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Quick Chicken and Vegetable Risoni

A quick and comforting one-pan dinner with tender chicken, soft risoni, and colorful vegetables. Simple ingredients come together fast for a balanced, family-friendly meal.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main
Cuisine: Mediterranean
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 500 g boneless skinless chicken thighs cut into bite-size pieces
  • 1 1/2 cups risoni pasta
  • 1 tbsp olive oil
  • 2 cloves garlic minced
  • 1 onion diced
  • 1 red bell pepper chopped
  • 1 zucchini sliced
  • 3 cups chicken broth
  • 1 tsp Italian seasoning
  • salt and black pepper to taste
  • fresh parsley for serving

Equipment

  • Skillet

Method
 

  1. Pat the chicken dry and season with salt, pepper, and Italian seasoning.
  2. Heat olive oil in a wide skillet over medium heat. Add chicken and cook until lightly golden. Remove and set aside.
  3. Add onion and garlic to the same pan. Cook until soft and fragrant.
  4. Stir in bell pepper and zucchini. Cook until just tender.
  5. Add risoni and chicken broth. Return chicken to the pan.
  6. Simmer gently until the risoni is tender and most of the liquid is absorbed.
  7. Adjust seasoning with more salt and pepper. Garnish with fresh parsley and serve warm.

Notes

Use pre-chopped vegetables or pre-cooked chicken to save time. Add a splash of broth when reheating leftovers to keep the risoni creamy.