Preheat the oven to 450°F. Pat the chicken breast dry and sprinkle with salt and pepper.

While the oven preheats, melt the butter over medium heat in a large saucepan. Add the onion and lightly sprinkle with salt. Stir frequently and cook until just starting to soften ~ about 5 minutes. Add the garlic and Arborio rice. Cook, stirring almost constantly, for 2 minutes. Add in 1 cup of chicken stock and cook until fully absorbed, stirring frequently. Continue to add 1 cup at a time, allowing each cup to be fully absorbed before adding in the next cup. You do not have to stir constantly, but make sure you stir frequently.

Meanwhile, heat 1 tablespoon of olive oil in a cast iron or oven safe pan over medium heat. When hot, carefully twirl the pan to fully coat the bottom with the olive oil. Add the chicken breast and cook for 4 to 5 minutes on one side (depending on the thickness of the cut). Flip and cook and additional 2 minutes. Place the pan in the oven and cook 10 to 12 minutes ~ again, depending on thickness. When finished cooking in the oven, place the chicken on a cutting board and slice. If any pieces are still raw in the center, return them to the pan. Cook over medium heat for about 30 to 60 seconds per side, but no longer! Remove from the pan and return to the cutting board. Sprinkle over half the thyme leaves and basil.

Returning to the risotto, once all of the liquid has been absorbed and the risotto is bite tender, add the sun-dried tomatoes, pesto, and Parmesan cheese, stirring to thoroughly combine. Add the spinach and cook, stirring often, until wilted. Season to taste with salt and pepper.

Plate the risotto and sprinkle the remaining thyme and basil among the four plates. Divide the sliced chicken and place on top of the risotto. Serve immediately.

Enjoy!