Creamy Mediterranean Chicken Risotto with Parmesan

Creamy Mediterranean-style risotto with garlicky marinated chicken, sun-dried tomatoes, and jammy cherry tomatoes, finished with a cool, tangy tzatziki. Bright, comforting, and surprisingly simple to prepare at home — the hot risotto paired with cold tzatziki makes a memorable, balanced meal.

This dish looks like something from a restaurant menu but is very achievable in a home kitchen. Rich olive oil, tender marinated chicken, sun-dried tomatoes and Parmesan combine with roasted cherry tomatoes and fresh herbs. Serve with a spoonful of cool tzatziki for a bright contrast that lifts the whole dish.

Ingredients

• Chicken thighs
• Garlic
• Greek yogurt
• Lemon
• Cherry tomatoes
• Cucumber
• Shallots
• Arborio (risotto rice)
• Dry white wine
• Sun-dried tomatoes
• Fresh spinach
• Parmesan cheese & Feta cheese

See the recipe card below for exact quantities and detailed ingredient groupings.

Instructions

Marinate the chicken overnight for best flavor.

Make the tzatziki ahead and chill.

Start the risotto and finish with the chicken.

Serve everything together and enjoy.

1. Marinate the chicken: combine olive oil, salt, black pepper, grated garlic, dried oregano, Greek yogurt and lemon juice with the chicken. Refrigerate at least a few hours or overnight for best flavor.
2. Prepare tzatziki: grate and drain the cucumber. Mix with olive oil, grated garlic, lemon juice, yogurt, salt and chopped dill if using. Chill until serving.
3. Roast the cherry tomatoes: toss with olive oil and a pinch of salt, then roast at a high temperature until blistered and jammy.
4. Sear the chicken: in a large pan over medium heat, heat olive oil and butter and sear marinated chicken until golden on the outside (it need not be fully cooked through). Remove and set aside.
5. Sauté aromatics: in the same pan, add butter, then cook finely diced shallots and minced garlic until soft and fragrant.
6. Toast the rice: stir in Arborio rice until the grains look slightly translucent and toasted for a couple of minutes.
7. Deglaze with wine: pour in dry white wine and simmer until mostly reduced.
8. Add stock gradually: ladle warmed chicken stock in small amounts, stirring and allowing the rice to absorb the liquid before adding more — this gradual process creates the risotto’s characteristic creaminess.
9. Finish the risotto: with the last addition of stock, stir in sun-dried tomatoes and return the seared chicken to the pan. Cook until the rice is creamy and just al dente.
10. Fold in greens and cheese: remove the pan from heat, fold in fresh spinach to gently wilt, then stir in butter, grated Parmesan and crumbled feta until glossy. Add a squeeze of lemon to brighten the flavors.
11. To serve: plate the risotto, top with roasted cherry tomatoes, a lemon wedge, and a generous spoonful of chilled tzatziki on the side.

Substitutions

• Chicken thighs → chicken breast
• Greek yogurt → sour cream
• Feta cheese → goat cheese
• Parmesan cheese → pecorino
• White wine → additional stock
• Sun-dried tomatoes → roasted red peppers
• Spinach → arugula for a peppery finish

Equipment

• Large pan or braiser for cooking the risotto and searing chicken
• Wooden spoon for stirring
• Ladle to add stock gradually
• Baking sheet for roasting tomatoes
• Mixing bowls for the marinade and tzatziki

Storage

• Store leftovers in the fridge for up to 3 days.
• Reheat gently with a splash of stock or water to loosen the risotto.
• Keep tzatziki stored separately and add cold when serving.

FAQ

Related

If you enjoy easy, family-friendly recipes, try other simple mains and sides — dishes that are quick to make and full of flavor.

Pairing

For dessert, lighter treats or fruity sweets pair well with this savory, herb-forward main — something that contrasts the risotto’s creaminess without overwhelming it.

Creamy Mediterranean Chicken Risotto (with Parmesan)

A comforting risotto studded with marinated chicken, sun-dried tomatoes and roasted cherry tomatoes, finished with Parmesan and feta and served with garlicky tzatziki for a bright finish.

Prep Time 10 mins

Cook Time 30 mins

Total Time 40 mins

Servings: 4 people

Course: Main Course

Cuisine: Mediterranean

Ingredients
Equipment
Method

Ingredients

Chicken Marinade

• 4 chicken thighs, cubed
• 2 tbsp olive oil
• 1½ tsp salt
• ½ tsp black pepper
• 8 cloves garlic, grated
• 1 tsp dried oregano
• 1 tbsp Greek yogurt
• Juice of ½ lemon

Roasted Cherry Tomatoes

• 2 cups cherry tomatoes (Sungold preferred)
• 1 tsp salt
• 4 tbsp olive oil

Tzatziki

• ½ cup grated, well-drained cucumber
• 2 tbsp olive oil
• ½ tsp salt
• 1 tbsp lemon juice
• 1 clove garlic, grated
• 1 cup thick whole Greek yogurt
• 2 tbsp fresh dill, chopped (optional)

Risotto

• 2 tbsp olive oil
• 2 tbsp butter
• 2 tbsp butter for aromatics
• 2 shallots, finely diced
• 10 cloves garlic, minced
• 1½ cups Arborio rice
• ½ tsp salt
• ¾ cup dry white wine
• 4 cups chicken stock
• 2 tbsp sun-dried tomatoes, finely chopped
• 1 cup fresh spinach
• 3 tbsp butter
• 1 cup freshly grated Parmesan
• ⅓ cup crumbled feta

Equipment

• Large braiser or pan for cooking
• Medium bowl for marinating
• Measuring cups and spoons

Method

1. Marinate the chicken: mix olive oil, salt, pepper, garlic, oregano, Greek yogurt and lemon juice. Toss the chicken to coat, cover and refrigerate overnight or a few hours.
2. Make tzatziki: grate and drain the cucumber thoroughly, then mix with olive oil, garlic, lemon juice, yogurt, salt and dill. Chill until ready to serve.
3. Roast cherry tomatoes at 410°F (210°C): toss with olive oil and salt, roast until blistered and jammy, about 20 minutes.
4. Sear the chicken: heat oil and butter in a large pan over medium-high, sear marinated chicken 6–8 minutes until golden and set aside. Reduce heat to medium.
5. Sauté shallots and garlic in butter until soft and fragrant, about 2 minutes.
6. Add Arborio rice and salt, toasting 2–3 minutes until slightly translucent.
7. Pour in white wine and simmer until reduced, about 4 minutes.
8. Add warm stock one cup at a time, stirring and allowing absorption before adding more. This slow addition creates creaminess.
9. Stir in seared chicken and sun-dried tomatoes with the final stock additions. Cook until rice is creamy and just al dente.
10. Remove from heat, fold in spinach to wilt, then finish with butter, Parmesan and feta until glossy. Add lemon to taste.
11. Spoon into bowls, top with roasted cherry tomatoes and a generous scoop of chilled tzatziki. Serve immediately.

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Food safety

• Cook poultry to a minimum internal temperature of 165 °F (74 °C).
• Avoid cross-contamination: don’t use the same utensils or plates for cooked food that touched raw meat.
• Wash hands thoroughly after handling raw meat.
• Do not leave perishable food at room temperature for extended periods.
• Never leave cooking food unattended.
• Use oils with a suitable smoke point for high-heat cooking to avoid off-flavors and harmful compounds.
• Ensure good ventilation when using a gas stove.

Follow local and national food-safety guidelines for additional details and temperature charts.