If you’re searching for a one-pan chicken risoni recipe that’s creamy, deeply savory, and ridiculously easy to throw together, this is it. From the crispy bites of salami to the silky, tomato-infused sauce coating every grain of risoni (aka orzo), it’s pure comfort in a bowl. This recipe transforms pantry staples into something that feels a little gourmet — without the stress of multiple pots or hard-to-find ingredients.
Whether you’re cooking for weeknight ease or want to impress dinner guests with minimal effort, this recipe has you covered. The chicken is juicy and perfectly spiced, the risoni is rich and flavorful, and the whole dish comes together in under 40 minutes. Plus, it all cooks in one pan. Discover great ideas like this in our Baked Cheesy Cuban Chicken Taquitos to simplify your meal planning.
Table of Contents
Table of Contents
Why You’ll Love This Recipe
- One-pan wonder – Minimal cleanup, maximum flavor.
- Quick & easy – Ready in about 35–40 minutes.
- Rich, comforting flavors – Creamy tomato base, crispy salami, savory chicken.
- Pantry-friendly ingredients – Uses staples you likely already have.
- Versatile & customizable – Swap proteins, mix in extra veggies, or go spicier.
- Impressive yet approachable – Feels elevated without being complicated.
- Balanced texture – Creamy risoni, tender chicken, crispy salami, hearty chickpeas.
What sets this apart from other one-pan meals? It’s the clever layering of textures and the use of salami fat to boost flavor — it’s a chef’s trick you’ll want to use again and again.
Ingredients Needed
Let’s break this down into components to make shopping and prep easier:
For the Base:
- Olive oil – For searing and sautéing.
- Chicken breasts – 2 large, sliced in half horizontally for thinner, faster-cooking steaks.
- Salt and pepper – For seasoning the chicken.
For the Crispy Salami:
- Salami stick – Cut into thick batons for a meaty bite. Pre-sliced is okay too, or sub with streaky bacon or chorizo.
For the Risoni:
- Risoni (orzo) – 250g / 8 oz; small pasta that cooks quickly and thickens the sauce naturally.
- Chickpeas – 1 can, drained and rinsed. Adds nutrition and texture.
- Tomato paste – Adds depth to the sauce.
- Chicken stock or broth – The liquid that cooks the risoni and infuses it with flavor. Veggie stock works too.
- Heavy cream – ¾ cup, stirred in at the end for creaminess. Use light cream or evaporated milk if preferred.
- Grated Parmesan – Enhances the savory flavor.
- Baby spinach or chopped kale – Stirred in at the end for a healthy green boost.
- Garlic – 2 cloves, finely minced.
- Yellow onion – 1 medium, diced.
Optional Flavor Enhancers:
- White wine – For deglazing (optional but recommended).
- Sun-dried tomatoes – Adds sweetness and umami if you have them.
- Fresh basil – For garnish.
How to Make One-Pan Chicken Risoni
Follow these simple steps for a creamy, hearty meal with minimal fuss:
1. Prep and Season the Chicken
Slice each chicken breast horizontally to create 4 thinner fillets — this helps them cook quickly and evenly. Combine your favorite spice mix (think paprika, garlic powder, onion powder, a pinch of chili) and generously season both sides of the chicken.
2. Crisp the Salami
Heat a large non-stick skillet (at least 26 cm wide) over medium-high heat. Add the salami pieces and fry until golden and crispy, about 2–3 minutes. Remove them with a slotted spoon and set aside on a paper towel-lined bowl. Keep the rendered salami fat in the pan — it’s liquid gold!
Pro tip: A 30 cm pan that’s 7 cm deep is ideal — it needs to hold all the risoni and liquid without overflowing.
3. Sear the Chicken
In the same pan, sear the chicken for 3 minutes on each side until beautifully browned and cooked through. Internal temperature should reach about 67°C/153°F. Transfer to a plate and cover loosely with foil.
4. Build the Flavor Base
Lower the heat slightly. Add diced onion and minced garlic to the pan and sauté for 2–3 minutes until soft and fragrant. If using wine, pour in now and let it bubble away until nearly evaporated — scraping up all the flavorful browned bits from the pan base.
5. Add the Tomato and Risoni
Stir in tomato paste and cook for 1 minute to mellow its acidity. Add risoni, chickpeas, chicken stock, salt, and pepper. Stir well to coat the pasta and combine.
6. Simmer to Cook the Pasta
Bring to a gentle boil. Cook uncovered for 8 minutes, stirring every minute. As the mixture thickens, lower the heat to prevent sticking. The texture should be loose but not soupy — kind of like risotto.
7. Finish with Cream and Greens
Once the pasta is al dente, stir in the cream, Parmesan, spinach, and sun-dried tomatoes if using. Keep stirring until the greens wilt and everything’s glossy and oozy.
8. Serve and Enjoy!
Slice the chicken and serve over the creamy risoni. Top with crispy salami, more Parmesan, and fresh basil if you have it. Serve family-style on a platter or plated individually for a cozy dinner vibe.
Serving and Storage Tips
- Presentation tips: Garnish with fresh herbs, cracked black pepper, or a swirl of cream for a professional touch.
- What to serve with it: A crisp green salad or garlic bread pairs beautifully.
- Storing: Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheating: Reheat on the stovetop or in the microwave with a splash of water or broth to loosen the sauce.
- Freezing: Not ideal as the pasta can become mushy, but doable in a pinch.
Helpful Notes
- Make it spicy: Add chili flakes to the spice rub or finish with hot sauce.
- Swap proteins: Try sliced sausage, shrimp, or rotisserie chicken.
- Low-carb option: Use cauliflower rice instead of risoni and reduce the stock.
- No cream? Use coconut milk or Greek yogurt (stir in off the heat to prevent curdling).
- For extra veggies: Stir in roasted bell peppers, mushrooms, or zucchini with the spinach.
One pot chicken risoni with crispy salami (orzo)
Ingredients
Method
- Slice each chicken breast into two thinner fillets. Season with salt, pepper, paprika, garlic powder, onion powder and a pinch of chili.
- Heat olive oil in a large non‑stick skillet over medium‑high. Add salami batons and fry 2–3 minutes until crispy. Remove with slotted spoon and set aside.
- In the rendered salami fat, sear chicken fillets 3 minutes per side until browned and cooked through (≈67 °C internal). Transfer to plate and cover with foil.
- Lower heat to medium. Sauté diced onion and minced garlic 2–3 minutes until soft. If using wine, deglaze and cook until nearly evaporated.
- Stir in tomato paste for 1 minute. Add risoni, chickpeas, stock, salt and pepper. Stir to combine.
- Bring to gentle boil, cook uncovered 8 minutes, stirring every minute until risoni is al dente and sauce thickens.
- Remove from heat. Stir in cream, Parmesan, spinach and sun‑dried tomatoes until greens wilt and sauce is glossy.
- Slice chicken and serve over risoni. Top with crispy salami, extra Parmesan and fresh basil as garnish.
Notes
Conclusion
If comfort food and weeknight convenience had a baby, it would be this one-pan chicken risoni. The creamy tomato base, crispy bits of salami, and tender spiced chicken make every bite irresistible. It’s filling, fuss-free, and guaranteed to be a repeat on your dinner rotation.
Tried it? Leave a comment and a star rating below – we’d love to hear from you!
Don’t forget to share it on Pinterest or Facebook — someone in your circle needs this kind of easy dinner magic.
What variation did you try – different protein, no cream, or extra veg? Tell us below!
Frequently Asked Questions (FAQ)
Can I use bacon instead of salami?
Absolutely. Streaky bacon or chorizo will crisp up beautifully and add just as much depth and smokiness to the dish.
How do I make this gluten-free?
Swap the risoni with a gluten-free short pasta like corn-based orzo or even rice. Adjust cook times accordingly.
Why did my sauce split?
This can happen if you add cream at high heat or let it boil. Stir it in off-heat or on very low to keep it silky smooth.
Is this recipe freezer-friendly?
It’s best fresh, but you can freeze it. Thaw in the fridge overnight and reheat gently with a splash of broth.
How thick should the risoni consistency be?
Think risotto — creamy but not dry. The sauce should coat the pasta without pooling excessively.