One Pot Chicken Risoni Recipe

Introduction

This One Pot Chicken Risoni is a comforting and flavorful meal that comes together with minimal fuss. Tender chicken, fresh vegetables, and creamy feta combine in a rich tomato broth cooked with orzo pasta, making it perfect for a cozy dinner.

Ingredients

• 1 lb / 500g boneless skinless chicken thighs (or breast), cut into 2 cm / 1″ pieces
• 2 garlic cloves, finely minced (for marinade)
• 1 tbsp dried oregano (for marinade)
• 1 tbsp olive oil (for marinade)
• 1/2 tbsp lemon juice (for marinade)
• 1 tsp lemon zest (for marinade)
• 1/2 tsp salt (for marinade)
• 1/2 tsp pepper (for marinade)
• 2 tbsp olive oil (divided)
• 2 garlic cloves, minced (for sautéing)
• 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 (100g) Greek feta cheese, crumbled
• Fresh oregano leaves (optional, for garnish)

Instructions

1. Step 1: Combine the chicken pieces with 2 garlic cloves (minced), 1 tbsp dried oregano, 1 tbsp olive oil, 1/2 tbsp lemon juice, 1 tsp lemon zest, 1/2 tsp salt, and 1/2 tsp pepper in a bowl. Let it marinate for 20 minutes. You can skip this step if you’re in a hurry or marinate overnight for deeper flavor.
2. Step 2: Preheat your oven to 180°C / 350°F (160°C fan).
3. Step 3: Heat 1 tablespoon of olive oil in a large ovenproof skillet or pot over high heat. Add the marinated chicken and cook until it is lightly browned on the outside but still pink inside. Remove the chicken from the skillet and set aside.
4. Step 4: Add 1 tablespoon olive oil, minced garlic, and finely chopped onion to the skillet. Sauté for about 1 minute until fragrant. Then add the zucchini and red bell pepper cubes. Cook for 2 minutes, stirring occasionally.
5. Step 5: Stir in the orzo, 1 tbsp dried oregano, chicken broth, crushed tomatoes, tomato paste, 1 tsp kosher salt, and 1/2 tsp black pepper.
6. Step 6: Scatter the browned chicken pieces and cherry tomatoes evenly across the surface of the mixture without stirring them in.
7. Step 7: Bring the liquid to a simmer, then place the skillet uncovered into the preheated oven. Bake for 15 minutes or until the orzo is tender but still firm. There may be some liquid remaining on top – this is normal.
8. Step 8: Remove the skillet from the oven and drizzle with 2 tablespoons of lemon juice. Garnish with crumbled feta cheese and fresh oregano leaves if using. Serve warm.

Tips & Variations

• For a richer flavor, marinate the chicken overnight in the fridge.
• Swap chicken thighs for breast if you prefer leaner meat.
• Add other vegetables like mushrooms or spinach to increase veggie content.
• Use vegetable broth for a lighter, meat-free version.
• Fresh oregano leaves add a lovely herbal note—use generously if available.

Storage

Store leftover chicken risoni in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or on the stovetop, adding a splash of chicken broth or water to loosen if it has thickened. This dish does not freeze well as the texture of the orzo changes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dry chicken instead of marinating?

Yes, but marinating the chicken adds extra tenderness and flavor. If you skip marinating, the dish will still be delicious but less tender.

What can I substitute for feta cheese?

You can replace feta with goat cheese or a mild ricotta for a creamy finish. Avoid using strong cheeses that might overpower the dish.

One Pot Chicken Risoni Recipe

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★★★★★

4.8 from 141 reviews

• Author: lilan
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: Low Salt

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Description

This flavorful one-pot chicken risoni combines tender marinated chicken thighs with vibrant vegetables, orzo pasta, and a rich tomato broth. Finished with a drizzle of lemon juice and crumbled feta cheese, it’s a comforting, easy-to-make baked dish perfect for a wholesome weeknight dinner.

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Ingredients

Scale 1x2x3x

Marinated Chicken

• 1 lb / 500g chicken thighs, boneless skinless, 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

For the Main Dish

• 2 tbsp olive oil
• 2 garlic cloves, minced
• 1 small onion, finely chopped
• 2 medium zucchini (or 1 large), cut into 1cm / 1/3″ cubes
• 1 red bell pepper/capsicum, cut into 1cm / 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 (cooking salt)
• 1/2 tsp black pepper
• 2 tbsp lemon juice (for drizzling at end)
• 1/2 cup (100g) Greek feta cheese, crumbled
• Fresh oregano leaves (optional, for garnish)

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Instructions

1. Marinate Chicken: In a bowl, combine chicken pieces with finely minced garlic, dried oregano, olive oil, lemon juice, lemon zest, salt, and pepper. Mix well and set aside to marinate for at least 20 minutes. (You can marinate overnight for deeper flavor or skip if short on time.)
2. Preheat Oven: Preheat your oven to 180°C (350°F) or 160°C if using a fan-assisted oven.
3. Brown Chicken: Heat 1 tablespoon of olive oil in a large oven-proof skillet or pot over high heat. Add the marinated chicken and cook until the chicken pieces are lightly browned on the outside but still pink inside. Remove the chicken from the skillet and set aside.
4. Sauté Vegetables: In the same skillet, add 1 tablespoon olive oil, minced garlic, and finely chopped onion. Sauté for about 1 minute until fragrant. Then add the diced zucchini and red bell pepper. Cook for 2 minutes, stirring occasionally.
5. Add Remaining Ingredients: Stir in the orzo (risoni), dried oregano, chicken broth, crushed tomatoes, tomato paste, salt, and pepper. Mix thoroughly to combine all ingredients.
6. Add Chicken and Cherry Tomatoes: Scatter the browned chicken pieces and whole cherry tomatoes evenly over the top of the mixture without stirring them in.
7. Bake: Bring the liquid to a simmer on the stovetop, then transfer the uncovered skillet or pot to the preheated oven. Bake for 15 minutes or until the orzo is cooked but still firm to bite. It’s okay if some liquid remains on the surface.
8. Finish and Serve: Remove from oven and drizzle the dish with fresh lemon juice. Sprinkle crumbled Greek feta cheese over the top and garnish with fresh oregano leaves if desired. Serve immediately and enjoy!

Notes

• Using boneless skinless chicken thighs is recommended for juiciness and flavor, but chicken breast can be used as a substitute.
• Orzo (also called risoni) is a small rice-shaped pasta; ensure to use orzo for best texture.
• Use an oven-safe skillet or pot to allow seamless stovetop to oven cooking without transferring pans.
• You can marinate the chicken overnight for enhanced flavor and tenderness.
• If you prefer, substitute feta cheese with a dairy-free alternative to make it lactose-free.

• Prep Time: 25 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Mediterranean

Keywords: one pot chicken risoni, baked chicken and orzo, easy chicken pasta recipe, Mediterranean chicken dinner, baked orzo with vegetables