Kitchen notes · a little help before you start
One Pot Italian Chicken & Orzo / Risoni Pasta
One Pot Italian Chicken & Orzo / Risoni Pasta brings together white wine vinegar, dijon mustard, and italian seasoning. Look at the marinating step before you get the rest of dinner going. The quick notes will help you get the small jobs lined up before you start.
- Prep
- 10 min
- Cook
- 25 min
- Total
- 35 min
- Original yield
- Serves 4
- Ingredients
- 16 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Chicken
- Cuisine
- Italian
- Cooking method
- One pot & sheet pan
- Preparation & total time
- Prep: 15 minutes or less · Total: 31–60 minutes
- Dish type
- Pasta
A few quick notes
1. Give the marinade its turn
Look at the marinating step before you get the rest of dinner going. Keep that preparation in the order the recipe gives, and check the full method for how it fits around the cooking.
2. Keep the lid step in mind
Have the lid or covering ready before you need it. Follow the covered and uncovered parts of the method in their own order, especially when the finish changes partway through.
3. Stay with the stirring step
Keep this part of the cooking within reach rather than leaving the pan. The method asks for regular stirring, so get the next ingredients ready before that step begins.
Get to know the ingredients
White wine vinegar
Look at how this ingredient comes into the method: Mix Marinade ingredients together in a large bowl.
Dijon mustard
Look at how this ingredient comes into the method: Mix Marinade ingredients together in a large bowl.
Italian seasoning
Look at how this ingredient comes into the method: Add risoni, tomato, chicken stock, Italian herbs, red pepper flakes, salt and pepper.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
Ingredient note
Planning estimate: split the source combined salt-and-pepper amount equally.Ingredient note
Planning estimate: split the source combined salt-and-pepper amount equally.
How to make it
0 of 9 steps completeMake room for One Pot Italian Chicken & Orzo / Risoni Pasta
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Keep the last little job in mind
The recipe finishes with this step: Serve with extra parmesan and basil. Set out what you need for that finish before the cooking gets busy.
A little more help as you go
Give the simmer its place
Keep the simmering stage in the sequence when planning the meal. Follow the heat and texture checks in that step rather than rushing straight to the finish.
Set out the finishing ingredient
Keep the finishing ingredient within reach while the main preparation is going on. Add it at the step in the method so the last job is easy to complete.
Have the pan ready for its first job
Read the pan-heating step before beginning. Have the ingredients for that stage ready, then follow the heat and additions in the recipe’s order.
A few questions you might have
What should I get ready before starting?
Set out the skillet. Read the first preparation step before you get going: Mix Marinade ingredients together in a large bowl.
Which little step is worth remembering?
Look at the marinating step before you get the rest of dinner going. Keep that preparation in the order the recipe gives, and check the full method for how it fits around the cooking.
What check should I look for as it cooks?
Keep this part of the method in view: Add chicken and cook for 4 minutes on each side, or until cooked.
Is there another preparation step to plan for?
Keep the simmering stage in the sequence when planning the meal. Follow the heat and texture checks in that step rather than rushing straight to the finish.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: RecipeTin Eats. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
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