If you’re looking for a comforting yet vibrant meal that practically cooks itself, I have just the thing for you. This One Pot Chicken Risoni Recipe brings together tender chicken, tender-roasted vegetables, and perfectly cooked risoni all in one pan, making dinner both effortless and full of flavor. The magic lies in the layers of savory tomatoes, zesty lemon, and creamy feta that create an irresistible dish you’ll want to make again and again. Let’s dive into this scrumptious recipe that’s as quick to prepare as it is delicious to eat!
Ingredients You’ll Need
Simple ingredients that you probably already have on hand come together in this recipe to create an impressive dish. Each element plays a vital role: juicy chicken for protein, fresh vegetables for color and texture, risoni to soak up all the lovely flavors, and some herbs and citrus to brighten everything up.
- Chicken thighs: Boneless and skinless, cut into bite-sized pieces for tender, juicy bites.
- Garlic cloves: Finely minced to infuse the dish with aromatic depth.
- Dried oregano: Adds classic Mediterranean herb flavor throughout the dish.
- Olive oil: Used twice—once for the marinade and again to sauté vegetables, bringing richness and helping with caramelization.
- Lemon juice and zest: Provide a zingy freshness that brightens the whole meal.
- Salt and pepper: Essential to enhance every ingredient’s natural flavor.
- Onion: Finely chopped to add sweetness and texture.
- Zucchini: Cut into cubes for a tender and slightly crisp vegetable addition.
- Red bell pepper: Offers sweetness and a pop of vibrant color.
- Chicken broth: The liquid base that cooks the risoni and imparts savory richness.
- Canned crushed tomatoes and tomato paste: Combine to create a thick, flavorful sauce bed.
- Risoni/orzo: Small pasta that perfectly absorbs the sauce while staying tender yet firm.
- Cherry tomatoes: Added raw and roasted on top for bursts of juiciness and bright flavor.
- Greek feta cheese: Crumbled on top for a tangy, creamy finish you won’t want to skip.
- Fresh oregano leaves (optional): For a fragrant, fresh herbal garnish.
How to Make One Pot Chicken Risoni Recipe
Step 1: Marinade the Chicken
Begin by combining the chicken pieces with minced garlic, dried oregano, olive oil, lemon juice, lemon zest, salt, and pepper in a bowl. Letting the chicken marinate for about 20 minutes allows it to soak up those zesty, herbaceous flavors. If you’re pressed for time, skipping the marinade is fine, but for the best taste, a little patience here pays off spectacularly. For an even deeper flavor, you can marinate overnight.
Step 2: Preheat Your Oven
While your chicken marinates, preheat the oven to 180°C / 350°F (160°C fan). Having the oven ready is essential for the final baking step, where the risoni will cook through and all the flavors meld beautifully.
Step 3: Brown the Chicken
Heat a tablespoon of olive oil in a large, ovenproof skillet or pot over high heat. Add the marinated chicken and brown it quickly just until the outside gets a nice golden hue but the inside is still pink. This step locks in the juices and develops a lovely flavor foundation. Once browned, remove the chicken from the skillet and set it aside.
Step 4: Sauté the Vegetables
In the same skillet, add another tablespoon of olive oil along with the minced garlic and chopped onions. Sauté for a minute to soften and start releasing their sweet aroma. Then add the zucchini and red bell pepper cubes, cooking for about two more minutes. This softens the vegetables slightly while still keeping some bite, contributing texture and fresh flavors.
Step 5: Add the Risoni and Sauce Ingredients
Next, pour in the dried oregano, chicken broth, crushed tomatoes, tomato paste, salt, and pepper. Stir in the risoni to ensure all the pasta is submerged in the rich sauce base. This mixture is the heart of the dish, where the risoni will cook through and soak up the delicious tomato and herb flavors.
Step 6: Scatter Chicken and Cherry Tomatoes
Return the browned chicken pieces to the skillet but just scatter them gently on top instead of stirring in. Add cherry tomatoes over the surface as well. These tomatoes roast in the oven, bursting with sweetness that balances the savory notes from the broth and chicken.
Step 7: Bake to Perfection
Once the whole pan comes to a gentle simmer, carefully transfer it to the preheated oven uncovered. Bake for about 15 minutes, or until the risoni is tender but still has a slight bite. Don’t worry if there’s still some liquid on top after baking—that means your risoni is beautifully cooked and ready to absorb even more flavor as it rests.
Step 8: Finish with Lemon and Feta
Remove the skillet from the oven and immediately drizzle with fresh lemon juice for that perfect tangy lift. Finally, sprinkle crumbled Greek feta cheese and fresh oregano leaves over the top. The creamy saltiness of the feta creates a delightful contrast to the zesty, tomato-rich base. Serve warm straight from the pot and watch everyone’s faces light up with every spoonful!
How to Serve One Pot Chicken Risoni Recipe
Garnishes
Fresh herbs like oregano or parsley are an ideal finishing touch, adding bright green color and a fragrant aroma. The crumbled feta is essential for creamy, tangy bites that elevate the whole meal. A few extra lemon wedges on the side never hurt either, so your guests can add an extra zing if they want!
Side Dishes
This dish shines on its own but pairs wonderfully with a crisp green salad to balance the richness or a simple crusty bread to soak up the flavorful sauce. For something more indulgent, a side of roasted vegetables or even a light tzatziki dip would complement the Mediterranean flavors beautifully.
Creative Ways to Present
You can plate the One Pot Chicken Risoni Recipe in the skillet itself for that rustic, family-style charm or portion it into pretty bowls for an elegant weeknight dinner. For special occasions, consider adding a sprinkle of toasted pine nuts or a drizzle of good quality olive oil right before serving to amp up the texture and flavor.
Make Ahead and Storage
Storing Leftovers
This One Pot Chicken Risoni Recipe stores beautifully in an airtight container in the refrigerator for up to three days. The flavors often deepen overnight, making it just as tasty the next day or perfect for quick lunches.
Freezing
While you can freeze leftovers, keep in mind that the texture of the risoni might soften a bit after thawing. Still, freezing in well-sealed containers for up to two months is a great way to have a ready-made meal on hand. Thaw overnight in the refrigerator before reheating.
Reheating
To reheat, warm the risoni gently over low heat on the stovetop or in the microwave, adding a splash of water or broth if it seems too dry. This keeps the pasta tender without drying out the chicken or vegetables.
FAQs
Can I use chicken breast instead of thighs in this recipe?
Absolutely! Chicken breast works well too; just be careful not to overcook as it can dry out faster than thighs.
Is it possible to make this recipe without an oven?
You can cook the risoni on the stovetop by simmering covered until the pasta is cooked through, but the oven bake gives a lovely roasted flavor and texture that’s hard to replicate.
Can I substitute the risoni with another type of pasta?
Yes, small pasta shapes like small shells, couscous, or even small elbows can work, but cooking times and liquid amounts may vary slightly.
Is this recipe suitable for meal prep?
Definitely! It keeps well in the fridge and can be portioned out for lunches or dinners throughout the week.
What can I use if I don’t have feta cheese?
For a similar tangy touch, try goat cheese or a mild mozzarella, though feta’s crumbly texture and saltiness add something special that’s hard to beat.
Final Thoughts
There’s just something so satisfying about a meal that combines ease, flavor, and a little Mediterranean sunshine in every bite. The One Pot Chicken Risoni Recipe is exactly that, letting you whip up a delightful dinner without a mountain of dishes. I hope this becomes a beloved staple in your kitchen, giving you those cozy, delicious moments with minimal fuss. Give it a try—you might find it quickly turning into your new weeknight favorite!
Print
One Pot Chicken Risoni Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 to 5 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Description
One Pot Chicken Risoni is a comforting and flavorful baked dish combining tender marinated chicken thighs with vegetables, aromatic herbs, and orzo pasta cooked in a savory tomato and chicken broth sauce. Finished with tangy lemon juice and crumbled feta cheese, this hearty one-pan meal is perfect for an easy yet impressive family dinner.
Ingredients
Marinated Chicken
- 1 lb / 500g boneless skinless chicken thighs or breast, cut into 2 cm / 1″ pieces
- 2 garlic cloves, finely minced
- 1 tbsp dried oregano
- 1 tbsp olive oil
- 1/2 tbsp lemon juice
- 1 tsp lemon zest
- 1/2 tsp salt
- 1/2 tsp pepper
Main Dish
- 2 tbsp olive oil
- 2 garlic cloves, minced
- 1 small onion, finely chopped
- 2 medium zucchini (or 1 large), cut into 1 cm / 1/3″ cubes
- 1 red bell pepper/capsicum, cut into 1 cm / 1/3″ cubes
- 1 tbsp dried oregano
- 2 1/2 cups low sodium chicken broth/stock
- 14 oz / 400g canned crushed tomatoes
- 1 tbsp tomato paste
- 1 1/2 cups orzo/risoni
- 1 1/2 cups cherry tomatoes (about 1 Australian punnet)
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 2 tbsp lemon juice (for drizzling at the end)
- 1/2 cup (100 g) Greek feta cheese, crumbled
- Fresh oregano leaves (optional, for garnish)
Instructions
- Marinate chicken: In a bowl, mix the chicken pieces with minced garlic, dried oregano, olive oil, lemon juice, lemon zest, salt, and pepper. Set aside to marinate for 20 minutes. For best flavor, marinate overnight if possible.
- Preheat oven: Set your oven to 180°C/350°F (160°C fan) to prepare for baking the dish later.
- Brown chicken: Heat 1 tablespoon olive oil in a large oven-proof skillet or pot over high heat. Add the marinated chicken and cook until lightly browned on the outside but still pink inside. Remove the chicken from the skillet and set aside.
- Sauté vegetables: In the same skillet, add 1 tablespoon olive oil along with minced garlic and chopped onion. Sauté for 1 minute until fragrant. Add the cubed zucchini and red bell pepper, cooking for an additional 2 minutes until vegetables begin to soften.
- Add remaining ingredients: Stir in the orzo, dried oregano, chicken broth, crushed tomatoes, tomato paste, salt, and pepper. Mix well to combine.
- Add chicken and cherry tomatoes: Scatter the browned chicken pieces and whole cherry tomatoes evenly over the surface of the mixture. Do not stir them in.
- Bake the dish: Once the liquid starts to simmer, transfer the skillet to the preheated oven (uncovered). Bake for 15 minutes or until the orzo is tender but still has a slight bite. It is normal for some liquid to remain on the surface.
- Finish and serve: Remove the skillet from the oven and drizzle with fresh lemon juice. Top with crumbled feta cheese and optional fresh oregano leaves. Serve immediately while hot.
Notes
- For best marination results and deeper flavor, marinate the chicken overnight.
- You can substitute chicken thighs with chicken breast if preferred, but thighs provide more moisture and flavor.
- An oven-proof skillet or pot is necessary for seamless stovetop-to-oven cooking.
- If you don’t have orzo/risoni, you can substitute with other small pasta shapes but adjust cooking time accordingly.
- This dish has some remaining liquid after baking, which keeps the orzo moist and flavorful.
- Use low sodium chicken broth to control the salt content.
