This is the type of meal I could eat day after day and still be disappointed when there are no more leftovers! Risoni (orzo) is small, oval-shaped pasta, which takes on a risotto-like texture in this recipe. This Creamy Tomato Chicken and Risoni requires very little preparation, cooks quickly and easily all in the one pan and is absolutely delicious – perfect for busy weeknights when you don’t feel like spending too much time in the kitchen!
This dish is loaded with comforting flavours of garlic, Italian herbs and sun-dried tomatoes, in a creamy, parmesan-filled sauce. I add baby spinach in the last few minutes of cooking (yes to no chopping!) but the recipe includes loads of vegetable options so you can cater to your family’s tastes. Once prepared, this dish can be refrigerated for up to 3 days and reheated, ready for when you need it.
How do I perfectly cook one pan of pasta?
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). If it isn’t, modify the heat by turning it up or down slightly to maintain that simmer.
Can I use boneless, skinless chicken thighs?
Yes! I often prefer to make Creamy Tomato Chicken and Risoni (Orzo) with boneless, skinless chicken thighs as I find them even more juicy. Modify the chicken cooking time to 10–12 minutes, as chicken thighs can take a little longer to cook.
What other vegetables can I use?
You can use up to 2 cups of vegetables of choice in this recipe. Firm vegetables can be added in step 3. Finely diced zucchini (courgette), capsicum (bell pepper), mushrooms, green beans, asparagus, shredded kale or broccoli would all work really well with this recipe. You could also try adding ½ cup (75 g) of frozen peas at the same time as the spinach!
Print Creamy Tomato Chicken Risoni (Orzo)
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 that takes on a risotto-like texture, all with minimal prep and virtually no washing up!
- Total Time: 30 mins
- Yield: 4 1x
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 cracked black pepper
- 2 tbsp olive oil
- ¼ cup (60 ml) water
RISONI
- 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
- 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.
- 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.
- 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).
- 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 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.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: chicken
- Method: Pan, skillet, frying pan
- Cuisine: Italian
sarahhicks says:
So delicious! A new favourite!
ffionedwards says:
Gorgeous!! Could eat this everyday and super easy to make! 🙂
gabrielaroosebelth says:
Delicious,quick and easy
gabrielaroosebelth says:
Delicious, quick and easy to make. My family loved this recipe.
101793672683453427801 says:
This was so easy to make and absolutely delicious! My family went back for seconds! Definitely will make this again!! So yum!
Allie says:
delicious thank you! Needed a simple Sunday after church recipe and this was lovely we will definitely make again.
Anna says:
This was so good! Thank you!
Claire says:
I have made this twice now and I absolutely love it. I have to alter slightly because of my fussy eaters but it’s still delicious and easy. Thank you!!!!!
Val says:
Made it 3 times in as many weeks. It’s delicious. Consistent recipe too. Used black olives in the last one that worked out well. From beginning to end it takes me more like an hour though.
Kathy says:
This did not turn out for me. I followed the recipe but it is sooo soupy! Not a winner in my house unfortunately.
Nicole says:
Hey Kathy! Oh no! So sorry to hear this one didn’t work out. What type of pan you were using? The ratio of liquid to risoni is spot on… I’m just wondering whether perhaps there wasn’t enough heat in the pan. Nic x
Kellie says:
Absolute winner so delicious and everyone loved it!! And best of all so easy to make;)
Thanks so much
Ashley says:
This was so good! I did forget the spinach but it was equally as good 🙂
Amelia says:
This recipe is 10/10! So delicious. I used chicken thigh and added mushrooms, worked perfectly. Will definitely be making on repeat. Thank you!
Steph says:
Delicious One Pan Dish!
Kaitlin says:
I cook for my boyfriend and his family once a week and it’s so hard finding things to make. I came across this on tiktok and made it last night…IT WAS BEAUTIFUL everyone loved it and i love that the portions are small but filling, cant wait to make more !
Nicole says:
This makes me SO happy to hear! Thank you Kaitlin, I’m so glad everyone enjoyed it! Nic x
Tracy says:
So delicious! I used half the cream and it still turned out creamy enough. I used sundried tomatoes from a jar but that was quite tangy especially with the lemon juice so next time I’ll use dry sun dried tomatoes. Used chicken thigh filets as a budget option and used tofu for the vegetarians, that was less successful as it wasn’t firm enough for the marinade and frying in part 1 so need to find a suitable alternative. However, my college son asked for the recipe and my fussy eater son cleared his plate! Eldest even finished the leftovers for breakfast!!
Karen Dorans says:
Probably make this weekly and follow the recipe exactly. Turns out perfect every time and delicious!!
Rebecca says:
This is my absolute favorite dish and I have been making it almost weekly. I love to add mushrooms to it and even my six-year-old likes this dish.
Since my husband became gluten-free, I modified this and use risotto instead of orzo now. I did have to modify the recipe for this and add at least an extra half a cup of liquid and it definitely takes way longer to cook, like 20 to 30 minutes so the risotto cooks through) But it is just as good
Miriam says:
If I make this for my family tonight, but double the recipe to give to a friend’s family for the following night….what instructions would I give them for reheating? Can it be done in a pan or better in microwave?
Nicole says:
Hi Miriam, thanks so much for your helpful question. I will definitely be adding these details to the recipe, but here they are for you:
Stovetop – best method to retain texture For best results, slice the chicken breast into bite-sized pieces. Add the chicken and risoni to a pan over medium–low heat. Stir in 1–2 tbsp 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 mins. If the sauce splits, add 1–2 tbsp of chicken stock or water and stir vigorously to bring it back together.
Microwave – fastest method For best results, slice the chicken breast into bite-sized pieces. Add the chicken and risoni 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 tbsp chicken stock or water and heat in 1-minute bursts, stirring in between, until heated through (for around 2–3 minutes).
I hope this helps! Nic x
Jen says:
Your description mentions onions but there are no onions in the ingredients or Method – I feel like it should have some onions somewhere?? Could you advise? Thanks
Nicole says:
Hi Jen, I am so sorry but that “onion” in the FAQs is a typo that your eagle eye has picked up! Sorry for the confusion but thank you so much for pointing this out. I will fix the recipe immediately. Nic x
Danielle says:
Cooked this tonight and oh my goodness it was so delicious and will definitely be including this dish on a regular rotation. The flavours work so well together and was quick and easy to cook, even with an 8 month old in a carrier!
Nicole says:
Hi Danielle, I’m SO happy you found this easy to cook, especially with a little one “watching on”! I know exactly what that’s like and is one of the reasons why I started this website to help others in the same situation. Thanks so much for the feedback and the rating. Nic x