight in the refrigerator before reheating gently on the stovetop or microwave with a bit of extra liquid added.
Reheating
Reheat your risotto over low heat on the stove, stirring frequently and adding broth or water as needed to keep it creamy. Avoid overheating to prevent the cheese from separating and maintain that luscious consistency.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs add a bit more richness and stay juicy. Just adjust the cooking time slightly to ensure they’re fully cooked through.
Is it okay to skip the white wine?
Yes, if you prefer avoiding alcohol, swap the wine with extra chicken broth. The flavor will be a bit less complex but still delicious and comforting.
Can I use fresh sun-dried tomatoes instead of the packaged ones?
Fresh sun-dried tomatoes tend to be oil-packed or salted differently than packaged ones, so adjust the salt in your dish accordingly and chop them finely for even distribution.
How can I make this recipe vegetarian?
Simply omit the chicken and use vegetable broth instead of chicken broth. You can add mushrooms or roasted vegetables for extra heartiness.
What type of wine works best in this risotto?
A dry white wine like Sauvignon Blanc or Pinot Grigio works perfectly, adding acidity without overpowering the other flavors.
Final Thoughts
This Easy Sun-Dried Tomato, Basil, and Chicken Risotto Recipe truly embodies comfort and elegance in one pot. It’s perfect when you want something that feels gourmet but won’t keep you in the kitchen all evening. Once you try it, the creamy texture paired with the savory chicken and vibrant herbs will have you making this dish on repeat. So go ahead and give it a try—you won’t regret welcoming this recipe into your dinner rotation!
Print
Easy Sun-Dried Tomato, Basil, and Chicken Risotto Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
This Easy Risotto with Sun-Dried Tomatoes, Basil, and Chicken is a comforting and flavorful dish perfect for a quick weeknight dinner. Tender chicken breasts are pan-seared to golden perfection and served over creamy, cheesy risotto studded with sun-dried tomatoes and fresh basil. The combination of white wine, garlic, and Italian seasonings elevates each bite for a delicious, restaurant-quality meal made in under 40 minutes.
Ingredients
Chicken
- 2 large chicken breasts (cut in half lengthwise)
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/2 teaspoon garlic powder
- Salt & pepper (to taste)
Risotto
- 1 tablespoon butter
- 1 teaspoon Dijon mustard
- 3 cloves garlic (minced)
- 1/4 teaspoon Italian seasoning
- 1/2 cup DeLallo Sun-Dried Tomatoes (drained)
- 1 (6.2 ounce) package DeLallo Quick Cook Cheese Risotto
- 1 1/4 cups water or low-sodium chicken broth
- 1 cup dry white wine
- 1/2 cup freshly grated parmesan cheese
- 1/4 cup basil (torn)
Instructions
- Prepare the chicken: Cut the chicken breasts in half lengthwise to create 4 thinner pieces. Season them evenly with garlic powder, salt, and pepper for flavor.
- Heat the skillet: Add olive oil and 1 tablespoon butter to a skillet set over medium-high heat. Allow the pan to heat thoroughly for a few minutes before cooking.
- Cook the chicken: Place the chicken pieces in the hot skillet and cook for 5-6 minutes on each side until they develop a golden crust and reach an internal temperature of 165°F. Transfer the cooked chicken to a plate, cover with foil to keep warm.
- Start the risotto base: Reduce heat to medium, then add the remaining butter, Dijon mustard, minced garlic, Italian seasoning, sun-dried tomatoes (chopped if desired), and the quick-cook risotto package contents into the same skillet. Stir continuously for 1 minute to blend flavors and toast the rice slightly.
- Add liquids and simmer: Pour in water (or chicken broth) and white wine, stirring well. Increase heat to high until mixture begins to boil; then reduce to medium-low. Simmer uncovered, stirring occasionally, for about 15 minutes or until the liquid is absorbed and rice is tender but retains a slight bite. If liquid evaporates early, add a splash more water or wine and adjust heat.
- Slice the chicken: While the risotto cooks, cut the rested chicken into bite-sized pieces for easy serving.
- Finish and serve: Remove the skillet from heat and stir in freshly grated parmesan cheese and torn basil leaves for a fresh, creamy finish. Top the risotto with the sliced chicken and serve immediately for best taste and texture.
Notes
- Make sure the chicken reaches an internal temperature of 165°F to ensure it is fully cooked and safe to eat.
- If you prefer a vegetarian version, omit the chicken and use vegetable broth instead of chicken broth.
- The quick-cook cheese risotto package saves time but you can substitute with regular arborio rice, adjusting liquid and cooking time accordingly.
- Adjust seasoning at the end if needed, especially salt, depending on your broth and parmesan saltiness.
- Use fresh basil for optimal flavor, but dried basil can be used in a pinch (reduce quantity).
