Name: One-pan summer lemon chicken with risoni
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 4 boneless chicken thighs; 1 cup risoni (orzo) pasta; 2 tablespoons olive oil; 1 large lemon, sliced and juiced; 2 cups chicken stock; 1 cup cherry tomatoes, halved; 1 zucchini, chopped; 2 cloves garlic, minced; 1 teaspoon dried oregano; Salt and pepper, to taste; Fresh parsley, chopped, for serving

Hey y’all! If you’re searching for a meal that bursts with sunny, fresh flavor and barely uses any dishes, you’ve just landed on your new summer favorite. This one-pan summer lemon chicken with risoni is juicy, vibrant, and downright irresistible. Perfect for busy weeknights, lazy weekends, or when guests just show up hungry—this recipe delivers brightness and comfort in every single bite. Let’s get cooking!

One-pan summer lemon chicken with risoni

Why You’ll Love This

It’s a true one-pan wonder, making cleanup super easy.
The bright lemony flavors scream summer and keep things light.
Juicy chicken and fluffy risoni (orzo) make it satisfyingly hearty.
Ready in under an hour—perfect for busy schedules.
Versatile enough for family meals or sharing with friends.

Ingredients

4 boneless, skinless chicken thighs (about 600g/1.3 lb)
1 cup (200g) risoni (orzo pasta)
2 tablespoons olive oil
1 medium onion, finely diced
3 garlic cloves, minced
1 large lemon (zest and juice)
2 cups (500ml) low-sodium chicken stock
½ cup (125ml) dry white wine (optional; sub chicken stock)
1 cup (150g) cherry tomatoes, halved
½ teaspoon dried oregano
½ teaspoon dried thyme
1 teaspoon salt, divided
½ teaspoon black pepper
¼ cup (15g) fresh parsley, chopped
Lemon wedges, for serving

Directions

Prep Time: 15 minutes | Cook Time: 35 minutes | Total Time: 50 minutes

Step 1: Season and Brown the Chicken

Pat the chicken thighs dry and rub with ½ teaspoon salt, ¼ teaspoon black pepper, oregano, and thyme. Heat 1 tablespoon olive oil over medium-high heat in a large, deep oven-safe skillet or sauté pan. Sear the chicken thighs for 3-4 minutes per side, until golden brown (they won’t be cooked through). Transfer to a plate.

Step 2: Sauté the Aromatics

In the same pan, reduce heat to medium. Add the remaining tablespoon olive oil, onion, and a pinch of salt. Cook for 2-3 minutes until translucent, stirring often. Add garlic and lemon zest; sauté 1 minute until fragrant.

Step 3: Cook the Risoni

Add risoni and stir for 1 minute to lightly toast. Pour in the white wine (if using) and simmer for 2 minutes, scraping the pan to pick up any browned bits. Stir in chicken stock, lemon juice, and tomatoes. Bring to a gentle simmer.

Step 4: Finish in the Oven

Nestle the chicken thighs (and juices) back into the pan. Cover with a lid (or tightly with foil) and bake at 375°F (190°C) for 18–20 minutes, until the chicken is cooked through and risoni is tender and creamy.

Step 5: Rest and Serve

Remove from oven and let rest uncovered for 3–5 minutes. Sprinkle chopped parsley and extra lemon wedges on top. Serve warm and enjoy!

Notes

Use bone-in chicken thighs for even juicier results, just increase baking time by 5 minutes.
Add extra stock if you like it more saucy—risoni thickens as it cools.
Squeeze fresh lemon juice just before serving for even brighter flavor.

Variations

Greek-style: Stir in pitted olives and crumbled feta before serving.
Veggie-packed: Add baby spinach and zucchini slices with the risoni.
Herby twist: Swap parsley for fresh basil or dill for a new flavor profile.

Required Equipment

Large, deep oven-proof skillet or sauté pan (with lid or foil)
Cutting board and sharp knife
Zester or fine grater
Measuring cups and spoons

Storage Instructions

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of stock or water and microwave on medium or warm gently on the stove. Not recommended for freezing as risoni can become mushy.

Suggested Pairings/Serving Recommendations

Serve alongside a crisp green salad or roasted asparagus for a complete meal.
Pair with a chilled glass of Sauvignon Blanc or lemonade for extra refreshment.
Add a loaf of crusty bread to sop up any extra lemony juices.

Pro Tips

Sear chicken well for rich, caramelized flavor and color.
Use only fresh lemon for zest and juice—bottled won’t taste the same.
Layer the tomato slices on top of the risoni just before baking for juicy bursts of flavor.

FAQ

Can I use chicken breasts instead of thighs?: Yes! Just reduce the oven time by about 5 minutes to prevent drying out.
Is risoni the same as orzo?: Yes, risoni and orzo are the same small, rice-shaped pasta—use whichever you find.
Can I make this dairy-free or gluten-free?: It’s already dairy-free. For gluten-free, simply swap risoni for gluten-free orzo or small gluten-free pasta.