This One Pot Greek Chicken Risoni Recipe is your new best dinner friend - it's easy, everyone enjoys it, and there's very little washing up!
When I get home from a long day, I don’t want to be standing at a stove, slaving away. But I DO want to eat a healthy and delicious dinner. And this One Pot Greek Chicken Risoni recipe is the answer.
Simply cook chicken on each side, and while you’re doing this prep the veggies. Remove the chicken, add herbs, veggies and cook, then add pasta, stock, return the chicken and simmer gently until the pasta is cooked. Top with finely sliced basil and feta and you’ve got a winner.
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Greek Chicken Risoni Ingredients
- Olive oil
- Chicken thigh fillets
- Garlic
- Shallots
- Lemon
- Zucchini
- Dried oregano leaves
- Chicken stock
- Risoni (orzo)
- Basil
- Feta cheese
- Salt and pepper
See recipe card for quantities.
How to make Greek Chicken Risoni
1. Place a deep lidded frying pan or flameproof casserole dish over high heat. Add oil and while you’re waiting for it to warm up, pat chicken with a paper towel and season with salt and pepper (opt.). Cook chicken, flat side down for 4 mins, lid on, then turn and cook for another 4 mins, lid off, and remove to a plate. Meanwhile, continue to the next step.
- 2 tablespoon olive oil
- 4-6 chicken thigh fillets
- Salt and pepper
2. Peel and crush garlic and peel and slice shallots into half moons. Zest and finely slice lemon. Chop zucchini.
TIP: If your child isn’t a fan of chunks of zucchini you can always grate the zucchini for some hidden veg.
- 3 cloves garlic
- 4 shallots
- 1 lemon
- 1.5 zucchinis
3. Once you’ve removed the chicken, add garlic, shallots, oregano and lemon zest and cook until fragrant.
- 3 cloves garlic
- 4 shallots
- 1 teaspoon dried oregano leaves
- Zest of 1 lemon
4. Add stock and risoni and stir well. Bring to a simmer then reduce the heat to low. Add zucchini and stir through. Return chicken to the pan (including chicken juices) and lay a slice of lemon on each piece of chicken. Cook for 8 minutes, or until risoni is cooked. Meanwhile, continue to the next step.
- 2.5 cups chicken stock
- 1.5 cups risoni (orzo)
- 1.5 zucchinis
- Slices of 1 lemon
5. Finely slice basil.
- ½ bunch basil
6. Serve in the deep frying pan or casserole dish topped with finely chopped basil (give it a little stir through) and crumbled feta cheese.
To serve little ones, you can hold on the feta and basil and just serve slices of chicken and spoonfuls of risoni.
- ½ bunch basil
- 100g feta cheese
Substitutions
- Vegetarian - To make this vegetarian, replace the chicken with halloumi or sweet potato, and swap chicken stock for vegetable stock.
- Gluten Free - To make this gluten free, use arborio rice instead of risoni and gently simmer for longer.
- Dairy Free - To make this recipe dairy free, just skip the feta and instead top with something salty like chopped green olives.
Kid-Friendly Variations
- Kids love this dish! Finely chop the chicken or chop into fingers to make it easy for them to eat.
Equipment
You will need a deep lidded frying pan or flameproof casserole dish, a stovetop.
Top tip
To really finely slice your basil, you can roll the basil leaves and then slice through them to get lovely long strands.
Recipe
Equipment
- Deep lidded frying pan
- Stovetop
Ingredients
- 600 g chicken thigh fillets
- ¼ teaspoon salt and pepper
- 2 tbsp olive oil
- 2 clove garlic
- 4 shallot
- 1 lemon
- 1 zucchini
- 1 teaspoon dried oregano leaves
- 2.5 cups chicken stock 625ml
- 1.5 cups risoni orzo
- ½ bunch basil
- 100 g feta cheese
Instructions
- Place a deep, lidded frying pan on high heat. Pat chicken with a paper towel and season with salt and pepper (opt.). Add oil and cook chicken, flat side down for 4 mins, lid on, then turn and cook for another 4 mins, lid off. Remove to a plate.600 g chicken thigh fillets, ¼ teaspoon salt and pepper, 2 tablespoon olive oil
- Mince garlic. Peel and slice shallots into half moons. Zest and finely slice lemon. Chop zucchini.2 clove garlic, 4 shallot, 1 zucchini, 1 lemon
- Once you’ve removed the chicken, add garlic, shallots, oregano and lemon zest, and cook until fragrant.2 clove garlic, 4 shallot, 1 teaspoon dried oregano leaves
- Add stock and risoni (orzo) and stir. Bring to a simmer then reduce the heat to low. Add zucchini and mix. Place chicken on top, and lay a slice of lemon on each piece. Cook on low for 8 mins, or until risoni is cooked through.1 zucchini, 2.5 cups chicken stock, 1.5 cups risoni
- Pick basil leaves and finely slice.½ bunch basil
- Serve kids plain risoni, with sliced chicken on the side. Serve adults risoni and chicken topped with basil and crumbled feta.100 g feta cheese
Sarah
Super easy recipe which comes together fast. So delicious!
Anna Bay
Thank you Sarah! So glad you enjoyed it 🙂 xx