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–+ servings
A bowl of creamy lemon garlic chicken risoni pasta with spinach and grilled chicken slices, garnished with lemon rounds.

Creamy Lemon Garlic Chicken and Risoni

This creamy lemon garlic chicken and risoni recipe is a quick and easy meal perfect for busy weeknights. It's designed to be meal-prep friendly, allowing you to enjoy a delicious, home-cooked pasta dish with minimal effort after a long day.
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Prep Time 15 minutes
Cook Time 20 minutes
Resting Time 3 minutes
Total Time 38 minutes
Servings: 4 servings
Course: Dinner, Lunch
Cuisine: Italian-inspired
Ingredients Equipment Method Notes

Ingredients
  

CHICKEN
  • 2 boneless, skinless chicken breasts, halved horizontally to make 4 thinner steaks see note 1 for using chicken thighs
  • 1 tsp freshly minced garlic
  • 1 tsp dried oregano
  • 1 tsp sweet paprika
  • 1 tsp onion powder
  • 4 tbsp olive oil
  • 1 tsp sea salt flakes
  • 1/4 tsp cracked black pepper
  • 40 g butter (1½ oz)
  • 1 lemon, cut into slices
RISONI (ORZO)
  • 1 cup risoni (orzo), uncooked (200 g)
  • 2 cups chicken stock (500 ml)
  • 1 cup thickened (heavy) cream (250 ml)
  • 2 tbsp lemon juice
  • 1 tsp dijon mustard
  • 2 cups baby spinach leaves (60 g)
  • 1 cup freshly grated parmesan (100 g), plus extra for garnish
  • 1/4 tsp cracked black pepper
  • to taste Sea salt flakes
  • optional Lemon balm or freshly chopped parsley, for garnish

Equipment

  • Shallow dish
  • Large, deep, heavy-based frying pan
  • Plate

Method
 

  1. In a shallow dish, combine the chicken with the garlic, oregano, paprika, onion powder, olive oil, salt and pepper. Use clean hands to ensure the chicken is evenly coated in the marinade.
  2. Heat a large, deep, heavy-based frying pan over medium–high heat and cook the chicken for 4–5 minutes on each side or until just cooked through.
  3. Add the butter and scatter the lemon slices around the chicken in the last 2 minutes of cooking to caramelise. The juices will release in the pan and create flavor. Set the chicken and caramelised lemon slices aside on a plate.
  4. To the same pan, add the risoni, chicken stock, cream, lemon juice and mustard. Stir and bring to a simmer.
  5. Once simmering, reduce the heat to medium–low so that it is bubbling gently. Cook for 10–12 minutes, uncovered, stirring regularly.
  6. Turn the heat off and remove the pan from the heat. Stir the spinach leaves and parmesan through the risoni. Season with the pepper and salt to taste. Cover and allow to sit for 2–3 minutes.
  7. Serve the risoni topped with the cooked chicken (slice first if desired). Top with the caramelised lemon slices before serving and garnish with lemon balm or parsley (if using).

Notes

This recipe is ideal for meal prepping. You can cook the chicken and risoni separately and combine them when ready to serve, or prepare the entire dish and reheat gently. The caramelised lemon adds a unique sweetness and depth of flavor.

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