Let me share with you one of my go-to dinners that feels like a warm hug on a plate: this One Pot Lemon Garlic Chicken Risoni Recipe. It’s wholesome, zesty, and so simple to pull together, making it perfect for those busy weeknights when you want comfort food but without the fuss. Plus, cooking everything in one pot means less cleanup—a huge win in my book!
What makes this recipe extra special is the tangy brightness from the lemon and garlic marrying perfectly with tender chicken and that creamy, slightly chewy risoni. When I first tried this one pot wonder, I loved the way the flavors melded together as it baked, and since then it’s become a family favorite. You’re going to appreciate how effortlessly delicious it is, trust me.
Why You’ll Love This Recipe
- Effortless One-Pot Cooking: Saves you time on both cooking and cleaning, ideal for busy nights.
- Bright and Flavorful: The lemon and garlic brighten up the rich chicken and veggies beautifully.
- Family-Friendly Comfort: Everyone in my family goes crazy for this hearty, satisfying dish.
- Versatile and Customizable: You can easily adjust veggies and protein to suit your taste or pantry.
Ingredients You’ll Need
This One Pot Lemon Garlic Chicken Risoni Recipe relies on fresh, simple ingredients that come together for a bright and hearty meal. When shopping, look for tender chicken thighs—they stay juicy and add great flavor—and fresh lemon for that zingy note.
- Chicken thighs: Boneless and skinless are best for quick cooking and tenderness.
- Garlic cloves: Freshly minced garlic is a must for that bold, aromatic punch.
- Dried oregano: Adds an earthy, Mediterranean touch that pairs wonderfully with lemon.
- Olive oil: Use good-quality for the best flavor and to help everything sauté evenly.
- Lemon juice & lemon zest: The secret stars giving this dish its vibrant kick.
- Onion: Finely chopped to melt into the sauce and boost flavor depth.
- Zucchini: Adds freshness and texture; I like medium-sized ones for a nice balance.
- Red bell pepper (capsicum): Sweet and colorful, it brightens the dish visually and flavor-wise.
- Chicken broth (low sodium): Keeps flavors rich while controlling saltiness.
- Canned crushed tomatoes & tomato paste: Provide a lightly tangy sauce base that complements lemon perfectly.
- Orzo (risoni): This tiny pasta cooks quickly and soaks up all the flavors—it’s my favorite here.
- Cherry tomatoes: Tossed on top to burst and add juicy pops of sweetness at the end.
- Salt and black pepper: To season everything just right.
- Feta cheese: Crumbled on top for creaminess and a salty, tangy finish you can’t skip.
- Fresh oregano leaves (optional): A fragrant garnish that adds a final herbal note.
Variations
I love experimenting with this One Pot Lemon Garlic Chicken Risoni Recipe depending on what I have in my fridge. Feel free to make it your own by swapping out veggies or adjusting seasonings—you’ll find it’s really forgiving and customizable.
- Protein swap: I’ve used chicken breast or even turkey with great results; just watch cooking times as lean meats cook faster.
- Vegetarian version: Omit chicken and add extra veggies like mushrooms, spinach, or chickpeas for a satisfying meatless meal.
- Spice it up: Add a pinch of chili flakes or smoked paprika if you like a bit of heat and smokiness.
- Herb swaps: Fresh thyme or rosemary work well instead of oregano if you want a different flavor twist.
How to Make One Pot Lemon Garlic Chicken Risoni Recipe
Step 1: Marinate Your Chicken for Maximum Flavor
Start by combining your chicken pieces with minced garlic, dried oregano, olive oil, lemon juice, lemon zest, salt, and pepper in a bowl. Give it a good mix so every piece is coated. I usually marinate for about 20 minutes to let the flavors soak in, but if you’re in a rush, even a quick toss helps. If you have time, marinate overnight for even deeper taste.
Step 2: Brown the Chicken to Lock in Juices
Heat a tablespoon of olive oil in a large ovenproof skillet or heavy-bottomed pot over high heat. When hot, add your chicken pieces and cook until they’re lightly browned on the outside but still pink inside—about 3-4 minutes. Don’t overcrowd the pan; work in batches if needed. This step adds a depth of flavor that really elevates the dish. Once browned, remove chicken and set aside.
Step 3: Sauté the Aromatics and Veggies
Add another tablespoon of olive oil to the same pot, then toss in your minced garlic and finely chopped onion. Sauté for about a minute until fragrant and translucent. Next, add zucchini and diced red bell pepper. Cook for another 2 minutes, stirring occasionally. This quick sauté softens the veggies just enough without losing their bite.
Step 4: Combine Everything and Prepare to Bake
Stir in the orzo, dried oregano, chicken broth, crushed tomatoes, tomato paste, salt, and black pepper. Give it a gentle stir to combine. Now, scatter your browned chicken pieces and halved cherry tomatoes evenly over the top—but resist the urge to stir them in. This helps the chicken cook evenly as the risoni absorbs the flavorful liquid.
Step 5: Bake to Tender Perfection
Bring the liquid to a gentle simmer on the stove—this usually takes a few minutes—then transfer the uncovered pot to your preheated oven (180°C/350°F). Bake for about 15 minutes, or until the risoni is tender yet still has a little bite. Remember, there might still be some liquid on top—that’s totally normal and keeps the dish moist.
Step 6: Finish with Lemon and Feta
Once out of the oven, drizzle fresh lemon juice over the top to brighten everything up. Sprinkle generously with crumbled feta cheese and fresh oregano leaves if you have them. The salty creaminess of the feta paired with the citrusy zing makes this whole dish sing. Serve straight from the pot for that cozy, rustic feel.
Pro Tips for Making One Pot Lemon Garlic Chicken Risoni Recipe
- Don’t Skip Browning: Browning the chicken adds flavor and texture that you just can’t get from baking alone.
- Even Veggie Sizes: Cut your zucchini and peppers into uniform cubes so they cook evenly with the risoni.
- Watch the Liquid Level: A little extra broth might be needed if your risoni isn’t tender after baking—just add a splash before finishing on the stove.
- Use Ovenproof Pot: To avoid dirtying dishes, make sure your pot or skillet can go from stove to oven safely.
How to Serve One Pot Lemon Garlic Chicken Risoni Recipe
Garnishes
I always finish this dish with a good drizzle of fresh lemon juice and plenty of crumbled Greek feta on top. The lemon juice brightens flavors, and the feta adds that creamy, salty punch my family raves about. If you have fresh oregano or parsley, sprinkle a few leaves on for a lovely herbal hint and a pop of green.
Side Dishes
This One Pot Lemon Garlic Chicken Risoni Recipe is so filling on its own, but if you want to add sides, I like serving it with a crisp green salad or some steamed green beans. A side of garlic bread wouldn’t hurt either if you’re in the mood for something extra indulgent.
Creative Ways to Present
For a special occasion, I’ve served this risoni dish in individual ramekins topped with an extra sprinkle of feta and fresh herbs. It’s a great way to dress it up and feel a bit fancy while keeping that cozy, homemade vibe. Plus, it looks so pretty on the table!
Make Ahead and Storage
Storing Leftovers
I usually store leftovers in an airtight container in the fridge, and they keep beautifully for up to 3 days. The flavors actually deepen overnight, making it a tasty next-day lunch. Just be sure to cool it before refrigerating to keep everything fresh.
Freezing
I’ve frozen this dish successfully a few times—just make sure to cool it completely then portion it out in freezer-safe containers. It’s perfect for prepping meals ahead of a busy week. When you defrost, do so overnight in the fridge and reheat gently to maintain texture.
Reheating
I reheat leftovers in a skillet with a splash of water or broth to loosen things up, stirring gently over medium heat until warmed through. Avoid the microwave if you can—it sometimes dries the risoni and chicken out too much. Adding a squeeze more lemon right before serving freshens it up nicely.
FAQs
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Can I use chicken breast instead of thighs in this One Pot Lemon Garlic Chicken Risoni Recipe?
Absolutely! Chicken breasts work fine, but they cook a bit faster and can dry out easily. Keep an eye on the baking time and consider marinating longer to help keep them moist. Cutting the breast into uniform, smaller pieces also helps them cook evenly alongside the risoni.
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Is it necessary to bake the dish, or can I cook it entirely on the stovetop?
Baking helps the risoni cook evenly while allowing the chicken to finish cooking gently, which creates great texture. You can simmer it entirely on the stovetop, but you’ll need to stir often and check liquid levels, as orzo can stick or clump. Baking minimizes this fuss and gives consistent results.
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Can I make this recipe vegetarian?
Definitely! Swap out the chicken for extra veggies like mushrooms, eggplant, or chickpeas to keep it hearty. Use vegetable broth instead of chicken broth, and consider adding extra herbs for flavor. The lemon and garlic combo still shines beautifully without the meat.
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What if I don’t have orzo/risoni—can I use regular pasta instead?
Orzo is special because it cooks quickly and blends perfectly into a creamy texture in this dish. You could try small pasta shapes like acini di pepe or even broken spaghetti, but cooking times and liquid amounts may vary. Keep an eye on it and adjust broth as needed to avoid dryness.
Final Thoughts
I absolutely love how this One Pot Lemon Garlic Chicken Risoni Recipe turns out every single time. It feels special without a ton of effort, which is exactly what I need on busy days. I hope you’ll give it a try—it’s one of those dishes that’s comforting, fresh, and consistently gets compliments. Just imagine the aroma of lemon, garlic, and oregano filling your kitchen—you won’t regret making this at home!
Print
One Pot Lemon Garlic Chicken Risoni Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
- Diet: Halal
Description
One Pot Chicken Risoni is a flavorful and hearty Mediterranean-inspired dish featuring tender marinated chicken thighs cooked alongside orzo pasta and a medley of fresh vegetables. This easy one-pan recipe combines garlic, lemon, oregano, and tomato for a comforting meal finished with tangy feta cheese and fresh herbs.
Ingredients
Lemon Garlic Chicken
- 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 salt
- 1/2 tsp pepper
Orzo/Risoni and Vegetables
- 2 tbsp olive oil
- 2 garlic cloves, minced
- 1 small onion, finely chopped
- 2 medium zucchini (or 1 large), cut into 1cm / 1/3" cubes
- 1 red bell pepper/capsicum, cut into 1cm / 1/3" cubes
- 1 tbsp dried oregano
- 2 1/2 cups low sodium chicken broth/stock
- 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
Garnish
- 2 tbsp lemon juice, for drizzling at end
- 1/2 cup (100g) Greek feta cheese, crumbled
- Fresh oregano leaves (optional)
Instructions
- Marinate Chicken: In a bowl, combine chicken pieces with garlic, dried oregano, olive oil, lemon juice, lemon zest, salt, and pepper. Mix well and let it marinate for 20 minutes. For more flavor, marinate overnight.
- Preheat Oven: Preheat your oven to 180°C/350°F (160°C fan).
- Brown Chicken: Heat 1 tablespoon olive oil in a large ovenproof skillet or pot over high heat. Add the marinated chicken and cook until lightly browned on the outside but still pink inside. Remove chicken and set aside.
- Sauté Vegetables: In the same skillet, add 1 tbsp of olive oil. Sauté minced garlic and chopped onion for about 1 minute until fragrant. Add zucchini and red bell pepper cubes, cooking for another 2 minutes.
- Add Remaining Ingredients: Stir in orzo/risoni, dried oregano, chicken broth, crushed tomatoes, tomato paste, salt, and black pepper. Mix gently to combine.
- Add Chicken and Cherry Tomatoes: Scatter the browned chicken pieces and cherry tomatoes evenly over the surface without stirring them in.
- Bake: Bring the liquid to a simmer on the stovetop. Then transfer the uncovered skillet to the preheated oven and bake for 15 minutes, or until the orzo is tender but slightly firm. Some liquid on the surface is normal.
- Finish and Garnish: Remove from oven and drizzle with lemon juice. Sprinkle crumbled feta cheese and fresh oregano leaves on top before serving.
Notes
- Marinating the chicken overnight will enhance the flavors but a 20-minute marinade is sufficient if short on time.
- If you do not have an ovenproof skillet, transfer the mixture to a baking dish before placing in the oven.
- Do not stir the chicken and cherry tomatoes into the orzo before baking to keep their textures distinct.
- You can substitute chicken thighs with breast if preferred, but thighs will provide more tenderness and flavor.
- Use low sodium chicken broth to better control the saltiness of the final dish.
- Leftovers keep well refrigerated for up to 3 days and reheat gently on stovetop or microwave.
Nutrition
- Serving Size: 1 serving
- Calories: 430 kcal
- Sugar: 6 g
- Sodium: 520 mg
- Fat: 16 g
- Saturated Fat: 5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 5 g
- Protein: 35 g
- Cholesterol: 85 mg
