Creamy Tomato Chicken Risoni (Orzo)
Servings: 4
Calories: 778kcal
Creamy Tomato Chicken Risoni (Orzo) is the perfect quick and easy weeknight dinner, all made in the one pan with maximum flavour! The chicken is coated in a flavour-packed seasoning before being topped on perfectly cooked, creamy risoni pasta that takes on a risotto-like texture, all with minimal prep and virtually no washing up!
Ingredients
CHICKEN
- 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
RISONI (ORZO)
- 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
- Marinate the chicken – In a shallow dish, combine the chicken with the garlic, Italian herbs, paprika, salt, pepper and olive oil. Use your hands if needed to ensure the chicken is evenly coated in the marinade.
- Cook the chicken – Heat a large, deep, heavy-based pan over medium–high heat and cook the chicken for 8 minutes or until just cooked through, turning once halfway. Add the water in the last 2 minutes of cooking to help deglaze the pan and lift all the delicious drippings stuck to the base. Remove the chicken from the pan and set aside on a plate.
- Cook the sauce – To the same pan, add the butter. Once melted, add the sun-dried tomatoes, risoni, chicken stock, cream, mustard and lemon juice. Stir to combine and bring to a simmer.
- Once simmering, reduce the heat to medium–low so that it is bubbling gently. Cook for 10–12 minutes, uncovered, stirring regularly (see note 1 below for tips).
- Combine all the ingredients – Turn the heat off and remove the pan from the heat. Stir through the spinach leaves and the parmesan. Season with salt and pepper to taste. Return the chicken to the pan to heat through (slice it first if desired), then cover and allow to sit for 2–3 minutes before serving (see note 2 for tips on how to get the perfect consistency).
- Serve – Serve sprinkled with parsley, if desired.
Notes
Note 1 – To make a one-pan pasta dish (where the pasta is cooked in the pan), it’s important that you use a heavy-based piece of cookware, such as a heavy-based casserole dish (cast-iron) or a thick-based, deep frying pan. Thin cookware will not heat evenly and may leave you with too much or too little liquid. The liquid needs to be simmering the entire time (gently with small bubbles) so that the pasta cooks through. If it isn’t, modify the heat by turning it up or down slightly to maintain that simmer.
Note 2 – If you feel the risoni (orzo) is too stiff (it’s not saucy and is clumping together more than you would like), simply add 1–2 tablespoons at a time of boiling water from the kettle, stirring the sauce rapidly. This will loosen the mixture.
MAKE AHEAD
Creamy Tomato Chicken and Risoni can be made ahead of time, ready for when you need it. Prepare as per the recipe, store in an airtight container and refrigerate for up to 3 days. Upon reheating, you may find that the oils separate from the cream, but the taste is equally delicious! This recipe is not suitable to freeze as the chicken dries out upon reheating.LEFTOVERS
Creamy Tomato Chicken and Risoni tastes even better the next day! Refrigerate leftovers in an airtight container for up to 3 days. Upon reheating, you may find that the oils separate from the cream, but the taste is equally delicious! This recipe is not suitable to freeze as the chicken dries out upon reheating. To reheat on the stovetop – For best results, slice the chicken breast into bite-sized pieces. Add the chicken and risoni (orzo) to a pan over medium–low heat. Stir in 1–2 tablespoons of chicken stock or water, adding more as needed to loosen the risoni and bring back the creamy texture. Cover with a lid and warm through for 4–5 minutes. If the sauce splits, add 1–2 tablespoons of chicken stock or water and stir vigorously to bring it back together. To reheat in the microwave – For best results, slice the chicken breast into bite-sized pieces. Add the chicken and risoni (orzo) to a microwave-safe container with the lid slightly ajar, or in a bowl with a damp paper towel to cover. Stir in 1–2 tablespoons of chicken stock or water and heat in 1-minute bursts, stirring in between, until heated through (for around 2–3 minutes). Recipe Source – Recipe inspired by Half Baked Harvest Creamy Sun Dried Chicken and Orzo which you can view here.Nutrition Facts
Creamy Tomato Chicken Risoni (Orzo)
Amount per Serving
Calories
778
% Daily Value*
Fat
48
g
74
%
Saturated Fat
24
g
150
%
Trans Fat
0.3
g
Polyunsaturated Fat
4
g
Monounsaturated Fat
17
g
Cholesterol
142
mg
47
%
Sodium
846
mg
37
%
Potassium
1386
mg
40
%
Carbohydrates
59
g
20
%
Fiber
5
g
21
%
Sugar
13
g
14
%
Protein
31
g
62
%
Vitamin A
3835
IU
77
%
Vitamin C
20
mg
24
%
Calcium
229
mg
23
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
Scan for full recipe:
