There’s something satisfying about throwing everything into one pan and ending up with a meal that feels like it took hours but only took you 25 minutes. This Lemon Chicken Risoni with Zucchini is comforting and full of flavour, without any unnecessary steps or fuss.
I love recipes like this after a long day. They’re easy to throw together midweek but still impressive enough to serve if someone drops by.

Why You’ll Love This Dish
This is one of those meals that ticks every box: comforting, flavour-packed and fast. It’s a one-pan wonder that feels hearty without being heavy, and it leans on simple, wholesome ingredients that do all the work for you. Here’s why it’s a winner:
Loaded with real flavour: The marinated chicken brings brightness from the first bite, while the veggies and herbs add freshness and depth. Everything simmers together in one pan, building layers of flavour with minimal effort.
It’s balanced and satisfying: You’ve got lean protein from the chicken, fibre and antioxidants from the zucchini, tomatoes and asparagus, and complex carbs from the risoni to keep you feeling full and energised.
It’s perfect for busy nights: Everything cooks in one pan, start to finish, in about 25 minutes. Less clean-up, more time to enjoy dinner (or put your feet up).
Tips for Success
Marinate the chicken: Even 10 minutes makes a difference. The lemon zest and garlic soak in, giving the chicken bright, fresh flavour from the inside out.
Don’t skip toasting the risoni (orzo): It adds a subtle nuttiness and helps the pasta hold its shape better while cooking.
Simmer gently: Keep the heat low once you add the stock, and stir occasionally. This prevents the risoni from sticking and ensures it cooks evenly.
Rest before serving: Let the pan sit off heat for a couple of minutes once it’s done. This allows the risoni to absorb any remaining liquid and makes the texture just right.
Use fresh Parmesan: Pre-grated Parmesan is convenient but fresh-grated melts better and adds a richer, more complex flavour.

Variations & Substitutions
Swap the Vegetables: Use green beans, broccoli florets, or baby spinach instead. If using spinach, stir it in at the very end and let it wilt gently in the residual heat.
Spice it Up: For a little heat, add a pinch of red chilli flakes when you sauté the garlic and onion. For a smoky note, sprinkle in a little smoked paprika with the Italian herbs.
Make it Creamier: Stir in 1–2 tablespoons of crème fraîche, sour cream, or a splash of heavy cream right at the end. This balances the lemon’s acidity beautifully.
Change the Protein: Swap chicken thighs for chicken breast if you prefer leaner meat — just be careful not to overcook it as breast meat can dry out faster. Try it with prawns or firm tofu for a pescatarian or vegetarian twist (adjust cooking times accordingly).
Use Different Pasta: Risoni works best here, but you could substitute with small pasta shapes like acini di pepe, fregola, or even tiny shells. Adjust cooking time as needed.
Add Fresh Herbs: Parsley is classic, but you could swap or add fresh basil, chives, or tarragon for different flavour profiles. Add fresh herbs right before serving to keep them vibrant.
Lemon Chicken Risoni with Zucchini
4
servings15
minutes25
minutesIngredients
- For the chicken marinade:
500g chicken thigh fillets, cut into bite-sized pieces
Zest of ½ lemon
1 garlic clove, minced
1 tablespoon olive oil
Salt and freshly ground black pepper, to taste
- For the Risoni:
3 zucchinis, thinly sliced into half-moons
1 tablespoon olive oil
½ red onion, finely chopped
3 garlic cloves, finely chopped
2 asparagus spears, sliced on a diagonal
1 punnet cherry tomatoes, halved
1 tablespoon dried Italian herbs
2 cups risoni (orzo)
3 cups chicken stock
½ cup finely grated Parmesan cheese
Juice of 1 lemon
Handful of flat-leaf parsley, chopped
Directions
- In a bowl, combine the chicken with the lemon zest, garlic, olive oil, salt and pepper. Set aside to marinate while you prep the other ingredients (10–15 minutes is enough).
- Heat 1 tablespoon olive oil in a large, deep pan over medium-high heat. Add the marinated chicken and cook for 5–6 minutes until golden and cooked through. Remove and set aside.
- In the same pan, add the red onion and garlic. Cook for 1–2 minutes until fragrant. Add the zucchini, asparagus, and cherry tomatoes. Cook for 3–4 minutes, stirring occasionally, until just tender.
- Stir in the Italian herbs and risoni. Toast for about 1 minute, allowing the pasta to absorb the flavours.
- Pour in the chicken stock. Bring to a gentle boil, then reduce heat to low. Simmer, stirring occasionally, for about 10 minutes or until the orzo is al dente and most of the liquid has been absorbed.
- Return the chicken to the pan. Stir in the Parmesan, lemon juice, and chopped parsley. Season to taste with salt and black pepper.
- Spoon into bowls and top with extra Parmesan if desired. Serve warm.