Cooking has always been a passion of mine, especially when I get the chance to bring my family around the table. There’s just something about sharing a warm, comforting meal that makes those moments even more special. One of my absolute favorites is this creamy tomato chicken risoni dish, which I remember making for the first time when my kids were little. They were both a bit picky back then, but this dish quickly became a hit!
It’s a fantastic recipe that combines juicy chicken cutlets, sun-dried tomatoes, and little pasta pieces called risoni, all enveloped in a rich, creamy sauce. I love how quick it is to pull together—perfect for those busy weeknight dinners or when you want to impress friends with minimal fuss. Plus, you can easily customize the flavors based on what you have on hand. My husband often jokes that it’s the ‘sauce’ that really brings it all together, and I couldn’t agree more!
Cooking this creamy tomato chicken risoni always brings back memories of family gatherings and enjoying laughs over a hearty meal. My kids now take turns joining me in the kitchen, helping with the ingredients or stirring the pot, making it a fun family affair. I hope you’ll enjoy making this dish as much as we do and create wonderful memories of your own around the dinner table. Let’s dive into this simple yet delicious recipe that guarantees smiles all around!
How to Make Creamy Tomato Chicken Risoni
Ingredients
- 2 chicken breasts, sliced in half lengthwise to create 4 fillets
- 1 tsp fresh garlic, minced
- 1 tsp dried Italian herbs (or use oregano)
- 1 tsp sweet paprika
- ½ tsp sea salt
- ¼ tsp ground black pepper
- 2 tbsp olive oil
- ¼ cup water
- 2 tbsp unsalted butter
- ½ cup sun-dried tomatoes
- 1 cup risoni (uncooked)
- 2 cups chicken broth
- 1 cup heavy cream
- 1 tsp Dijon mustard
- 2 tbsp fresh lemon juice
- 2 cups baby spinach
- ½ cup grated Parmesan cheese, plus extra for serving
- Salt and pepper, to taste
Directions
First, take a shallow bowl and combine the chicken fillets with minced garlic, dried herbs, sweet paprika, sea salt, black pepper, and olive oil. Make sure the chicken is well-coated using your hands.
Next, heat a large, deep skillet over medium-high heat. Cook the chicken for about 8 minutes, flipping it halfway through, or until it’s fully cooked. In the last couple of minutes, add the water to help deglaze the pan and lift those tasty bits. Once done, transfer the chicken to a plate and set it aside.
In the same skillet, melt the butter and stir in the sun-dried tomatoes along with the uncooked risoni, chicken broth, heavy cream, Dijon mustard, and lemon juice. Mix everything well and bring it to a simmer.
Continue to cook the mixture on medium-low heat, uncovered, for about 10 to 12 minutes, stirring frequently until the risoni is tender.
Once the risoni is ready, remove the skillet from the heat and stir in the fresh spinach and Parmesan cheese. Adjust the seasoning to your liking with salt and pepper. Add the chicken back in to warm it through, slicing it if you prefer. Allow it to sit covered for a couple of minutes before serving.
Feel free to garnish with extra Parmesan if you’d like to add an extra touch!
Storing Suggestion
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat or in the microwave, adding a splash of chicken broth or cream to loosen the sauce if needed.
Cooking Tips
For a bit of a twist, consider adding some red pepper flakes for heat or swapping in fresh herbs like basil or parsley instead of dried herbs. If you’re out of risoni, orzo or small pasta shapes can work just fine as a substitute!
Serving Suggestions
This creamy tomato chicken risoni pairs perfectly with a side salad or garlic bread for a complete meal. A glass of chilled white wine or sparkling water makes a lovely accompaniment as well.
Ingredient Substitutions
If you’re looking to make this dish lighter, you can use half-and-half instead of heavy cream, but it may not be as rich. For the chicken, turkey breast or even tofu could be good substitutes depending on your dietary needs.
Seasonal Variations
In the spring, fresh asparagus or peas can be added for a pop of color and flavor. In the fall, consider throwing in some roasted butternut squash for a seasonal twist that adds sweetness and texture.
Allergen Information
This recipe contains dairy and gluten from the risoni. To make it gluten-free, you could substitute the risoni for a gluten-free pasta option. Always check labels for any hidden allergens in processed ingredients.
FAQ
Can I make this dish ahead of time?
Yes, you can prepare the chicken and the sauce in advance, then combine them right before serving. Store them separately in airtight containers in the refrigerator for up to a day for the best flavor and texture.
Is risoni the same as orzo?
Yes, risoni and orzo are both small pasta shapes that resemble rice. They can be used interchangeably in recipes, so feel free to use whichever you have on hand!
Can I freeze creamy tomato chicken risoni?
While it’s possible to freeze this dish, the creamy sauce may separate upon reheating. For best results, freeze the chicken and sauce separately and combine them when you’re ready to eat.
What can I use instead of sun-dried tomatoes?
If you don’t have sun-dried tomatoes, you can use fresh cherry tomatoes or even canned diced tomatoes. Just be aware that the flavor will change slightly, but they will still taste delicious!
How spicy is this dish?
This recipe is not spicy, but you can easily add some red pepper flakes or your favorite hot sauce to give it a kick. Adjust to your personal heat preference!
Is this recipe kid-friendly?
Absolutely! The creamy sauce and tender chicken are usually a hit with kids. If there are any particular vegetables they may not like, feel free to adjust the recipe to cater to their tastes!
Creamy Tomato Chicken Risoni
Ingredients
- 2 pieces chicken breasts, cut in half lengthwise to create 4 fillets
- 1 teaspoon garlic, minced fresh
- 1 teaspoon dried Italian herbs (or use oregano)
- 1 teaspoon sweet paprika
- ½ teaspoon sea salt
- ¼ teaspoon ground black pepper
- 2 tablespoons olive oil
- ¼ cup water (60 ml)
- 2 tablespoons unsalted butter
- ½ cup sun-dried tomatoes
- 1 cup risoni (uncooked, 200 g)
- 2 cups chicken broth (475 ml)
- 1 cup heavy cream (240 ml)
- 1 teaspoon Dijon mustard
- 2 tablespoons fresh lemon juice
- 2 cups baby spinach (60 g)
- ½ cup grated Parmesan cheese , plus extra for serving
- Salt and pepper to taste
Instructions
- In a shallow bowl, mix the chicken with the minced garlic, dried Italian herbs, paprika, sea salt, ground black pepper, and olive oil. Use your hands to ensure the chicken is thoroughly coated with the marinade.
- Heat a large, deep skillet over medium-high heat and cook the chicken for about 8 minutes, turning once until it's cooked through. Add the water in the final 2 minutes of cooking to deglaze the pan and lift the flavorful bits. Transfer the chicken to a plate and set aside.
- In the same skillet, add the butter. Once it melts, mix in the sun-dried tomatoes, risoni, chicken broth, heavy cream, Dijon mustard, and lemon juice. Stir well and bring to a simmer.
- Once simmering, lower the heat to medium-low so it bubbles gently. Cook uncovered for 10-12 minutes, stirring often.
- Turn off the heat and remove the skillet from the burner. Stir in the baby spinach and Parmesan cheese. Adjust seasoning with salt and pepper. Add the chicken back to the skillet to warm through (slicing beforehand is optional), then cover and let it sit for 2-3 minutes before serving.
- Serve garnished with extra parsley if desired.
