Caprese chicken risoni

Jacqueline Alwill

Brown Paper Nutrition

One pan dishes definitely make cooking, and cleaning, a much swifter process, and this year I’m on a mission to be creating more of them. Kicking off with this delicious CAPRESE CHICKEN RISONI. Inspired by the Caprese Salad of Italy, made bigger and better (to serve to a group of friends or family) with the addition of risoni and chicken thigh for energy and appetite sustaining carbs and protein.


Serves 4-6

500g chicken thighs, deboned fat trimmed

2 cloves garlic, crushed

2 teaspoons dried Italian herb blend

1 tablespoon extra virgin olive oil

1 tablespoon red wine vinegar

pinch sea alt and black pepper


2 tablespoons extra virgin olive oil

2 cloves garlic, finely sliced

1 small (130g) brown onion, peeled and diced small

1/4 bunch basil, leaves picked, stalks finely chopped

1/2 cup finely chopped parsley, leaves and stalks

180g frozen spinach portions

1 1/2 cups (300g) risoni

2 1/2 cups chicken or vegetable stock

2 cups (330g) cherry tomatoes

1/2 cup (35g) grated parmesan

150-200g baby bocconcini

Slice the chicken thighs into 2cm approx strips and place into bowl. Combine garlic, Italian herbs, olive oil, red wine vinegar, salt and pepper in a jar and shake or whisk then pour over the chicken thighs and toss to coat. Place in fridge to marinate for at least 20 minutes. Heat oven to 180C (fan forced). Heat a large casserole dish or oven proof saute pan on medium heat, add olive oil and cook the chicken until brown on each side (it doesn’t have to be fully cooked through). Remove from pan and set aside. Add onion and garlic to the pan and cook 2 minutes, then add spinach tossing throughout the next couple of minutes of cooking so the spinach defrosts. Add the stock risoni, tomatoes, basil stalks, parsley and parmesan and stir. Turn off the heat. Arrange the chicken pieces over the top and place in oven to bake for 15 minutes. About 5 minutes before it’s finished cooking arrange the bocconcini around the top of the dish, pressing down into the risoni gently, to melt. Once cooked give it all a good hit of black pepper, tear basil leaves over the top and tuck in.