Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Servings: 4
Difficulty: Easy
Key ingredients: chicken thighs, risoni, cream, parmesan, sun dried tomatoes, garlic
Creamy one pan chicken risoni with parmesan and sun dried tomatoes.
Rich, cosy, and the kind of dinner you will make on repeat.
This Marry Me Chicken Risoni is a one pan dinner full of flavour. Juicy chicken cooks with garlic, sun dried tomatoes, and risoni in a creamy parmesan sauce that thickens as it simmers. It is simple to make, uses simple ingredients, and comes together in one pan for easy cleanup.
Marry Me Chicken Risoni is the type of dinner you keep coming back to. Golden chicken, garlic, parmesan and sun dried tomatoes simmer together while the risoni cooks directly in the sauce. The pasta absorbs all the flavour, creating a rich and comforting one pan meal.
Everything cooks in a single pan, which means less cleanup and an easy weeknight dinner. Simple ingredients, big flavour, and a dish you will make again and again.
What is Marry Me Chicken?
Marry Me Chicken is a creamy chicken dish made with garlic, parmesan and sun dried tomatoes. The sauce is rich, savoury and slightly tangy from the tomatoes.
The name comes from the idea that the dish tastes so good someone might propose after eating it. The recipe became popular online and home cooks started creating their own versions using pasta, rice or risoni.
This Marry Me Chicken Risoni turns those flavours into a simple one pan dinner where the pasta cooks directly in the sauce and absorbs all the flavour.
Why You’ll Love This Recipe
- One pan dinner. Less washing up after dinner.
- Creamy and comforting. Garlic, parmesan and sun dried tomatoes create rich flavour.
- Weeknight friendly. Dinner on the table in about 35 minutes.
- Simple supermarket ingredients. Everything easy to find at Coles or Woolworths.
- Risoni cooks in the sauce and absorbs the creamy flavour.
- Even better the next day. Leftovers taste fantastic.
Key Ingredients for Marry Me Chicken Risoni
- Chicken thighs: Boneless chicken thighs stay tender and juicy as they simmer in the sauce. They bring more flavour than chicken breast and hold up well during cooking.
- Risoni: Risoni sits between rice and pasta. It cooks quickly and absorbs the creamy sauce as it simmers, giving the dish a silky texture.
- Sun-dried tomato strips: Sun dried tomatoes add colour and a gentle tang. They balance the richness of the cream and parmesan.
- Garlic: Fresh garlic forms the base of the sauce and builds savoury flavour.
- Thickened cream: Cream creates the smooth base of the sauce and gives the risoni its creamy finish.
- Parmesan: Finely grated parmesan melts into the sauce and adds depth and savoury flavour.
- Chicken stock: Chicken stock cooks the risoni and adds extra flavour throughout the dish.
- Chilli flakes: A small pinch adds warmth and balances the creamy sauce without making the dish spicy.
How to Make Marry Me Chicken Risoni
This one pan dinner comes together in a few simple steps. Start by browning the chicken until golden, then set it aside. In the same pan cook the garlic, chilli flakes and sun dried tomatoes to build flavour.
Stir in the risoni so it coats in the oils and pan juices. Pour in the chicken stock and cream, then let it simmer gently. The risoni absorbs the sauce as it cooks, turning tender and creamy.
Return the chicken to the pan and simmer until the sauce is rich and silky. Finish with parmesan and fresh herbs before serving.
Tips for the Best Marry Me Chicken Risoni Recipe
- Use a large deep pan. Risoni needs space to cook evenly and absorb the sauce.
- Brown the chicken well. A golden crust builds flavour in the pan.
- Stir the risoni occasionally as it cooks to stop it sticking.
- Grate your own parmesan. Fresh parmesan melts smoothly and gives better flavour.
- Keep the heat gentle once the liquid goes in. A steady simmer cooks the risoni evenly.
- Taste before serving and adjust the seasoning. Parmesan and stock both contain salt.
Serving Suggestions
Serve Marry Me Chicken Risoni straight from the pan while the sauce is creamy and warm. A crisp green salad or steamed broccolini works well on the side and balances the richness.
Warm crusty bread is also perfect for soaking up the garlic parmesan sauce. Finish with chopped basil or parsley and a little extra grated parmesan before serving.
Storage
Store leftovers in an airtight container in the fridge for up to 3 days. The risoni will continue to absorb the sauce as it sits.
When reheating, add a small splash of chicken stock, cream or water to loosen the sauce. Warm gently on the stove or in the microwave until heated through.
Frequently Asked Questions
Can I use chicken breast instead of chicken thighs?
Yes. Slice large chicken breasts in half horizontally so they cook evenly. Take care not to overcook as breast meat dries faster than thighs.
What is risoni?
Risoni refers to a small pasta shaped like rice. It cooks quickly and absorbs flavour well, which makes it ideal for one pan meals like this.
Can I add vegetables to this recipe?
Yes. Baby spinach, mushrooms, or roasted capsicum work well. Stir spinach through near the end so it wilts into the sauce.
Can I make this recipe ahead of time?
Yes. Cook the dish and store in the fridge. Reheat gently with a splash of stock or cream to loosen the sauce.
Is this recipe spicy?
No. The small amount of chilli flakes adds warmth rather than heat. Leave them out if you prefer a mild flavour.
Can I freeze Marry Me Chicken Risoni?
Freezing does not work well for this dish. Cream sauces change texture after freezing and thawing, and the risoni can turn soft.
Give this Marry Me Chicken Risoni a go and see why it earns a regular spot at the dinner table. If you try it, leave a comment below and share how it turned out in your kitchen.
More One Pan Dinners
- Bachelor’s Handbag Creamy Chicken Risoni Pasta
- Sticky Chilli Jam Chicken Tray Bake
- Creamy Thai Panang Pumpkin Soup
- Hearty Red Wine Beef Stew with Carrots & Potatoes
- One Pot Middle Eastern Chicken and Rice
- Bill Granger’s One-Pot Curried Chicken and Rice
Marry Me Chicken Risoni
Ingredients
- 700g chicken thigh fillets, cut into large bite sized chunks
- 1 ½ teaspoons sweet or smoked paprika
- Salt and black pepper
- 1 tablespoon oil from the sundried tomatoes
- 3-4 cloves garlic, finely chopped
- 1 teaspoon dried chilli flakes
- ⅔ cup sun-dried tomatoes strips in oil, drained
- 1 ½ cups risoni (orzo)
- 3 cups chicken stock, plus extra if required
- 1 cup thickened cream
- 1 teaspoon Dijon mustard
- 1 teaspoon dried oregano
- ⅔ cup finely grated parmesan
- 60g packet baby spinach
to serve
- Fresh basil or parsley, roughly chopped
- Shaved parmesan
- Fresh cracked black pepper
Instructions
- Place the chicken pieces in a bowl and season with paprika, salt and pepper.
- Heat the sun dried tomato oil in a large deep frying pan over medium heat. Add the chicken pieces and cook for about 3-4 minutes per side until golden. Remove from the pan and set aside.
- Add the garlic, chilli flakes and sliced sun-dried tomatoes to the same pan. Cook for about 1 minute until fragrant and lightly sizzling. Stir the risoni into the pan so it coats in the oils and flavour from the tomatoes and garlic.
- Pour in the chicken stock and thickened cream. Stir in the Dijon mustard and dried oregano. Bring to a gentle simmer.
- Return the chicken to the pan. Simmer gently for about 15 minutes, stirring the risoni once or twice, until the pasta is tender and the sauce thickens. Add a splash of extra stock if the pan becomes too dry.
- Stir through the parmesan and baby spinach until the spinach wilts into the sauce.
- Top with chopped basil or parsley and shaved parmesan before serving. Garnish with some fresh cracked black pepper.
Notes
- Measurements: We use Australian measurements. 1 teaspoon = 5ml, 1 tablespoon = 20ml and 1 cup = 250ml.
- Sun-dried tomatoes in oil: Use 1 tablespoon of oil from the jar to cook the chicken. This adds extra flavour to the base of the dish. I used Sun-dried Tomato Strips in Oil available from Woolworths. They are also available at Coles. If you cannot find them, simply use any sundried tomatoes in oil, drain and slice into strips.
- Chicken thigh fillets: If you prefer chicken breast, use breast fillets instead. Slice them horizontally so they cook evenly. As breast cooks faster, reduce the cooking time as required.
- Stir the risoni. Give the risoni a stir once or twice while it simmers so it does not stick to the base of the pan.
- Freshly grated parmesan. Grate your own parmesan if possible. It melts smoothly and gives better flavour.
- Add spinach at the end. Stir the baby spinach through right before serving so it wilts into the sauce while staying bright green.
- Reheating leftovers. Risoni absorbs sauce as it sits. Add a small splash of stock, cream, or water when reheating.
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