You know how much I love a one-pan dinner – mainly because of how little I love washing up! At our place we’re about quick weeknight meals while we juggle our busy schedules, and this dish – featuring tender chicken, crispy chorizo, risoni (orzo) and a luscious creamy, garlicky sauce – is as easy as it is delicious. Risoni (orzo) pasta really is such a versatile ingredient that I use in many dishes. In this recipe the risoni takes on a risotto-like texture, but this dish is SO much easier than making risotto!
in less than 30 minutes.
There is minimal chopping, it’s made with simple ingredients, it’s on the table in less than 30 minutes and one batch of this big-batch pasta is enough to feed the whole family. It’s cosy comfort food at its best, especially when served with garlic bread or a crusty baguette to soak up all of the creamy sauce. I’m a big fan of chorizo and the lovely flavoured oils that it adds to a dish, but I’ve given options for substitutions, as well as provided ideas for increasing the veggies in the dish. As this beautiful dish is creamy and flavoursome, I enjoy serving it with a fresh green salad or simple steamed greens, but the choice is yours.
Can I substitute the chorizo?
Bacon is a great substitute (dice it, or cut it into strips, and cook it for 2–3 minutes until crispy). You could also try using salami (cut it into thick slices and cook for 1–2 minutes until crispy). Alternatively you could also leave the chorizo out completely, although the oils and robust flavours in the chorizo are what give this recipe its intensity of flavour.
in less than 30 minutes.
What else can I add?
Add up to 2 cups of vegetables of choice after cooking the onion and garlic. Sun-dried tomatoes, cherry tomatoes, finely diced zucchini (courgette), finely diced mushrooms, shredded kale or diced capsicum (bell pepper) would all work well.
What can I serve with Creamy Chicken and Chorizo Risoni?
This recipe pairs with just about anything! A simple green salad with a balsamic or lemon and olive oil dressing would be perfect to cut through the richness of the sauce. Steamed vegetables like broccoli, broccolini (tenderstem broccoli), green beans or asparagus would also work well. Garlic bread or a crusty baguette can be served on the side to soak up the creamy sauce.
Hot tips for cooking risoni (orzo) with success
- Monitor the liquid – Risoni absorbs liquid quickly, so keep an eye on the pan and add a splash of stock or water if it starts to look dry or is sticking to the bottom of the pan.
- Stir frequently – Stirring also prevents the risoni from sticking to the bottom of the pan and ensures even cooking.
- Add the spinach last – Stir in the baby spinach at the end to retain its vibrant colour. You can shred it, if preferred, but I like to leave it whole (one less step!).
Watch how to make Creamy Chicken and Chorizo Risoni (Orzo)
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Creamy Chicken and Chorizo Risoni (Orzo)
“Sensational. Crowd pleaser even with the fussy food eaters. Great winter weeknight-rib sticking meal.” Share PrintIngredients
- 300 g (1½ oz) boneless, skinless chicken thighs, cut into bite-sized pieces (or chicken breast, see note 1)
- ½ tsp sea salt flakes, plus extra to taste
- ½ tsp freshly cracked black pepper, plus extra to taste
- ½ tsp sweet paprika
- ½ tsp dried oregano
- 1 tbsp olive oil
- 250 g (9 oz) chorizo, diced
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 2 tbsp tomato paste
- 80 ml (⅓ cup) white wine (optional)
- 200 g (1 cup) risoni (orzo) pasta
- 500 ml (2 cups) chicken stock
- 125 ml (½ cup) thickened (whipping/heavy) cream
- 100 g (1 cup) grated parmesan, plus extra for garnish
- 100 g (3 cups) baby spinach
Instructions
- Season the chicken – Place the chicken in a medium bowl. Add the salt, pepper, paprika and dried oregano. Toss to coat using tongs. Set aside.
- Cook the chorizo – Heat the olive oil in a large deep, heavy-based pan over medium heat. Add the diced chorizo and cook for 2–3 minutes or until crispy. Set aside on a plate.
- Add the onion and garlic – To the same pan, add the onion and garlic and cook until fragrant for 1–2 minutes.
- Cook the chicken – Add the chicken and cook, stirring, for 2–3 minutes until browned.
- Add the tomato paste and cook for 1 minute until it deepens slightly in colour.
- Add the white wine (if using) and cook for 1 minute or until it has mostly evaporated.
- Add the risoni – Add the risoni and chicken stock and return the cooked chorizo to the pan. Stir to combine and bring to a simmer.
- Simmer – Reduce the heat to low and simmer, stirring occasionally, until the risoni is tender and most of the liquid is absorbed, about 10 minutes.
- Add the cream and cheese – Stir in the cream and parmesan. Cook for another 1–2 minutes or until the sauce has thickened.
- Add the spinach – Turn the heat off. Add the baby spinach and stir it through until wilted. Season with extra salt and pepper to taste (you won’t need much salt, if any, as the chicken stock and chorizo are salty).
- Serve – Garnish with extra grated parmesan and serve immediately.
Nutrition information
Disclaimer re gluten-free and dairy-free recipes
Natasha says:
Have done it with and without the Chorizo and it’s still one of my go to dishes. Always a family fave x
Nicole says:
Yep, I agree, Natasha. It’s a beauty … my kids love it too. So happy it’s a hit at your place. Nic x
Andrea McDermett says:
This recipe is absolutely brilliant and will definitely become a staple in our household! I noticed you use Spanish-style chorizo, which is firmer and holds its shape, unlike the Mexican-style chorizo we use here in West Texas. Ours is softer, a bit more liquid, and produces more grease, so I only used half of the 9-ounce package & it turned out delicious!
Nicole says:
Hi Andrea, thanks so much for sharing this info. It’s great to hear how it works with Mexican chorizo as we can only get the Spanish-style in Australia. Thanks for the rating too. Nic x
Felicity m says:
Sensational. Crowd pleaser even with the fussy food eaters. Great winter weeknight-Rib sticking meal. Was asked to put this on our weekly menu. Not sure if it will reheat well as there was no left overs.
Nicole says:
Hi Felicity, so glad this was a hit! It definitely still tastes great after reheating! Thanks for the rating, Nic x
Maria says:
Super delicious!
Doubled the recipe, as we’ve got a bigger family. Replaced the chorizo with bacon and added sliced mushrooms (to boost the veggie serving). Plates were polished clean! 😋
Nicole says:
Thanks so much for sharing, Maria. I love to hear about your delcious recipe tweaks! Thanks also for the rating, Nic x
Nicole says:
So simple, easy and affordable ingredients and delicious! Inhaled by the entire family. Thank you!
Nicole says:
“Inhaled!” … that’s what I love to hear! So glad you enjoyed this one. Thanks also for the rating, Nic x
Grace says:
my husband said this is the best thing i’ve ever made!
Nicole says:
Wow, Grace, that is absolutely fantastic to hear! Love it! Thanks also for the rating, Nic x
Andreea Barger says:
Great recipe but mine has still a lot of liquid left even if I cooked twice as much after adding the orzo. Why do you think that is?
Nicole says:
Hi Andrea, it might be due to the type of pan you are using, and not enough heat. The pan may not be conducting enough heat if it’s a standard non-stick pan or if you are using a pot (as it takes a lot longer for the liquid to evaporate). A heavy-based pan is essential and a cast-iron one gets extra points. I really hope this helps! Nic x
Phil says:
That was a good one. Quick as you say. Kids ate it up, chorizo was a bit spiced for them apparently but easy enough to work around. Will remember that one in future Thanks
Jennifer says:
Great 1 pan dish – kids loved it! I cooked the dish for 4 people but the 2 of them polished it off!
DF says:
I made this tonight for dinner and my family loved it! So cozy and delicious. I will definitely make this again – thanks!
Chelsea says:
This is so good! My family loved it. I will be cooking it regularly.
The second recipe I’ve cooked of hers and I think I need to buy the cookbook
Jemma says:
My fussy daughters favourite dish! Love these simple one pot recipes.