Easy Italian-Style Chicken Risoni Bake
with Parmesan Cheese
- Gluten
- Wheat
- Milk
- Eggs
- Soy
- May contain traces of allergens
Delicate, rice-shaped risoni soaks up the rich red sauce beautifully in this crowd-pleasing pasta bake. Top with succulent garlic and herb-seasoned chicken thigh, plus a sprinkle of sharp Parmesan to bring it all together.
Ingredients
1
chicken thigh
1
garlic & herb seasoning
1
soffritto mix
1
risoni
(Contains: Gluten, Wheat May be present: Eggs, Soy)
1
Diced Tomatoes With Garlic & Olive Oil
1
baby spinach leaves
1
chicken-style stock powder
1
grated Parmesan cheese
(Contains: Milk)
Not included in your delivery
olive oil
½
boiling water
30
butter
(Contains: Milk)
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • In a medium bowl, combine garlic & herb seasoning and a drizzle of olive oil. Add chicken thigh and toss to coat. • In a large frying pan, heat a drizzle of olive oil over a high heat. Add chicken and cook until browned, 2 minutes each side. Transfer to a baking dish (it will finish cooking in step 3!).
• Boil the kettle. • Return frying pan to a medium-high heat with a drizzle of olive oil. Cook soffritto mix until softened, 2-3 minutes. • Add risoni (see ingredients) and cook, stirring to coat, 1 minute. • Add diced tomatoes with garlic & onion, chicken stock powder and boiling water (1/2 cup for 2 people / 1 cup for 4 people). Stir to combine.
• Transfer risoni mixture to the baking dish with the chicken. Cover tightly with foil. • Bake until liquid is absorbed and chicken is cooked, 25-30 minutes. • Stir through the baby spinach, the butter and grated Parmesan cheese (reserve a pinch for the garnish!). Season to taste.
TIP: Chicken is cooked through when it's no longer pink inside.
• Divide Italian-style chicken risoni bake between plates. • Sprinkle with reserved Parmesan to serve.
TIP: If you have time, you can slice the chicken, if preferred.
Customer reviews
Review summary
Updated on July 2026- Flavour: Most found the dish rich, hearty, and full of flavour, though some felt it leaned too tomato-heavy or mild — adding fresh parsley, extra seasoning, or a squeeze of something bright helped balance it out.
- Ease of prep: The recipe is straightforward and family-friendly, with several reviewers noting a 12-year-old or teenager managed it confidently on their own.
- Suggestions: Many found the risoni needed more liquid than the recipe calls for — adding extra water helped prevent it from drying out or sticking to the baking dish. Some also found the garlic and herb seasoning quite strong and preferred using only half the sachet; one reviewer noted that cooking the chicken on high heat can burn the seasoning before it browns properly, so a slightly lower heat may help.
- Leftovers: This dish reheats beautifully and was a popular choice for next-day lunches, with several reviewers saying it tasted even better the following day.
- Portions: Servings were generous — several reviewers noted the recipe comfortably stretched to an extra meal or two beyond the stated serves.
