Lemon Chicken Risoni with Zucchini
This Lemon Chicken Risoni is a fresh, one-pan dinner that feels light and comforting. Marinated chicken is cooked with tender zucchini, asparagus, and cherry tomatoes, then tossed with risoni, Parmesan, and a squeeze of lemon.
Serves
4
Prep time
15 minutes
Cooking time
25 minutes
Helpful Tips
Storage
Store leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of chicken stock or water to loosen the pasta.
.svg)
Substitutions
- 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.
- 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.
Serving Suggestions
Helpful Tips
Storage
Store leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of chicken stock or water to loosen the pasta.
Substitutions
- 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.
- 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.
Serving Suggestions
Ingredients
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.
Ingredients
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.
Watch How to Make It
See More One-Pan/One-Pot Recipes
.jpg)
Join for Exclusive Resources
Meal plans
Premium recipes
Weekly email from me
Oops! Something went wrong while submitting the form.
Dinner
Weeknight dinners
30 minutes or less
High-protein meals
One-Pan / One-Pot
Pre-game Pastas
Chicken
Pasta