Name: Creamy Tomato Chicken Risoni (Orzo) Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Italian
Ingredients: 2 boneless, skinless chicken breasts, halved horizontally to make 4 thinner steaks; 1 tsp freshly minced garlic; 1 tsp Italian mixed herbs (Italian seasoning), or dried oregano; 1 tsp sweet paprika; ½ tsp sea salt flakes; ¼ tsp freshly cracked black pepper; 2 tbsp olive oil; 60 ml water; 2 tbsp unsalted butter; 80 g sun-dried tomatoes; 200 g risoni (orzo); 500 ml chicken stock; 250 ml thickened (whipping/heavy) cream; 1 tsp dijon mustard; 2 tbsp fresh lemon juice; 90 g baby spinach leaves; 50 g freshly grated parmesan, plus extra to garnish; Sea salt flakes, to taste; Freshly cracked black pepper, to taste; Flat-leaf parsley, to serve (optional)

Ingredients

2 boneless, skinless chicken breasts, halved horizontally to make 4 thinner steaks

1 tsp freshly minced garlic

1 tsp Italian mixed herbs (Italian seasoning), or substitute with dried oregano

1 tsp sweet paprika

½ tsp sea salt flakes

¼ tsp freshly cracked black pepper

2 tbsp olive oil

60 ml water

2 tbsp unsalted butter

80 g sun-dried tomatoes

200 g risoni (orzo)

500 ml chicken stock

250 ml thickened (whipping/heavy) cream

1 tsp dijon mustard

2 tbsp fresh lemon juice

90 g baby spinach leaves

50 g freshly grated parmesan, plus extra to garnish

Sea salt flakes, to taste

Freshly cracked black pepper, to taste

Flat-leaf parsley, to serve (optional)

Instructions

Step 1: Marinate the chicken by combining it with garlic, Italian herbs, paprika, salt, pepper, and olive oil in a shallow dish. Use your hands to evenly coat the chicken with the marinade.

Step 2: Heat a large, deep, heavy-based pan over medium–high heat. Cook the chicken for 8 minutes, turning once halfway through, until just cooked. In the last 2 minutes, add the water to deglaze the pan and lift the drippings. Remove the chicken and set aside.

Step 3: Add butter to the same pan. Once melted, stir in sun-dried tomatoes, risoni, chicken stock, cream, mustard, and lemon juice. Combine well and bring to a simmer.

Step 4: Reduce the heat to medium–low so the sauce bubbles gently. Cook uncovered for 10–12 minutes, stirring regularly to prevent sticking and ensure even cooking.

Step 5: Turn off the heat and remove the pan from heat. Stir in baby spinach and parmesan until combined. Season with salt and pepper to taste. Return the chicken to the pan to warm through (slice first if you prefer). Cover and let it sit for 2–3 minutes to allow the sauce to thicken to the perfect consistency.

Step 6: Serve the dish sprinkled with fresh parsley if desired, and extra parmesan on top.

Tips & Variations

For extra flavor, use homemade chicken stock or add a splash of white wine before simmering the sauce.

Swap risoni with other small pasta shapes like acini di pepe or orzo if unavailable.

Add a pinch of chili flakes with the paprika for a subtle kick.

Use baby kale or Swiss chard instead of spinach for a different leafy green texture.

FAQs

Can I use frozen chicken for this recipe?

Yes, you can use frozen chicken breasts, but make sure to thaw them completely before marinating and cooking for best results and even cooking.

Is it possible to make this dish dairy-free?

Absolutely. Substitute the butter with olive oil, use a dairy-free cream alternative such as coconut cream or cashew cream, and replace parmesan with a vegan cheese or nutritional yeast for a similar savory flavor.