One-Pot Chicken Risoni Bake

Name: One-Pot Chicken Risoni Bake
Prep time: 10 min
Cook time: 35 min
Yield: 6-8
Cuisine: Mediterranean

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roubashahin.com.au

Mains

This chicken risoni bake is comfort food made easy. One pan, big flavour, and it feeds the whole family with barely any dishes.

PREP TIME

10 minutes

COOK TIME

35 minutes

SERVES

6-8

About this recipe

This easy chicken risoni bake is everything I want in a weeknight dinner — it’s quick, hearty, and made in one pot. The flavours are rich and comforting, the clean-up is minimal, and best of all, it feeds the whole family. I’ve always been the kind of person who looks for ways to make life easier in the kitchen (though sometimes I make it harder too!), but this one is a true winner. When you need something that comes together without fuss and still tastes amazing, this chicken risoni bake really delivers.

The idea for this dish actually came from my Garlic Cream Chicken with Spinach — that one-pan recipe was such a hit at home, I wanted to create something equally satisfying but totally different in flavour. This chicken risoni bake is just that. It uses juicy chicken chops, soft risoni (orzo), a good dose of spinach, and a touch of feta for creaminess. It’s a crowd-pleaser, and perfect for families who love a warm, filling meal at the end of the day.

Over time, this recipe has earned a place alongside my other favourite one-pan dinners like my Peri Peri Chicken Rice Bake — both are packed with flavour and ideal for those evenings when leftovers are welcome and dishes are not. Recipes like this chicken risoni bake make weeknight cooking feel less like a chore and more like something to look forward to. Whether you’re cooking for your family or a casual dinner with friends, it’s the kind of dish that brings comfort and ease to your table.

Ingredients

Olive oil for frying
8 chicken chops with skin
1 onion, thinly sliced
2 celery sticks, sliced
1 cup risoni (orzo)
4 garlic cloves, minced/crushed
2 cans (400 grams each) of cherry tomatoes
4 cups hot water
3–4 chicken stock cubes
3 cups frozen spinach (250 grams)
Salt & pepper, to taste
1 sprig of thyme
200 grams Feta cheese, crumbled
2 tablespoons chopped green olives (optional)
Green Olives chopped for garnish

Notes from Rouba

I use chicken chops with skin for extra flavour and colour.
If you don’t have an oven-safe pan, just transfer everything to a baking dish before it goes into the oven.
Frozen spinach works well straight from the freezer—no need to defrost.
You can swap the water and stock cubes for chicken stock if that’s what you have on hand.

Method

Step 1. Brown the chicken

Preheat your oven to 180°C fan-forced (356°F).

Heat olive oil in a deep oven-safe pan over medium heat. Add the chicken chops, skin side down, and cook until golden on both sides. Remove the chicken from the pan and set it aside on a plate.

Step 2. Build the base

In the same pan, add a little more oil if needed and sauté the onion, garlic, and celery until softened and fragrant. Stir in the risoni to coat it in the pan juices. Dissolve the stock cubes in 4 cups of hot water, then pour the stock into the pan along with the cherry tomatoes and frozen spinach. Add salt and pepper to taste and gently mix everything together.

Step 3. Bake the dish 

Return the browned chicken chops to the pan, nestling them into the risoni and sauce. Cover the pan with a lid or foil and transfer it to the oven. Bake for 25-30 minutes or until the chicken is cooked through and the risoni is tender.

Step 4. Finish the dish

Remove the pan from the oven and uncover it. Crumble the feta over the hot risoni and chicken, then scatter over the chopped green olives if using. Pop it back into the oven for 5 minutes so the feta softens gently from the heat without drying out, then finish with fresh thyme before serving.

A FEW THINGS YOU’LL WANT TO KNOW

Can I use chicken breast instead of chops?
You can, but chicken breast cooks faster and can dry out. I prefer bone-in chicken chops—they’re much juicier and hold up well in the oven.

Do I have to use green olives?
Not at all. The green olives are optional. I personally love them with the feta, but I know not everyone does. If you're not into the combo, just leave them out entirely—don’t swap in black olives, they don’t give the same lift.

Why did my feta turn dry?
If your feta ends up dry or crumbly, it’s likely been in the oven too long uncovered. Once you sprinkle it over, just give it 5 minutes max—any longer and it starts to lose that soft, creamy texture.

Can I make this ahead of time?
Yes, and it reheats well too. Just add a splash of stock or water before reheating to keep the risoni nice and moist.

What can I use instead of risoni?
Risoni (orzo) works best, but small pasta like pearl couscous or ditalini could be used in a pinch. Just keep an eye on the liquid—it may need slight adjusting.

What kind of pan can go from stove to oven?
Look for a pan that’s made from materials like cast iron or stainless steel, and make sure it has an oven-safe handle (no plastic). A deep casserole-style pan or enamelled cast iron pot is perfect. If you're not sure, check the base or brand instructions—most will say if it's oven-safe.

What if I don’t have one?
No problem! Just cook everything in a regular pan on the stove as per the method, then carefully transfer the mixture to an ovenproof dish when it’s time to bake. Use a large spoon or ladle, and don’t forget to scrape in all the good bits from the bottom—that’s where the flavour lives!