Baked Italian Chicken Risoni
with Kale & Parmesan
- Gluten
- Wheat
- Milk
- Eggs
- Soy
- May contain traces of allergens
This weeknight wonder is perfect for when you arrive home tired and hangry! The rice-shaped risoni pasta and juicy chicken thigh work their magic with the sweet and earthy carrot, Italian herbs and umami-rich stock in the oven - leaving you to do very little.
Ingredients
1 bag
kale
1 packet
chicken thigh
1 bag
soffritto mix
1 packet
garlic paste
1 sachet
garlic & herb seasoning
1 packet
tomato paste
1 packet
risoni
(Contains: Gluten, Wheat May be present: Eggs, Soy)
½ sachet
Italian herbs
1 sachet
chicken-style stock powder
30 g
button mushrooms
1 packet
Parmesan cheese
(Contains: Milk)
Not included in your delivery
olive oil
1.5 cup
boiling water
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Boil the kettle. Roughly tear kale leaves, then discard stems. • Cut chicken thigh into 2cm chunks.
• In a large frying pan, heat a drizzle of olive oil over high heat. Cook chicken and soffritto mix, tossing, until golden, 4-5 minutes (the chicken will finish cooking in the oven!). • Reduce heat to medium. Add garlic paste, garlic & herb seasoning and tomato paste. Cook, tossing, until fragrant, 1 minute. Remove from heat.
• To a baking dish, add chicken mixture, risoni, Italian herbs (see ingredients), the boiling water (11/2 cups for 2 people / 3 cups for 4 people) and chicken-style stock powder. Stir to combine. Cover with foil. Bake until risoni is tender and chicken is cooked through, 20-25 minutes. • When risoni has 3 minutes cook time remaining, wipe out pan and return to medium-high heat with a drizzle of olive oil. Cook kale, stirring, until softened, 1-2 minutes. • Remove risoni from oven, then stir through the butter. If needed, add a splash of water to loosen the risoni. Season to taste.
TIP: Chicken is cooked through when it's no longer pink inside.
• Divide baked Italian chicken risoni between bowls. • Top with kale and shaved Parmesan cheese to serve. Enjoy!
Customer reviews
Review summary
Updated on July 2026- Flavour: Most customers loved the rich, hearty flavours, though some found the dish a little mild and suggested adding extra herbs or tomato paste to boost the taste.
- Ease of prep: This is a genuinely easy weeknight dish, and many customers simplified it further by cooking everything in one oven-proof frying pan to reduce washing up.
- Suggestions: Several customers swapped kale for baby spinach for a milder result, while others added a splash of extra water or stock when the risoni turned out dry. Stirring the dish halfway through oven cooking helped prevent sticking, and some found reducing the stock powder dialled back the saltiness nicely.
- Leftovers: This dish reheats beautifully, with many customers saying it tasted even better the next day as a work lunch.
- Portions: Portion sizes were generous and frequently yielded an extra serve, though a small number of customers cooking for two adults felt the quantity was more than needed.
- Kale: Kale divided opinion — some loved it, but many preferred to swap it for baby spinach or simply serve it on the side so fussy eaters could skip it easily.
