Sour Cream Chicken Risotto
Elevate your weeknight dinner game with this creamy and comforting Sour Cream Chicken Risotto, a dish that combines restaurant-worthy flavors with the coziness of a homemade meal. This recipe features tender, pan-seared chicken breast, fragrant sautéed onions and garlic, and the rich creaminess of sour cream blended seamlessly into a classic Arborio rice risotto. A splash of dry white wine adds depth, while freshly grated Parmesan cheese takes the luxurious texture to the next level. Topped with a sprinkle of bright parsley, this indulgent yet approachable one-pot meal is perfect for impressing guests or treating yourself during a quiet evening at home. Whether you're craving decadent comfort food or looking to refine your risotto skills, this dish is a must-try!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 2 pieces boneless, skinless chicken breast
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons unsalted butter
- 1 medium, finely chopped yellow onion
- 3 minced garlic cloves
- 1.5 cups Arborio rice
- 0.5 cups dry white wine
- 4 cups chicken stock
- 0.75 cups sour cream
- 1 cup, freshly grated Parmesan cheese
- 2 tablespoons, chopped fresh parsley
Instructions
Heat 2 tablespoons of olive oil in a large skillet over medium heat.
Season the chicken breasts with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Cook the chicken for 4-5 minutes per side, or until fully cooked (internal temperature 165°F). Remove from the skillet, let rest for 5 minutes, then dice into bite-sized pieces.
In the same skillet, add 2 tablespoons of unsalted butter and melt over medium heat. Add the finely chopped yellow onion and cook for 2-3 minutes until softened. Stir in the minced garlic and cook for another 30 seconds until fragrant.
Add the Arborio rice to the skillet and stir for 1-2 minutes until the grains are lightly toasted.
Pour in the dry white wine and stir continuously until it is mostly absorbed, about 1-2 minutes.
Begin adding the chicken stock, 1/2 cup at a time, while stirring constantly. Wait for each addition to be almost fully absorbed before adding more. Continue this process for 20-25 minutes, or until the rice is creamy and tender.
Once the risotto is ready, lower the heat and gently stir in the diced chicken, sour cream, and freshly grated Parmesan cheese. Adjust seasoning with the remaining salt and black pepper to taste.
Garnish the risotto with freshly chopped parsley and serve immediately.
Nutrition Facts
Calories |
2672 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 142.8 g | 183% | |
| Saturated Fat | 63.0 g | 315% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 618 mg | 206% | |
| Sodium | 3896 mg | 169% | |
| Total Carbohydrate | 121.2 g | 44% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 21.7 g | ||
| Protein | 207.4 g | 415% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 1343 mg | 103% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 1359 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
