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This is creamy comfort food with a fresh, zingy lift from the lemon. It all happens in one pan, the risoni cooks right in the sauce, so it soaks up all that garlic, stock and lemon flavour as it goes.

You get golden chicken, tender broccoli and creamy risoni, brightened with lemon and finished with parsley and parmesan. It feels comforting and light at the same time, which is a hard balance to strike on a weeknight.

Best of all it is one pan in, one pan to wash, and dinner is done.

Why You’ll Love It

It is a proper one pan dinner, the risoni cooks in the sauce so there is no separate pot and barely any washing up. The lemon keeps it fresh rather than heavy, the broccoli goes in with the risoni so your veg is built in, and it comes together in about 40 minutes. It is the kind of creamy, comforting meal the whole family will happily eat.

The Shortcut That Makes It Work

You cook the risoni right in the pan. Instead of boiling pasta separately, you build it around the browned chicken with stock, water and milk, and it cooks through in the same pan, soaking up all the flavour. The broccoli goes in at the same time, so the whole dinner, protein, pasta and veg, comes out of one pan.

Handy Tips

Coat the chicken in seasoned flour and brown it well, it adds flavour and helps thicken the sauce later. When you add the broccoli, keep the stems and florets separate and give the stems a head start, so everything finishes tender at the same time. Keep the heat at medium low once the risoni is in and stir now and then so it does not catch, and stir the parsley and parmesan through at the end for freshness and a creamy finish.

What To Serve With It

It is a complete meal with the chicken, risoni and broccoli together. A simple green salad or some crusty bread is all you need alongside if you want a little more.

Leftovers / How to Store It

Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of water or milk, as the risoni firms up and soaks up the sauce once chilled.

Other Recipes You’ll Love

If you enjoyed this Chicken and Broccoli Risoni, here are a few more ideas to add to your rotation:

Chicken and Broccoli
Steph de Sousa

Chicken and Broccoli Risoni

StarStarStarStarStar
4.84 from 6 votes
This dreamy one-pan chicken risoni with broccoli is the ultimate weeknight dinner win. It’s got golden chicken thighs, zesty lemon, hidden greens, and a cheesy, creamy finish that’ll have everyone scraping the pan clean!
Print Recipe
prep time Prep Time 15 minutes
setting time Cook Time
 25 minutes
total time Total Time 40 minutes
Servings: 4
Course: Recipes
Cuisine: Australian
Calories: 574
dish icon Ingredients Equipmentcook book Methodhealt Nutritionvideo icon Video

Ingredients
 

  • 4 chicken thighs
  • ½ cup plain flour
  • Salt and pepper
  • 1 tbsp crushed garlic
  • 1 lemon
  • 1 cup risoni
  • 2 tbsp chicken stock powder
  • 2 cups water
  • 1 cup milk
  • 1 head of broccoli chopped (keep stems and heads separate)
  • ½ bunch parsley
  • ¼ cup Parmesan cheese

Equipment

Method
 

  1. Season your flour with salt and pepper, then coat your chicken thighs.
  2. Heat some oil in a large pan and fry the chicken until golden on both sides. Take it out and set it aside.
  3. Add the broccoli stems, garlic, and half the lemon (sliced) to the same pan.
  4. If there’s lots of golden goodness stuck on the bottom, add ½ cup of water and give it a good scrape – flavour gold!
  5. Now add your risoni, chicken stock powder, water and milk. Stir it all together.
  6. Layer the broccoli florets on top, then pop the chicken back in.
  7. Cover with a lid and simmer on medium-low for 10 minutes.
  8. Remove the chicken again, stir through chopped parsley and Parmesan until creamy and silky.
  9. Add the chicken back on top, squeeze over the other half of the lemon, and serve!

Nutrition

Calories: 574kcalCarbohydrates: 57gProtein: 34gFat: 24gSaturated Fat: 8gPolyunsaturated Fat: 5gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 123mgSodium: 867mgPotassium: 963mgFiber: 6gSugar: 8gVitamin A: 1199IUVitamin C: 151mgCalcium: 259mgIron: 3mg

Video

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FAQs

Can I use chicken breast instead of thigh?

Yes. Thigh stays a little juicier through the simmer, but breast works, just keep an eye on it as it cooks faster and can dry out.

Can I make it without broccoli?

Yes. Peas, spinach or green beans all work in its place, or a mix. Add quicker cooking greens like spinach near the end.

The risoni soaked up all the liquid, what happened?

Risoni drinks up a lot as it cooks and again as it sits. Add a splash more water or milk to loosen it, especially when reheating.

Can I make it ahead?

It is best fresh, but it reheats well within a few days. Loosen it with a splash of milk or water when you warm it through.

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