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

¼ cup (60 ml) water

2 tbsp unsalted butter

½ cup (80 g) sun-dried tomatoes

1 cup (200 g) risoni (orzo)

2 cups (500 ml) chicken stock

1 cup (250 ml) thickened (heavy) cream

1 tsp dijon mustard

2 tbsp lemon juice

2 cups (90 g) baby spinach leaves

½ cup (50 g) freshly grated parmesan, plus extra to garnish

Sea salt flakes, to taste

Cracked black pepper, to taste

Flat-leaf (Italian) parsley, to serve (optional)

Instructions

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

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

Step 3: In the same pan, add butter and melt. Add sun-dried tomatoes, risoni, chicken stock, cream, mustard, and lemon juice. Stir to combine and bring to a simmer.

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

Step 5: Remove pan from heat. Stir in spinach leaves and parmesan. Season with salt and pepper. Return chicken to the pan to warm through (slice first if desired). Cover and let sit for 2–3 minutes to allow flavors to meld and sauce to thicken.

Step 6: Serve with a sprinkle of parsley if desired, and extra parmesan on top.

Tips & Variations

Use fresh sun-dried tomatoes packed in oil for a richer flavor, or rehydrate dry ones in hot water before adding.

For a lighter version, swap heavy cream with half-and-half or coconut cream.

Stir the risoni frequently during cooking to prevent it from sticking and to achieve a creamy texture.

Add crushed red pepper flakes for a subtle heat boost.

Substitute baby spinach with kale or chard for a different leafy green twist.

FAQs

Can I use a different type of pasta instead of risoni?

Yes, small pasta shapes like orzo, small penne, or even couscous work well as substitutes and will hold the creamy sauce nicely.

How can I tell when the chicken is fully cooked?

Cook chicken until the internal temperature reaches 165°F (74°C) and the juices run clear. It should be firm to the touch but still juicy inside.

Dinner

Creamy Tomato Chicken Risoni (Orzo) Recipe

Introduction