This is a great quick recipe that’s got everything you need for a complete dinner, all cooked in one pot. Plenty of vegetables, with risoni/orzo and chicken. Tastes like risotto – loaded with tasty lemon-garlic Greek flavours!
One-pot Greek chicken risoni
Patience has never been my greatest virtue, so I shared many personal favourite recipes back in the early days when I first started this website in 2014. Every now and then, I like to revisit these older recipes and bring them to the forefront with sparkling new photos (that are in focus, wow!) and recipe videos where the chicken doesn’t have a weird green-ish/yellow tinge.
I have no embarrassment about my photos and videos from the early days because it reminds me how far I’ve come. But I do think it’s nice to spruce up these old recipes for your viewing pleasure – and hopefully convince you to try them. Like today’s new-old recipe: Greek chicken risoni! Complete dinner made in one pot, nice and quick to make, loaded with tasty Greek flavours.
What you need
Here’s what you need to make this Greek risoni recipe.
1. The risoni / orzo
Risoni is actually a pasta that is shaped like long grains of rice. Also known as “orzo”, find it in the pasta aisle. It costs around the same as spaghetti etc.
Risoni / orzo – See notes above the photo.
Chicken stock / broth and canned tomato – These are the liquids used to cook the risoni. Better than water because the risoni absorbs the flavour as it cooks!
Tomato paste – This adds a little boost of tomato flavour to the sauce, as well as thickening the sauce slightly so you end up with that really lovely oozy texture in the finished dish. Not the end of the world if you don’t have it.
Vegetables – I use zucchini / courgette and capsicum / bell pepper. Feel free to substitute with other sauté-able vegetables (carrot, beans, peas, fennel, corn, celery, frozen veg mix).
Also, if someone could arrange for the global standardisation of food words, that would be super helpful. Thanks! 😂
Onion and garlic – Flavour base aromatics.
Cherry tomatoes or grape tomatoes – I like to scatter across the surface before popping the dish in the oven. Love the juicy pops of tomato that burst in your mouth!
2. Lemon garlic chicken
A brief marinade of the chicken with classic Greek flavours makes the chicken that much tastier! Here’s what you need:
3. Garnishes (semi-optional)
I say it’s “semi-optional” because while you can skip the fresh oregano, the feta is highly, highly recommended!
How to make one-pot Greek chicken risoni
This recipe starts on the stove and is finished in the oven. I like this technique because it’s safer/easier – no need to stir – and the surface gets caramelised which means extra flavour. Anyone who’s made the fan-favourite One Pot Greek Chicken with Lemon Rice will know this method works well!
Marinade chicken in the lemon, olive oil, garlic and oregano. Just 20 minutes adds decent flavour into the chicken flesh.
If you’re pressed for time, you can skip the marinade, there’s plenty of flavour in the overall dish and the chicken will absorb flavour as it braises with the risoni. If you want to get ahead, you can marinade the chicken overnight – or even freeze the chicken in the marinade. So many options! 🙂
Brown chicken – Use a large ovenproof skillet / frying pan, or large pot. The one I’m using is a 30cm / 12″ non-stick frying pan.
Cook the chicken, just to seal the outside and lightly brown it. It will only take about 2 to 3 minutes. Don’t cook the chicken all the way through as it will finish cooking with the risoni.
Sauté aromatics and vegetables – Once the chicken is browned, remove it from the pan. Then sauté the garlic and onion, followed by the zucchini and capsicum.
Add everything else – Add the risoni and stir to coat in the tasty flavours. Then add everything else – canned tomato, tomato paste, chicken stock, salt and pepper – and stir to combine.
Top with chicken and cherry tomatoes but don’t stir them in.
Oven 15 minutes – As soon as the liquid starts to bubble, transfer the pan to the oven (no lid) and cook for 15 minutes or until the risoni is tender.
Garnish and serve – Remove the pan from the oven. There should still be small pools of liquid on the surface. This is what we want – the dish should be oozy and saucy, not dry and stodgy!
Drizzle the dish with lemon juice, crumble over the not-optional-feta then sprinkle with the optional-fresh-oregano. Then serve!
LOOK how juicy and irresistibly oozy it looks. It’s calling your name!
Spoon into bowls, and marvel how it looks just like your favourite risotto. Except, well, you know. You haven’t been slaving over a hot stove for 40 minutes, ladling in stock and stirring, stirring, stirring.
Leftovers, should there be any, will keep for 3 days but won’t be as oozy as pictured because the pasta will absorb the liquid. A little splash of water before you microwave goes a long way to salvage it, as does a fresh sprinkle of feta and spritz of lemon juice (I find lemon juice flavour fades with time).
Hope these sparkling new photos and in-focus-video convinces you to make this!! – Nagi x
PS The Ingredients list in the recipe below looks deceptively long. But actually, there are quite a few double ups because of the way I write the recipe. So don’t be put off! 😉
Watch how to make it
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
One Pot Chicken Risoni
Ingredients
Lemon Garlic Chicken
- 1 lb / 500g chicken thighs , boneless skinless (or breast), cut into 2 cm / 1" 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
Orzo/Risoni
- 2 tbsp olive oil
- 2 garlic cloves , minced
- 1 small onion , finely chopped
- 2 zucchini (medium, or 1 large) , cut into 1cm / 1/3" cubes (Note 1)
- 1 red bell pepper/capsicum , cut into 1cm / 1/3" cubes (Note 1)
- 1 tbsp dried oregano
- 2 1/2 cups chicken broth/stock , low sodium
- 14 oz / 400g canned crushed tomatoes
- 1 tbsp tomato paste
- 1 1/2 cups orzo/risoni (Note 2)
- 1 1/2 cups cherry tomatoes (1 Australian punnet)
- 1 tsp cooking salt (kosher salt)
- 1/2 tsp black pepper
Garnish (semi-optional)
- 2 tbsp lemon juice , drizzling at end
- 1/2 cup (100g) Greek feta cheese , crumbled (not optional)
- Fresh oregano leaves (optional)
Instructions
- Marinade chicken – Combine Marinated Chicken ingredients in a bowl and set aside for marinate for 20 minutes. (Skip if in hurry, can also do overnight)
- Preheat oven to 180°C/350°F (160°C fan).
- Brown chicken (raw inside) – Heat 1 tablespoon olive oil in a a large oven proof skillet or pot over high heat (Note 3). Cook chicken until lightly browned but still pink inside. Remove from skillet.
- Sauté vegetables – Add 1 tbsp olive oil, garlic and onion. Saute for 1 minute, then add zucchini and bell peppers/capsicum. Cook for 2 minutes.
- Add everything else – Add risoni, oregano, chicken broth, tomato, tomato paste, salt and pepper.
- Scatter chicken and cherry tomatoes across the surface (don't stir in).
- Bake 15 minutes – Once the liquid comes to a simmer, transfer to the oven (no lid) and bake for 15 minutes (or until risoni is just cooked, tender but still firm). There may be liquid on the surface still – that's good!
- Drizzle with lemon – Remove from oven, drizzle with lemon juice. Garnish with feta and fresh oregano leaves, if desired, then serve.
Recipe Notes:
Nutrition Information:
Originally published January 2016. Spruced up with brand new photos and recipe video in February 2021 with minor recipe improvements (mainly process and writing). But most importantly, Life of Dozer section has been added!
More risoni / orzo recipes
I do love risoni! So quick to cook, tastes like risotto.
Life of Dozer
NO, he’s not being adorable, cuddling up to me. He’s trying to get to my toast on the other side.
Hi Nag 🙂
This is the second recipe I’ve tried from your site and it’s worked wonders! Thank you sooooo much, I was struggling to get dinner together, then I came across this recipe and threw it together as most of the ingredients are store cupboard staples- it was easy peasy to cook and tasted totally yum. I’m off to find my third recipe and wanted to extend my thanks to you again for the fab recipes and lovely site 🙂
Thank you Seema! I’m so glad you enjoyed it! N x
Hi Nagi,
This is my first visit to your site and its really cool! l love your video. Chicken Orzo looks super delicious too.
Nagi, I’m making this meal right now:-) have all fresh ingredients… can hardly wait to taste it…
i know my comments come very late, but just wanted to tell you how much i appreciate this one pot recipe; I got a new cast iron pot and love experimenting with it: -)
Cheers!
Nagi, since my last post, I have cooked this three times, for three different audiences: -) always an instant hit!
The feta cheese gives it the ultimate touch!
Can not say with words how much we liked it!!
All the best!
WOO HOO! I’m so glad you enjoyed this, thank you so much for letting me know! N x
Oooh! I hope you like this!! 🙂 Aren’t cast iron post THE BEST??? 🙂 N x
Yes, they are the best!! I was searching the net for one pot recipes and am happy that your site provides quite a few . Thank you, Nagi!!
P.S. I am looking forward my summer vacation and I plan to spend some time to improve my food photography skills. I am considering your book for this purpose.
Will write later on this.
All the best!
🙂 N x
My first attempt cooking a greek dish and this recipe was fantastic for it. Deliciousness in one pot.
Yay! So glad you enjoyed it Judith!! N x
Hi – I live in Asia and can’t seem to find Orzo / Risoni in the stores. Is there anything we can substitute it with?
Thanks
Jo
Hi Jo! Are there any small rice-shaped pasta where you live? Otherwise, I suggest getting the tiniest macaroni or other pasta you can find!
Hi – I live in Asia and can’t seem to find Orzo or Risoni in the stores. What can I substitute it with?
Can’t wait to try this out.
Thanks!
Jo
This is the second recipe of yours I’ve made and they were both gorgeous and delicious!
Thank you Dawn! So glad you enjoyed it!
What is the reason for finishing it in the oven? I feel like it would be simpler to just let the orzo cook on the stovetop. Surely the chicken would cook since it was cut in small pieces.
Hi Eric! Making it on the stove can get a bit gluggy and stick to the bottom. It works ok with other orzo/risoni recipes when there is less other ingredients in it, and/or the sauce is not as thick. But with this, I find it is easier and less risky to bake. Hope that helps!
That looks absolutely delicious! I love that it looks so warm and comforting but is still light with heaps of veggies! And just one pot – too good! I’m bookmarking this one to make on a weeknight!
Thanks so much Sarah! 🙂 N x
This might be a silly question, but when you post the nutrition facts it’s for 1 serving correct??
That’s not a silly question Staella! Yes, the nutrition is for one serving 🙂
Can you make this with breast fillets?
You sure can Lauren!
Yup, you sure can Lauren! ??
Too funny that you were just on my blog because I am literally waiting for this recipe of yours to come out of my oven for dinner. Smells amazing and cannot wait to taste!
BA HA HA!!! That’s hilarious – what are the chances??? 🙂
Thanks for a great weeknight recipe! My family really liked it with a few slight modifications – I only used the juice of 1/2 lemon in the marinade – skipped the zest- and didn’t squeeze any extra lemon juice on before serving – I was concerned it would be too lemony. And, I also omitted the tomato paste – seemed to tomato-y if that’s a word. Loved the blend of flavors!
So glad you and your family enjoyed it Kristen!! Thank you SO MUCH for letting me know!! N x
What a gorg recipe my dear!!! I love this! And your videos are just TOP NOTCH!! I am starting to get just brave enough to think about doing them 🙂
YES YOU CAN!!!
This looks delicious and love the video, Nagi!!
Thanks so much Sabrina! 😉
You make the best one pot meals ever!!! Can not wait to give this a try! 🙂
Awww, thank you!!! So flattering!! <3
Your video is great. I love a good one pot meal and this one looks fabulous.
Thank you so much for your lovely message Barbara! Bring on the one-pot meals for midweek 🙂
Looks fantastic!! I just love Greek flavors 🙂
ME TOO!!! N x
I always LOVE your one pot meals, Nagi! Seriously, when is the book coming out?! 😉 They’re always so easy to make and jam packed with flavor – whats better than that?! xo!
Oh shush! One can dream!!! 🙂
Mothers are delightful creatures – they mean well, but there are times when I wish mine was a little more subtle and less harsh with her critique. I do hope I don’t turn into my mother and inflict the same blunt, shoot-from-the-hip vocal critique on my boys!
I love the video!!! Love love love! I can’t wait to make this one – looks like it would be good as leftovers too. (I have 2.5 weeks of maternity leave left – I’m starting to panic about me going back to work and the family’s routines all going to pot.)
Oh my gosh, I can’t believe you’re going back so soon!!! You need to remind me to put together a collection of super easy recipes for you 🙂 What shall I call that collection??
Made this earlier in the week and it was YUM. Just yum! So flavoursome and really easy to make. Perfect comfort food. Love the zingy tang of the lemon and zest, and love the sweet crunchy vegetables. So good!
https://www.instagram.com/p/BA9j93zqyYX/
I think the super easy recipes collection should be called “The Gee Wizz Collection”. All my friends call me Gee, and the “Wizz” part indicates quick and easy. 🙂 Hehehehehehe
BA HA HA!!! I LOVE IT!! Hope you won’t be offended if I use it!!!
I would be HONOURED if you were to call that collection of recipes “The Gee Wizz Collection”. 😀 You make me laugh. x
When’s the book coming out? 🙂 There isn’t a recipe you make I don’t like – apart from anything with mushrooms. I love cooking with orzo too – your videos just bring the recipe to life.
One can dream…one can dream!!! 🙂