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one-pot Greek chicken risoni

One-Pot Greek Chicken Risoni

When you're craving something cozy, bright, and flavor-packed, this One-Pot Greek Chicken Risoni delivers. With juicy lemon-garlic chicken, tender orzo, and bursts of Mediterranean veggies, it's a weeknight winner with minimal clean-up.
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Prep Time 20 minutes
Cook Time 25 minutes
0 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Greek, Mediterranean
Calories: 520
Ingredients Method Notes

Ingredients
  

For the Lemon Garlic Chicken
  • 500 g boneless, skinless chicken thighs or breasts cut into 1-inch pieces
  • 2 cloves garlic finely minced
  • 1 tbsp dried oregano
  • 1 tbsp olive oil
  • 0.5 tbsp lemon juice
  • 1 tsp lemon zest
  • 0.5 tsp sea salt
  • 0.5 tsp freshly cracked black pepper
For the Risoni Base
  • 2 tbsp olive oil for sautéing
  • 2 cloves garlic minced
  • 1 small yellow onion finely chopped
  • 2 medium zucchini diced into small cubes
  • 1 red bell pepper chopped into small pieces
  • 1 tbsp dried oregano
  • 625 ml low-sodium chicken broth
  • 400 g canned crushed tomatoes
  • 1 tbsp tomato paste
  • 300 g risoni (orzo) pasta
  • 225 g cherry tomatoes halved or whole
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
For Garnishing
  • 2 tbsp fresh lemon juice
  • 100 g Greek feta crumbled
  • fresh oregano leaves optional for garnish

Method
 

  1. 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. 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. 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. 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. 5. Return Chicken and Add Cherry Tomatoes: Nestle browned chicken and cherry tomatoes on top. Do not stir.
  6. 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. 7. Finish with Freshness: Out of the oven, drizzle with lemon juice, top with crumbled feta and fresh oregano. Serve hot.

Notes

Vegetarian? Swap chicken for chickpeas or grilled halloumi. Gluten-free? Use GF orzo or short-grain rice. Make ahead: marinate chicken and prep veggies in advance. Use a deep skillet to avoid overflow while baking.