Creamy lemon chicken risoni dish with fresh herbs and a lemon slice

Creamy Lemon Chicken Risoni

ByCasey Monroe

Why Make This Recipe

Creamy Lemon Chicken Risoni is a delightful dish that offers a perfect blend of flavors and textures. The combination of tender chicken and creamy risoni (orzo) creates a satisfying meal that’s ideal for any day of the week. With the bright taste of lemon and the richness of parmesan cheese, this recipe elevates simple ingredients into a comforting dish that is sure to please your whole family.

How to Make Creamy Lemon Chicken Risoni

Ingredients

  • 2 boneless, skinless chicken breasts, halved horizontally to make 4 thinner steaks
  • 1 tsp freshly minced garlic
  • 1 tsp dried oregano
  • 1 tsp sweet paprika
  • 1 tsp onion powder
  • 4 tbsp olive oil
  • 1 tsp sea salt flakes
  • ¼ tsp cracked black pepper
  • 40 g (1½ oz) butter
  • 1 lemon, cut into slices
  • 1 cup (200 g) risoni (orzo), uncooked
  • 2 cups (500 ml) chicken stock
  • 1 cup (250 ml) thickened (heavy) cream
  • 2 tbsp lemon juice
  • 1 tsp dijon mustard
  • 2 cups (60 g) baby spinach leaves
  • 1 cup (100 g) freshly grated parmesan, plus extra for garnish
  • ¼ tsp cracked black pepper
  • Sea salt flakes, to taste
  • Lemon balm or freshly chopped parsley, for garnish (optional)

Directions

  1. In a shallow dish, combine the chicken with the garlic, oregano, paprika, onion powder, olive oil, salt, and pepper. Use clean hands to coat the chicken evenly with the marinade.
  2. Heat a large, deep frying pan over medium-high heat and cook the chicken for 4–5 minutes on each side or until fully cooked.
  3. Add the butter and scatter the lemon slices around the chicken in the last 2 minutes of cooking to caramelize. Set the chicken and caramelized lemon slices aside on a plate.
  4. In the same pan, add the risoni, chicken stock, cream, lemon juice, and mustard. Stir the mixture and bring it to simmer.
  5. Once it’s simmering, reduce the heat to medium-low and cook for 10–12 minutes uncovered, stirring regularly.
  6. Turn off the heat and remove the pan from the stove. Stir in the spinach leaves and parmesan cheese. Season with pepper and salt to taste. Cover and let it sit for 2–3 minutes.
  7. Serve the risoni topped with the cooked chicken (sliced if desired). Top with the caramelized lemon slices and garnish with lemon balm or parsley if using.

How to Serve Creamy Lemon Chicken Risoni

Serve this dish warm, ensuring each plate has a generous amount of risoni and a piece of chicken. Add an extra sprinkle of parmesan for added flavor, and feel free to include a side salad for a fresh contrast. The creamy lemon sauce pairs perfectly with a crisp green salad.

How to Store Creamy Lemon Chicken Risoni

If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. To reheat, place the risoni in a pan over low heat, adding a splash of chicken stock or cream to keep it creamy.

Tips to Make Creamy Lemon Chicken Risoni

  • Ensure the chicken is cooked through by using a meat thermometer; it should read 75°C (165°F).
  • For a richer flavor, let the marinated chicken sit for at least 30 minutes before cooking.
  • Stir the risoni occasionally while cooking to prevent it from sticking to the pan.

Variation

For a different twist, you can use chicken thighs instead of breasts for a juicier result. Additionally, try adding other vegetables like peas or cherry tomatoes for extra color and nutrition.

FAQs

1. Can I use a different type of pasta instead of risoni?
Yes, you can use any small pasta like orzo, couscous, or even small shells.

2. Can I make this dish vegetarian?
Yes! Replace the chicken with sautéed mushrooms and use vegetable stock instead of chicken stock.

3. How can I make this dish spicier?
Add a pinch of chili flakes or cayenne pepper to the marinade for some heat.