Risoni isn't actually rice—it's Greek pasta that Italians adopted in the 1960s for one-pan convenience cooking.
Risoni Chicken Bake with Tomatoes
Dive into this mouthwatering Risoni Chicken Bake, where tender chicken meets the delightful chew of risoni pasta, all nestled in a bed of juicy tomatoes. This one-pan wonder is not only a breeze to whip up, but it’s also a surefire hit with the kiddos! Get ready for a flavor-packed meal that brings the whole family to the table!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(7)
- 1 TL Basilikum (5 ml)
- 1 EL frisch gehackte Petersilie (oder TK) (15 ml)optionalcan use frozen
- 1 Knoblauchzehe
- 1 Zwiebel
- 1 rote Zwiebel
- ¼ TL Pfeffer (1.25 ml)
- 500 g Wasser (17.6 oz)
🥩Meat & Seafood(1)
- 400 g Hähncheninnenfilet (0.88 lbs)
🥛Dairy & Eggs(1)
- 200 g Sahne (7.06 oz)
🫙Pantry Staples(3)
- 2 EL Öl (30 ml)
- 2 EL Tomatenmark (30 ml)
- 2 ½ TL Gemüsebrühepulver (10 ml)
🧂Spices & Seasonings(2)
- 1 TL Salz (5 ml)
- 1 TL Paprika edelsüß (5 ml)
📦Other(2)
- 300 g Mini-Tomaten (10.6 oz)
- 300 g Risoni (10.6 oz)
👨🍳 Instructions
- 1
Marinate the chicken: Cut the chicken fillets into bite-sized pieces. Mix with oil, paprika, basil, salt, and pepper. Set aside.
- 2
Prepare the vegetables: Chop the mini tomatoes. Dice both onions and mince the garlic. Chop the parsley.
- 3
Place risoni in a large baking dish. Evenly distribute the tomatoes, onions, garlic, and parsley on top.
- 4
Prepare the sauce: Mix water, cream, tomato paste, vegetable broth, and salt, then pour over the risoni and vegetables.
- 5
Add the chicken: Place the marinated chicken pieces on top of the sauce. Sprinkle cheese on top.
- 6
Bake: Bake at 180°C (356°F) for about 25-30 minutes until the chicken is cooked through and the sauce thickens slightly.
💡 Pro Tips
- ✓Toast the risoni in a dry pan for 2-3 minutes until golden before adding to the baking dish - this creates a nutty flavor and prevents the pasta from becoming mushy by forming a protective starch barrier.technique2-3 minutes
- ✓Use a liquid-to-pasta ratio of 3:1 for risoni bakes because the pasta absorbs 2.5 times its weight in liquid while maintaining proper texture without becoming gluey.ingredient3:1 ratio
- ✓Cut chicken pieces to exactly 1-inch cubes so they cook through in 25-30 minutes at 180°C without drying out - larger pieces will be undercooked while smaller pieces become tough.technique1-inch cubes
- ✓Cover the dish with foil for the first 20 minutes, then remove to allow the top to brown - this prevents moisture loss while ensuring the pasta cooks evenly in steam.timing20 minutes covered
- ✓Add cheese only in the final 10 minutes of baking to prevent it from separating and becoming greasy at prolonged high heat exposure.timingFinal 10 minutes
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Risoni isn't actually rice—it's Greek pasta that Italians adopted in the 1960s for one-pan convenience cooking.
Risoni Chicken Bake with Tomatoes
Dive into this mouthwatering Risoni Chicken Bake, where tender chicken meets the delightful chew of risoni pasta, all nestled in a bed of juicy tomatoes. This one-pan wonder is not only a breeze to whip up, but it’s also a surefire hit with the kiddos! Get ready for a flavor-packed meal that brings the whole family to the table!
📝 Ingredients
Serves 4🥬Fresh Produce(7)
- 1 TL Basilikum (5 ml)
- 1 EL frisch gehackte Petersilie (oder TK) (15 ml)optionalcan use frozen
- 1 Knoblauchzehe
- 1 Zwiebel
- 1 rote Zwiebel
- ¼ TL Pfeffer (1.25 ml)
- 500 g Wasser (17.6 oz)
🥩Meat & Seafood(1)
- 400 g Hähncheninnenfilet (0.88 lbs)
🥛Dairy & Eggs(1)
- 200 g Sahne (7.06 oz)
🫙Pantry Staples(3)
- 2 EL Öl (30 ml)
- 2 EL Tomatenmark (30 ml)
- 2 ½ TL Gemüsebrühepulver (10 ml)
🧂Spices & Seasonings(2)
- 1 TL Salz (5 ml)
- 1 TL Paprika edelsüß (5 ml)
📦Other(2)
- 300 g Mini-Tomaten (10.6 oz)
- 300 g Risoni (10.6 oz)
👨🍳 Instructions
- 1
Marinate the chicken: Cut the chicken fillets into bite-sized pieces. Mix with oil, paprika, basil, salt, and pepper. Set aside.
- 2
Prepare the vegetables: Chop the mini tomatoes. Dice both onions and mince the garlic. Chop the parsley.
- 3
Place risoni in a large baking dish. Evenly distribute the tomatoes, onions, garlic, and parsley on top.
- 4
Prepare the sauce: Mix water, cream, tomato paste, vegetable broth, and salt, then pour over the risoni and vegetables.
- 5
Add the chicken: Place the marinated chicken pieces on top of the sauce. Sprinkle cheese on top.
- 6
Bake: Bake at 180°C (356°F) for about 25-30 minutes until the chicken is cooked through and the sauce thickens slightly.
💡 Pro Tips
- ✓Toast the risoni in a dry pan for 2-3 minutes until golden before adding to the baking dish - this creates a nutty flavor and prevents the pasta from becoming mushy by forming a protective starch barrier.technique2-3 minutes
- ✓Use a liquid-to-pasta ratio of 3:1 for risoni bakes because the pasta absorbs 2.5 times its weight in liquid while maintaining proper texture without becoming gluey.ingredient3:1 ratio
- ✓Cut chicken pieces to exactly 1-inch cubes so they cook through in 25-30 minutes at 180°C without drying out - larger pieces will be undercooked while smaller pieces become tough.technique1-inch cubes
- ✓Cover the dish with foil for the first 20 minutes, then remove to allow the top to brown - this prevents moisture loss while ensuring the pasta cooks evenly in steam.timing20 minutes covered
- ✓Add cheese only in the final 10 minutes of baking to prevent it from separating and becoming greasy at prolonged high heat exposure.timingFinal 10 minutes