Go Back
One-Pan Chicken Risoni

One pot chicken risoni with crispy salami (orzo)

A creamy, savory one‑pan meal featuring tender spiced chicken, silky tomato‑infused risoni (orzo), crispy salami bites, and a touch of greens—for effortless gourmet comfort in under 40 minutes.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
0 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 623
Ingredients Method Notes

Ingredients
  

Base
  • 2 tbsp olive oil for searing
  • 2 large chicken breasts sliced in half horizontally
  • ½ tsp salt for seasoning chicken
  • ¼ tsp black pepper for seasoning chicken
Crispy Salami
  • 100 g salami stick cut into thick batons
Risoni Mixture
  • 250 g risoni (orzo)
  • 1 can chickpeas drained and rinsed (about 400 g can)
  • 2 tbsp tomato paste
  • 4 cups chicken stock or broth
  • ¾ cup heavy cream or light cream/evaporated milk
  • ½ cup grated Parmesan
  • 2 cups baby spinach or chopped kale
  • 2 cloves garlic finely minced
  • 1 medium yellow onion diced
Optional Enhancers
  • ¼ cup dry white wine for deglazing (optional)
  • 2 tbsp sun‑dried tomatoes optional, chopped
  • to taste fresh basil for garnish

Method
 

  1. Slice each chicken breast into two thinner fillets. Season with salt, pepper, paprika, garlic powder, onion powder and a pinch of chili.
  2. 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.
  3. 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.
  4. Lower heat to medium. Sauté diced onion and minced garlic 2–3 minutes until soft. If using wine, deglaze and cook until nearly evaporated.
  5. Stir in tomato paste for 1 minute. Add risoni, chickpeas, stock, salt and pepper. Stir to combine.
  6. Bring to gentle boil, cook uncovered 8 minutes, stirring every minute until risoni is al dente and sauce thickens.
  7. Remove from heat. Stir in cream, Parmesan, spinach and sun‑dried tomatoes until greens wilt and sauce is glossy.
  8. Slice chicken and serve over risoni. Top with crispy salami, extra Parmesan and fresh basil as garnish.

Notes

Leftovers keep in fridge up to 3 days; reheat with splash of water or broth. Swap proteins like shrimp or sausage, or use cauliflower rice for low‑carb. If no cream, use coconut milk or Greek yogurt off heat.