Sour Cream Chicken Risotto is one of those dishes that looks fancy enough for company but comes together so easily in your own kitchen, dear. I love how creamy and comforting it turns out, with tender chicken and those sweet little peas tucked throughout.
What makes this recipe truly special is the sour cream—it adds such a lovely tang and richness that you just don’t get from regular cream, sweetheart. The Parmesan cheese melts right into the rice, creating that gorgeous, velvety texture we all crave on a cozy evening.
I always think of my grandchildren’s happy faces when I serve this, because it’s the kind of meal that brings everyone to the table without fuss. It’s perfect for those nights when you want something that feels like a warm hug, and it reheats beautifully the next day too.
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Sour Cream Chicken Risotto
Ingredients
- 10 ounce Rice
- 1.5 cup Water
- 9 ounce Chicken
- 2 cup Peas
- 1 cup Sour Cream
- 0.5 cup Parmesan Cheese
Instructions
- Prepare the mix according to package instructions, adding 1/2 cup more water.
- Five minutes before the rice is done, stir in the chicken and peas.
- Cook until rice and pasta are tender, stirring frequently.
- Remove from heat and stir in sour cream and cheese.
- Cover and let stand 5 minutes before serving.
