Description
This One-Pot Chicken Risoni with Crispy Salami is a creamy, comforting meal featuring tender chicken, crispy salami, and a luscious tomato-parmesan risoni base with chickpeas and spinach. Perfect for a weeknight dinner that’s both hearty and easy to prepare.
Ingredients
Scale
- 1/2 tbsp olive oil
- 100g (3 oz) salami stick, cut into 3mm / 1/8″ thick rounds then chopped into small batons
- 2 x 250g (8 oz) chicken breasts, each cut in half horizontally to form 4 thin steaks
- Chicken spice mix: 1/2 tsp cooking salt/kosher salt, 1/4 tsp black pepper, 1/2 tsp garlic powder, 3/4 tsp paprika, 1/4 tsp sage powder (optional)
- 2 garlic cloves, finely minced
- 1/2 onion, finely chopped
- 1/4 cup Chardonnay or other dry white wine (optional)
- 1/4 cup tomato paste
- 1 1/4 cups risoni/orzo, uncooked
- 400g (14 oz) canned chickpeas, drained
- 3 cups low-sodium chicken stock (or vegetable stock)
- 1/2 tsp cooking/kosher salt
- 1/4 tsp black pepper
- 3/4 cup thickened/heavy cream (low-fat ok)
- 1/3 cup parmesan, finely grated
- 150g (5 oz) baby spinach (or 4 cups kale pieces)
- 1/3 cup sun-dried tomato, chopped (optional)
- 2 tbsp roughly chopped basil (optional garnish)
Instructions
- Season the chicken with the chicken spice mix on both sides.
- Heat olive oil in a large skillet or saucepan over medium heat. Add salami batons and cook until crispy. Remove and set aside.
- In the same pan, sear chicken steaks for 2–3 minutes per side until lightly browned. Remove and set aside.
- Add garlic and onion to the pan and sauté until softened and fragrant.
- Deglaze the pan with white wine (if using) and let it reduce slightly.
- Stir in tomato paste, then add risoni/orzo, chickpeas, chicken stock, salt, and pepper. Bring to a gentle simmer.
- Return chicken to the pan, cover, and cook for 12–15 minutes, stirring occasionally, until risoni is tender and chicken is cooked through.
- Stir in cream, parmesan, spinach, and sun-dried tomatoes (if using) until well combined and creamy.
- Top with crispy salami and garnish with chopped basil before serving.
Notes
- Optional white wine adds depth but can be omitted for a non-alcoholic version.
- Sun-dried tomatoes and basil are optional but enhance flavor and color.
- Risoni cooks quickly, so watch closely to avoid overcooking.
- Leftovers can be stored in the fridge for up to 3 days and reheated gently on the stove or microwave.
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 4g
- Sodium: 820mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 34g
- Cholesterol: 95mg
Keywords: one pot chicken risoni, creamy chicken orzo, chicken risoni with salami, easy weeknight dinner, creamy chicken pasta