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Easy Mary Me Chicken and Risoni Bake
easy
Dinner
Italian
Easy Mary Me Chicken and Risoni Bake
15m
Prep
35m
Cook
4
Servings
1K+
Views
1 photos • Tap to view
Tender browned chicken pieces baked with risoni pasta, sun-dried tomatoes, and tender spinach in a luscious garlic parmesan cream sauce.
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Yumzy
Public Recipe
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Ingredients
- ✓600 g boneless skinless chicken breasts
- ✓360 ml risoni pasta
- ✓30 ml olive oil
- ✓3 cloves garlic
- ✓120 ml sun-dried tomatoes in oil
- ✓600 ml chicken broth
- ✓180 ml heavy cream
- ✓120 ml parmesan cheese
- ✓480 ml baby spinach leaves
- ✓1 tsp dried oregano
- ✓0.5 tsp crushed red pepper flakes
- ✓1 tsp kosher salt
- ✓0.5 tsp freshly ground black pepper
- ✓60 ml fresh basil leaves
Instructions
1
Preheat your oven to 190 C (191 °C). Season the cut chicken evenly with half of the salt and all of the black pepper.
💡
Tip:Patting the chicken pieces completely dry with paper towels ensures a golden sear.
2
Heat one tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Add the chicken pieces and sear for 4 to 5 minutes until lightly browned on all sides, then remove to a plate.
💡
Tip:The chicken only needs browning on the exterior; it will cook completely in the oven.
3
Reduce the heat to medium and pour in the remaining tablespoon of olive oil. Add the minced garlic and dried oregano, stirring for 30 seconds until fragrant, then mix in the dry risoni to lightly toast for 1 minute.
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Tip:Toasting dry pasta brings out a rich nutty undertone and helps preserve grain texture.
4
Pour the warmed chicken broth and heavy cream into the skillet. Stir in the sliced sun-dried tomatoes, remaining salt, and optional red pepper flakes, scraping up any caramelized bits from the bottom.
💡
Tip:Scraping fond from the base of the pan enriches the entire sauce base.
5
Gently fold in the baby spinach and grated parmesan cheese until the greens wilt. Return the browned chicken and resting juices back to the skillet, stirring so the risoni is evenly submerged.
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Tip:Keep the pasta grains submerged in sauce so they bake uniformly.
6
Transfer the skillet uncovered to the oven and bake for 18 to 20 minutes until the risoni is al dente and the sauce is bubbling and creamy.
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Tip:Allow the skillet to rest for 3 to 5 minutes before serving so the sauce can settle and thicken.
7
Scatter the fresh torn basil and extra grated parmesan across the top before serving hot directly from the pan.
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Tip:A small squeeze of fresh lemon juice at the table balances the rich cream sauce.
📝 Chef's Notes
Store leftovers in an airtight container refrigerated for up to 3 days. Reheat gently with a splash of broth or cream to loosen the sauce as risoni continues to absorb liquid over time.
mary me
chicken
risoni
bake
easy
one pan
weeknight dinner
comfort food
marry me chicken risoni bake
creamy chicken pasta bake
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