Looking for a wholesome, flavor-packed dinner that doesn’t require juggling multiple pans? This one-pan Greek chicken and risoni recipe is your ticket to a satisfying, crowd-pleasing meal — all in a single dish.
Juicy, golden-roasted chicken thighs nestled in perfectly tender orzo (risoni), soaked in a lemony herb-infused broth, and finished with wilted spinach, parmesan, and optional feta crumbles — it’s everything you love about Greek flavors in one easy bake.
Whether you’re feeding a hungry family or prepping a cozy weeknight dinner, this dish delivers balanced nutrition, bold taste, and minimal cleanup. One pan. Zero stress. 100% comfort.
Table of Contents
Table of Contents
Why You’ll Love This Recipe
- One-Pan Wonder – Less cleanup, all the flavor.
- Mediterranean Magic – Greek herbs, lemon, and cheese bring sunshine to your plate.
- Perfectly Balanced – Protein, pasta, greens, and dairy all in one dish.
- Make-Ahead Friendly – Tastes even better the next day!
- Great for Entertaining – Simple enough for weekdays, elegant enough for guests.
- Unbelievably Delicious – Juicy chicken and creamy risoni with a citrus-herb punch.
What sets this recipe apart is the baking technique — cooking the pasta directly in the same pan as the roasted chicken allows it to soak up all the savory pan juices. The result? Unmatched flavor depth with virtually no effort.
Ingredients Needed
Let’s break down what you’ll need to create this stunning one-pan dinner:
For the Chicken Marinade:
- 5–6 chicken thigh cutlets (bone-in, skin-on – about 1.2 kg / 2 lb 10 oz)
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons fresh lemon juice
- 1 teaspoon garlic, freshly minced
- 1 teaspoon dried oregano
- 1 teaspoon sweet paprika
- 1 teaspoon brown sugar (optional – enhances caramelization)
- 1 teaspoon sea salt flakes
- ¼ teaspoon freshly cracked black pepper
For the Risoni Base:
- 1½ cups (300 g) risoni (orzo pasta)
- 3½ cups (875 ml) hot chicken stock (low sodium preferred)
- 2 tablespoons lemon juice, plus extra sliced lemon for garnish
- 2 cups (firmly packed, 100 g) baby spinach leaves
- 1 cup (100 g) freshly grated parmesan cheese
- Crumbled feta, to serve (optional but recommended)
How to Make One-Pan Greek Chicken and Risoni
Follow these clear and simple steps to bring this Greek-inspired dinner to life:
Step 1: Preheat and Marinate
Preheat your oven to 200°C (400°F) or 180°C (350°F) fan-forced.
In a large baking dish, combine the olive oil, lemon juice, minced garlic, oregano, paprika, brown sugar, salt, and pepper. Whisk everything together to form the marinade.
Add the chicken thighs and turn to coat thoroughly in the marinade. Arrange them skin-side up in the dish. Let them marinate for at least 20 minutes at room temperature, or refrigerate overnight for even deeper flavor.
Step 2: Roast the Chicken
Transfer the baking dish to the oven and roast for 35 minutes, or until the chicken skin is golden and beginning to crisp.
Step 3: Baste and Deglaze
Remove the dish from the oven. Carefully baste the chicken with its own juices using a spoon.
Skim off and discard some of the excess rendered fat, leaving about 2 tablespoons of fat in the dish — this helps flavor the pasta without making it greasy.
Step 4: Add the Risoni and Stock
Scatter the uncooked risoni (orzo) around the chicken in an even layer.
Carefully pour in the hot chicken stock and additional lemon juice, ensuring the pasta is mostly submerged but the chicken skin stays exposed. This keeps the chicken crispy while the pasta cooks below.
Return the dish to the oven and bake for 18–20 minutes, or until the risoni is tender and most of the liquid has been absorbed.
Step 5: Stir in Spinach and Cheese
Take the dish out of the oven. Carefully transfer the chicken thighs to a plate.
Add the baby spinach and grated parmesan to the risoni. Gently stir to melt the cheese and wilt the spinach.
Tip: Don’t over-stir or you’ll break the delicate pasta. Gentle folding is enough.
Return the chicken to the dish, placing it neatly on top. Let everything rest for 2–3 minutes, allowing the flavors to settle and any remaining liquid to be absorbed.
Step 6: Garnish and Serve
Top the dish with crumbled feta (if using) and a few extra lemon slices.
Spoon pan juices over the chicken and serve warm, straight from the dish — rustic, aromatic, and utterly delicious.
Serving and Storage Tips
Serving Suggestions:
- Family Dinner: Serve with warm crusty bread to mop up the juices.
- Lighter Option: Add a crisp cucumber or tomato salad on the side.
- Entertaining: Present directly from the baking dish and pair with chilled white wine.
Storage:
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze individual portions (without feta or fresh lemon) for up to 2 months.
Reheating:
- Reheat gently in a microwave or on the stovetop with a splash of stock to loosen.
- Add a fresh squeeze of lemon before serving to revive the flavors.
Helpful Notes
- Make it Creamier: Stir in a splash of cream or Greek yogurt before serving for extra richness.
- No Risoni? You can substitute with pearl couscous or small pasta shapes — just adjust the liquid ratio.
- Spice It Up: Add a pinch of chili flakes to the marinade for a hint of heat.
- Vegetarian Variation: Use roasted chickpeas or halloumi in place of chicken and veggie broth instead of stock.
- Feta Fan? Add it at the end so it doesn’t melt — the contrast of warm pasta and cool feta is divine.
Conclusion
This one-pan Greek chicken and risoni recipe is proof that big flavor doesn’t require big effort. From the lemon-garlic marinade to the cheesy, herb-kissed orzo, every bite delivers comfort, freshness, and warmth — Greek-style.
Minimal dishes. Maximum satisfaction.
Have you tried it? Let me know how it turned out! Leave a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below — I’d love to hear what twists you added (cherry tomatoes, olives, fresh herbs?). Don’t forget to share it on Pinterest or tag me on Instagram @EasyDelightRecipes!
Frequently Asked Questions (FAQ)
Can I use boneless chicken thighs or breasts instead?
Yes, you can substitute bone-in thighs with boneless chicken thighs or chicken breasts, but reduce the cooking time by about 5–7 minutes in the first baking step. Keep in mind that bone-in chicken adds more flavor.
How do I make this gluten-free?
Use gluten-free orzo (or small gluten-free pasta shapes) and ensure your stock is labeled gluten-free. The rest of the ingredients are naturally gluten-free.
Why is there still liquid on top of the risoni?
This is normal right out of the oven. Let the dish rest for a few minutes and the residual liquid will be absorbed into the pasta, making it perfectly creamy without being dry.
Can I prepare this ahead of time?
Yes! Marinate the chicken up to 24 hours ahead, and even roast it partially. You can assemble the rest right before your guests arrive for a fresh-baked finish.
What herbs can I use instead of oregano?
Fresh thyme, rosemary, or a Greek seasoning blend work beautifully. Add fresh parsley or dill at the end for brightness.
One-Pan Greek Chicken and Risoni
Ingredients
Method
- Preheat the oven to 200°C (400°F). In a large baking dish, whisk together olive oil, lemon juice, garlic, oregano, paprika, brown sugar, salt, and pepper.
- Add the chicken thighs, turning to coat well in the marinade. Arrange skin-side up and marinate for at least 20 minutes.
- Roast the chicken for 35 minutes until golden and lightly crisp.
- Baste the chicken with pan juices and remove excess fat, leaving about 2 tablespoons.
- Scatter the risoni around the chicken and pour in the hot stock and lemon juice, keeping chicken skin exposed.
- Bake for 18–20 minutes until the risoni is tender and most of the liquid absorbed.
- Remove the chicken, gently stir spinach and parmesan into the risoni until wilted and creamy.
- Return chicken to the dish, rest briefly, then top with feta and serve.