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Creamy Marry Me Chicken Risoni in a bowl topped with parmesan, basil and sun dried tomatoes on a white timber table with a glass of water and bowl of parmesan

Marry Me Chicken Risoni

Creamy chicken risoni cooked in one pan with garlic, sun dried tomatoes and parmesan. A comforting weeknight dinner ready in about 35 minutes.
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Prep Time:10 minutes
Cook Time:25 minutes
Total Time:35 minutes
Course: Dinner
Cuisine: Modern Australian
Keyword: creamy chicken risoni, Easy chicken dinner, marry me chicken risoni, one pan chicken risoni, risoni recipe
Servings: 4
Author: Kate Brodhurst

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.