Marry Me Chicken Risotto
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Marry Me Chicken Risotto is a creamy, flavorful dinner made with tender chicken, arborio rice, and a rich, savory sauce. It has the same cozy flavor people love in Marry Me Chicken, but with the added comfort of a creamy risotto. This easy risotto recipe feels special enough for guests, but it’s simple enough to make on a weeknight.
It’s the kind of dinner that looks impressive but uses everyday ingredients and straightforward steps. If you’ve been looking for a chicken risotto recipe that feels comforting, hearty, and a little elevated, this one is a great choice for date night, family dinner, or anytime you want something really satisfying.
Why You’ll Love This Marry Me Chicken Risotto
- One-Pot Wonder: This recipe uses just one pot and one skillet for minimal cleanup!
- Flavor Packed: The combination of creamy Parmesan, savory chicken, and sundried tomatoes creates an irresistible flavor profile.
- Hidden Veggies: Sneaky spinach adds a boost of nutrients without overpowering the dish.
- Easy Weeknight Meal: This risotto comes together in under an hour, perfect for busy weeknights.
- Impressive Yet Simple: This dish looks and tastes fancy but requires minimal effort, making it ideal for both casual dinners and special occasions.
Ingredients Needed To Make This Marry Me Chicken Risotto
Make sure to scroll all the way down to the recipe card for the exact measurements and instructions!
- Rice
- Chicken broth
- Heavy cream
- Shredded Parmesan cheese
- Thyme leaves
- Oregano
- Kosher salt
- Fresh baby spinach
- Shallot, finely diced
- Garlic cloves, minced
- Tomato paste
- Sundried tomatoes, diced
- Olive oil
- Boneless/skinless chicken breast, cubed
How To Make This Marry Me Chicken Risotto
- Heat the Stock: In a stockpot over medium-low heat, warm up the chicken broth.
- Cook the Chicken: Heat olive oil in a large skillet over medium heat. Add the cubed chicken breast and cook until browned on all sides. Remove the chicken from the pan and set aside.
- Sauté the Aromatics: In the same skillet, cook the diced shallot and minced garlic with the Arborio rice for 5 minutes, allowing the rice to toast slightly and the aromatics to soften.
- Gradually Add Stock: One cup at a time, add the warmed chicken stock to the rice mixture, stirring constantly. Let the rice absorb the liquid before adding another cup. Repeat until all the stock is used, keeping the heat low.
- Combine and Simmer: Stir in the heavy cream, Parmesan cheese, thyme, oregano, salt, spinach, tomato paste, and sundried tomatoes. Add the cooked chicken back to the pan and stir well to combine everything. Let it simmer for a few minutes until heated through.
- Serve and Enjoy! Top the creamy risotto with fresh basil and serve immediately.
Variations & Substitutions
- Vegetarian Option: Skip the chicken and add an extra cup of vegetables like chopped broccoli or mushrooms.
- No Heavy Cream? Use whole milk instead, but the texture won’t be quite as creamy.
- Different Cheese: Try substituting Gruyere or Asiago cheese for the Parmesan.
- Fresh Herbs: If you don’t have fresh thyme or oregano, use ½ teaspoon of dried herbs each.
Commonly Asked Questions
How to Store Leftover Risotto?
Risotto is best enjoyed fresh, but you can store leftover risotto in an airtight container in the refrigerator for up to 2 days. Reheat it gently on the stovetop over low heat, adding a splash of milk or broth to loosen it up if necessary.
Can You Freeze Risotto?
Technically, you can freeze risotto, but the texture can become mushy upon reheating. It’s best to enjoy it fresh or within a couple of days of cooking.
What Kind of Rice Should I Use for Risotto?
Arborio rice is the best type of rice for risotto because it has a high starch content, which helps create the creamy texture. You can find Arborio rice in most grocery stores.
Is Risotto Difficult to Make?
Risotto requires a little more attention than some other rice dishes, but it’s not difficult to make. The key is to add the stock gradually and stir frequently to release the starch from the rice.
Substitutions
You can easily make this recipe vegan by using vegetable stock instead of chicken stock.
Dried basil can be a great substitute for oregano in this recipe. It will give the dish a slightly different flavor profile.
If you prefer the taste or texture of mozzarella, feel free to use it instead of Parmesan cheese. Mozzarella will add a creamy, melty texture to your dish.
Marry Me Chicken Risotto
Equipment
- Stock pot
- Measuring Cups
- Measuring spoons
- Wooden spoon or spatula
- Knife
Video
Ingredients
- 2 1/2 cups chicken stock
- 1 tablespoon olive oil
- 1 pound boneless/skinless chicken breast (cubed)
- 1 shallot (finely diced)
- 2 garlic cloves (minced)
- 1 cup Arborio rice
- 1 cup heavy cream
- 8 ounces shredded Parmesan cheese
- 1 teaspoon thyme leaves (not ground)
- 1 teaspoon oregano
- 2 teaspoons kosher salt
- 2 cups fresh baby spinach
- 1 tablespoon tomato paste
- 3 ounces sundried tomatoes (diced)
For the Topping:
- 1/4 cup fresh basil
Instructions
- Heat the Chicken Stock: Place a stock pot over medium/low heat and add the chicken stock. Heat up the stock while starting the next steps.
- Cook the Chicken: Place a large skillet over medium heat. Add the olive oil and cubed chicken breast. Brown all sides and remove the chicken from the pan.
- Cook the Aromatics and Rice: To the same pan, add the diced shallot, minced garlic, and Arborio rice. Cook for 5 minutes to slightly toast the rice and cook the shallot and garlic.
- Combine Stock and Rice: Add the warmed chicken stock 1 cup at a time, stirring continuously. Once the rice has soaked up the liquid, add another cup. Repeat until the last of the stock is in the pan. Turn the heat to low.
- Combine all Ingredients: Add the heavy cream, Parmesan cheese, thyme leaves, oregano, kosher salt, fresh baby spinach, tomato paste, and sundried tomatoes. Stir well. Add the cooked chicken back to the dish and stir until everything is well combined and heated through.
- Serve: Top with fresh basil and serve immediately.
Notes
- Whole milk can be used instead of heavy cream.
- Vary up the cheese; Gruyere and Asiago can work instead of Parmesan.
- You can use 1/2 teaspoon of dried herbs if you don’t have fresh thyme and oregano.
Nutrition
This Creamy Parmesan Chicken Risotto is a delicious and impressive meal that’s perfect for any occasion. It’s easy enough for a weeknight dinner yet elegant enough for a special guest. The combination of creamy rice, savory chicken, and tangy sundried tomatoes is sure to be a crowd-pleaser!
