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This one-pan lemon chicken risoni is a comforting dinner with crispy-skinned chicken sitting on a creamy, lemony risoni. The risoni cooks right in the pan with the stock and cream, so it soaks up all the flavour, with zucchini and cherry tomatoes through it.

It feeds four and is one pan from start to finish, ready in about 40 minutes. Fresh and creamy at the same time, thanks to the lemon.

Why You’ll Love It

This one’s a keeper. It’s one pan with easy clean up, with crispy chicken on creamy risoni, fresh and creamy with lemon. The risoni soaks up all the flavour, and it feeds four.

The Shortcut That Makes It Work

It is all one pan. The risoni cooks right in the stock and cream so it soaks up the flavour, with the chicken crisping on top, no separate pot to boil.

Handy Tips

Cook the chicken skin side down first until golden and crisp, then set it aside. Cook the zucchini and lemon in the pan to build the flavour before the risoni goes in. Keep the lid on while the risoni cooks so it cooks evenly in the liquid. Sit the chicken back on top so the skin stays crisp while the risoni finishes.

Make It Suit Your House

The recipe uses skin-on chicken cutlets for crispy skin. Chicken thigh fillets work well too. Chicken breast works if you prefer, just keep an eye on it as it cooks faster and can dry out. Stir through some spinach or peas at the end for extra greens. Use a light cooking cream for a lighter version.

What To Serve With It

It is a full meal on its own. A simple green salad on the side is all it needs.

Leftovers

Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of stock or water, as the risoni thickens as it sits.

Other Recipes You’ll Love

If you enjoyed this One Pan Lemon Chicken Risoni, here are a few more ideas to add to your rotation:

lemon chicken risoni
Steph de Sousa

One Pan Lemon Chicken Risoni

StarStarStarStarStar
5 from 3 votes
A simple one-pan dish with tender chicken, risoni, and a zesty lemon twist. Comforting, flavourful, and quick to prepare—ideal for winter dinners.
Print Recipe
prep time Prep Time 10 minutes
setting time Cook Time
 30 minutes
total time Total Time 40 minutes
Servings: 4
Course: Recipes
Cuisine: Australian
Calories: 865
dish icon Ingredients Equipmentcook book Methodhealt Nutritionvideo icon Video

Ingredients
 

  • 6 Chicken cutlets with skin on
  • 2 diced zucchini
  • 1 sliced lemon
  • 200 g cherry tomatoes
  • 2 cups Risoni
  • 2 tbsp chicken stock powder
  • 2 tbsp crushed garlic
  • 300 ml cream
  • 2 cups water

Equipment

Method
 

  1. Sprinkle salt and pepper on your chicken.
  2. In a hot pan with olive oil, place chicken skin side down and cook until golden brown (about 5 mins).
  3. Flip and cook for 1 min to seal.
  4. Remove chicken from the pan.
  5. Add zucchini and lemon to the pan, cook for a few minutes.
  6. Add Cherry tomatoes, risoni, chicken stock, garlic, cream, and water.
  7. Put chicken back on top.
  8. Cover with a lid or foil.
  9. Cook on low for about 20 mins until risoni is soft.

Nutrition

Calories: 865kcalCarbohydrates: 65gProtein: 68gFat: 36gSaturated Fat: 19gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 0.03gCholesterol: 249mgSodium: 938mgPotassium: 1577mgFiber: 4gSugar: 8gVitamin A: 1627IUVitamin C: 36mgCalcium: 116mgIron: 3mg

Video

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FAQs

Can I use chicken breast instead of cutlets?

Yes. Chicken breast works, but it cooks faster than cutlets, so adjust the time to avoid overcooking. Pounding it to an even thickness helps it cook evenly.

Can I add extra vegetables?

Yes. Stir through some spinach or peas at the end for extra greens.

How do I keep the chicken skin crisp?

Cook it skin side down first until golden, then sit it back on top of the risoni rather than submerging it.

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