Description

This one-pot chicken risoni with crispy salami is a flavorful and comforting dish combining tender chicken breasts, crispy salami, creamy risoni, spinach, and Parmesan cheese. The crispy salami adds a savory crunch, while the creamy sauce enriched with tomato paste, chicken stock, and wine creates a luscious base. This easy stovetop recipe is perfect for a hearty weeknight dinner that feels special but comes together quickly.

Ingredients

Scale

Spices and Seasonings

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)
1/2 tsp cooking / kosher salt (for later addition)
1/4 tsp black pepper (for later addition)

Meats

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 (large), each cut in half horizontally to form 4 thin steaks

Vegetables and Aromatics

2 garlic cloves, finely minced
1/2 onion, finely chopped
150g / 5 oz baby spinach (or 4 cups kale pieces)
1/3 cup sun dried tomato, chopped (optional)
2 tbsp roughly chopped basil (optional)

Liquids and Dairy

1/4 cup chardonnay or other dry white wine (optional)
1/4 cup tomato paste
3 cups chicken stock, low sodium (or vegetable stock)
3/4 cup thickened / heavy cream (low-fat okay)
1/3 cup Parmesan cheese, finely grated

Pantry Items

1 1/4 cups risoni/orzo, uncooked
400g / 14 oz canned chickpeas, drained (or other beans)

Instructions

Spice Mix – Mix the salt, pepper, garlic powder, paprika, and sage powder in a small bowl. Sprinkle this spice blend evenly over both sides of the chicken pieces to season them thoroughly.
Crispy Salami – Heat the olive oil in a large non-stick pan over medium-high heat. Add the chopped salami and cook for about 2 minutes, stirring constantly until the salami turns crispy and golden. Use a slotted spoon to transfer the salami to a paper towel-lined bowl, leaving the rendered salami fat in the pan for cooking the chicken.
Cook Chicken – In the same pan with the salami fat, add the seasoned chicken. Cook each side for approximately 3 minutes until the chicken is a dark golden color and just cooked through, reaching an internal temperature of 67°C (153°F). Remove the chicken to a plate and cover loosely with foil to keep warm.
Sauté Aromatics – Keep the pan over medium-high heat and add the minced garlic and chopped onion. Cook for 1.5 minutes until the onion turns translucent. Pour in the white wine and allow it to simmer rapidly for a couple of minutes, stirring frequently to deglaze the pan and dissolve the golden browned bits into the wine.
Add Risoni – Stir in the tomato paste and cook for 1 minute to remove the raw sour flavor. Then add the uncooked risoni, stirring well to coat it evenly with the tomato paste mixture. Add the drained chickpeas, chicken stock, salt, and pepper. Stir to combine all ingredients.
Simmer – Bring the mixture to a simmer and cook for 8 minutes, stirring every minute or so to prevent sticking and ensure even cooking. As the risoni thickens and the liquid reduces, lower the heat to medium to avoid the base catching.
Cream and Spinach – Add the heavy cream, grated Parmesan, baby spinach, and optional sun dried tomatoes to the pan. Stir continuously until the spinach wilts and the risoni reaches a creamy, tender, and slightly oozy consistency. Remove the pan from heat.
Finish and Serve – Slice the chicken into thick pieces. If the chicken has cooled down, you can warm it gently if preferred. Spoon the creamy risoni into serving bowls, top with sliced chicken, crispy salami, extra Parmesan, and chopped basil if using. Serve immediately and enjoy!

Notes

Note 1: Cutting salami into small batons rather than slices ensures more surface area gets crispy and flavorful.
Note 2: Slicing chicken breasts horizontally creates thin steaks that cook evenly and quickly.
Note 3: Wine is optional but adds depth of flavor; dry white wines like Chardonnay work best.
Note 4: Risoni is also known as orzo, a rice-shaped pasta that cooks quickly and absorbs flavors beautifully.
Note 5: Sun dried tomatoes and basil are optional but add vibrant color and flavor contrast.
Note 6: If risoni is still firm after cooking, add a splash more stock or water and cook a few minutes longer until tender.
Note 7: If chicken cools before serving, gently reheat in the pan or microwave to restore warmth without drying out.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Stovetop
Cuisine: Italian

Keywords: chicken risoni, one pot meal, crispy salami, creamy orzo, easy dinner, stovetop pasta, quick chicken recipe