Creamy Chicken and Risoni Tray Bake Recipe

Essential Ingredients for Your Tray Bake

Gather these fresh ingredients for your one-pan masterpiece:

• 6 boneless, skinless chicken thighs
• 2 cups risoni pasta (also called orzo)
• 2 cups chicken stock
• 1 cup heavy cream
• 1 large onion, diced
• 2 bell peppers (any color), sliced
• 2 zucchini, sliced into half moons
• 1 cup cherry tomatoes, halved
• 4 cloves garlic, minced
• 1/2 cup sun-dried tomatoes, chopped
• 1 cup grated Parmesan cheese
• 1/2 cup mozzarella cheese, shredded
• 3 tablespoons olive oil
• 2 teaspoons dried Italian herbs
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup fresh basil, chopped
• 2 tablespoons fresh parsley, chopped

Preparing Your Chicken

Start by patting the chicken thighs completely dry with paper towels. This helps them brown beautifully and prevents excess moisture in your tray bake. Season both sides of each thigh generously with salt, pepper, paprika, and half the Italian herbs.

Heat 2 tablespoons of olive oil in a large oven-proof skillet or tray over medium-high heat. Once hot, add the chicken thighs and cook for 4-5 minutes on each side until golden brown. The chicken doesn’t need to be fully cooked at this stage – it will finish cooking in the oven. Remove the chicken and set aside.

Building the Flavor Base

Preheat your oven to 375 degrees Fahrenheit. In the same pan you used for the chicken, add the remaining olive oil if needed. Add the diced onion and cook for 3-4 minutes until it starts to soften and become translucent.

Add the minced garlic and cook for another minute until fragrant. The fond left from browning the chicken will add incredible flavor to your vegetables, so make sure to scrape up any browned bits as you cook.

Creating the Risoni Foundation

Add the risoni pasta to the pan with the onions and garlic, stirring for about 2 minutes to lightly toast the pasta. This toasting step adds a wonderful nutty flavor to the finished dish and helps the pasta hold its shape during baking.

Stir in the sun-dried tomatoes, remaining Italian herbs, and season with a pinch of salt and pepper. The sun-dried tomatoes will add bursts of concentrated flavor throughout the dish.

Adding the Liquid Components

Carefully pour in the chicken stock and heavy cream, stirring gently to combine. The liquid should just cover the risoni – if it doesn’t, add a little more stock or water. Bring the mixture to a gentle simmer on the stovetop.

Add half the Parmesan cheese and stir until it’s melted and incorporated into the creamy base. This creates the foundation of your delicious sauce that will coat every grain of risoni.

Assembling Your Tray Bake

Nestle the browned chicken thighs back into the pan, skin-side up if using skin-on thighs. Arrange the sliced bell peppers, zucchini, and cherry tomatoes around and between the chicken pieces. The vegetables should be distributed evenly for the best cooking results.

Sprinkle the remaining Parmesan cheese and the mozzarella cheese over the top of everything. The cheese will melt and create a beautiful golden topping as it bakes.

Baking to Golden Perfection

Cover the tray tightly with aluminum foil and bake for 25 minutes. This covered baking time allows the risoni to absorb the liquid and cook through while keeping everything moist.

Remove the foil and continue baking for another 15-20 minutes until the chicken is cooked through (internal temperature of 165 degrees Fahrenheit), the risoni is tender, and the top is golden brown. The sauce should be creamy and the vegetables should be tender but not mushy.

Checking for Doneness

The dish is ready when the risoni is tender and has absorbed most of the liquid, leaving just enough creamy sauce to coat everything beautifully. If the risoni seems dry, cover with foil for the remaining cooking time. If there’s too much liquid, leave uncovered to allow excess moisture to evaporate.

Test the chicken by cutting into the thickest part – the juices should run clear and there should be no pink meat remaining.

Resting and Serving

Let the tray bake rest for 5-10 minutes before serving. This resting time allows the sauce to thicken slightly and makes serving much easier. The risoni will continue to absorb any remaining liquid during this time.

This recipe serves 6 people generously, making it perfect for family dinners or casual entertaining. Sprinkle the fresh basil and parsley over the top just before serving for a beautiful pop of color and fresh flavor.

Serving Suggestions

This is truly a complete meal in one pan, but you can serve it alongside a simple green salad or some crusty bread to round out the meal. The creamy, cheesy risoni pairs beautifully with crisp, fresh greens dressed in a light vinaigrette.

For special occasions, add a glass of white wine and some garlic bread to make it feel more elegant, though the dish is satisfying enough to stand on its own.

Customizing Your Tray Bake

This versatile recipe welcomes many variations. You can substitute the vegetables based on what’s in season or what you have on hand – mushrooms, asparagus, or broccoli all work beautifully. Different cheeses like feta or goat cheese can add interesting flavor variations.

For a lighter version, you can substitute half the cream with additional chicken stock, though the result will be less rich and creamy.

Storage and Reheating

Leftover Creamy Chicken and Risoni Tray Bake keeps beautifully in the refrigerator for up to 4 days. The flavors actually develop and improve over time, making it excellent for meal prep. Reheat individual portions in the microwave or warm the whole dish covered in a 350-degree oven until heated through.

You can also assemble the entire dish up to 24 hours in advance and refrigerate until ready to bake. Just add an extra 10-15 minutes to the cooking time if baking straight from the refrigerator. This make-ahead quality makes it perfect for entertaining or busy weeknight planning.