35-Minute One-Pot Chicken, Spinach & Tomato Risotto Magic

Oh, do I have a game-changer for you! If you’re anything like me, the idea of a delicious, comforting risotto without the constant stirring and multiple pots sounds too good to be true. But trust me, this One-Pot Chicken, Spinach & Tomato Risotto is the real deal. I stumbled upon this method during one of those crazy weeknights when I needed something hearty but didn’t want to spend hours in the kitchen. The magic? Everything cooks together in one pot, and the result is this creamy, flavorful risotto packed with tender chicken, vibrant spinach, and juicy tomatoes. No fuss, no endless stirring, just one pot and 35 minutes between you and dinner bliss. My family goes wild for this, and I bet yours will too!

Why You’ll Love This One-Pot Chicken, Spinach & Tomato Risotto

Let me tell you why this risotto has become my weeknight hero (and why you’ll obsess over it too!):

• One pot = zero stress: No juggling multiple pans or that dreaded sink full of dishes, everything cooks together beautifully
• Weeknight magic: Ready in just 35 minutes flat, but tastes like you spent hours in the kitchen
• Flavor bomb: Juicy tomatoes, garlicky chicken and just-wilted spinach create the perfect savory bite
• Secret creaminess: That Parmesan melt at the end? Absolute perfection without any fussy techniques
• Nutrition win: Packed with protein and veggies, so you can feel good about seconds

Seriously, it’s the risotto that finally made my family stop asking “What’s for dinner?” on repeat!

Ingredients for One-Pot Chicken, Spinach & Tomato Risotto

Gather these simple ingredients, I promise you probably have most of them already! The magic is in how they come together:

• 1 tbsp olive oil, Just enough to get everything sizzling nicely
• 1 onion, finely chopped, About the size of a baseball, diced small so it melts into the risotto
• 2 garlic cloves, minced, Fresh is best here, and don’t skimp!
• 300g chicken breast, diced, Cut into bite-sized pieces so they cook evenly
• 1 cup arborio rice, Uncooked, this short-grain rice is the risotto MVP
• 400g canned diced tomatoes, With their juices for maximum flavor
• 3 cups chicken stock, Warm it up first if you can, helps the rice absorb better
• 2 cups fresh spinach, Packed loosely, it wilts down to nothing!
• 1/4 cup grated Parmesan cheese, The good stuff, it makes all the difference
• Salt and pepper to taste, Season as you go for best results

See? Nothing fancy, just good, honest ingredients that transform into something magical. I always double-check my pantry before starting, nothing worse than realizing you’re out of arborio rice mid-recipe! Check out other great recipe ideas!

Equipment You’ll Need

Here’s all you’ll need to make this risotto magic happen:

• Large pot, About 4 quarts works perfectly. Skip the non-stick, you want that golden fond on the bottom for extra flavor!
• Wooden spoon, My trusty sidekick for gentle stirring without scratching the pot

That’s it, no fancy gadgets required. Just good old-fashioned stovetop cooking at its easiest!

How to Make One-Pot Chicken, Spinach & Tomato Risotto

Alright, let’s get cooking! This risotto comes together so easily, just follow these simple steps and you’ll have dinner on the table before you know it.

Step 1: Sauté Aromatics and Chicken

First, heat that olive oil in your large pot over medium heat, not too hot! You want the onions to soften, not burn. Toss in your chopped onion and minced garlic, stirring occasionally until they turn translucent and smell amazing, about 3 minutes should do it. Now add your diced chicken and cook until it’s no longer pink, stirring occasionally. This takes about 5 minutes, resist the urge to crank up the heat! Medium keeps everything cooking evenly.

Step 2: Toast the Rice

Here’s where the magic starts! Dump in your arborio rice and stir everything together, coating each grain with the delicious oils and flavors in the pot. Let it toast for just about 1 minute, you’ll notice the rice turns slightly translucent around the edges. This quick toast gives your risotto that wonderful nutty depth of flavor.

Step 3: Simmer with Liquids

Now pour in your diced tomatoes (juice and all!) and chicken stock. Give it a good stir, then bring everything to a gentle simmer. Reduce the heat to medium-low and let it cook uncovered for about 15 minutes. You’ll want to stir occasionally, not constantly like traditional risotto, just enough to prevent sticking. The rice should be tender but still have a slight bite when it’s ready.

Step 4: Wilt Spinach and Finish

Almost done! Toss in your fresh spinach and stir gently, it’ll wilt down in about 2 minutes flat. Now remove the pot from heat and stir in that glorious Parmesan cheese. The residual heat will melt it into creamy perfection. Taste and add salt and pepper as needed, I usually go heavier on the pepper because it makes the flavors pop!

See? Told you it was easy! Now grab your spoon and dig in, this risotto waits for no one.

Tips for Perfect One-Pot Chicken, Spinach & Tomato Risotto

After making this risotto more times than I can count, here are my foolproof tips to take it from good to “Oh my gosh, did you really make this?!” status:

• Warm your stock first, It helps the rice absorb liquid evenly. I just microwave it for a minute while prepping other ingredients.
• Let it rest, Off heat for 2 minutes before serving. This lets the flavors mingle and the texture become perfectly creamy.
• Season in layers, A pinch of salt when cooking onions, another with the chicken, then adjust at the end. Makes all the difference!
• Fresh Parmesan is key, The powdery stuff in shakers won’t melt as beautifully. Trust me on this one!

Little tricks, but they make this risotto absolutely restaurant-worthy every single time. If you enjoy this style of cooking, you might also like our one-pot chicken and winter vegetable bake.

Variations for One-Pot Chicken, Spinach & Tomato Risotto

Oh, the possibilities! Swap spinach for kale (just chop it smaller) or use shrimp instead of chicken, just add it later since it cooks faster. Vegetarian? Skip the meat and add mushrooms with the onions. Out of tomatoes? Try roasted red peppers instead. This risotto forgives mistakes and welcomes creativity, make it yours! For another easy chicken dish, check out the one-pot chicken pumpkin quinoa skillet.

Serving Suggestions

This risotto shines all on its own, but oh, let me tell you how to make it extra special! I love serving it with crusty garlic bread to soak up every last creamy bite. A simple arugula salad with lemon dressing cuts through the richness perfectly. And don’t skimp on garnishes, an extra sprinkle of Parmesan, some fresh basil leaves, or even a drizzle of good olive oil takes it over the top. My kids go wild when I add a few cherry tomatoes on the side for color, makes it feel fancy with zero extra work!

Storing and Reheating

Okay, confession time, leftovers rarely happen in my house because we devour this risotto immediately! But if you’re lucky enough to have some, here’s the scoop: store it in an airtight container in the fridge for up to 2 days. When reheating, add a splash of chicken stock and stir gently over low heat, it’ll come back to life beautifully. Fair warning though, freezing turns the creamy texture grainy, so enjoy it fresh or within a couple days. Pro tip: the spinach gets extra tender overnight, which I actually love!

Nutritional Information

Here’s the scoop on what’s in each serving (and yes, I’ve done the math so you don’t have to!): About 420 calories packed with 32g protein, hello, muscle fuel! You’re looking at 45g carbs (that arborio rice magic) and 12g fat. Plus, you’re getting a solid dose of vitamins A and C from those tomatoes and spinach. All values are estimates, but trust me, this risotto keeps you full without weighing you down. Perfect balance if you ask me!

Frequently Asked Questions

I get asked about this risotto all the time, here are the answers to the questions that pop up most often:

Can I use frozen spinach? Absolutely! Just thaw and squeeze out all that extra water first (trust me, you don’t want soggy risotto). I’ll sometimes use a whole 10oz package, it wilts down to about the same as fresh.

Is risotto gluten-free? Yes! Arborio rice is naturally gluten-free. Just double-check your chicken stock, some brands sneak in wheat-based thickeners. When in doubt, grab a certified GF stock.

Can I make it vegetarian? Easy-peasy! Skip the chicken and sauté mushrooms with the onions instead, they give that same meaty satisfaction. Use veggie stock too, obviously. My vegetarian friends rave about this version! If you are looking for another great one-pot vegetarian option, try our one-pot vegetable lentil winter green stew.

Try this recipe tonight and let me know how it turned out, I love hearing your kitchen adventures!

One-Pot Chicken, Spinach & Tomato Risotto

A simple, one-pot risotto with chicken, spinach, and tomatoes. This dish is easy to make and packed with flavor.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 4 people

Course: Dinner

Cuisine: Italian

Calories: 420

Ingredients Equipment Method Notes

Ingredients

  

For the Risotto

• 1 tbsp olive oil
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 300 g chicken breast, diced
• 1 cup arborio rice
• 400 g canned diced tomatoes
• 3 cups chicken stock
• 2 cups fresh spinach
• 1/4 cup grated Parmesan cheese
• salt and pepper to taste

Equipment

• Large Pot
• wooden spoon

Method

 

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, cooking until softened, about 3 minutes.
2. Add the diced chicken and cook until no longer pink, about 5 minutes.
3. Stir in the arborio rice and cook for 1 minute, coating the rice in the oil.
4. Pour in the diced tomatoes and chicken stock. Bring to a simmer, then reduce heat and cook for 15 minutes, stirring occasionally, until the rice is tender.
5. Add the spinach and stir until wilted, about 2 minutes.
6. Remove from heat and stir in the Parmesan cheese. Season with salt and pepper to taste.

Notes

For extra flavor, you can add a pinch of dried oregano or basil. Leftovers can be stored in the fridge for up to 2 days.