One Pot Chicken Risoni is a delicious and hearty dish that combines tender chicken pieces, colorful vegetables, and small pasta known as risoni. It’s a one-pot wonder that’s perfect for busy weeknights or gatherings. With its rich flavors and easy preparation, this meal is sure to please everyone at the table.
Why Make This Recipe
Why should you make One Pot Chicken Risoni? First, it’s incredibly simple to prepare, saving you time and energy in the kitchen. Second, it combines lean protein with fresh veggies and pasta, making it a balanced and nutritious meal. Lastly, the best part is that there’s minimal cleanup since everything cooks in one pot!
How to Make One Pot Chicken Risoni
Making One Pot Chicken Risoni is a breeze! Follow these simple steps to create a savory meal that’s both satisfying and delicious.
Ingredients:
- 1 lb / 500g chicken thighs (boneless skinless, 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
- 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)
- 1 red bell pepper (cut into 1cm / 1/3″ cubes)
- 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
- 1 1/2 cups cherry tomatoes (1 Australian punnet)
- 1 tsp cooking salt (kosher salt)
- 1/2 tsp black pepper
- 2 tbsp lemon juice (drizzling at end)
- 1/2 cup (100g) Greek feta cheese (crumbled, not optional)
- Fresh oregano leaves (optional)
Directions:
- Marinade chicken: Combine chicken marinade ingredients in a bowl. Let it marinate for 20 minutes (or overnight if you have time).
- Preheat oven: Preheat your oven to 180°C/350°F (160°C fan).
- Brown chicken: Heat 1 tablespoon of olive oil in a large oven-proof skillet or pot over high heat. Cook the chicken until lightly browned but still pink inside, then remove it from the skillet.
- Sauté vegetables: In the same skillet, add 1 tablespoon of olive oil, garlic, and onion. Sauté for 1 minute. Add zucchini and bell peppers, cooking for an additional 2 minutes.
- Add everything else: Stir in risoni, oregano, chicken broth, crushed tomatoes, tomato paste, salt, and pepper. Scatter the chicken and cherry tomatoes on top without stirring.
- Bake: Transfer the skillet to the oven and bake for 15 minutes, or until the risoni is just cooked and tender. There may still be some liquid on the surface, which is fine.
- Drizzle with lemon: Remove from the oven and drizzle with lemon juice. Garnish with feta and fresh oregano leaves if desired, then serve.
How to Serve One Pot Chicken Risoni
Serve One Pot Chicken Risoni hot, right from the pot. You can dish it into individual bowls and top it with extra feta cheese and fresh oregano leaves for added flavor and presentation. It goes well with a simple side salad or crusty bread.
How to Store One Pot Chicken Risoni
To store leftovers, allow the dish to cool completely. Transfer it to an airtight container and refrigerate for up to 3 days. Reheat in the microwave or on the stovetop until warmed through.
Tips to Make One Pot Chicken Risoni
- For extra flavor, consider adding some red chili flakes for a little heat.
- Feel free to substitute the chicken with other proteins, such as shrimp or tofu, for a different twist.
- Make sure to use low-sodium broth to control the saltiness of the dish.
Variation
You can customize this recipe by adding more vegetables like spinach, carrots, or peas. You can also switch risoni for other small pasta types or even rice if you prefer.
FAQs
1. Can I use chicken breast instead of thighs?
Yes, chicken breast works well too. Just be careful not to overcook it as it can dry out more quickly than thighs.
2. Can I make this dish in advance?
Yes, you can make it ahead of time and store it in the fridge. Just reheat before serving.
3. What can I serve with One Pot Chicken Risoni?
This dish is great on its own, but you can serve it with a fresh salad or some crusty bread for dipping.
Enjoy this easy and flavorful One Pot Chicken Risoni that brings comfort and satisfaction to your dinner table!
One Pot Chicken Risoni
Ingredients
For the Chicken Marinade
- 1 lb chicken thighs (boneless skinless, cut into 2 cm / 1″ pieces)
- 2 cloves garlic (finely minced)
- 1 tbsp dried oregano
- 1 tbsp olive oil
- ½ tbsp lemon juice
- 1 tsp lemon zest
- ½ tsp salt
- ½ tsp black pepper
For the Dish
- 2 tbsp olive oil
- 2 cloves garlic (minced)
- 1 small onion (finely chopped)
- 2 medium zucchini (or 1 large, cut into 1cm / 1/3″ cubes)
- 1 red bell pepper (cut into 1cm / 1/3″ cubes)
- 1 tbsp dried oregano
- 2 ½ cups chicken broth/stock (low sodium)
- 14 oz canned crushed tomatoes
- 1 tbsp tomato paste
- 1 ½ cups orzo/risoni
- 1 ½ cups cherry tomatoes (1 Australian punnet)
- 1 tsp cooking salt (kosher salt)
- ½ tsp black pepper
- 2 tbsp lemon juice (drizzling at end)
- ½ cup Greek feta cheese (crumbled, not optional)
- Fresh oregano leaves (optional)
Instructions
Preparation
- Combine chicken marinade ingredients in a bowl. Let it marinate for 20 minutes (or overnight if you have time).
- Preheat your oven to 180°C/350°F (160°C fan).
Cooking
- Heat 1 tablespoon of olive oil in a large oven-proof skillet or pot over high heat. Cook the chicken until lightly browned but still pink inside, then remove it from the skillet.
- In the same skillet, add 1 tablespoon of olive oil, garlic, and onion. Sauté for 1 minute. Add zucchini and bell peppers, cooking for an additional 2 minutes.
- Stir in risoni, oregano, chicken broth, crushed tomatoes, tomato paste, salt, and pepper. Scatter the chicken and cherry tomatoes on top without stirring.
- Transfer the skillet to the oven and bake for 15 minutes, or until the risoni is just cooked and tender. There may still be some liquid on the surface, which is fine.
- Remove from the oven and drizzle with lemon juice. Garnish with feta and fresh oregano leaves if desired, then serve.
