One Pot Chicken Risoni
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
35 mins
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Total Time
50 mins
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Servings
4 - 5
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Calories
575 kcal
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Course
Main Course, Dinner
One Pot Chicken Risoni
Description
This recipe features chicken thighs marinated with garlic, oregano, lemon zest, and juice, then browned before baking. The orzo, a rice-shaped small pasta, is cooked alongside sautéed vegetables including zucchini and red bell pepper in a seasoned tomato and chicken broth base. The mixture is transferred to the oven to finish cooking, allowing the flavors to meld while the pasta absorbs the sauce.
The dish delivers a balance of textures: the chicken pieces are tender, the orzo is tender yet firm, and the vegetables provide fresh bites. The acidity from lemon juice and the saltiness of crumbled feta cheese sprinkled on top further enhance the flavor contrast, providing a bright and creamy finishing touch.
Ideal for a simple, filling dinner, this one-pot meal simplifies cleanup while providing a layered flavor profile. The recipe can accommodate various sauté-able vegetables, making it adaptable to what you have on hand.
Leftovers store well for up to three days, though the orzo may absorb more liquid. Reheating with a splash of water helps maintain texture.
Ingredients
Lemon Garlic Chicken
- 1 lb / 500g chicken thighs , boneless skinless (or breast), cut into 2 cm / 1" pieces
- 2 garlic finely minced, cloves
- 1 tbsp oregano dried
- 1 tbsp olive oil
- 1/2 tbsp lemon juice
- 1 tsp lemon zest
- 1/2 tsp salt
- 1/2 tsp black pepper
Orzo/Risoni
- 2 tbsp olive oil
- 2 garlic minced, cloves
- 1 onion finely chopped, small
- 2 zucchini cut into 1cm / 1/3" cubes (Note 1, medium or 1 large
- 1 red bell pepper cut into 1cm / 1/3" cubes (Note 1, aka capsicum
- 1 tbsp oregano dried
- 2 1/2 cups chicken broth low sodium, or chicken stock
- 14 oz / 400g crushed tomatoes canned
- 1 tbsp tomato paste
- 1 1/2 cups orzo Note 2, aka risoni
- 1 1/2 cups cherry tomato 1 Australian punnet
- 1 tsp salt kosher salt, cooking
- 1/2 tsp black pepper
Garnish (semi-optional)
- 2 tbsp lemon juice , drizzling at end
- 1/2 cup (100g) feta cheese crumbled (not optional, Greek
- oregano optional, fresh leaves
Instructions
- Marinade chicken - Combine Marinated Chicken ingredients in a bowl and set aside for marinate for 20 minutes. (Skip if in hurry, can also do overnight)
- Preheat oven to 180°C/350°F (160°C fan).
- Brown chicken (raw inside) - Heat 1 tablespoon olive oil in a a large oven proof skillet or pot over high heat (Note 3). Cook chicken until lightly browned but still pink inside. Remove from skillet.
- Sauté vegetables - Add 1 tbsp olive oil, garlic and onion. Saute for 1 minute, then add zucchini and bell peppers/capsicum. Cook for 2 minutes.
- Add everything else - Add risoni, oregano, chicken broth, tomato, tomato paste, salt and pepper.
- Scatter chicken and cherry tomatoes across the surface (don't stir in).
- Bake 15 minutes - Once the liquid comes to a simmer, transfer to the oven (no lid) and bake for 15 minutes (or until risoni is just cooked, tender but still firm). There may be liquid on the surface still - that's good!
- Drizzle with lemon - Remove from oven, drizzle with lemon juice. Garnish with feta and fresh oregano leaves, if desired, then serve.
Notes
- Use any sauté-able vegetables like beans, carrots, or broccoli to vary this dish.
- Risoni (orzo) is a quick-cooking pasta with a rice-like shape and texture similar to risotto.
- Use an ovenproof skillet or a large pot that can accommodate liquid without overflow.
- Transfer the dish to the oven as soon as the liquid starts simmering to avoid overcooked pasta.
- Leftovers keep for 3 days; reheat with a little water to restore moisture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4- 5
Amount Per Serving
Calories 575 kcal
% Daily Value*
| Calories | 575cal | 29% |
| Carbohydrates | 53g | 18% |
| Protein | 29g | 58% |
| Fat | 29g | 45% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 101mg | 34% |
| Sodium | 1174mg | 49% |
| Potassium | 1086mg | 23% |
| Fiber | 6g | 24% |
| Sugar | 11g | 22% |
| Vitamin A | 1528IU | 31% |
| Vitamin C | 69mg | 77% |
| Calcium | 211mg | 21% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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