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easy risotto skillet pictured with package of DeLallo's Quick Cook Risotto and jar of DeLallo sun-dried tomatoes
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5 from 2 votes

Easy Risotto with Sun-Dried Tomatoes, Basil, and Chicken

This easy risotto with sun-dried tomatoes, basil, and pan-fried chicken comes together fast and tastes like a restaurant quality meal!
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Main Course
Cuisine: Italian American
Keyword: easy risotto recipe, quick cook risotto, sun-dried tomato basil risotto
Servings: 4
Author: Natasha Bull

Ingredients

  • 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

Instructions

  • 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.

Notes

  • Serves 2-4 depending on portion size and what else it's served with.