One-Pot Chicken Risoni with Crispy Salami

If comfort food had a glow-up, this one-pot chicken risoni would be it. Imagine tender chicken steaks, crispy salty bits of salami, and creamy, cheesy risoni mingling together in a single pan. It’s rich and indulgent but still feels approachable, like a hug in a bowl. The first time I made this, the aroma of sizzling chicken and salami had me hovering in the kitchen, just waiting for the first bite. Every spoonful is creamy, flavorful, and packed with little bursts of umami from the parmesan and sun-dried tomatoes.

This is exactly the kind of dish that’s perfect for a weeknight dinner when you want something quick but still impressive, or a weekend meal when you feel like spoiling yourself a little. Trust me, you’re going to want seconds—and maybe even thirds.

Recipe Origin

This recipe is inspired by Italian comfort classics. Risoni, or orzo, is a tiny pasta shaped like grains of rice that absorbs all the flavors of whatever it’s cooked with. Pair it with tender chicken and the salty crunch of salami, and you’ve got a dish that’s rustic, hearty, and comforting—yet elevated enough to serve for guests without anyone guessing it’s a one-pan wonder.

Kitchen Tools You’ll Need

• Large sauté pan or skillet with a lid
• Cutting board and sharp knife
• Wooden spoon or spatula
• Measuring cups and spoons
• Small bowl for spice mix

Why You’ll Love This Recipe

Versatile

Serve it as a main dish, or turn it into a one-pot dinner with a simple side salad. Leftovers reheat beautifully, making it a great lunch option too.

Quick and Easy

Everything cooks in one pan, which means minimal washing up and more time enjoying your food.

Customizable

Swap chicken for turkey or tofu, use kale instead of spinach, or skip the wine if you prefer.

Crowd-Pleasing

The creamy, cheesy risoni is irresistible, and the crispy salami adds a little surprise crunch that everyone loves.

Balanced

Protein from the chicken and chickpeas, a little green from spinach or kale, and carbs from risoni—all in a comforting creamy package.

Chef’s Pro Tips for Perfect Results

• Cook salami first: This ensures maximum crispiness and lets the oil flavor the pan.
• Don’t overcook chicken: Thin steaks cook quickly; remove once golden to keep them juicy.
• Layer flavors: Sauté garlic and onion before adding risoni for a fragrant base.
• Cream last: Add cream at the end to create a luscious sauce without curdling.
• Sun-dried tomatoes: Rehydrate slightly if too dry—they bring bursts of acidity that cut through the richness.

Ingredients in One-Pot Chicken Risoni with Crispy Salami

Olive Oil

Just enough to crisp the salami and sauté the chicken.

Salami Stick

Thin rounds that are chopped into batons, giving little crunchy flavor bombs throughout the dish.

Chicken Breasts

Cut into thin steaks for even cooking and a tender bite every time.

Chicken Spice Mix

Salt, pepper, garlic powder, paprika, and optional sage—keeps the chicken flavorful and aromatic.

Garlic and Onion

Mince finely to form a savory, aromatic base for the creamy tomato risoni.

Chardonnay or White Wine (Optional)

Adds depth and subtle acidity to the sauce.

Tomato Paste

Provides a rich, concentrated tomato flavor that balances the creaminess.

Risoni/Orzo

Tiny pasta that cooks perfectly in the sauce, absorbing all the flavors.

Chickpeas

Optional beans for added protein and texture.

Chicken Stock

Low-sodium stock lets you control the saltiness while giving the pasta moisture and flavor.

Cream

Thickened or heavy cream creates a silky, indulgent sauce.

Parmesan

Finely grated for cheesy, umami richness.

Spinach or Kale

Adds color, nutrients, and freshness to balance the creamy sauce.

Sun-Dried Tomato (Optional)

Concentrated tomato flavor and acidity that brightens the dish.

Basil (Optional Garnish)

Fresh, aromatic, and perfect for a finishing touch.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

Preheat Your Equipment

Heat a large sauté pan over medium-high heat. Add olive oil and swirl to coat.

Crisp the Salami

Add chopped salami to the pan and cook until golden and crispy. Remove and set aside, leaving the flavored oil in the pan.

Season the Chicken

Combine salt, pepper, garlic powder, paprika, and optional sage. Rub the spice mix over the chicken steaks.

Sear the Chicken

Add chicken to the pan and cook until golden and just cooked through. Remove and set aside with the salami.

Build the Base

Add minced garlic and onion to the pan and sauté until fragrant and translucent. Pour in wine if using, and simmer until reduced slightly.

Add Tomato and Risoni

Stir in tomato paste, then add uncooked risoni/orzo. Toss to coat each grain in the flavorful base.

Add Stock and Chickpeas

Pour in chicken stock and bring to a gentle simmer. Cook, stirring occasionally, until the risoni is tender and creamy.

Add Cream and Cheese

Stir in cream and grated parmesan, letting the sauce thicken slightly and coat the pasta. Adjust seasoning with salt and pepper to taste.

Fold in Greens and Salami

Add spinach or kale and the crispy salami. Stir just until greens are wilted and everything is heated through.

Serve and Enjoy

Plate the risoni immediately, topping with optional fresh basil for aroma and color.

Nutrition Facts

Servings: 4
Calories per serving: ~450–500 (depending on cream and salami)
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

How to Serve One-Pot Chicken Risoni

• As a Main: Serve hot with a sprinkling of parmesan and basil.
• With Salad: A crisp green salad balances the creamy richness.
• Family-Style: Serve straight from the pan for a rustic, inviting presentation.
• Optional Sides: Crusty bread or garlic bread to mop up the sauce works beautifully.

Make-Ahead and Storage Tips

• Prep Ingredients Ahead: Chop vegetables and pre-measure spices.
• Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.
• Reheat: Gently warm in a pan over medium heat, adding a splash of stock or cream to loosen the sauce.
• Freeze: Not ideal with cream, but you can freeze chicken and risoni separately for quick reheating.

Variations to Try

• Protein Swap: Try turkey, pork, or tofu instead of chicken.
• Veggie Boost: Add mushrooms, zucchini, or roasted red peppers.
• Cheese Swap: Use gruyere or fontina for a different creamy flavor.
• Gluten-Free: Substitute risoni/orzo with gluten-free pasta.
• Spicy Kick: Add a pinch of chili flakes when sautéing garlic and onion.

Additional Tips

• Stir frequently to prevent sticking.
• Thin chicken cooks quickly, so don’t overdo it.
• Balance flavors at the end—taste and adjust seasoning.

FAQ Section

Q1: Can I skip the salami?
A1: Yes, you can use bacon or omit for a milder version.
Q2: Can I make this dairy-free?
A2: Substitute cream with coconut cream and parmesan with nutritional yeast.
Q3: Is this suitable for meal prep?
A3: Yes, store portions in the fridge for up to 3 days and reheat gently.
Q4: Can I use other greens?
A4: Kale, Swiss chard, or baby bok choy work perfectly.
Q5: Can I use canned chicken?
A5: Fresh chicken works best for texture and flavor.
Q6: Can I make it in advance?
A6: Cook the base and store, adding chicken and greens fresh before serving.
Q7: Can I double the recipe?
A7: Yes, use a larger pan and adjust cooking time slightly.
Q8: What wine can I substitute?
A8: Use any dry white wine or simply replace with chicken stock.
Q9: How do I prevent risoni from sticking?
A9: Stir occasionally and ensure there’s enough liquid during cooking.
Q10: Can I add extra cheese?
A10: Absolutely—parmesan or pecorino both work.

Conclusion

One-Pot Chicken Risoni with Crispy Salami is comfort food at its best: creamy, cheesy, and satisfying with bursts of salty, crunchy goodness. It’s a meal that’s simple enough for a weeknight but indulgent enough to impress anyone at the table. The one-pan approach makes cooking easy, clean-up minimal, and the flavor absolutely irresistible. This dish is proof that cozy, satisfying meals don’t need to be complicated—just packed with good ingredients and a little love.

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