Description
One Pot Chicken Risoni is a hearty and flavorful Mediterranean-inspired dish featuring tender marinated chicken, sautéed vegetables, and orzo pasta baked in a rich tomato and chicken broth sauce. Finished with a zesty lemon drizzle and crumbled feta cheese, this meal combines convenience and robust flavors in just one pot, perfect for a satisfying and wholesome dinner.
Ingredients
Marinated Chicken
- 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
Main Dish
- 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 (about 1 Australian punnet)
- 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, for garnish)
Instructions
- Marinate Chicken: In a bowl, combine the chicken pieces with finely minced garlic, dried oregano, olive oil, lemon juice, lemon zest, salt, and pepper. Mix thoroughly to coat the chicken evenly. Let it marinate for at least 20 minutes, or up to overnight if time allows, to develop maximum flavor.
- Preheat Oven: Set your oven to 180°C / 350°F (160°C fan) to prepare for baking the risoni and chicken mixture 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 brown on all sides until lightly caramelized but still slightly pink inside. This step builds flavor. Remove the chicken from the skillet and set aside.
- Sauté Vegetables: In the same skillet, add 1 tablespoon olive oil, minced garlic, and chopped onion. Sauté for about 1 minute until fragrant. Add the diced zucchini and red bell pepper, cooking for an additional 2 minutes to soften slightly.
- Add Remaining Ingredients: Stir in the orzo, dried oregano, chicken broth, crushed tomatoes, tomato paste, kosher salt, and black pepper. Mix gently to combine all ingredients evenly in the skillet.
- Add Chicken and Cherry Tomatoes: Scatter the browned chicken pieces and whole cherry tomatoes evenly over the top of the risoni mixture without stirring them in. This layering allows even cooking and presentation.
- Bake: Bring the liquid to a simmer on the stovetop, then transfer the skillet to the preheated oven, uncovered. Bake for about 15 minutes or until the orzo is tender but still firm to the bite. Some liquid on the surface is normal and keeps the dish moist.
- Finish and Serve: Remove the skillet from the oven. Drizzle the dish with fresh lemon juice, sprinkle crumbled Greek feta cheese on top, and garnish with fresh oregano leaves if desired. Serve hot and enjoy the vibrant flavors.
Notes
- Note 1: Vegetables such as zucchini and bell peppers can be substituted or added to based on preference.
- Note 2: Orzo is also known as risoni, a rice-shaped pasta that cooks quickly and soaks up flavors well.
- Note 3: Using an oven-proof skillet or pot is important for transferring from stovetop to oven seamlessly.
- For a quicker meal, marinating the chicken can be skipped, but marinating enhances flavor and tenderness.
- If you prefer a less tangy dish, reduce the lemon juice drizzling amount.
