One-Pot Chicken Risoni

Season and sear the chicken. Pat chicken dry. Toss with salt, pepper, and paprika. Heat a large deep skillet or Dutch oven over medium-high heat. Add olive oil, then sear chicken in a single layer until nicely browned but not cooked through, about 2 to 3 minutes per side. Work in batches if needed. Transfer chicken to a plate.

Build the flavor base. Reduce heat to medium. Add onion to the same pot and cook until softened, about 3 minutes, scraping up browned bits. Add garlic and cook 30 seconds. Stir in tomato paste and cook 1 minute until it darkens slightly.

Add liquid and risoni. Stir in crushed tomatoes, broth, Italian seasoning, and red pepper flakes if using. Bring to a simmer. Stir in risoni.

Simmer covered. Nestle the chicken (and any juices) back into the pot. Cover and simmer on low to medium-low for 10 minutes, lifting the lid to stir every 2 minutes (especially at the start) so the risoni does not stick.

Finish cooking uncovered. Uncover and simmer 3 to 6 minutes more, stirring often, until risoni is tender and the sauce is glossy and thick. If it gets too thick before the pasta is tender, add a splash more broth.

Go bright and creamy. Turn off heat. Stir in parmesan, lemon zest, and lemon juice. Add spinach if using and stir until just wilted. Taste and adjust salt and pepper after the parmesan, since it adds salt too. Chicken should be cooked through to 165°F / 74°C.

Serve. Spoon into bowls, shower with more parmesan and herbs, and serve hot. Optional but encouraged: one extra squeeze of lemon at the table.