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!

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

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

Directions

Step 1

Heat 2 tablespoons of olive oil in a large skillet over medium heat.

Step 2

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.

Step 3

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.

Step 4

Add the Arborio rice to the skillet and stir for 1-2 minutes until the grains are lightly toasted.

Step 5

Pour in the dry white wine and stir continuously until it is mostly absorbed, about 1-2 minutes.

Step 6

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.

Step 7

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.

Step 8

Garnish the risotto with freshly chopped parsley and serve immediately.

Nutrition Facts

Serving size	(2648.5g)

Amount per serving	% Daily Value*
Calories	2672.1

Total Fat 142.8g	0%
Saturated Fat 63.0g	0%
Polyunsaturated Fat 2.7g
Cholesterol 618.2mg	0%
Sodium 3895.6mg	0%
Total Carbohydrate 121.2g	0%
Dietary Fiber 3.9g	0%
Total Sugars 21.7g
Protein 207.4g	0%

Vitamin D 17.4IU	0%
Calcium 1342.8mg	0%
Iron 11.0mg	0%
Potassium 1358.7mg	0%

*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.

Source of Calories

Fat: 49.4%

Protein: 31.9%

Carbs: 18.6%