Creamy Chicken and Broccolini Risoni Bake

A creamy baked risoni dish with tender chicken, broccolini, garlic, and a soft, comforting sauce finished until golden on top.

A bake like this earns its place in a busy home. It is soft, creamy, deeply comforting, and made from simple ingredients that come together into something generous enough to feed everyone well.

The risoni cooks into the sauce and gives the whole dish that cosy, spoonable feel somewhere between pasta and risotto. The chicken keeps it hearty, the broccolini brings a little freshness, and the oven does the rest. It is the kind of meal that can go straight to the table on the night, with extra portions tucked away for another day when dinner needs to be one less thing to think about.

Prep: 20 min · Cook: 40 min · Serves: 6 · Category: Dinner

Ingredients

Creamy Chicken and Broccolini Risoni Bake

• 2 large chicken breasts, cut into bite-sized pieces
• 2 tablespoons olive oil
• 1 small onion, finely diced
• 3 cloves garlic, crushed
• 300 g risoni
• 1 bunch broccolini, cut into smaller pieces
• 2 tablespoons plain flour
• 3 cups chicken stock, plus 1 extra cup if needed
• 1 cup milk
• 1/2 cup thickened cream
• 1/2 to 3/4 cup Greek yoghurt, optional for extra richness
• 3/4 cup grated parmesan or tasty cheese
• Extra grated cheese, for the top
• 1 teaspoon salt, or to taste
• 1/2 teaspoon cracked black pepper
• 1/2 teaspoon sweet paprika
• Olive oil or a little butter, for greasing the baking dish

Method

1. Preheat the oven to 180°C fan forced.
2. Lightly grease a medium to large baking dish.
3. Heat 1 tablespoon of olive oil in a large deep frying pan over medium-high heat.
4. Add the chicken, season lightly with a little salt and pepper, and cook for 3 to 4 minutes until lightly coloured but not fully cooked through.
5. Remove the chicken from the pan and set aside.
6. Add the remaining 1 tablespoon of olive oil to the pan.
7. Add the onion and cook for 4 to 5 minutes until softened.
8. Add the garlic and cook for 1 minute.
9. Stir in the risoni and cook for 30 seconds so it is lightly coated in the oil and aromatics.
10. Sprinkle over the flour and stir well for 30 seconds.
11. Slowly pour in the 3 cups chicken stock, stirring well so the flour blends smoothly.
12. Add the milk, cream, salt, black pepper, and sweet paprika.
13. Stir until the sauce is combined.
14. Stir through the Greek yoghurt if using.
15. Add the grated parmesan or cheese and stir until melted.
16. Return the chicken to the pan.
17. Add the broccolini and stir everything together.
18. If the mixture looks too thick or dry at this stage, add the extra 1 cup chicken stock. The mixture should look quite loose before it goes into the oven, as the risoni will absorb plenty of liquid while baking.
19. Pour the mixture into the prepared baking dish.
20. Bake for 20 to 25 minutes.
21. Remove from the oven, scatter over the extra grated cheese, then return to the oven for a further 10 to 15 minutes, or until the risoni is tender and the top is golden.
22. Let it sit for 5 to 10 minutes before serving.

Notes

Risoni absorbs a surprising amount of liquid, so the mixture should look looser than you think before baking.

I added an extra cup of chicken stock before baking, which gave the dish a much creamier finish.

Adding the cheese later in the bake helps prevent the top from over-colouring before the risoni is fully cooked.

Cut the broccolini into smaller pieces so it sits nicely through the risoni and is easy to serve.

The chicken only needs a quick colour at the start, as it will finish cooking in the oven.

Greek yoghurt is optional, but it adds a gentle tang and extra creaminess.

This bake freezes well. Cool completely, portion, and freeze for up to 3 months.

Reheat covered if needed so the top does not dry out too quickly.

Serving Suggestion

Serve with a simple green salad

Serve with extra steamed broccolini

Finish with black pepper and extra parmesan at the table

The Grace Table Tip

Keep extra stock nearby when making baked risoni dishes. A little more liquid before the oven can be the difference between a dry bake and one that stays soft, creamy, and generous.