This is a cosy chicken risoni (orzo) that’s a complete one pot meal: risoni in a creamy tomato parmesan sauce with swirls of spinach and pops of nutty chickpeas with juicy pan seared chicken breast, sprinkled liberally with crispy salami bits. Describing the dish is lengthy. The making part is not!
One pan creamy tomato chicken risoni with crispy salami
This dish came into existence because I had a stick of salami left in the fridge and wanted to make a dinner out of it. I did end up going to the grocery store for chicken and baby spinach and risoni, but that’s not the point! *She declares insistently* 😂
The point is that I always feel like salami is an overlooked ingredient in cooking and I wanted to use it in a dinner. If you take the time to think about it (and these are the sort of things I fall asleep dreaming about), it’s got the same characteristics as bacon and chorizo: salty, fries up crispy, and makes everything better. Bonus: it doesn’t spit fiery little bits of fat on your arms when you cook it (I’m glaring at YOU bacon!).
So, today’s recipe started with salami. And ended with a risoni in a creamy tomato-parmesan sauce with spinach and nutty pops of chickpeas stirred through, topped with juicy slices of seasoned chicken.
It’s very cosy, very easy, very delicious, and very much a crowd-pleaser that everybody will love.
What you need for this One Pan Chicken Risoni
Here’s what you need to make today’s chicken risoni.
Seasoned chicken
This combination of spices adds a nice savoury flavour to the chicken as well as giving it a warm red tinge. Don’t worry if you don’t have sage, just leave it out. I know it’s not a pantry staple for most people, though if you’ve made my homemade pork sausage patties you should find it in the dark corners of your pantry. 🙂 (Or homemade Sausage and Egg McMuffins, the pork seasoning mix or chicken burger, for that matter.)
The creamy tomato risoni
The hero ingredient here is the salami which we fry up golden and crispy, then use the fat that renders out to cook the chicken and the risoni sauce. Win, win, win!
Salami – I use a stick of salami so it can be cut into chunky batons. Fries up crispy on the outside with a decent meaty bite to it. Pre-sliced salami will also work but you’ll have a larger volume and they will be crispier, because the slices are thinner. Not a bad thing, and handy because no need to peel the paper off the salami and half the chopping has already been done for you. Substitute with streaky bacon or chorizo. Both have similar frying-up and eating qualities!
Risoni – Also called orzo, small rice-shaped pasta. Find it in the pasta aisle. I like it because it’s small so it cooks quickly, it’s easier to use in one-pot dishes than larger pastas, and there’s no need to rest it after cooking like rice. You’ll need 250g/8oz which is half a standard size 500g/1lb packet. Use the other half for any of these risoni/orzo recipes!
Chickpeas – I added the chickpeas on a whim to add some textural interest and some lovely nutty flavour. It’s also got more nutritional value than risoni pasta (more fibre, protein and it’s low GI) and it takes no effort to crack open a can – so why wouldn’t we? 🙂 Substitute with other beans or just leave them out.
Chicken stock/broth – The risoni cooking liquid, else the sauce and risoni is bland. Vegetable stock works well too. I use store bought, but if you use homemade chicken or vegetable stock, I will beam with pride!
Cream – Just 3/4 of a cup which we stir in at the end for a creamy touch. Because we’re not relying on the cream to thicken the sauce (the starch in the risoni takes care of this for us), feel free to use low fat cream or evaporated milk.
Parmesan – This adds a hit of savoury flavour into the sauce. It doesn’t make it cheesy.
Baby spinach or kale – For stirring in at the end. Our veg quota!
Garlic and onion – Aromatic flavour base.
Optional extras
Here are optional extras to add into the recipe, if you have them. Don’t make a special trip to the store. Explanation below!
I added these in the first time I made this risoni because I had them and they needed using up: a few limp stems of basil, an aging jar of sun dried tomatoes and wine (well, this was always going to be used up – in cooking or otherwise!). Wine for deglazing the pan, sun dried tomatoes stirred into the risoni and basil for sprinkling.
Then the second time, I didn’t have them, and the dish was still super, super delicious.
While there’s no denying that they add even more to the dish, I consider these optional extras. Don’t go out especially to buy them. Just use them if you’ve got them!
How to make this one-pan chicken risoni
Heads up: this is not the first time I have fried up salami in a recipe and it will not be the last! Try it once and I wager you will be hooked too.
Season chicken – Split each chicken breast in half horizontally so you have 4 thin steaks in total. Thinner = cooks through more evenly (no dry outer band). Mix the spice mix together then sprinkle on each side of the chicken.
Crispy salami – Start off by cooking the salami until crispy and golden. This takes about 2 – 3 minutes over medium high heat. Remove into a paper towel lined bowl using a slotted spoon to leave the salami fat in the pan. We’re going to use this to cook the chicken – free flavour!
ℹ️ You need a pan large enough to hold in the liquid to cook the risoni, at least 26cm/10.5″ wide. I use a 30cm/12″ non-stick pan that is 7cm / 2.8″ deep. I have this Pyrolux one (Australian store, not an affiliate link). I especially like it because it comes with a lid.
Sear chicken – In the same pan, cook the chicken for 3 minutes on each side until deep golden and cooked through. The internal temperature should be 67°C/153°F. It will rise to 71°C/160°F after resting. Remove the chicken onto a plate and loosely cover with foil to keep warm.
Sauté & deglaze – Still in the same pan (one pot cooking, remember!), sauté the onion and garlic. Then deglaze* the pan using the white wine (if using, it’s optional), simmering rapidly until almost evaporated.
*This means dissolving the tasty gold bits left on the base of the pan from searing the chicken and salami into the wine. It’s free flavour and will make our sauce tastier!
Add everything else – Cook off the tomato paste for 1 minute, just to take the raw sour edge off it. Then stir to coat the risoni in the tomato paste, add the stock, chickpeas, salt and pepper.
Cook 8 minutes – Bring to a simmer, then cook for 8 minutes, stirring every minute, until the risoni is just about cooked. At first, the stove should be on medium high so the liquid is simmering. But as the stock is absorbed and the mixture gets thicker, lower the heat to medium so the base doesn’t catch. The mixture should be fairly oozy, but don’t worry if yours is a little thick as the cream will loosen it up.
Cream + wilt spinach – Add the cream, parmesan, sun dried tomatoes (if using) and spinach. Stir until the spinach is wilted. The risoni should still be beautifully oozy.
Serving – Cut the chicken into thick slices. Spoon the risoni into bowls, top with chicken, crispy salami, sprinkle of extra parmesan and basil (if using). Then dig in!
(The alternative option is to serve it help-yourself style on a big platter: risoni topped with chicken, sprinkled with salami, parmesan and basil)
Yum. I love recipes like this. Just something that I made up on the fly one day, perhaps an unusual combination of ingredients (salami + risoni + chickpeas??).
But it just works. It’s easy to make. It’s 100% delicious and the sort of food that everybody loves!
I hope you give it a go. Let me know what you think if you do! – Nagi xx
PS OK, maybe not everybody. Not low-carbers and not gluten-free. Not vegetarians, vegans, those on low-gi or lactose free diets. But saying “this is the sort of food non-dieters without food allergies love!” just doesn’t have the same ring to it. 😂
Watch how to make it
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One pot chicken risoni with crispy salami (orzo)
Ingredients
- 1/2 tbsp olive oil
- 100g/ 3 oz salami stick , cut into 3mm / 1/8″ thick rounds then chopped into small batons (Note 1)
- 2 x 250g / 8 oz chicken breasts (large), each cut in half horizontally to form 4 thin steaks (Note 2)
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)
Creamy tomato parmesan risoni (orzo):
- 2 garlic cloves , finely minced
- 1/2 onion , finely chopped
- 1/4 cup chardonnay or other dry white wine , optional (Note 3)
- 1/4 cup tomato paste
- 1 1/4 cups risoni/orzo , uncooked (Note 4)
- 400g / 14 oz canned chickpeas , drained (or other beans)
- 3 cups chicken stock , low sodium (or veg 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 (I use store bought sandy type)
- 150g/ 5 oz baby spinach (or 4 cups kale pieces)
- 1/3 cup sun dried tomato , chopped (optional) (Note 5)
Optional garnish
- 2 tbsp roughly chopped basil (optional) (Note 5)
Instructions
- Spice Mix – Mix the ingredients in a small bowl then sprinkle both sides of the chicken.
- Crispy salami – Heat the oil in a large non-stick pan over medium high heat. Cook the salami for 2 minutes, stirring constantly, until crispy and golden. Remove into a paper towel lined bowl using a slotted spoon, leaving the tasty salami fat in the pan.
- Cook chicken – In the same pan, cook the chicken for 3 minutes on each side until dark golden and just cooked through (internal temperature 67°C/153°F). Remove onto a plate and cover loosely with foil to keep warm.
- Sauté – Still on medium high, cook the garlic and onion for 1 1/2 minutes until the onion is translucent. Add the wine and let it simmer rapidly for a couple of minutes until mostly evaporated, stirring to dissolve the fond (gold bits) on the base of the pan into the wine.
- Risoni (orzo) – Add the tomato paste and stir for 1 minute to cook out the sour raw flavour. Add the risoni and stir to coat in the tomato paste. Add the chickpeas, chicken stock, salt, pepper.
- Simmer – Bring to a simmer, then cook for 8 minutes, stirring every minute or so, until the risoni is just about cooked. Lower the heat to medium as it gets thicker so the base doesn't catch.
- Cream & spinach – Add the cream, parmesan, spinach and sun dried tomatoes (if using). Stir until the spinach is wilted then remove from the heat. The risoni should be oozy and tender. (Still firm? Note 6)
- Finish – Cut the chicken into thick slices. (Bit cool? Note 7) Spoon risoni into bowls. Top with the chicken, sprinkle with lots of crispy salami, parmesan and basil (if using). Dig in!
Recipe Notes:
Nutrition Information:
Life of Dozer
2024 is treating Dozer well. Other than a little social media blunder when I captioned the below photo “Dozer wants my thongs!”, in response to which many people laughingly pointed out that thongs means something different in other parts of the world…….!! Google thongs garment if you are a pure soul like me (though I do have horns).
Lorna says
Nagi, you’ve nailed the perfect one pot dinner. can’t stop making/eating it!
Rebeckah says
This was delicious! My chick pea and sun dried tomato hating husband devoured this dish. Will definitely make it again, thanks Nagi!
Emily says
Amazing. One of your best, Nagi!! You can do no wrong!
Jo Butler says
Not something we would usually think of but I randomly came across the blog and thank goodness I did. This was delicious and everyone praised it. Nagi, you’ve done it again!
And those delicious little battons of salami… oh my!
Jo Butler says
And by blog, I meant post. I’ve been part of the Nagi Army for a long time. 😂
Sarah Pluck says
This is absolutely heavenly! I forgot to add the spinach even though it’s in my fridge. But aside from that, this was so delicious. It also made me realize I could eat a bowl full of crispy salami.
Sue Milligan says
Hi Nagi,
I so want to make this but I can not find Risoni anywhere, even in the local Mediterranean shop.
Can you tell me if it’s possible to sub the Risoni with something else until I get my hands on Risoni.
Thanks
Sue
Canuck Gal says
Hi Sue! Recipe ingredients says either “risoni/orzo”. In Canada, orzo is the pasta shape more readily available. Hope this help!
Sue Milligan says
Hi,
Thanks for your reply, unfortunately I’m having trouble sourcing both Risoni and Orzo. No Idea why it’s unavailable where I live right now. Ive never had trouble getting it before.
SueK says
I think that any of the small pastas would be able to be substituted. Think small and kind of flat so that they can pick up all of the flavors. I would not use macaroni or penne
Sue Milligan says
Thanks for the suggestions. I will have to see what I can find that might work.
Marnie says
Did this with thighs and chorizo and subbed out the chickpeas for bocconcini (but added it at the same time as the cream and Parmesan). Extremely delicious!
Kate says
A new family meal!
The risoni is so creamy and full of flavour straight out of the pan. The chicken and crunch of the salami a perfect compliment to the pasta and of course all so easy to make. Everyone loved it, i will now keep risoni on hand as most other ingredients are a staple in our fridge and pantry. Thankyou Nagi and Team xo
Krys Peereboom says
Thank you once again Nagi… the family loved it!
Cara Melissa Coram says
Beautiful dish and so full of flavour! It’s even better the next day – but make sure you still fry up some more salami! Yum!
Jenn Chee says
OOOMMMGGG!!! This dish is a bomb!! LOVE LOVE LOVE!! So delicious in so many ways.. Every one at home loved it. The flavors are just bursting through. Definitely will be on rotation in my household now 😋😋👍🏻👍🏻
Molly says
Absolutely delicious! Easily one of my favourite recipes that I’ve ever tried from you Nagi. Used chorizo instead of salami (at my partners request) and it was perfect. Great as lunch the next day too. Both of us absolutely adored this, 100% will become a staple in our household!!
Sue says
My other half did not like this but I did. In fact, because of having left overs, I made him meatloaf last night and had some of the leftovers. I think it was even better the 2nd night although the salami was not as crispy but I could have made some new quick. Will I make it again, probably not because I would have to cook something else for him. Will I eat it again? Yes I still have leftovers even though I only made about half of what the recipe called for. I put broccoli in instead of chickpeas.
Karen says
Made this last night. Absolutely yummy. All the family loved it despite (apparently) not liking chickpeas and sundried tomatoes.
Suzi says
A great recipe – i swapped sour cream instead of cream, as that’s what i had… and was still ⭐️⭐️⭐️⭐️⭐️
KELLY says
Amazing!! So much flavor and the whole family loved it!
Chelle says
After our Valentines dinner arrangement fell through, I quickly scrolled through the your home page for this week and stumbled across this deliciousness. After a quick phone to hubby on his way home to pick up some chicken and salami, Valentines dinner was rescued!
I added a bit of Harissa spice to the chicken rub (we like it spicy in our Delicious!
Thanks Nagi x
Wendy Reid says
Made this for the family tonight and they loved it. I made it exactly as the recipe instructed until the end when I forgot to add the tomatoes, I added them on the top with the salami and cheese.
This recipe is so easy and so full of flavour that I will be definitely be making it again. Thank you 🙏
Ena says
Made this tonight and it was yummy!! 😋 Didn’t have spinach so for something green substituted with 1/2cup of frozen peas & added it with chickpeas and it worked well. Added some fresh Parsley instead of fresh basil as thats what i had. I needed to cook it a bit longer after the 8 minutes once I added the meats in to combine. I added sour cream when it seemed to soak up the sauce and it tasted better then with only heavy cream. I think next time I would just do fully sour cream (full fat) to give it a bit of tang.
What gave the most flavour by faaar was the pan fried pepperoni!! Omg tried it before adding the pepperoni and afterwards and wow what a difference it made. Before adding it I was like ok I can eat this. After adding it I was like ok I can’t stop eating this. So don’t skip the fried pepperoni people!! 🙃
Thank you Nagi for coming out with yet another creative risoni recipe! 🙌😀 Maybe a beef one someday too? 🙃
P.S. Hugs to Dozer and I am admiring his perfectly trimmed lil paws on this pic… 🥰
Rose says
Following on from you, I started with half cream and half sour cream, as I forgot to buy cream. I think I’ll also do all sour cream next time!
Narelle Smith says
Knew this would be great and it was. Caring for an aged friend who can’t eat anything spicy or creamy so easy to serve his early as I finished off for everyone else. Kids loved it as per recipe and hubby and I added Laoganma and whalla everyone happy!!!