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September 16, 2025
One-pot Greek chicken risoni (orzo) Recipe
This can be a nice fast recipe that’s bought every little thing you want for a whole dinner, all cooked in a single pot. Loads of greens, with risoni/orzo and chicken. Tastes like risotto – loaded with tasty lemon-garlic Greek flavours!
Right here’s what it is advisable to make this Greek risoni recipe.
1. The risoni / orzo
Risoni is definitely a pasta that’s formed like lengthy grains of rice. Often known as “orzo”, discover it within the pasta aisle. It prices across the identical as spaghetti and so on.
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Risoni / orzo – See notes above the photograph.
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Chicken inventory / broth and canned tomato – These are the liquids used to cook dinner the risoni. Higher than water as a result of the risoni absorbs the flavour because it cooks!
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Tomato paste – This provides a bit of enhance of tomato flavour to the sauce, in addition to thickening the sauce barely so you find yourself with that basically pretty oozy texture within the completed dish. Not the top of the world in case you don’t have it.
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Greens – I exploit zucchini / courgette and capsicum / bell pepper. Be happy to substitute with different sauté-able greens (carrot, beans, peas, fennel, corn, celery, frozen veg combine).
Additionally, if somebody may organize for the worldwide standardisation of meals phrases, that may be tremendous useful. Thanks! 😂
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Onion and garlic – Flavour base aromatics.
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Cherry tomatoes or grape tomatoes – I wish to scatter throughout the floor earlier than popping the dish within the oven. Love the juicy pops of tomato that burst in your mouth!
2. Lemon garlic chicken
A quick marinade of the chicken with basic Greek flavours makes the chicken that a lot tastier! Right here’s what you want:
3. Garnishes (semi-optional)
I say it’s “semi-optional” as a result of whilst you can skip the contemporary oregano, the feta is very, extremely really helpful!
This recipe begins on the range and is completed within the oven. I like this method as a result of it’s safer/simpler – no have to stir – and the floor will get caramelised which suggests further flavour. Anybody who’s made the fan-favourite One Pot Greek Chicken with Lemon Rice will know this technique works properly!
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Marinade chicken within the lemon, olive oil, garlic and oregano. Simply 20 minutes provides respectable flavour into the chicken flesh.
In case you’re pressed for time, you’ll be able to skip the marinade, there’s loads of flavour within the general dish and the chicken will take up flavour because it braises with the risoni. If you wish to get forward, you’ll be able to marinade the chicken in a single day – and even freeze the chicken within the marinade. So many choices! 🙂
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Brown chicken – Use a big ovenproof skillet / frying pan, or giant pot. The one I’m utilizing is a 30cm / 12″ non-stick frying pan.
Cook dinner the chicken, simply to seal the surface and frivolously brown it. It’s going to solely take about 2 to three minutes. Don’t cook dinner the chicken during as it’s going to end cooking with the risoni.
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Sauté aromatics and greens – As soon as the chicken is browned, take away it from the pan. Then sauté the garlic and onion, adopted by the zucchini and capsicum.
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Add every little thing else – Add the risoni and stir to coat within the tasty flavours. Then add every little thing else – canned tomato, tomato paste, chicken inventory, salt and pepper – and stir to mix.
Prime with chicken and cherry tomatoes however don’t stir them in.
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Oven quarter-hour – As quickly because the liquid begins to bubble, switch the pan to the oven (no lid) and cook dinner for quarter-hour or till the risoni is tender.
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Garnish and serve – Take away the pan from the oven. There ought to nonetheless be small swimming pools of liquid on the floor. That is what we would like – the dish must 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 seems. It’s calling your title!
Spoon into bowls, and marvel the way it seems similar to your favorite risotto. Besides, properly, you realize. You haven’t been slaving over a sizzling range for 40 minutes, ladling in inventory and stirring, stirring, stirring.
Leftovers, ought to there be any, will maintain for 3 days however received’t be as oozy as pictured as a result of the pasta will take up the liquid. Just a little splash of water earlier than you microwave goes an extended solution to salvage it, as does a contemporary sprinkle of feta and spritz of lemon juice (I discover lemon juice flavour fades with time).
PS The Elements listing within the recipe beneath seems deceptively lengthy. However really, there are fairly just a few double ups due to the best way I write the recipe. So don’t be postpone! 😉
Ingredients
- 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
- 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
- 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.
Notes
1. Veg – Any saute-able veg will work great here. Beans, carrots, celery, small bits of cauliflower or broccoli, even diced frozen veg.
2. Risoni, also known as orzo – Rice shaped small pasta sold in the pasta aisle, same price as spaghetti etc. Tastes like risotto, but much faster to cook!
3. Cooking vessel – Pictured skillet is a 30cm/12″ non stick skillet. 28cm/11″ deep skillet ok too, any smaller and you’ll need to be careful re: liquid overflow when transferring to oven. Else, use a large pot!
3. Risoni cooks very quickly! So transfer it to the oven as soon as it starts simmering on the stove, otherwise it will overcook by the time the bake time is finished (it cooks faster on the stove than the oven).
Check it after 15 minutes see if the orzo / risoni is done. Don’t worry if it’s done and it’s still quite saucy – that’s a GOOD thing! 🙂 The liquid evaporates quite quickly while serving. It was slightly wetter when I took it out of the oven.
4. Leftovers will keep for 3 days in the fridge though it won’t be as oozy as the risoni absorbs the sauce. Resurrect with a splash of water, and microwave.
Nutrition assuming 5 servings.
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