Description

This comforting and flavorful one-pot chicken risoni recipe features tender chicken breasts, crispy salami, and creamy risoni (orzo) cooked together with garlic, onion, chickpeas, and spinach. Enhanced with Parmesan, sun-dried tomatoes, and fresh basil, this dish delivers a perfect balance of textures and tastes for a hearty weeknight dinner.

Ingredients

Scale

Protein & Meats

100g / 3 oz salami stick, cut into 3mm (1/8″) thick rounds then chopped into small batons
2 x 250g / 8 oz large chicken breasts, each cut in half horizontally to form 4 thin steaks
400g / 14 oz canned chickpeas, drained (or other beans)

Vegetables & Herbs

2 garlic cloves, finely minced
1/2 onion, finely chopped
150g / 5 oz baby spinach (or 4 cups kale pieces)
1/3 cup sun-dried tomato, chopped (optional)
2 tbsp roughly chopped basil (optional)

Pantry & Dairy

1/2 tbsp olive oil
1/2 tsp cooking salt / kosher salt (plus 1/2 tsp more for risoni)
3/4 tsp paprika
1/4 tsp black pepper (plus 1/4 tsp more for risoni)
1/2 tsp garlic powder
1/4 tsp sage powder (optional)
1/4 cup tomato paste
1 1/4 cups risoni / orzo, uncooked
3 cups chicken stock, low sodium (or vegetable stock)
3/4 cup thickened / heavy cream (low-fat ok)
1/3 cup Parmesan, finely grated (sandy type)
1/4 cup Chardonnay or other dry white wine (optional)

Instructions

Spice Mix: In a small bowl, combine 1/2 tsp cooking salt, 1/4 tsp black pepper, 1/2 tsp garlic powder, 3/4 tsp paprika, and 1/4 tsp sage powder if using. Sprinkle the spice mix evenly on both sides of the chicken steaks to season.
Crispy Salami: Heat 1/2 tbsp olive oil in a large non-stick pan over medium-high heat. Add the chopped salami batons and cook for about 2 minutes, stirring constantly, until they become crispy and golden. Using a slotted spoon, remove the salami to a paper towel–lined bowl, leaving the rendered salami fat in the pan.
Cook Chicken: In the same pan with the salami fat, place the chicken steaks and cook for about 3 minutes on each side until they are dark golden and just cooked through (internal temperature 67°C/153°F). Remove the chicken onto a plate and loosely cover with foil to keep warm.
Sauté Aromatics and Deglaze: Still over medium-high heat, add the finely minced garlic and chopped onion to the pan. Cook for 1.5 minutes until the onion is translucent. Pour in the 1/4 cup white wine if using and let it simmer rapidly for a couple of minutes until mostly evaporated, stirring to dissolve the flavorful browned bits (fond) from the pan base into the wine.
Add Tomato Paste and Risoni: Stir in the 1/4 cup tomato paste and cook for 1 minute to reduce its raw sour flavor. Add the uncooked 1 1/4 cups risoni and stir well to coat all the grains with the tomato paste.
Add Chickpeas and Stock: Stir in the drained chickpeas, 3 cups chicken stock, 1/2 tsp salt, and 1/4 tsp black pepper. Bring the mixture to a simmer.
Simmer Risoni: Allow the risoni to cook for about 8 minutes, stirring every minute or so to prevent sticking and ensure even cooking. As the mixture thickens, reduce heat to medium to avoid the base catching. The risoni should be nearly tender but still have a slight bite.
Add Cream, Cheese, and Greens: Stir in the 3/4 cup heavy cream, 1/3 cup finely grated Parmesan, baby spinach (or kale), and the chopped sun-dried tomatoes, if using. Cook just until the spinach wilts and the risoni is creamy and tender. Remove the pan from the heat.
Finish and Serve: Slice the rested chicken into thick pieces. Spoon the creamy risoni mixture into bowls, top with sliced chicken, scatter the crispy salami on top, and sprinkle additional Parmesan cheese and chopped basil if desired. Serve immediately and enjoy this creamy, savory one-pot meal!

Notes

Note 1: Cutting the salami into small batons ensures it crisps up nicely and evenly in the pan.
Note 2: Cutting the chicken breasts horizontally into thin steaks speeds up cooking and ensures tenderness.
Note 3: Using dry white wine adds depth of flavor but can be omitted if preferred.
Note 4: Risoni, also known as orzo, is a rice-shaped pasta perfect for this creamy one-pot dish.
Note 5: Sun-dried tomatoes and basil add a sweet and fragrant note but are optional ingredients.
Note 6: If the risoni isn’t fully tender after 8 minutes, continue simmering for 1-2 more minutes while stirring frequently.
Note 7: Letting chicken rest briefly after cooking keeps it juicy and easier to slice.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Stovetop
Cuisine: Italian-inspired

Keywords: one pot chicken risoni, orzo chicken recipe, creamy chicken pasta, crispy salami, quick stovetop dinner