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One pot chicken risoni with crispy salami in creamy tomato sauce

One Pot Chicken Risoni with Crispy Salami

A quick and cozy one pot meal featuring tender chicken and crispy salami, combined with silky orzo for a delicious weeknight dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 500
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup Risoni or orzo pasta
  • 1 pound Chicken thighs or breast, cut into bite-size pieces
  • 4 ounces Salami, sliced or chopped
  • 1 medium Onion, chopped
  • 2 cloves Garlic, minced
  • 4 cups Chicken stock Plus a splash of water if needed
Optional Ingredients
  • 1 cup Crushed tomatoes or passata Optional for a tangy flavor
  • 1 cup Cream or evaporated milk Optional for creaminess
  • 1 tablespoon Olive oil
  • to taste Salt and pepper
  • to taste Dried Italian herbs
  • 1 teaspoon Smoked paprika For warmth
  • 1 whole Lemon, juiced For brightness
  • 1/4 cup Fresh parsley, chopped Optional for garnish
  • 1/4 cup Parmesan cheese, grated For serving

Method
 

Preparation
  1. Heat a little olive oil in a wide, heavy skillet or Dutch oven over medium heat.
  2. Cook the sliced salami until golden and crispy. Remove and set aside.
  3. Season the chicken with salt, pepper, and smoked paprika. Sear the chicken in the same pot until lightly browned.
  4. Add chopped onion and minced garlic to the pot. Cook until soft and fragrant.
  5. Stir in the dry orzo pasta and toast for about one minute.
  6. Pour in the chicken stock and crushed tomatoes (if using). Bring to a gentle simmer and cook uncovered, stirring often, until the risoni is tender.
  7. If desired, stir in a splash of cream for extra creaminess, along with lemon juice and chopped parsley. Taste and adjust seasoning.
  8. Top with crispy salami and a generous sprinkle of Parmesan before serving.

Notes

For best flavor, grate Parmesan from a block instead of using pre-grated cheese. Make ahead by prepping ingredients in the morning for quick cooking in the evening.