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This easy risotto with sun-dried tomatoes, basil, and pan-fried chicken comes together fast and tastes like a restaurant quality meal!
This post is sponsored by DeLallo – thank you for supporting the brands that keep Salt & Lavender cooking! I only work with brands whose products I love. All opinions are my own.
DeLallo’s new Quick Cook Cheese Risotto turns classic risotto into a simple weeknight dinner option. You add all the liquid in at once instead of gradually, so overall it’s faster and less work to get it right. It’s deliciously creamy (with no added cream) and has that perfect al dente bite!
How to make easy risotto (overview):
To make this recipe, first the chicken breasts are seasoned and sautéed in a skillet until golden. Once the chicken is cooked, transfer it to a plate, and then in the same skillet add the butter, garlic, Dijon mustard, Italian seasoning, sun-dried tomatoes, and DeLallo’s quick cook risotto. Give it a good stir and cook it for about a minute to help the flavors infuse into the rice. Add in the water and white wine and cook, uncovered, for about 15 minutes or until the risotto is cooked. Stir in the parmesan cheese and fresh basil, then top with the sliced chicken. (Full ingredients & instructions are in the recipe card below)
DeLallo is a family-owned Italian foods company that’s based in Pennsylvania. They have been producing and importing delicious Italian and Mediterranean products for 60+ years. They sell a wonderful array of foodstuffs, and I also included their deliciously sweet and chewy sun-dried tomatoes that are packed in extra virgin olive oil in this risotto.
Recipe notes & tips:
- As always, I recommend grating your own parmesan cheese for the best flavor (and it melts better).
- Love spinach? Add in a handful or two just prior to adding the parmesan and basil (step 5).
- You could add a splash of heavy cream towards the end of step 5 if you want an even creamier consistency.
- DeLallo products are available in grocery stores across the U.S. and on their website.
What to serve with this recipe?
If you’ve got 4 hungry adults to feed, I recommend serving this dish with a side salad and/or some bread (a slice of crusty bread, a sliced baguette, or garlic bread/knots would go great).
You may also like…
- Sun-dried Tomato Chicken Pasta
- Creamy Roasted Red Pepper Pasta
- Sun-dried Tomato and Basil White Bean Dip
- Spicy Italian Sausage Gnocchi
Questions about this recipe or DeLallo’s sun-dried tomatoes or quick cook risotto? Let me know in the comments below!
Easy Risotto with Sun-Dried Tomatoes, Basil, and Chicken
- 2 large chicken breasts cut in half lengthwise
- 1 tablespoon olive oil
- 2 tablespoons butter divided
- 1/2 teaspoon garlic powder
- Salt & pepper to taste
- 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
- 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 tablespoon 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 minutes/side or until golden and cooked through (165F). 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 (chop them if you want them a little smaller), and the contents of the risotto package. Cook for 1 minute, 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 minutes or until the liquid has absorbed and the rice is al dente (tender but still with a bit of a bite). Note: every stove/pan varies, so if the liquid has evaporated before the time has elapsed, turn the heat down and add a splash more water or wine.
- 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.
- Serves 2-4 depending on portion size and what else it’s served with.
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