One-Pot Chicken Risoni with Crispy Salami 

This comforting one-pot dish combines tender chicken, creamy tomato-parmesan risoni (orzo), and crispy salami, creating a hearty meal that's both satisfying and easy to prepare. The addition of chickpeas adds a delightful nutty texture, while fresh spinach brings a burst of color and nutrition. Perfect for busy weeknights or casual gatherings, this recipe delivers bold flavors with minimal cleanup.

Ingredients

For the Chicken:

• 2 large chicken breasts (500g), each cut in half horizontally to form 4 thin steaks
  
  

• 1/2 tsp kosher salt
  
  

• 1/4 tsp black pepper
  
  

• 1/2 tsp garlic powder
  
  

• 3/4 tsp paprika
  
  

• 1/4 tsp sage powder (optional)
  
  

For the Risoni:

• 1/2 tbsp olive oil
  
  

• 100g salami stick, cut into 3mm thick rounds and chopped into small batons
  
  

• 2 garlic cloves, finely minced
  
  

• 1/2 onion, finely chopped
  
  

• 1/4 cup dry white wine (optional)
  
  

• 1/4 cup tomato paste
  
  

• 1 1/4 cups uncooked risoni (orzo)
  
  

• 400g canned chickpeas, drained
  
  

• 3 cups low-sodium chicken stock
  
  

• 1/2 tsp kosher salt
  
  

• 1/4 tsp black pepper
  
  

• 3/4 cup heavy cream (low-fat optional)
  
  

• 1/3 cup finely grated Parmesan cheese
  
  

• 150g baby spinach (or 4 cups kale pieces)
  
  

• 1/3 cup sun-dried tomatoes, chopped (optional)
  
  

• 2 tbsp fresh basil, roughly chopped (optional)
  
  

Directions

1. Season the Chicken: Combine salt, pepper, garlic powder, paprika, and sage in a small bowl. Sprinkle the spice mix evenly on both sides of the chicken breasts.
   
   

2. Crisp the Salami: Heat olive oil in a large non-stick pan over medium-high heat. Add the salami and cook for 2 minutes, stirring constantly, until crispy and golden. Remove with a slotted spoon and set aside, leaving the rendered fat in the pan.
   
   

3. Cook the Chicken: In the same pan, cook the seasoned chicken for 3 minutes on each side until golden and cooked through (internal temperature should reach 67°C/153°F). Remove and cover loosely with foil to keep warm.
   
   

4. Sauté Aromatics: In the same pan, sauté the minced garlic and chopped onion over medium-high heat for about 1.5 minutes until the onion becomes translucent. If using wine, add it now and let it simmer for a couple of minutes until mostly evaporated, scraping up any browned bits from the pan.
   
   

5. Prepare the Risoni: Stir in the tomato paste and cook for 1 minute to remove its raw flavor. Add the uncooked risoni, stirring to coat it in the tomato paste. Then, add the chickpeas, chicken stock, salt, and pepper. Bring to a simmer and cook for 8 minutes, stirring occasionally, until the risoni is just about cooked. Lower the heat to medium as the mixture thickens to prevent the base from catching.
   
   

6. Finish the Dish: Stir in the cream, grated Parmesan, spinach, and sun-dried tomatoes (if using). Cook until the spinach wilts and the mixture becomes creamy.
   
   

7. Serve: Slice the cooked chicken into thick pieces. Spoon the risoni mixture into bowls, top with sliced chicken, crispy salami, a sprinkle of Parmesan, and fresh basil if desired.
   
   

Nutritional Information (per serving)

• Calories: 623 kcal
  
  

• Protein: 42g
  
  

• Fat: 28g
  
  

• Carbohydrates: 49g
  
  

• Saturated Fat: 13g
  
  

• Cholesterol: 126mg
  
  

• Sodium: 1497mg
  
  

• Potassium: 1372mg
  
  

• Fiber: 6g
  
  

• Sugar: 7g
  
  

• Vitamin A: 3847 IU
  
  

• Vitamin C: 17mg
  
  

• Calcium: 174mg
  
  

• Iron: 4mg