Are you looking for the ultimate weeknight dinner that delivers maximum flavor with minimal cleanup? Look no further than this incredibly delicious one-pot chicken risoni with crispy salami. Risoni, also known as orzo, is the perfect pasta shape for soaking up all the rich, savory juices of the chicken and broth, resulting in a luscious, almost risotto-like texture without all the stirring. The real magic happens when you start by rendering down spicy, salty salami until it is beautifully crispy, leaving behind a rich oil that infuses the entire dish with smoky depth. Your family will absolutely love the combination of tender golden chicken thighs, garlic, baby spinach, and a touch of cream that ties it all together. It is a comforting, restaurant-quality meal made entirely in one skillet, making your busy evenings a whole lot easier and infinitely more delicious.
Helpful Tips
- Stir frequently: Risoni (orzo) has a tendency to settle and stick to the bottom of the pan, so make sure to give it a good stir every few minutes during the simmer.
- Choose the right salami: Use a spicy Calabrese or a smoky Hungarian salami to add an extra layer of heat and depth to the dish.
- Vegetable boost: You can easily sneak in more veggies by adding sliced mushrooms, cherry tomatoes, or zucchini along with the onions and garlic.
- Adjust consistency: If the risoni absorbs too much liquid and looks a bit dry before serving, splash in a little extra chicken stock or hot water to loosen the sauce.
Step-by-Step Instructions
- Heat the olive oil in a large, deep skillet or Dutch oven over medium heat.
- Add the chopped salami and cook for 4-5 minutes until beautifully crispy and the fat has rendered. Use a slotted spoon to transfer the crispy salami to a plate, leaving the flavorful oil in the skillet.
- Season the chicken thigh pieces with salt and pepper. Add them to the skillet with the salami oil and sear over medium-high heat for about 5-6 minutes until golden brown on all sides. Remove the chicken and set aside with the salami.
- Turn the heat down to medium. Add the diced onion and garlic to the pan, cooking for 3 minutes until softened and fragrant, scraping up any browned bits from the bottom of the pan.
- Stir in the uncooked risoni, tossing it in the oil for 1 minute to lightly toast the grains.
- Pour in the white wine to deglaze the pan, simmering for 2 minutes until mostly evaporated. (If skipping wine, go straight to the chicken stock).
- Pour in the chicken stock and return the chicken and half of the crispy salami back to the skillet. Bring to a boil, then reduce the heat to low, cover, and let simmer for 10-12 minutes, stirring occasionally to prevent the risoni from sticking, until the pasta is tender and has absorbed most of the liquid.
- Remove the lid, stir in the heavy cream, baby spinach, and grated parmesan cheese. Cook for an additional 2 minutes until the spinach is wilted and the sauce is creamy.
- Garnish with the remaining crispy salami and freshly chopped parsley before serving.
Ingredients
- 1 tbsp olive oil
- 100g (3.5 oz) salami, thinly sliced and chopped
- 500g (1.1 lbs) chicken thigh fillets, cut into bite-sized pieces
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1 cup (200g) risoni (orzo) pasta, uncooked
- 1/2 cup (120ml) dry white wine (optional, or extra broth)
- 2 1/2 cups (600ml) low-sodium chicken stock
- 1/2 cup (120ml) heavy cream
- 2 cups fresh baby spinach
- 1/2 cup grated parmesan cheese
- Salt and freshly cracked black pepper to taste
- Fresh parsley, chopped (for garnish)
Shopping List
- Meat: 500g chicken thigh fillets, 100g high-quality salami
- Produce: 1 medium yellow onion, 1 bulb of garlic, 1 bag fresh baby spinach, 1 bunch fresh parsley
- Pantry: 1 bottle olive oil, 1 packet risoni (orzo) pasta, 1 carton low-sodium chicken stock
- Dairy: 1 small carton heavy cream, 1 block parmesan cheese
- Alcohol (Optional): 1 bottle dry white wine (such as Pinot Grigio)
Equipment Needed
- Large deep skillet or Dutch oven
- Wooden spoon or spatula
- Tongs
- Chef’s knife
- Cutting board
- Measuring cups and spoons
Variations & Serving Ideas
Serve this comforting one-pot risoni hot, straight from the skillet to keep it cozy. Pair it with a crisp, simple green salad tossed in a light vinaigrette to cut through the richness, and some warm, crusty garlic bread to mop up any leftover creamy sauce. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. When reheating, splash in a tablespoon of milk, water, or broth before microwaving or warming on the stovetop to bring back that beautifully creamy, silky texture.
I hope your family loves this quick and easy dinner as much as mine does! If you make it, please leave a comment below and let me know how it turned out, or share a picture on Instagram and tag me!
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