Description
This Creamy Tomato Chicken Risoni (Orzo) is a comforting and hearty one-pan meal that combines tender, marinated chicken with a luscious creamy tomato sauce, sun-dried tomatoes, and baby spinach. The risoni absorbs the rich flavors, making it a perfect dinner for any night of the week.
Ingredients
Scale
Chicken Marinade
- 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
Sauce and Risoni
- 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
Finishing Touches
- 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
- Marinate the chicken: In a shallow dish, combine the chicken breasts with garlic, Italian herbs, paprika, salt, pepper, and olive oil. Use your hands to ensure the chicken is evenly coated with the marinade, allowing flavors to penetrate.
- Cook the chicken: Heat a large, deep, heavy-based pan over medium–high heat. Add the marinated chicken and cook for 8 minutes, turning once halfway through, until just cooked through. In the last 2 minutes, pour in 60 ml water to deglaze the pan, loosening the flavorful bits stuck to the base. Remove the chicken and set aside on a plate.
- Cook the sauce: Using the same pan, add butter and allow it to melt. Then add sun-dried tomatoes, risoni, chicken stock, cream, dijon mustard, and lemon juice. Stir well to combine all ingredients, bringing the mixture to a gentle simmer.
- Simmer the risoni: Reduce heat to medium–low so the sauce bubbles gently. Cook uncovered for 10–12 minutes, stirring regularly to prevent sticking and ensuring the risoni cooks evenly and absorbs the sauce.
- Combine and finish: Remove the pan from heat. Stir in baby spinach leaves and grated parmesan, allowing the spinach to wilt in the residual heat. Season with sea salt flakes and freshly cracked black pepper to taste. Return the chicken to the pan (slice if desired) and cover. Let it rest for 2–3 minutes to allow the flavors to meld and the chicken to heat through.
- Serve: Plate the creamy tomato chicken risoni hot, garnished with extra parmesan and chopped flat-leaf parsley if desired for a fresh finish.
Notes
- Stir regularly while simmering the risoni to prevent it from sticking to the pan and ensure even cooking.
- Allowing the dish to rest covered for a few minutes after cooking helps achieve a creamy consistency as the risoni absorbs remaining sauce.
- Slice the chicken before returning to the pan if preferred for easier serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Keywords: Creamy tomato chicken, risoni, orzo, one-pan dinner, creamy pasta, sun-dried tomatoes, chicken recipe, easy Italian meal
