One-Pot Chicken Risoni with Crispy Salami
This One-Pot Chicken Risoni with Crispy Salami is a cozy, flavor-packed meal perfect for a quick weeknight dinner. Juicy, seasoned chicken pairs beautifully with creamy tomato parmesan risoni (orzo), crispy golden salami, and tender chickpeas for added texture. This dish is loaded with rich flavors and comes together in just one pan—ideal for minimal cleanup!
Ingredients
- For the Chicken:
- 2 large chicken breasts about 500g, cut in half horizontally
- ½ tsp kosher salt
- ¼ tsp black pepper
- ½ tsp garlic powder
- ¾ tsp paprika
- ¼ tsp sage powder optional
- For the Crispy Salami:
- ½ tbsp olive oil
- 100 g 3 oz salami stick, cut into small batons
- For the Risoni Orzo Base:
- 2 garlic cloves finely minced
- ½ onion finely chopped
- ¼ cup dry white wine optional
- ¼ cup tomato paste
- 1 ¼ cups risoni orzo, uncooked
- 400 g 14 oz canned chickpeas, drained
- 3 cups low-sodium chicken stock or vegetable stock
- ½ tsp kosher salt
- ¼ tsp black pepper
- ¾ cup heavy cream or light cream
- ⅓ cup parmesan finely grated
- 150 g 5 oz baby spinach (or 4 cups chopped kale)
- ⅓ cup sun-dried tomatoes chopped (optional)
- For Garnish Optional:
- 2 tbsp fresh basil chopped
- Extra parmesan for serving
Instructions
- Prepare the Chicken: In a small bowl, mix the salt, pepper, garlic powder, paprika, and sage. Sprinkle both sides of the chicken with the seasoning.
- Crisp the Salami: Heat olive oil in a large pan over medium-high heat. Add the salami and cook for about 2 minutes, stirring constantly, until crispy. Transfer to a paper towel-lined bowl, leaving the flavorful fat in the pan.
- Cook the Chicken: In the same pan, cook the chicken for about 3 minutes per side until golden brown and cooked through (internal temp 67°C/153°F). Transfer to a plate and cover loosely with foil.
- Sauté Aromatics: Add garlic and onion to the pan. Cook for 1 1/2 minutes until onion is soft. Pour in white wine, scraping up any browned bits from the pan. Simmer until mostly evaporated.
- Cook the Risoni: Stir in tomato paste and cook for 1 minute. Add risoni, chickpeas, chicken stock, salt, and pepper. Bring to a simmer and cook for 8 minutes, stirring often. Reduce heat as it thickens to prevent sticking.
- Add Cream & Spinach: Stir in heavy cream, parmesan, spinach, and sun-dried tomatoes (if using). Cook until the spinach wilts and the risoni is tender. Remove from heat.
- Assemble & Serve: Slice the chicken into thick pieces. Spoon risoni into bowls, top with chicken, and sprinkle crispy salami, extra parmesan, and basil (if using). Enjoy!
Notes
- For extra richness, use a mix of heavy cream and half-and-half.
- If the risoni is too thick, add a splash of broth to loosen it.
- Leftovers can be stored in the fridge for up to 3 days.