Description
A flavorful and easy one-pot chicken risoni recipe combining tender marinated chicken, sautéed vegetables, and orzo pasta baked together with a rich tomato and herb sauce, finished with a zesty lemon drizzle and crumbled feta cheese for a delightful Mediterranean-inspired meal.
Ingredients
Scale
Marinated Chicken
- 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
Vegetables and Other Ingredients
- 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)
Instructions
- Marinate Chicken: In a bowl, combine chicken pieces with minced garlic, dried oregano, olive oil, lemon juice, lemon zest, salt, and pepper. Mix well and let the chicken marinate for 20 minutes. For stronger flavor, marinate overnight if time allows.
- Preheat Oven: Set your oven to 180°C/350°F (160°C fan) to get it ready for baking the risoni later.
- Brown Chicken: Heat 1 tablespoon of olive oil in a large oven-proof skillet or pot over high heat. Add the marinated chicken and cook until it is lightly browned on the outside but still pink in the middle. Remove the chicken from the skillet and set aside.
- Sauté Vegetables: Add the remaining 1 tablespoon olive oil to the skillet along with minced garlic and chopped onion. Sauté for 1 minute until fragrant. Then add diced zucchini and red bell pepper/capsicum and cook for an additional 2 minutes, stirring occasionally.
- Add Remaining Ingredients: Stir in the orzo/risoni, dried oregano, chicken broth, crushed tomatoes, tomato paste, cooking salt, and black pepper to the skillet. Mix to combine all ingredients evenly.
- Arrange Chicken and Cherry Tomatoes: Scatter the browned chicken pieces and whole cherry tomatoes evenly on top of the mixture. Avoid stirring them in to keep layers distinct.
- Bake: Bring the liquid to a gentle simmer on the stovetop, then transfer the skillet (uncovered) to the preheated oven. Bake for 15 minutes or until the orzo is tender but still firm. Some liquid may remain on the surface, which is normal.
- Finish and Serve: Remove the skillet from the oven and drizzle with fresh lemon juice. Sprinkle crumbled Greek feta cheese over the dish and garnish with fresh oregano leaves if desired. Serve hot and enjoy your Mediterranean-style one pot chicken risoni.
Notes
- Marinating the chicken overnight intensifies the flavor, but 20 minutes is sufficient if short on time.
- Orzo is also known as risoni; you can substitute with similar small pasta shapes if needed.
- Use an oven-proof skillet or pot to easily transition from stovetop to oven without transferring contents.
- Ensure the orzo is not overcooked in the oven; it should remain slightly firm for best texture.
- Low sodium broth is recommended to control the saltiness of the dish.
- Adding the cherry tomatoes on top without stirring preserves their freshness and burst during baking.
- Feta cheese adds a creamy tangy finish; omit only if avoiding dairy.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mediterranean
Keywords: one pot chicken risoni, chicken and orzo bake, Mediterranean chicken recipe, easy chicken dinner, baked orzo with chicken
