Description
This One Pot Chicken Risoni with Crispy Salami is a hearty and flavorful Italian-inspired dish combining tender chicken, crispy salami, and creamy risoni pasta. It’s cooked all in one skillet, making it a convenient and delicious weeknight dinner option. The dish is seasoned with smoked paprika and oregano for a delightful smoky aroma, finished with Parmesan cheese and fresh parsley for a perfect balance of flavors.
Ingredients
Scale
Protein
- 2 chicken breasts or thighs, diced
- 4 slices salami, cut into strips
Dry Ingredients
- 200g risoni (or orzo pasta)
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper (or to taste)
Produce
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- Fresh parsley, chopped (for garnish)
Liquids & Dairy
- 2 tablespoons olive oil
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 1 tablespoon butter (optional, for extra creaminess)
Instructions
- Cook the Chicken: Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the diced chicken and season with salt, pepper, oregano, and smoked paprika. Cook for 5-6 minutes, until the chicken is golden and cooked through. Remove the chicken from the skillet and set aside.
- Crisp the Salami: In the same skillet, add the sliced salami strips and cook for 3-4 minutes, until crispy. Remove the crispy salami from the skillet and set aside with the chicken.
- Sauté Onion and Garlic: Add the chopped onion and garlic to the skillet, and cook for 2-3 minutes, until softened and fragrant.
- Cook the Risoni: Add the risoni to the skillet and stir to combine with the onions and garlic. Pour in the chicken broth and bring to a simmer. Cover the skillet with a lid and let the risoni cook for 8-10 minutes, stirring occasionally, until the liquid is absorbed and the risoni is tender. Add more broth or water if needed to cook the risoni.
- Combine and Finish: Once the risoni is cooked, stir in the cooked chicken and crispy salami. Add butter (if using) and grated Parmesan cheese, and stir until everything is well combined and creamy. Taste and adjust seasoning if necessary.
- Serve: Serve the chicken risoni in bowls, garnished with fresh parsley and extra Parmesan if desired.
Notes
- Use chicken thighs for juicier meat or breasts for leaner protein.
- If risoni is unavailable, substitute with orzo pasta.
- Add a splash of broth if the pasta is drying out before fully cooked.
- Butter is optional but adds extra creaminess to the dish.
- Leftovers store well in the fridge for 2-3 days; reheat gently to avoid drying out.
