Mediterranean One-Pot Greek Chicken Risoni

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Delicious one-pot Greek Chicken Risoni with Mediterranean flavors
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Mediterranean One-Pot Greek Chicken Risoni

Mediterranean One-Pot Greek Chicken Risoni is a delightful and easy-to-make dish that captures the vibrant flavors of Greece. This one-pot meal combines tender chicken, rich broth, and pasta, making it a comforting and complete dinner option. It is perfect for busy weeknights or family gatherings and will impress everyone at your table.

Why Make This Recipe

This recipe is great for several reasons. First, it’s simple to cook; everything happens in one pot, which means less cleanup. Second, it’s packed with flavor and healthy ingredients, like chicken, tomatoes, and olives. Lastly, it is versatile. You can adjust the ingredients to suit your taste or dietary needs. The combination of textures and flavors makes this dish a favorite for anyone looking for a delicious meal.

How to Make Mediterranean One-Pot Greek Chicken Risoni

Ingredients:

  • 4 bone-in, skin-on chicken thighs (or boneless thighs or breasts)
  • 2 tbsp olive oil
  • Salt and pepper to taste
  • 1 tsp dried oregano
  • 1/2 tsp smoked paprika
  • 1 cup risoni (orzo)
  • 4 cups chicken broth
  • 1 cup cherry tomatoes, halved
  • 1/2 cup feta cheese, crumbled
  • 1/4 cup Kalamata olives, pitted and sliced
  • 1/4 cup fresh parsley, chopped

Directions:

  1. Heat the olive oil in a large pot over medium heat. Season the chicken with salt, pepper, oregano, and smoked paprika. Add the chicken to the pot and sear until browned on all sides. Remove the chicken and set aside.

  2. In the same pot, add the risoni and toast it for 1-2 minutes. Pour in the chicken broth and bring it to a simmer.

  3. Add the halved cherry tomatoes and return the chicken to the pot, skin side up. Cover and cook on low heat for about 20-25 minutes or until the chicken is cooked through and the risoni is tender.

  4. Stir in the feta cheese and olives. Garnish with fresh parsley before serving.

How to Serve Mediterranean One-Pot Greek Chicken Risoni

Serve Mediterranean One-Pot Greek Chicken Risoni warm, straight from the pot. You can add extra crumbled feta and chopped parsley on top for extra flavor. Pair this meal with a fresh green salad or warm pita bread for a complete Mediterranean experience.

How to Store Mediterranean One-Pot Greek Chicken Risoni

Store any leftovers in an airtight container in the refrigerator. It will stay fresh for about 3-4 days. To reheat, simply warm it on the stove over low heat or in the microwave until heated through.

Tips to Make Mediterranean One-Pot Greek Chicken Risoni

  • Feel free to add more vegetables like spinach or bell peppers for extra nutrition.
  • If you prefer a spicier dish, add a pinch of red pepper flakes or diced jalapeños.
  • For a lower-carb option, you can swap the risoni with cauliflower rice or zucchini noodles.

Variation

You can easily customize this recipe by using different proteins. Shrimp or chickpeas can be a great alternative to chicken. You can also add other Mediterranean ingredients, such as artichokes or sundried tomatoes, to change up the flavor.

FAQs

Q1: Can I use boneless chicken pieces?
A1: Yes, you can use boneless chicken thighs or breasts. Just adjust the cooking time to ensure they cook through.

Q2: Is there a substitute for risoni?
A2: Yes, if you can’t find risoni, you can use small pasta shapes like ditalini or even rice.

Q3: Can I make this dish ahead of time?
A3: Absolutely! You can make the dish ahead and store it in the fridge. Just reheat gently when you’re ready to serve.

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Mediterranean One-Pot Greek Chicken Risoni

  • Author: olivia
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten-Free
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Description

A delightful one-pot meal featuring tender chicken, rich broth, and risoni pasta, packed with vibrant Mediterranean flavors.

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs (or boneless thighs or breasts)
  • 2 tbsp olive oil
  • Salt and pepper to taste
  • 1 tsp dried oregano
  • 1/2 tsp smoked paprika
  • 1 cup risoni (orzo)
  • 4 cups chicken broth
  • 1 cup cherry tomatoes, halved
  • 1/2 cup feta cheese, crumbled
  • 1/4 cup Kalamata olives, pitted and sliced
  • 1/4 cup fresh parsley, chopped

Instructions

  1. Heat the olive oil in a large pot over medium heat. Season the chicken with salt, pepper, oregano, and smoked paprika. Add the chicken to the pot and sear until browned on all sides. Remove the chicken and set aside.
  2. In the same pot, add the risoni and toast it for 1-2 minutes. Pour in the chicken broth and bring it to a simmer.
  3. Add the halved cherry tomatoes and return the chicken to the pot, skin side up. Cover and cook on low heat for about 20-25 minutes or until the chicken is cooked through and the risoni is tender.
  4. Stir in the feta cheese and olives. Garnish with fresh parsley before serving.

Notes

For variations, consider adding vegetables like spinach or bell peppers, or substituting the risoni with cauliflower rice for a lower-carb option.

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: One-Pot Cooking
  • Cuisine: Mediterranean

Nutrition

  • Serving Size: 1 serving
  • Calories: 450
  • Sugar: 5g
  • Sodium: 500mg
  • Fat: 18g
  • Saturated Fat: 5g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 3g
  • Protein: 30g
  • Cholesterol: 70mg

Keywords: Greek chicken, one-pot meal, Mediterranean recipe, risoni, easy dinner

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