One-pan Greek Chicken and Risoni (Orzo)

Name: One-pan Greek Chicken and Risoni (Orzo)
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: European, Mediterranean, Greek
Ingredients: 5–6 bone-in chicken thigh cutlets (approximately 1.2 kg/2 lb 10 oz); 3 tbsp extra-virgin olive oil; 3 tbsp lemon juice; 1 tsp freshly minced garlic; 1 tsp dried oregano; 1 tsp sweet paprika; 1 tsp brown sugar (optional); 1 tsp sea salt flakes; ¼ tsp freshly cracked black pepper; 1½ cups (300 g) risoni (orzo); 3½ cups (875 ml) hot chicken stock (see note 1); 2 tbsp lemon juice, plus sliced lemon to serve; 2 generous, firmly packed cups (100 g) baby spinach; 1 cup (100 g) freshly grated parmesan; Crumbled feta, to serve (optional)

Instructions

Prep:15minCook:55min

Golden, juicy chicken thighs with crispy skin, nestled into garlicky, lemony risoni – all cooked in one pan. No boiling pasta, no juggling pans. Just a comforting, crowd-pleasing dinner that looks impressive but couldn’t be easier!

Updated at: Fri, 27 Feb 2026 00:04:29 GMT