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The Famous One-Pot Marry-Me Chicken

Ready in 30 minutes.
Course Dinner, One Pot
Keyword Chicken, Egg Free, Nut Free
Allergen Egg-free, Nut-free
Protein Chicken
Category One-pot
Member Free
Prep Time 10 minutes
Cook Time 20 minutes
30 minutes
Total Time 30 minutes
Servings 4

Ingredients

  • 600 g boneless chicken thighs skin on
  • 1 tsp smoked or sweet paprika
  • 1 tsp dried oregano
  • salt flakes and freshly ground black pepper
  • 3 tbsp extra virgin olive oil
  • 1 tbsp unsalted butter
  • 1 onion finely diced
  • 3 cloves garlic finely chopped
  • 0.5 cup sun-dried tomatoes in oil roughly chopped
  • 1 zucchini large, diced
  • 1 cup risoni orzo pasta
  • 2 cups chicken stock
  • 0.75 cup thickened cream
  • 0.5 cup parmesan freshly grated
  • 2 cups baby spinach
  • zest and juice of 1/2 lemon
  • 1 flat-leaf parsley handful, finely chopped. or basil leaves

Instructions

  • Prep the chicken. Season the chicken with the paprika, dried oregano and salt and pepper.
    1 tsp smoked or sweet paprika, 1 tsp dried oregano, salt flakes and freshly ground black pepper
  • Heat 2 tablespoons olive oil in a large deep, frying pan over medium–high heat. Add the chicken, skin-side down, and sear for 4–5 minutes until golden brown. Flip and cook for another 4–5 minutes. Remove and set aside.
    600 g boneless chicken thighs, 3 tbsp extra virgin olive oil
  • Add the butter and the remaining olive oil to the same pan and reduce the heat to medium. Add the onion and sauté for 2–3 minutes until starting to soften. Add the garlic and sun-dried tomatoes with a drizzle of their oil and cook for another 1 minute until fragrant. Stir in the zucchini and cook for 2 minutes, then add the risoni and stir through for 1–2 minutes. Pour in the stock and cream, stir to combine and bring to a simmer.
    1 tbsp unsalted butter, 1 onion, 3 cloves garlic, 0.5 cup sun-dried tomatoes in oil, 1 zucchini, 1 cup risoni, 2 cups chicken stock, 0.75 cup thickened cream
  • Add the parmesan, spinach and lemon zest and juice to the pan. Cook, stirring, for 1–2 minutes until the spinach wilts and the sauce thickens. Nestle the chicken in the sauce, cover with the lid and reduce the heat to low. Cook for 6–8 minutes until the risoni is tender and the chicken is cooked through. Taste and adjust the seasoning if needed. Scatter on the parsley or basil and serve hot. Enjoy!
    0.5 cup parmesan, 2 cups baby spinach, zest, 1 flat-leaf parsley

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