Easy Risotto with Chicken

This one-pan easy risotto with sun-dried tomatoes, basil, and pan-fried chicken from @saltandlavender comes together fast and tastes like a restaurant quality meal!

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  • Category Title Risotto

  • Cuisine Type Italian

  • Level Simple

Recipe By: Natasha Bull @saltandlavender



  • Cut the chicken in half lengthwise so you have 4 thinner pieces. Season them with the garlic powder and some salt & pepper.
  • Add the oil and 1 tbsp. of the butter to a skillet over medium-high heat. Let the pan get hot for a few minutes.
  • Cook the chicken for 5-6 min./side or until golden and cooked through (165°F). Transfer to a plate and cover with foil to keep it warm.
  • Reduce the heat to medium. To the same skillet, add the rest of the butter, the Dijon mustard, garlic, Italian seasoning, sun-dried tomatoes, and the contents of the risotto package. Cook for 1 min., stirring nearly constantly.
  • Add in the water and wine, and give it a good stir. Increase the heat to high, and once it starts to boil, reduce the heat to medium-low and simmer, uncovered, stirring occasionally, for about 15 min., or until the liquid has absorbed and the rice is al dente (tender but still with a bit of a bite).
  • While the risotto is cooking, cut the chicken into bite-size pieces.
  • Take the skillet off the heat and stir in the parmesan and basil. Top with the sliced chicken and serve immediately.

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