Fast and delicious; this will likely become a family favourite.
Sundried Tomato Chicken Risoni Bake
Ingredients
Instructions
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Preheat oven to 180°C/350°F.
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Rub the chicken thighs with 1 tbsp of the olive oil and the paprika, oregano and crushed chilli flakes.
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Heat an ovenproof skillet to medium-high heat and sear chicken on both sides to get some colour. Remove and set aside.
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Turn heat down to medium and add the butter and onion; cook until fragrant. Add garlic and cook for another minute. Add risoni or orzo and mix in until glossy, 2-3 minutes.
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Add the wine and de-glaze the pan. Add the water and bring to the boil, cook 3-5 minutes.
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Add the cream, parmesan, Dijon mustard, spinach and sundried tomatoes. Add the chicken and the juices back into the pan and transfer to the oven, uncovered, for 10-15 minutes, or until the chicken is cooked through.
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To serve, sprinkle with freshly squeezed lemon juice and garnish with rosemary.
Note
User Reviews
One of my favourite midweek meals
Delicious easy weeknight meal😁
Delicious dinner! Certainly will make again
Very nice. Added pumpkin cubes and broccoli for more vegis…
Absolutely delicious. This will become a new staple
This was amazing! Combination of spinach, cheese and sundried tomatoes is delicious. I put milk in instead of cream as I didn’t have any cream, I just let it reduce a bit before I put it all in the oven. Also used chicken stock instead of wine.
Substituted the risoni for arborio rice to make it gf…delicious!
Oops meant to give this recipe 5 stars on previous review 🙂 very tasty
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So easy & tasty.
Is there any chance you can freeze this?
This hasn’t been tested by our testers but it would probably freeze ok