Creamy Sun-Dried Tomato Chicken with Parmesan & Pea Risotto

If there’s one dish I come back to time and time again—whether I’m hosting a cocktail party, feeding family over the holidays, or just craving something truly special—it’s this.

This chicken is marinated in my signature pesto Genovese (a recipe passed down from my dad), seared until golden, and finished in the most velvety sun-dried tomato cream sauce you’ve ever tasted. Paired with a buttery Parmesan & pea risotto, it’s indulgent but never fussy. Elegant but completely comforting. It feels luxe and effortless all at once.

It’s the kind of dish that stops the conversation at the table—in the best way. Once you make it, you’ll know exactly what I mean.

For the Chicken Marinade (Pesto Genovese):

• 6 boneless skinless chicken breasts

• 2 cups fresh basil leaves

• ⅓ cup pine nuts, lightly toasted until golden

• 1 head of garlic, cloves peeled

• Zest and juice of 2 large lemons

• 1 cup freshly grated Parmigiano Reggiano

• ½ tsp red chili flakes (optional, but recommended)

• Sea salt and freshly cracked black pepper, to taste

• ⅔ cup high-quality extra virgin olive oil (adjust to desired consistency)

1. In a food processor, combine basil, pine nuts, garlic, lemon zest and juice, Parmigiano, chili flakes, salt, and pepper. Pulse until just combined. With the motor running, stream in the olive oil until smooth but still textured. Taste and adjust seasoning as needed.

   
   

Toss chicken in the pesto and marinate for at least 30 minutes or overnight.

For the Sauce:

• 1 tbsp olive oil (for searing)

• 1 large shallot, finely minced

• 1 head of garlic, finely minced

• 1 jar (8.5 oz) sun-dried tomatoes in oil, chopped (use all the oil)

• 1 quart heavy cream

• 2 tsp cornstarch mixed with 2 tsp water

• 2 cups freshly grated Parmigiano Reggiano

• ½ tsp chili flake

• 1–2 tsp freshly cracked black pepper (taste and adjust)

• Sea salt, to taste

• ½ cup fresh basil, chiffonade (added at the very end)

1. Heat olive oil in a large sauté pan over medium-high heat. Sear the chicken on both sides until deeply golden and cooked through (about 5–6 minutes per side, depending on thickness). Remove and set aside.

   
   

2. In the same pan, lower the heat to medium. Add minced shallot and garlic, and sauté until fragrant and translucent. Stir in chopped sun-dried tomatoes along with all of their oil. Let it all cook together for 1–2 minutes.

   
   

3. Pour in the cream, stirring to combine. Let it simmer gently for 5 minutes.

   
   

4. Stir in the cornstarch slurry (equal parts cornstarch and cold water mixed together). This not only helps the sauce thicken to that luscious, velvety consistency—but also gives it a beautiful, glossy finish. Simmer for an additional 5 minutes.

   
   

5. Stir in the Parmigiano, chili, black pepper, and a touch of sea salt. Return chicken to the pan, nestling it into the sauce. Simmer another 3–5 minutes.

   
   

6. Turn off heat and fold in the basil.

   
   

For the Parmesan & Pea Risotto:

• 2 tbsp butter

• ½ cup white onion, finely chopped

• 1 shallot, finely minced

• 1½ cups arborio rice

• ½ cup dry white wine

• 6 cups chicken broth, kept warm on the stove

• 1½ cups frozen peas

• 1 cup freshly grated Parmigiano Reggiano

• 2 tbsp unsalted butter (to finish)

• Sea salt and black pepper, to taste

1. In a large saucepan, heat butter over medium heat. Add onion and shallot, and sauté until soft and translucent.

   
   

2. Add rice and stir to coat, letting it toast slightly for about 2 minutes. Deglaze with white wine, stirring until absorbed.

   
   

3. Begin adding the warm chicken stock a little bit at a time, stirring continuously. Let each addition absorb before adding the next. This should take about 20–25 minutes.

   
   

4. When the rice is al dente and creamy, stir in peas, Parmigiano, and butter. Remove from heat and season with salt and pepper to taste.

Whether you’re entertaining friends, celebrating family, or treating yourself to something extraordinary, this recipe will never disappoint. It’s luxurious, yet simple enough to prepare on a weeknight, and once you’ve tasted it, you’ll find yourself coming back to it time and time again. Trust me—this is the kind of meal that makes an impression and lingers in your heart long after the last bite.