When you’re short on time but craving something cozy and flavorful, one-pot Greek chicken risoni checks all the boxes. It’s bright with lemon, loaded with Mediterranean veggies, and ultra-satisfying with every forkful of tender chicken and creamy risoni (orzo). This dish brings comfort without the fuss—just one pan and straightforward steps that turn into a crowd-pleasing dinner.
Whether you’re feeding a family on a busy weeknight or impressing friends with minimal effort, this one-pot wonder guarantees flavor in every bite.
Check out our One-Pan Chicken Risoni with crispy salami if you love easy, flavor-packed recipes like this.
Table of Contents
Table of Contents
Why You’ll Love This Recipe
- Quick & Easy – One pot, simple steps, dinner ready in under 45 minutes.
- Minimal Clean-Up – Everything cooks in one pan (yes, even the pasta).
- Unbelievably Delicious – A crave-worthy combo of lemony chicken, soft risoni, and rich tomato base.
- Family Favorite – Mild, satisfying flavors that kids and adults both love.
- Feels Fancy, But Isn’t – Great for dinner parties without the stress.
This isn’t just another orzo bake. The layers of flavor—starting with lemon-marinated chicken and ending with melty feta and a drizzle of citrus—make it stand out from all the rest.
Ingredients Needed
For the Lemon Garlic Chicken
- 1 lb / 500g boneless, skinless chicken thighs or breasts, cut into 1-inch pieces (thighs stay juicier)
- 2 garlic cloves, finely minced
- 1 tbsp dried oregano – gives that signature Greek herb note
- 1 tbsp olive oil – for a glossy marinade base
- ½ tbsp lemon juice – adds brightness
- 1 tsp lemon zest – extra citrus aroma
- ½ tsp sea salt + ½ tsp freshly cracked black pepper
For the Risoni Base
- 2 tbsp olive oil – for sautéing
- 2 garlic cloves, minced
- 1 small yellow onion, finely chopped
- 2 medium zucchini, diced into small cubes
- 1 red bell pepper, chopped into similar-sized pieces
- 1 tbsp dried oregano – extra for layering flavor
- 2 ½ cups low-sodium chicken broth
- 14 oz / 400g canned crushed tomatoes
- 1 tbsp tomato paste – adds depth and richness
- 1 ½ cups risoni/orzo pasta – the star starch of the dish
- 1 ½ cups cherry tomatoes – halved or whole, for bursts of sweetness
- 1 tsp kosher salt + ½ tsp black pepper
For Garnishing (Don’t Skip)
- 2 tbsp fresh lemon juice, to finish
- ½ cup (100g) Greek feta, crumbled – adds creamy, tangy contrast
- Fresh oregano leaves, optional but highly recommended for aroma
How to Make one-pot Greek chicken risoni
1. Marinate the Chicken
In a medium bowl, combine chicken pieces, minced garlic, dried oregano, olive oil, lemon juice, lemon zest, salt, and pepper.
Let sit for at least 20 minutes (or cover and refrigerate up to 24 hours).
Why this matters: The lemon and herbs infuse flavor directly into the chicken.
Shortcut Tip: If you’re in a rush, you can skip the marinade—the dish will still taste amazing since the chicken continues to cook in the sauce.
2. Brown the Chicken
Heat a large oven-safe skillet or pot (12″ nonstick works great) over medium-high.
Add a touch of olive oil, then the marinated chicken.
Sear just until the outside is golden—2 to 3 minutes.
Remove the chicken and set aside.
Don’t overcook now; it finishes cooking with the pasta.
3. Sauté Aromatics and Veggies
In the same pan, add olive oil if needed.
Sauté garlic and onions until soft and translucent—about 3 minutes.
Stir in diced zucchini and bell pepper. Cook for another 4–5 minutes, letting the veggies soften.
4. Build the Flavor Base
Add the dry risoni (orzo) straight into the pan. Stir for 1 minute to coat the pasta in oil and veggie flavors.
Then stir in the crushed tomatoes, tomato paste, oregano, broth, salt, and pepper. Mix well to combine.
5. Return Chicken and Add Cherry Tomatoes
Nestle the browned chicken and cherry tomatoes on top.
Do not stir them in—this keeps the tomatoes juicy and the chicken tender on top.
6. Bake to Finish
Once the mixture starts to bubble, transfer the skillet (uncovered) to a preheated 350°F (175°C) oven.
Bake for 15 minutes, or until the orzo is tender and most liquid is absorbed.
Visual cue: It should still be slightly saucy—like a creamy risotto.
7. Finish with Freshness
Out of the oven, drizzle with fresh lemon juice for zing.
Top generously with crumbled feta and a sprinkle of fresh oregano.
Serve hot, family-style, straight from the pan.
Serving and Storage Tips
Serving Suggestions
- Garnish with extra lemon zest or a light drizzle of olive oil.
- Serve with a simple cucumber-yogurt salad or warm pita bread on the side.
- Turn it into a party dish by baking in a ceramic casserole and serving buffet-style.
Storage & Reheating
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Best frozen before baking (after assembling). Thaw, then bake as directed.
- Reheat: Add a splash of broth before microwaving or heating on the stove to revive the sauciness.
Helpful Notes
- Vegetarian Option: Swap chicken for chickpeas or grilled halloumi.
- Gluten-Free? Use gluten-free orzo or substitute with short-grain rice (adjust liquid slightly).
- Make Ahead: Marinate chicken and prep vegetables a day ahead.
- Pan Size Tip: Use a deep skillet or Dutch oven to prevent bubbling over.
One-Pot Greek Chicken Risoni
Ingredients
Method
- 1. Marinate the Chicken: In a bowl, mix chicken, garlic, oregano, olive oil, lemon juice, lemon zest, salt, and pepper. Let sit for 20 minutes or refrigerate up to 24 hours.
- 2. Brown the Chicken: Heat olive oil in a large skillet over medium-high heat. Add chicken and sear for 2–3 minutes until golden. Remove and set aside.
- 3. Sauté Aromatics and Veggies: In the same pan, sauté garlic and onion until soft. Add zucchini and bell pepper. Cook 4–5 minutes until softened.
- 4. Build the Flavor Base: Stir in dry risoni and cook 1 minute. Add tomatoes, tomato paste, oregano, broth, salt, and pepper. Mix well.
- 5. Return Chicken and Add Cherry Tomatoes: Nestle browned chicken and cherry tomatoes on top. Do not stir.
- 6. Bake to Finish: Transfer uncovered pan to 350°F (175°C) oven. Bake 15 minutes until orzo is tender and liquid is mostly absorbed.
- 7. Finish with Freshness: Out of the oven, drizzle with lemon juice, top with crumbled feta and fresh oregano. Serve hot.
Notes
Conclusion
There’s a reason this one-pot Greek chicken risoni is a staple in so many homes—it’s delicious, satisfying, and shockingly easy. From the bold lemon-garlic chicken to the creamy, tomato-rich orzo, every bite feels like comfort food with a Mediterranean soul.
Have you made this recipe yet? Leave a comment and a 5-star rating below to let us know how it turned out.
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What tweaks or veggie swaps did you try? We’d love to hear about it in the comments.
Frequently Asked Questions (FAQ)
Can I use chicken breast instead of thighs?
Yes! While thighs stay juicier, chicken breasts work great too. Just be careful not to overcook them when searing.
How do I make this gluten-free?
Substitute the orzo with a certified gluten-free pasta or use short-grain rice. Adjust broth accordingly—start with 2 cups and increase as needed.
Is this recipe freezer-friendly?
Yes, especially before baking. Assemble all ingredients, freeze in a dish, then thaw and bake when ready. After baking, it keeps for 2 months in the freezer.
Why is my orzo too mushy or dry?
Cooking times vary by brand. If your orzo is mushy, reduce baking time slightly. If dry, stir in a bit of hot broth before serving.
Can I use fresh tomatoes instead of canned?
You can! Use 3–4 cups diced ripe tomatoes, but you may want to add a tablespoon of tomato paste for depth.