Lemon Chicken Risoni

Lemon Chicken Risoni is the epitome of comfort food, serving up a delicious combination that is sure to become a family favourite. This dish, perfect for four, features risoni—or orzo, as it’s also known—which offers a delightful pasta alternative to the traditional risotto rice. With the zesty tang of lemon and tender chicken, all made in just one pot, this recipe promises minimal cleanup and maximum flavor.

Ready in about 30 minutes, it’s perfect for those busy evenings when time is scarce but you still crave a warm, home-cooked meal. Grab your largest frying pan and prepare to delight in a dish that’s as comforting as it is quick and satisfying.

Ingredients

4 small chicken breasts
1 cup of risoni
1 large onion, chopped
2 cups of stock (vegetable or chicken)
Small bag of spinach
1 cup of frozen peas
1 cup of full cream
3 tablespoons olive oil
1 tablespoon butter
3 teaspoons minced garlic
1/2 teaspoon dried mixed herbs
3 teaspoons lemon juice
Salt to taste

Method

Add 1 tablespoon of olive oil and 1 tablespoon of butter to the frying pan and cook the chicken until it’s cooked through but still tender. You can test this by cutting a piece to see that it is only just cooked through.
Toss through 1/4 teaspoon of the dried mixed herbs, then remove from heat. Set the chicken aside.
In the same pan, add the remaining olive oil and sauté the chopped onion in the remaining butter.
Once the onion begins to cook, add the remaining garlic, dried herbs, and uncooked risoni.
Continue stirring for a couple of minutes.
Add all the stock, peas, and lemon juice. Allow the mixture to bubble gently for around 10 minutes, stirring every couple of minutes.
Taste the mixture during this stage to ensure it’s well-seasoned. Adjust with salt and lemon juice as needed.
Add the cream and spinach, stirring slowly.
Allow to simmer until the spinach is wilted.
Taste again and adjust the seasoning if necessary.