One Pot Lemon Garlic Chicken with Risoni and Vegetables Recipe

There’s something truly comforting about a meal that all comes together in one pot—and this One Pot Lemon Garlic Chicken with Risoni and Vegetables Recipe hits that sweet spot perfectly. I love this dish for busy weeknights when you want dinner on the table fast, but it still feels special and fresh thanks to the zesty lemon and fragrant garlic. Plus, the risoni soaks up all those mouthwatering flavors, creating a cozy, satisfying meal your whole family will adore.

When I first tried this recipe, I was amazed by how the vegetables, chicken, and pasta meld together with such bright and comforting flavors. It’s not just easy; it’s a comforting, all-in-one kind of dish that works for dinner parties, meal prep, or those laid-back nights when you just want something delicious without a ton of fuss. You’ll find that this One Pot Lemon Garlic Chicken with Risoni and Vegetables Recipe quickly becomes a staple in your rotation!

this …

Ingredients You’ll Need

The magic here happens when fresh veggies meet a bright lemon garlic marinade and tender risoni pasta, all cooked together in one pot. When shopping, look for fresh produce like zucchini and bell peppers for the best flavor and texture.

• Chicken Thighs: I use boneless skinless for tenderness and quick cooking, but breasts work too if you prefer leaner meat.
• Garlic: Two different portions here — fresh minced garlic really wakes up every part of this dish.
• Dried Oregano: Adds an earthy, Mediterranean vibe that pairs beautifully with lemon and tomato.
• Olive Oil: For flavor and browning—don’t skimp on quality here.
• Lemon Juice & Zest: The zest brings aromatic oils, while juice adds brightness and acidity.
• Onion: Small and finely chopped, it softens into the sauce for subtle sweetness.
• Zucchini: Cubed for even cooking and vibrant color.
• Red Bell Pepper: Adds sweetness and a pop of color.
• Chicken Broth: I opt for low sodium to better control salt levels.
• Canned Crushed Tomatoes & Tomato Paste: These build a rich, lightly tangy base for the risoni to soak up.
• Risoni (Orzo): The tiny pasta cooks quickly and blends seamlessly with the sauce.
• Cherry Tomatoes: Added on top before baking to burst with juicy sweetness.
• Salt and Pepper: Adjust as you go for balanced seasoning.
• Feta Cheese: Crumbled over the finished dish, it adds creamy saltiness you won’t want to skip.
• Fresh Oregano Leaves (optional): Perfect for a fresh herbal finish if you have them on hand.

Variations

I love how flexible this One Pot Lemon Garlic Chicken with Risoni and Vegetables Recipe is — it lends itself to easy tweaks depending on what I have in the fridge or what my family is craving. Feel free to make it your own!

• Veggie Swaps: When zucchini or peppers aren’t in season, I’ve used chopped asparagus or green beans with great results.
• Protein Alternatives: If you prefer, swap chicken for turkey or even firm fish fillets (like cod), just reduce baking time accordingly.
• Dairy-Free Version: Skip the feta and add a squeeze more lemon juice at the end for brightness.
• Spicy Kick: Add red pepper flakes or a dash of smoked paprika to the marinade for a little heat that livens things up.

How to Make One Pot Lemon Garlic Chicken with Risoni and Vegetables Recipe

Step 1: Marinate the Chicken for Maximum Flavor

Start by combining the chicken pieces with minced garlic, dried oregano, olive oil, lemon juice, lemon zest, salt, and pepper in a bowl. Let it marinate for at least 20 minutes, or overnight if you have the time—this really helps the chicken soak up all those lemony, garlic flavors. If you’re in a rush, you can skip this step, but I promise the marinade makes a difference.

Step 2: Brown the Chicken

Heat a tablespoon of olive oil in a large ovenproof skillet or pot over high heat. Add the marinated chicken and cook until it’s golden on the outside but still a bit pink inside—about 3-4 minutes. Don’t overcook it now because it’ll finish baking later. Once browned, remove the chicken to a plate and set it aside.

Step 3: Sauté the Vegetables

In the same pot, add another tablespoon of olive oil and toss in the minced garlic and chopped onion. Cook for about a minute until fragrant, then add the zucchini and red bell pepper cubes. Sauté for 2 more minutes, enough to soften them slightly but still keep a bit of bite.

Step 4: Add the Pasta and Liquids

Now stir in the risoni pasta, dried oregano, chicken broth, crushed tomatoes, tomato paste, salt, and pepper. Give it a good stir so everything is combined evenly. Don’t worry if it looks like there is too much liquid—that pasta will absorb it all as it cooks.

Step 5: Layer Chicken and Cherry Tomatoes, Then Bake

Place the browned chicken pieces and the cherry tomatoes on top of the mixture—don’t stir them in. When the liquid just reaches a simmer, pop the whole pot into your preheated oven at 180°C/350°F (160°C fan). Bake uncovered for about 15 minutes, or until the risoni is tender but still has a slight bite. You might see some liquid still on top—that’s totally okay and part of the dish’s charm.

Step 6: Finish with Lemon and Feta

Once out of the oven, drizzle fresh lemon juice all over and sprinkle crumbled feta cheese on top. If you have fresh oregano leaves, scatter those on as well for a lovely herbal note. Serve immediately and enjoy!

How to Serve One Pot Lemon Garlic Chicken with Risoni and Vegetables Recipe

Garnishes

I always finish this dish with a generous crumble of salty Greek feta—it’s essential for the creamy, tangy kick. A drizzle of extra fresh lemon juice brightens it up even more. When I have fresh oregano leaves, I sprinkle those over too; they add a wonderful herbal freshness that really elevates the final presentation.

Side Dishes

This recipe is so hearty that it can be a one-dish meal, but I do enjoy pairing it with a crisp green salad or some crusty bread to soak up those delicious juices. A simple arugula salad with lemon vinaigrette complements the flavors nicely without overpowering them.

Creative Ways to Present

If I’m serving guests, I like to spoon the chicken and risoni into shallow bowls and garnish with extra feta, a lemon wedge on the side, and a scattering of chopped fresh herbs like parsley or oregano. It looks rustic but elegant—perfect for a cozy dinner party with minimal fuss.

Make Ahead and Storage

Storing Leftovers

I store any leftovers in airtight containers in the fridge for up to 3 days. Because of the lemon and tomato base, the flavors actually intensify after a day or two, which my family loves. Just be sure to keep the feta separate if possible to maintain its texture when you reheat.

Freezing

While I haven’t frozen this recipe often, I do recommend freezing the chicken and risoni portion without feta or fresh lemon juice. When thawed, add fresh lemon juice and crumbled feta right before serving to keep the bright and creamy elements fresh.

Reheating

I find reheating gently in a covered skillet over low heat works best—it keeps the chicken tender and prevents the risoni from drying out. Adding a splash of chicken broth or water helps loosen the sauce if it’s thickened up during storage.

FAQs

Final Thoughts

This One Pot Lemon Garlic Chicken with Risoni and Vegetables Recipe has become one of my go-to weeknight wonders because it’s so easy yet feels fresh and full of flavor. Whether you’re cooking for family, friends, or just yourself, it delivers comfort without hours in the kitchen or piles of dishes. I hope you enjoy making it as much as I do—it’s one of those recipes you’ll want to keep in your back pocket whenever you need something a little special but totally fuss-free.

Print