One-Pan Greek Chicken with Risoni and fresh herbs in a skillet

One-Pan Greek Chicken and Risoni (Orzo)

ByCasey Monroe

Why Make This Recipe

One-pan Greek Chicken and Risoni (Orzo) is a delightful meal that brings together tender chicken, flavorful spices, and a comforting pasta that absorbs all the delicious juices. This recipe is not only easy to prepare, but also minimizes clean-up since everything cooks in one dish. Perfect for a weeknight dinner, it delivers a taste of the Mediterranean right in your kitchen!

How to Make One-pan Greek Chicken and Risoni (Orzo)

Ingredients:

  • 5–6 bone-in chicken thigh cutlets (approximately 1.2 kg/2 lb 10 oz)
  • 3 tbsp extra-virgin olive oil
  • 3 tbsp lemon juice
  • 1 tsp freshly minced garlic
  • 1 tsp dried oregano
  • 1 tsp sweet paprika
  • 1 tsp brown sugar (optional)
  • 1 tsp sea salt flakes
  • ¼ tsp cracked black pepper
  • 1½ cups (300 g) risoni (orzo)
  • 3½ cups (875 ml) hot chicken stock
  • 2 tbsp lemon juice, plus sliced lemon to serve
  • 2 generous, firmly packed cups (100 g) baby spinach
  • 1 cup (100 g) freshly grated parmesan
  • Crumbled feta, to serve (optional)

Directions:

  1. Preheat the oven to 200°C (400°F) (180°C/350°F fan-forced).
  2. In a large baking dish, mix olive oil, lemon juice, garlic, oregano, paprika, sea salt, and cracked black pepper.
  3. Add the chicken thighs to the dish and toss to coat them well in the mixture. Arrange the chicken skin-side up and let it marinate for at least 20 minutes, or overnight in the fridge for better flavor.
  4. Place the dish in the oven and cook for 35 minutes or until the skin is golden.
  5. Take the dish out of the oven. Baste the chicken with the juices and remove any excess fat, leaving about 2 tablespoons in the dish.
  6. Scatter the risoni around the chicken in an even layer. Carefully pour in the hot chicken stock and lemon juice, ensuring most of the risoni is submerged, while the chicken skin remains exposed. Return to the oven and bake for an additional 18–20 minutes, until the risoni is tender and most of the liquid is absorbed.
  7. Remove the dish from the oven. Take the chicken out and set it aside on a plate. Add the baby spinach and parmesan cheese to the risoni. Gently stir until the cheese melts and the spinach wilts. Return the chicken to the dish and let it absorb any remaining liquid for 2–3 minutes.
  8. If there is excess liquid, refer to the note for guidance. Top with crumbled feta and extra lemon slices if desired. Drizzle with the pan juices and serve warm directly from the baking dish.

How to Serve One-pan Greek Chicken and Risoni (Orzo)

Serve this dish hot, garnished with crumbled feta and fresh lemon slices. It pairs well with a simple green salad or crusty bread, allowing you to soak up the tasty juices.

How to Store One-pan Greek Chicken and Risoni (Orzo)

To store leftovers, let the dish cool completely, then transfer it to an airtight container. It can be kept in the fridge for up to 3 days. You can also freeze it for up to 2 months. Reheat in the oven or microwave before serving.

Tips to Make One-pan Greek Chicken and Risoni (Orzo)

  • For enhanced flavor, marinate the chicken thighs overnight.
  • Adjust the spices based on your taste. If you like it spicier, consider adding a pinch of chili flakes.
  • Stir the risoni gently when adding spinach and cheese to avoid breaking the pasta.

Variation

You can substitute the chicken thighs with chicken breasts for a leaner option. Additionally, feel free to add vegetables like cherry tomatoes or bell peppers for extra color and nutrition.

FAQs

1. Can I use other types of pasta instead of risoni?
Yes, you can use small pasta shapes like macaroni or mini penne, but keep an eye on cooking time as it may vary.

2. Is it necessary to use chicken stock?
While chicken stock adds rich flavor, you can use vegetable stock or water in a pinch.

3. What can I serve as a side dish?
A light Greek salad or roasted vegetables complement this dish well and add freshness.