One-Pot Spicy Chicken and Tomato Risoni

By AislePrompt Editorial · Published 2026-08-02 · Updated 2026-08-02

Tender chicken thighs simmered with risoni pasta in a spicy tomato broth for a comforting one-pot meal. This Mediterranean-inspired one-pot recipe, ready in about 40 minutes, pairs boneless skinless chicken thighs, olive oil, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb boneless skinless chicken thighs
• 2 tbsp olive oil
• 1 medium, diced yellow onion
• 3, minced garlic cloves
• 1 cup risoni (orzo) pasta
• 14 oz can diced tomatoes with juice
• 2 1/2 cups chicken broth
• 1 tsp smoked paprika
• 1/4 tsp red pepper flakes
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp chopped fresh parsley

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large deep skillet over medium-high heat. Season 1 lb boneless skinless chicken thighs with 1 tsp salt, 1/2 tsp black pepper, 1 tsp smoked paprika, and 1/4 tsp red pepper flakes, then add to the skillet and brown for 4 minutes per side until golden but not fully cooked. Remove chicken and set aside.
2. Step 2: In the same skillet, add 1 medium diced yellow onion and sauté over medium heat for 4 minutes until translucent. Stir in 3 minced garlic cloves and cook for 30 seconds until fragrant.
3. Step 3: Add 1 cup risoni pasta to the skillet and toast for 2 minutes, stirring frequently. Pour in 14 oz can diced tomatoes with juice and 2 1/2 cups chicken broth, scraping up any browned bits from the bottom.
4. Step 4: Return the chicken thighs to the skillet, nestling them into the liquid. Bring to a simmer, cover, and reduce heat to low. Cook for 15 minutes until the pasta is tender and chicken is cooked through.
5. Step 5: Remove the lid and cook uncovered for 3 more minutes to thicken the sauce slightly. Sprinkle 2 tbsp chopped fresh parsley over the top before serving.