Parmesan Crusted Chicken with Risoni & Broccoli – A crunchy Parmesan crumb atop a succulent chicken breast, swimming in a sea of rich tomato Risoni, served with some greenery in the form of Broccoli offers a one-pan easy weeknight dinner that’s ready in 45 minutes.
Risoni, a rice shape pasta, also known as Orzo offers a different texture to this Italian inspired meal, and, is perfect in being the subtle accompaniment to the hero of the dish, the Chicken, whilst still providing enough bulk to fill even the hungriest tummy!
This recipe is easy and comes together with minimum effort….I do wonder why I don’t make it more often!
Note: if you don’t have a roasting pan to make this into a one-pan dish, then you will require a large frypan and a baking dish, which is what I’ve used.
Parmesan Crusted Chicken with Risoni & Broccoli
- 1/4 cup olive oil
- 4 chicken breast fillets
- 1 large brown onion chopped
- 2 cloves garlic crushed
- 700 ml bottle passata sauce
- 11/2 cups salt reduced chicken stock
- 2 tablespoons lemon juice
- 11/2 cups risoni uncooked
- 1 head broccoli cut into florets
- 1/3 cup panko bread crumbs
- 1/3 cup parmesan cheese finely grated
- 2 tablespoons flat leaf or dried parsley to garnish
Heat 2 tablespoons of oil in a large frypan over a medium heat. Season the chicken fillets with salt and pepper. Once the pan is hot, add the chicken to the pan and cook for 3 minutes on each side or until browned. Transfer to a plate.
Add onion and garlic to the frypan and cook for 3 minutes or until softened.
Add the passata, stock and lemon juice to the pan and bring to a boil.
Add Risoni and stir well to combine.
Return the cooked chicken to the pan and simmer uncovered for 10 minutes.
Add the broccoli florets to a large microwavable bowl. Add 2 tablespoons of water and place a plate or plastic film over the top of the bowl. Microwave on high for 3 - 4 minutes. Once cooked, carefully remove the bowl and the lid or plastic wrap.
If your pan is oven proof by all means, continue to use it for a one-pan dish. However, if like me, it’s not, then transfer the Risoni and chicken mixture to a baking dish. Add the cooked broccoli around the edges of the pan.
Pre-heat the grill on high. Combine the breadcrumbs, Parmesan, parsley and remaining oil in a medium bowl. Season with salt and pepper.
Sprinkle the breadcrumb mixture over the chicken and place under the grill. Cook for 5 minutes or until topping is golden. Serve.