Name: One-Pot Chicken Risoni with Vegetables and Feta Recipe
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Cuisine: Mediterranean
Ingredients: 1 lb / 500g boneless skinless chicken thighs 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 salt; 1/2 tsp black pepper; 2 tbsp olive oil; 2 garlic cloves, minced; 1 small onion, finely chopped; 2 medium zucchini (or 1 large), cut into 1 cm / 1/3″ cubes; 1 red bell pepper/capsicum, cut into 1 cm / 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 (about 1 Australian punnet); 1 tsp kosher cooking salt; 1/2 tsp black pepper; 2 tbsp lemon juice (for drizzling at the end); 1/2 cup (100g) Greek feta cheese, crumbled; Fresh oregano leaves (optional, for garnish)

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 salt

1/2 tsp 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/capsicum, 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 tsp kosher salt

1/2 tsp black pepper

2 tbsp lemon juice, for drizzling at the end

1/2 cup (100g) Greek feta cheese, crumbled

Fresh oregano leaves (optional)

Instructions

Step 1: Marinade the chicken by combining the chicken pieces with 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, and 1/2 tsp pepper in a bowl. Set aside to marinate for 20 minutes, or overnight for more flavor.

Step 2: Preheat your oven to 180°C (350°F) or 160°C (320°F) if using a fan-forced oven.

Step 3: Heat 1 tbsp olive oil in a large oven-proof skillet or pot over high heat. Add the marinated chicken and brown it until lightly golden on the outside but still pink inside. Remove the chicken and set aside.

Step 4: Add 1 tbsp olive oil to the pan along with 2 minced garlic cloves and the chopped onion. Sauté for about 1 minute, then add the zucchini and red bell pepper cubes. Cook for another 2 minutes until slightly softened.

Step 5: Stir in the orzo, 1 tbsp dried oregano, chicken broth, crushed tomatoes, tomato paste, salt, and black pepper. Mix well to combine.

Step 6: Scatter the browned chicken pieces and cherry tomatoes on top of the mixture without stirring them in.

Step 7: Bring the liquid to a simmer on the stove, then transfer the skillet (without a lid) to the preheated oven. Bake for 15 minutes, or until the orzo is tender but still slightly firm. You may notice some liquid on the surface—that’s normal.

Step 8: Remove the skillet from the oven. Drizzle with 2 tbsp lemon juice, sprinkle with crumbled feta cheese, and garnish with fresh oregano leaves if desired. Serve warm.

Tips & Variations

For a quicker option, you can skip the marinade and cook the chicken directly, but marinating enhances the flavor and tenderness.

Feel free to swap zucchini and bell peppers for other seasonal vegetables like mushrooms or spinach.

If you don’t have orzo, small pasta shapes like ditalini or acini di pepe work well too.

Add a pinch of chili flakes when sautéing the vegetables for a subtle kick of heat.

FAQs

Can I use chicken breasts instead of thighs?

Yes, boneless, skinless chicken breasts work fine. They may cook a little faster, so keep an eye on them to avoid overcooking.

What if I don’t have an oven-proof skillet?

You can cook everything in a regular pan and transfer the mixture to a baking dish before placing it in the oven. Just be sure the dish is well greased to prevent sticking.