One Pot Chicken Risoni with Crispy Salami

A cozy one-pot meal featuring risoni (orzo) in a creamy tomato parmesan sauce with swirls of spinach, nutty chickpeas, juicy pan-seared seasoned chicken breast, and crispy golden salami bits. Big on flavor, easy to make, and a total crowd-pleaser.

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Prep Time 10

Cook Time 35

Total Time 45

Servings: 4 portions

Course: Dinner, Main Course

Cuisine: Italian-American

Calories: 623

Ingredients Equipment Method Notes

Ingredients

0.5 tbsp olive oil
3 oz salami stick cut into 1/8-inch thick rounds then chopped into small batons
2 large chicken breasts 8 oz each, each cut in half horizontally to form 4 thin steaks
Chicken Spice Mix
0.5 tsp kosher salt
0.25 tsp black pepper
0.5 tsp garlic powder
0.75 tsp paprika
0.25 tsp sage powder optional
Creamy Tomato Parmesan Risoni
2 garlic cloves finely minced
0.5 onion finely chopped
0.25 cup chardonnay or other dry white wine optional
0.25 cup tomato paste
1.25 cup risoni or orzo uncooked
14 oz canned chickpeas drained
3 cup low-sodium chicken stock or vegetable stock
0.5 tsp kosher salt
0.25 tsp black pepper
0.75 cup heavy cream low-fat ok
0.33 cup parmesan finely grated, plus extra for serving
5 oz baby spinach or 4 cups kale pieces
0.33 cup sun-dried tomatoes chopped, optional
2 tbsp fresh basil roughly chopped, optional garnish

Equipment

Large non-stick pan (at least 10.5 inches wide and 2.8 inches deep) with a lid
Slotted spoon
Small mixing bowl

Method

Mix all spice mix ingredients together in a small bowl. Sprinkle evenly on both sides of the chicken breasts.
Heat olive oil in a large non-stick pan over medium-high heat. Cook salami for 2 minutes, stirring constantly, until crispy and golden. Remove with a slotted spoon into a paper towel-lined bowl, leaving the salami fat in the pan.
In the same pan, cook chicken for 3 minutes per side until deep golden and just cooked through (internal temp 153 degrees F). Remove onto a plate and cover loosely with foil to keep warm.
Still on medium-high heat, saute garlic and onion for 1 and a half minutes until translucent. Add wine and simmer rapidly for a couple of minutes until mostly evaporated, stirring to dissolve the browned bits on the bottom of the pan.
Add tomato paste and stir for 1 minute to cook out the raw sour flavor. Add risoni and stir to coat. Add chickpeas, chicken stock, salt, and pepper.
Bring to a simmer, then cook for 8 minutes, stirring every minute. Lower heat to medium as the mixture thickens to prevent the base from catching.
Add cream, parmesan, spinach, and sun-dried tomatoes if using. Stir until spinach is wilted, then remove from heat. Risoni should be oozy and tender.
Slice chicken thickly. Spoon risoni into bowls, top with sliced chicken, sprinkle with crispy salami, extra parmesan, and fresh basil if using. Serve immediately.

Notes

Salami substitute: Streaky bacon or chorizo work great. Chicken: Boneless skinless thighs or tenderloins (about 1 to 1.2 lbs total) can be used instead. Wine: Optional but adds subtle depth of flavor. Risoni/Orzo: Find in the pasta aisle. Recipe does not work with rice, quinoa, or dried beans. Sun-dried tomatoes and basil: Optional, use only if you have them on hand. Tip: Stir the risoni every minute so it does not stick. If risoni is still firm after 8 minutes, add a splash of hot water and keep cooking. If chicken cools before serving, rest it on top of the hot risoni for 30 seconds to warm through.