Risoni Chicken Bake
Get ready for a mouthwatering meal that will have everyone asking for seconds! This Risoni Chicken Bake combines tender chicken with creamy risoni and vibrant veggies, all roasted together for maximum flavor. Just toss it all on a baking sheet and let your oven do the magic—dinner has never been this easy or delicious!
Prep
15
min
Cook
35
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(8)
- 1 TL Basilikum (5 ml)
- 1 Knoblauchzehe
- 1 Zwiebel
- 1 rote Zwiebel
- 2 EL frisch gehackte Petersilie (oder TK) (30 ml)optional
- 1/4 TL Pfeffer (1.25 ml)
- 300 g Mini Tomaten (10.6 oz)
- 500 g Wasser (17.6 oz)
🥩Meat & Seafood(1)
- 400 g Hähncheninnenfilet (0.88 lbs)
🥛Dairy & Eggs(2)
- 60 g Cheddar gerieben (2.12 oz)
- 200 g Sahne (7.06 oz)
🫙Pantry Staples(3)
- 2 EL Öl (30 ml)
- 2 EL Tomatenmark (30 ml)
- 2 1/2 TL Gemüsebrühepulver (12.5 ml)
🧂Spices & Seasonings(2)
- 1 TL Paprika edelsüß (5 ml)
- 1 TL Salz (5 ml)
📦Other(1)
- 300 g Risoni (10.6 oz)
Nutrition (per serving)
Calories
631
Protein
36g
Carbs
66g
Fat
25g
👨🍳 Instructions
- 1
Preheat the oven to 230C (450F) top/bottom heat.
- 2
Spread the Risoni on a baking sheet.
- 3
Wash and halve the tomatoes, then spread them over the Risoni.
- 4
Peel the onions, halve them, and cut into fine cubes. Chop the parsley and spread it over the baking sheet.
- 5
In a container, whisk together the ingredients for the sauce until smooth. Pour evenly over the Risoni.
- 6
Place the chicken and marinade ingredients in a small bowl with a lid, close it, and shake well. Distribute the chicken over the baking sheet and top each piece with cheddar.
- 7
Bake on the lowest rack for about 30-35 minutes. Enjoy and leave some for the other family members!
💡 Pro Tips
- ✓Toast the dry risoni at 160°C (320°F) for 8-10 minutes before adding liquid to develop nutty flavors through the Maillard reaction and reduce final cooking time by 5 minutes.technique160°C for 8-10 minutes
- ✓Use a 1:1.67 ratio of risoni to total liquid (300g risoni to 500g water) because risoni absorbs approximately 2.5x its weight in liquid; adjust cream ratio to account for tomato juice release (15-20% additional moisture).ingredient1:1.67 ratio (300g:500g)
- ✓Halve the tomatoes and place cut-side down on the risoni to minimize moisture leakage into the sauce; tomato cell walls rupture when exposed, releasing juice that dilutes the cream and extends cooking time by 8-12 minutes.techniqueCut-side down placement
- ✓Place the baking sheet on the lowest oven rack and bake at 230°C for 32-36 minutes—the direct heat source creates a convection gradient that ensures risoni absorbs liquid evenly while the cheddar melts at 80°C, preventing separation.timingLowest rack, 230°C, 32-36 minutes
- ✓Whisk the sauce ingredients (cream, water, stock powder, tomato paste) for 60 seconds to fully hydrate the stock powder (which absorbs 1.2x its weight in water) and emulsify the cream, preventing graininess and ensuring even heat distribution.technique60 seconds whisking
Share this recipe
Prep
15
min
Cook
35
min
Serves
4
people
Level
beginner
Share this recipe
Risoni Chicken Bake
Get ready for a mouthwatering meal that will have everyone asking for seconds! This Risoni Chicken Bake combines tender chicken with creamy risoni and vibrant veggies, all roasted together for maximum flavor. Just toss it all on a baking sheet and let your oven do the magic—dinner has never been this easy or delicious!
📝 Ingredients
Serves 4🥬Fresh Produce(8)
- 1 TL Basilikum (5 ml)
- 1 Knoblauchzehe
- 1 Zwiebel
- 1 rote Zwiebel
- 2 EL frisch gehackte Petersilie (oder TK) (30 ml)optional
- 1/4 TL Pfeffer (1.25 ml)
- 300 g Mini Tomaten (10.6 oz)
- 500 g Wasser (17.6 oz)
🥩Meat & Seafood(1)
- 400 g Hähncheninnenfilet (0.88 lbs)
🥛Dairy & Eggs(2)
- 60 g Cheddar gerieben (2.12 oz)
- 200 g Sahne (7.06 oz)
🫙Pantry Staples(3)
- 2 EL Öl (30 ml)
- 2 EL Tomatenmark (30 ml)
- 2 1/2 TL Gemüsebrühepulver (12.5 ml)
🧂Spices & Seasonings(2)
- 1 TL Paprika edelsüß (5 ml)
- 1 TL Salz (5 ml)
📦Other(1)
- 300 g Risoni (10.6 oz)
Nutrition (per serving)
Calories
631
Protein
36g
Carbs
66g
Fat
25g
👨🍳 Instructions
- 1
Preheat the oven to 230C (450F) top/bottom heat.
- 2
Spread the Risoni on a baking sheet.
- 3
Wash and halve the tomatoes, then spread them over the Risoni.
- 4
Peel the onions, halve them, and cut into fine cubes. Chop the parsley and spread it over the baking sheet.
- 5
In a container, whisk together the ingredients for the sauce until smooth. Pour evenly over the Risoni.
- 6
Place the chicken and marinade ingredients in a small bowl with a lid, close it, and shake well. Distribute the chicken over the baking sheet and top each piece with cheddar.
- 7
Bake on the lowest rack for about 30-35 minutes. Enjoy and leave some for the other family members!
💡 Pro Tips
- ✓Toast the dry risoni at 160°C (320°F) for 8-10 minutes before adding liquid to develop nutty flavors through the Maillard reaction and reduce final cooking time by 5 minutes.technique160°C for 8-10 minutes
- ✓Use a 1:1.67 ratio of risoni to total liquid (300g risoni to 500g water) because risoni absorbs approximately 2.5x its weight in liquid; adjust cream ratio to account for tomato juice release (15-20% additional moisture).ingredient1:1.67 ratio (300g:500g)
- ✓Halve the tomatoes and place cut-side down on the risoni to minimize moisture leakage into the sauce; tomato cell walls rupture when exposed, releasing juice that dilutes the cream and extends cooking time by 8-12 minutes.techniqueCut-side down placement
- ✓Place the baking sheet on the lowest oven rack and bake at 230°C for 32-36 minutes—the direct heat source creates a convection gradient that ensures risoni absorbs liquid evenly while the cheddar melts at 80°C, preventing separation.timingLowest rack, 230°C, 32-36 minutes
- ✓Whisk the sauce ingredients (cream, water, stock powder, tomato paste) for 60 seconds to fully hydrate the stock powder (which absorbs 1.2x its weight in water) and emulsify the cream, preventing graininess and ensuring even heat distribution.technique60 seconds whisking