Why You’ll Love This Recipe
- Everything cooks in one pan for easy cleanup.
- Packed with bright Mediterranean flavors.
- Tender chicken and perfectly cooked risoni in every bite.
- Ideal for quick weeknight dinners.
- Simple ingredients that come together beautifully.
- Easily customizable with vegetables or different herbs.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- chicken thighs or chicken breasts
- risoni (orzo pasta)
- olive oil
- garlic, minced
- onion, finely chopped
- cherry tomatoes
- chicken broth
- lemon juice
- lemon zest
- dried oregano
- paprika
- salt
- black pepper
- spinach (optional)
- crumbled feta cheese
- fresh parsley, chopped
Directions
- Heat olive oil in a large deep skillet or pan over medium heat.
- Season the chicken with salt, pepper, paprika, and dried oregano.
- Place the chicken in the pan and cook for about 4–5 minutes per side until golden brown. Remove from the pan and set aside.
- In the same pan, add the chopped onion and cook until softened.
- Stir in the minced garlic and cook for about 30 seconds until fragrant.
- Add the risoni to the pan and toast it lightly for about 1–2 minutes while stirring.
- Pour in the chicken broth, lemon juice, and lemon zest, stirring to combine.
- Add the cherry tomatoes and bring the mixture to a gentle simmer.
- Return the chicken to the pan, placing it on top of the risoni.
- Cover and cook for about 12–15 minutes until the risoni is tender and the chicken is fully cooked.
- If using spinach, stir it in during the last few minutes until wilted.
- Sprinkle crumbled feta cheese and chopped parsley over the top before serving.
Servings and timing
Servings: 4 servings
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Variations
- Add olives for an extra Mediterranean flavor.
- Use sun-dried tomatoes instead of cherry tomatoes for a richer taste.
- Substitute chicken thighs with shrimp for a seafood variation.
- Add zucchini or bell peppers for extra vegetables.
- Replace feta cheese with grated Parmesan for a different flavor.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, place the dish in a skillet over medium heat and add a small amount of chicken broth or water to loosen the pasta as it warms.
You can also reheat it in the microwave for 1–2 minutes, stirring halfway through for even heating.
Freezing is possible for up to 2 months, although the texture of the pasta may soften slightly after thawing. Thaw overnight in the refrigerator before reheating.
FAQs
What is risoni?
Risoni, also known as orzo, is a small rice-shaped pasta commonly used in Mediterranean and Italian dishes.
Can I use another type of pasta?
Yes, small pasta shapes like ditalini or small shells can be used, though cooking times may vary.
Can I use chicken breast instead of thighs?
Yes, chicken breast works well, but thighs tend to stay juicier during cooking.
Do I need to cook the risoni separately?
No, it cooks directly in the pan with the broth, absorbing the flavors as it cooks.
Can I add more vegetables?
Yes, vegetables like spinach, zucchini, or bell peppers are great additions.
Is this dish very lemony?
The lemon adds brightness, but the flavor is balanced. You can adjust the amount to taste.
Can I make this recipe dairy-free?
Yes, simply omit the feta cheese or use a dairy-free alternative.
How do I keep the risoni from sticking?
Stir it occasionally while cooking and ensure there is enough liquid in the pan.
Can I prepare this dish ahead of time?
Yes, it can be made ahead and reheated gently before serving.
What can I serve with this dish?
It pairs well with a simple green salad, roasted vegetables, or warm bread.
Conclusion
One-pan Greek Chicken and Risoni is a delicious and convenient meal packed with bright Mediterranean flavors. With tender chicken, flavorful pasta, and fresh herbs, this dish delivers both comfort and freshness in every bite. Easy to prepare and perfect for busy evenings, it’s a recipe that brings both simplicity and bold flavor to the table.
PrintOne-pan Greek Chicken and Risoni
One-pan Greek Chicken and Risoni is a comforting Mediterranean-inspired dish featuring tender chicken, delicate orzo pasta, lemon, herbs, and tomatoes all cooked together in a single pan. It delivers bright, fresh flavors with minimal cleanup, making it perfect for easy weeknight dinners.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: One Pan
- Cuisine: Mediterranean
- Diet: Halal
Ingredients
- 4 chicken thighs or 2 large chicken breasts
- 1 cup risoni (orzo pasta)
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- 1 cup cherry tomatoes
- 2 cups chicken broth
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon dried oregano
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup spinach (optional)
- 1/3 cup feta cheese, crumbled
- 2 tablespoons fresh parsley, chopped
Instructions
- Heat olive oil in a large deep skillet over medium heat.
- Season the chicken with salt, black pepper, paprika, and dried oregano.
- Place the chicken in the skillet and cook for about 4–5 minutes on each side until golden brown. Remove and set aside.
- In the same pan, add the chopped onion and cook until softened.
- Stir in the minced garlic and cook for about 30 seconds until fragrant.
- Add the risoni to the pan and toast lightly for 1–2 minutes while stirring.
- Pour in the chicken broth, lemon juice, and lemon zest, stirring to combine.
- Add the cherry tomatoes and bring the mixture to a gentle simmer.
- Return the chicken to the pan, placing it on top of the risoni.
- Cover and cook for 12–15 minutes until the risoni is tender and the chicken is fully cooked.
- If using spinach, stir it in during the final few minutes until wilted.
- Sprinkle crumbled feta cheese and chopped parsley over the dish before serving.
Notes
- Olives can be added for extra Mediterranean flavor.
- Sun-dried tomatoes can replace cherry tomatoes for a richer taste.
- Chicken thighs remain juicier, but chicken breasts also work well.
- Add zucchini or bell peppers for extra vegetables.
- Store leftovers in the refrigerator for up to 3 days and reheat with a splash of broth to loosen the pasta.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 4 g
- Sodium: 720 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 105 mg
