Description

This Creamy Tomato Chicken Risoni (Orzo) is a comforting and flavorful one-pan meal combining tender chicken breasts with a luscious mixture of sun-dried tomatoes, creamy sauce, and tender orzo pasta. Enhanced with garlic, Italian herbs, and fresh spinach, it’s a perfect weeknight dinner that’s both hearty and satisfying.

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

Risoni and Sauce

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

Marinate the Chicken: In a shallow dish, combine chicken breasts with minced garlic, Italian herbs, paprika, salt, pepper, and olive oil. Use your hands to ensure the chicken pieces are evenly coated in the marinade.
Cook the Chicken: Heat a large, deep, heavy-based pan over medium–high heat. Cook the chicken steaks for about 8 minutes, turning once halfway through, until just cooked through. During the last 2 minutes, add water to the pan to deglaze and loosen any delicious browned bits. Remove chicken and set aside on a plate.
Prepare the Sauce and Risoni: In the same pan, add butter and let it melt. Add sun-dried tomatoes, risoni, chicken stock, cream, Dijon mustard, and lemon juice. Stir well to combine and bring the mixture to a simmer.
Simmer to Cook: Once simmering, reduce heat to medium-low so the mixture bubbles gently. Cook uncovered for 10–12 minutes, stirring regularly to prevent sticking and ensure even cooking.
Finish the Dish: Turn off the heat and remove the pan from the stove. Stir in baby spinach leaves and grated parmesan until spinach wilts and cheese melts. Season with additional salt and pepper to taste. Return the chicken to the pan (sliced if desired) to warm through. Cover and let sit for 2–3 minutes for the flavors to meld and the risoni to reach a creamy consistency.
Serve: Serve the creamy tomato chicken risoni sprinkled with fresh flat-leaf parsley if using, and extra parmesan for garnish.

Notes

Stir the risoni regularly during cooking to prevent it from sticking to the bottom of the pan and to ensure even texture.
Allowing the dish to rest covered after cooking helps thicken the sauce and allows the risoni to absorb more flavor for a creamy finish.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Stovetop
Cuisine: Italian-inspired

Keywords: Creamy Tomato Chicken, Risoni, Orzo, One-Pan Meal, Italian Herbs, Sun-Dried Tomatoes, Comfort Food