Sprinkle salt and pepper on your chicken.

In a hot pan with olive oil, place chicken skin side down and cook until golden brown (about 5 mins).

Flip and cook for 1 min to seal.

Remove chicken from the pan.

Add zucchini and lemon to the pan, cook for a few minutes.

Add Cherry tomatoes, risoni, chicken stock, garlic, cream, and water.

Put chicken back on top.

Cover with a lid or foil.

Cook on low for about 20 mins until risoni is soft.