There’s nothing quite like a bowl of something warm and nourishing to bring comfort to the table, and this Mary Me Chicken Risoni is exactly that. Tender chicken, sun-dried tomatoes, fragrant herbs and a creamy parmesan sauce come together in one gorgeous pan, ready to share with the people you love.
- 2 tbsp olive oil
- 500 g (1 lb) boneless, skinless chicken thighs, cut into bite-sized pieces
- ½ tsp sea salt flakes, plus extra to taste
- 1 tbsp freshly minced garlic
- 80 g (½ cup) roughly chopped sun-dried tomatoes in oil (see note 1)
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp sweet paprika
- 200 g (7 oz) risoni (orzo)
- 500 ml (2 cups) chicken stock
- 1 tsp dijon mustard
- 250 ml (1 cup) thickened (whipping/heavy) cream
- 2 handfuls fresh baby spinach
- 50 g (½ cup) grated parmesan, plus extra to serve
- Sea salt flakes, to taste
- Freshly cracked black pepper, to taste
Cook the chicken – Heat the olive oil in a large, heavy-based pan with a lid over medium–high heat. Add the chicken and cook, stirring, for 3–4 minutes until browned.
Add the spices – Stir through the salt, garlic, sun-dried tomatoes, oregano, thyme and sweet paprika.
Add the risoni, stock and cream – Add the risoni, chicken stock, dijon mustard and thick cream. Bring to a gentle simmer so that it is just bubbling.
Cover and cook for 12–15 minutes or until the risoni is fully cooked – removing the lid to stir the risoni frequently, to stop the sauce from sticking to the base of the pan.
Stir through the spinach and cheese – Remove the pan from the heat, add the spinach and parmesan and season to taste.
Serve – Sprinkle with extra parmesan just before serving and enjoy!
Note: I double the batch for our house as it goes very quickly
Enjoy!
Joy x
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