One pan marry me chicken
Creamy and full of flavour—this one-pan "marry me" chicken with risoni is quick, budget-friendly, and perfect for busy weeknights.
4 serves
10 m prep
10 m cook
Ingredients
2 teaspoons olive oil
500g chicken breast fillets, cut into 3cm pieces
1 onion, finely chopped
2 cloves garlic, crushed
½ cup drained sundried tomato strips
2 tsp dried Italian herbs
½ tsp dried chilli flakes
1 cup (200g) risoni
340ml can light and creamy evaporated milk
250ml carton reduced salt chicken stock
100g baby spinach leaves
¼ cup grated parmesan cheese
Method
Heat oil in a large, deep non-stick frying pan over a medium-high heat. Add chicken. Cook, stirring occasionally, for 5 minutes, until light golden.
Add onion, garlic, sundried tomato, herbs and chilli. Cook, stirring, for a further 1 minute, until fragrant.
Stir in risoni, evaporated milk, stock and ½ cup water. Bring to the boil. Reduce heat. Gently boil, stirring often, for about 10 minutes, or until risoni is tender and mixture has thickened.
Add spinach. Stir until just wilted. Remove from heat.
Serve sprinkled with parmesan.
Tips
The amount of water required may vary depending on the size and type of pan used. Add a little extra water if mixture starts to catch on the base of pan before risoni is tender.
To boost veggies, try adding 1 sliced zucchini in step 3, or ½ cup frozen peas in step 4.
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Last updated29 October 2025