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.
Ingredients
Scale
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)
Instructions
- 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.)
- Preheat Oven: Preheat your oven to 180°C (350°F) or 160°C if using a fan-assisted oven.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
