I like this recipe because it’s easy, hearty, and packed with flavor. The chicken is marinated for extra tenderness, and the orzo soaks up all the delicious tomato and herb sauce. It’s one of those dishes that feels special even though it’s simple enough for a busy night. I also love that it sneaks in lots of vegetables without compromising on taste.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
Lemon Garlic Chicken 500g chicken thighs, boneless and skinless, cut into 2cm 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 each salt and pepper
Risoni 2 tbsp olive oil 2 garlic cloves, minced 1 small onion, finely chopped 2 medium zucchini, cut into 1cm cubes 1 red capsicum, cut into 1cm cubes 1 tbsp dried oregano 2 1/2 cups low-sodium chicken stock 400g canned crushed tomatoes 1 tbsp tomato paste 1 1/2 cups orzo/risoni 1 1/2 cups cherry tomatoes 1 tsp cooking salt 1/2 tsp black pepper
Garnish 2 tbsp lemon juice, for drizzling 1/2 cup Greek feta cheese, crumbled Fresh oregano leaves (optional)
Directions
Step 1 I combine the chicken with garlic, oregano, olive oil, lemon juice, lemon zest, salt, and pepper in a bowl. I let it marinate for about 20 minutes, but if I’m in a hurry, I can skip or shorten this step.
Step 2 I preheat the oven to 180°C (350°F). In a large ovenproof skillet or pot, I heat 1 tablespoon of olive oil over high heat. I add the chicken and cook until lightly browned on both sides but still pink inside. Then I remove it from the skillet and set it aside.
Step 3 In the same skillet, I add the remaining tablespoon of olive oil, followed by the garlic and onion. I sauté for about 1 minute, then add the zucchini and capsicum and cook for 2 minutes until slightly softened.
Step 4 I add the risoni, dried oregano, chicken stock, crushed tomatoes, tomato paste, salt, and pepper. I stir to combine everything well. Then I scatter the browned chicken pieces and cherry tomatoes over the surface without stirring them in.
Step 5 Once the mixture starts to simmer, I transfer the skillet to the oven (uncovered) and bake for about 15 minutes, or until the risoni is tender but still slightly firm. It’s fine if there’s a bit of liquid left — the pasta will absorb it as it rests.
Step 6 When it comes out of the oven, I drizzle the top with lemon juice, sprinkle with crumbled feta, and add fresh oregano leaves if I have them. Then I serve it hot straight from the pan.
Servings and Timing
This recipe serves 4–5 people. It takes about 15 minutes to prepare and 35 minutes to cook, for a total of 50 minutes.
Variations
Sometimes I use chicken breast instead of thighs or swap the chicken for prawns for a seafood twist. I also like adding spinach or baby kale toward the end of cooking for extra greens. If I want it creamier, I stir in a splash of cream or a dollop of Greek yogurt before serving. For a vegetarian version, I replace the chicken with chickpeas or roasted vegetables and use vegetable stock.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I add a splash of water to loosen the sauce and microwave until hot. The risoni absorbs more liquid as it sits, so this helps bring back its creamy texture. It’s not ideal for freezing because the pasta softens too much, but it’s perfect for next-day lunches.
FAQs
Can I make this with rice instead of risoni?
Yes, I can use long-grain or basmati rice, but I’ll need to adjust the liquid and cooking time — it usually takes longer to cook.
Can I skip baking and cook it entirely on the stove?
Yes, I can cover it and simmer on low heat until the risoni is tender, stirring occasionally to prevent sticking.
What’s the best pot to use?
I prefer a large ovenproof skillet or Dutch oven so I can move it straight from the stovetop to the oven.
Can I use store-bought marinated chicken?
Yes, but I prefer to marinate it myself to control the flavors and salt level.
Can I make it dairy-free?
Yes, I just skip the feta or use a dairy-free cheese alternative.
How do I prevent the risoni from overcooking?
I transfer it to the oven as soon as it starts to simmer — it cooks quickly on the stovetop.
Can I use other vegetables?
Absolutely. I sometimes add carrots, beans, or even frozen mixed vegetables.
What if I don’t have crushed tomatoes?
I use diced tomatoes blended lightly, or I replace them with tomato passata.
Can I add extra spice?
Yes, I like adding a pinch of chili flakes or smoked paprika for a little kick.
How can I make it more saucy?
I add an extra half cup of stock or a splash of cream before baking for a silkier texture.
Conclusion
I love how this one pot chicken risoni brings together all the best flavors of a Greek-inspired meal — lemon, garlic, tomato, oregano, and creamy feta — in one easy dish. It’s wholesome, flavorful, and comforting without being heavy, and the fact that it’s all made in one pot makes it even better. It’s the kind of meal I turn to when I want something both simple and satisfying.
A flavorful one pot chicken risoni that combines lemon-garlic marinated chicken, tender risoni, and Mediterranean vegetables in a rich tomato-herb sauce, finished with a sprinkle of feta for a creamy, tangy touch.
Ingredients
500 g chicken thighs, boneless and skinless, cut into 2 cm 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 each salt and pepper
Risoni:
2 tbsp olive oil
2 garlic cloves, minced
1 small onion, finely chopped
2 medium zucchini, cut into 1 cm cubes
1 red capsicum, cut into 1 cm cubes
1 tbsp dried oregano
2 1/2 cups low-sodium chicken stock
400 g canned crushed tomatoes
1 tbsp tomato paste
1 1/2 cups orzo/risoni
1 1/2 cups cherry tomatoes
1 tsp salt
1/2 tsp black pepper
Garnish:
2 tbsp lemon juice
1/2 cup Greek feta cheese, crumbled
Fresh oregano leaves (optional)
Instructions
Combine chicken with garlic, oregano, olive oil, lemon juice, zest, salt, and pepper. Marinate for 20 minutes (or skip if short on time).
Preheat oven to 180°C (350°F). Heat 1 tbsp olive oil in a large ovenproof skillet over high heat. Add chicken and sear until lightly browned on both sides but not fully cooked. Remove and set aside.
In the same pan, heat remaining oil. Add garlic and onion, sauté for 1 minute, then add zucchini and capsicum. Cook for 2 minutes until slightly softened.
Add risoni, oregano, chicken stock, crushed tomatoes, tomato paste, salt, and pepper. Stir to combine, then scatter chicken and cherry tomatoes on top (do not stir).
Bring to a simmer, then transfer uncovered to the oven. Bake for 15 minutes, or until risoni is tender but slightly firm. Some liquid is fine — it will absorb as it rests.
Drizzle with lemon juice, sprinkle with feta and oregano, and serve hot straight from the pan.
Notes
Substitute chicken with prawns, chickpeas, or roasted vegetables for variations.
Add spinach or kale for extra greens near the end of baking.
Use rice instead of risoni, but increase stock and cooking time.
For creaminess, stir in a splash of cream or Greek yogurt before serving.
Store leftovers for up to 3 days in the fridge. Add a splash of water when reheating.
Not ideal for freezing as risoni softens after thawing.
