Creamy French Chicken Risoni Tray Bake
This Creamy French Chicken Risoni Tray Bake is a delightful one-pan meal featuring tender chicken thighs, creamy risoni pasta, and a medley of flavorful ingredients. It’s perfect for family dinners and sure to impress with its rich and comforting flavors.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Lunch
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 8 chicken thigh fillets, trimmed
- 250g risoni pasta
- 200g shortcut bacon rashers, chopped
- 1 brown onion, finely chopped
- 2 garlic cloves, crushed
- 200g button mushrooms, quartered
- 1 cup frozen peas
- 300ml thickened cream
- 2 tablespoons wholegrain mustard
- 1/4 cup chopped fresh flat-leaf parsley leaves
- 1/4 cup chopped fresh tarragon leaves
- 1 cup shredded gruyere cheese
- 1 tablespoon olive oil
Instructions
- Preheat oven to 200°C/180°C fan-forced. Grease a large ovenproof frying pan.
- Heat olive oil in the prepared frying pan over medium-high heat. Brown chicken thighs for 3-4 minutes per side. Transfer to a plate. Add risoni to the pan and cook, stirring, for 2 minutes until lightly toasted. Remove risoni and set aside.
- In the same pan, add onion and garlic. Cook for 3 minutes until softened. Add chopped bacon and cook for 5 minutes until golden. Add mushrooms and cook for an additional 3 minutes until softened.
- Return toasted risoni to the pan with frozen peas, thickened cream, wholegrain mustard, parsley, and tarragon. Stir well to combine. Season with salt and pepper to taste.
- Arrange browned chicken thighs over the risoni mixture. Sprinkle shredded gruyere cheese over the top.
- Bake in the preheated oven for 20-25 minutes until chicken is cooked through and cheese is golden. Let it stand for 5 minutes before serving. Garnish with extra chopped parsley if desired.
Nutrition
- Calories: 480
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 13g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 120mg