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Lemon Chicken Risoni

Lemon Chicken Risoni – A one pan recipe

By What’s For Dinner Frances

6 serves

6 serves

15 mins

15 mins

35 mins

35 mins

The Bare Bird Chicken Breast Fillet
The Bare Bird - Breast Fillet Tray


  • 500 grams The Bare Bird Skinless Chicken Breasts Fillets
  • 2 tablespoons olive oil
  • Salt and pepper
  • 1 lemon sliced
  • 1 clove garlic, minced or grated
  • *1 cup risoni pasta, (*GF option if preferred)
  • 1/3 cup white wine
  •  2 1/2 cups low sodium chicken broth
  • 1/2 a bunch kale, roughly torn
  • Juice of 1 lemon
  • 1 tablespoon chopped fresh dill


  1. Preheat the oven to 180c.
  2. Heat the olive oil in a large dutch oven or cast iron skillet set over medium high heat.
  3. Season the chicken all over with salt and pepper. When the oil is shimmering, add the chicken and sear on both sides until golden, about 3-5 minutes per side. Remove the chicken from the skillet.
  4. To the same skillet, add the lemon slices. Sear the lemon until golden on each side, about 1 minute.
  5.  Remove the lemon from the pan and add to the plate with the chicken.
  6. To the same skillet, add the garlic and risoni . Cook until the garlic is fragrant and the risoni toasted, about 2-3 minutes.
  7. Add the wine to the skillet and de-glaze the pan.
  8. Add the chicken broth, kale, and lemon juice. Bring to a boil over high heat and stir.
  9. Slide the chicken, lemon slices, and any juices left on the pan back into the skillet.
  10. Transfer to the oven and roast, uncovered for 15 minutes or until the chicken is cooked through.
  11. Serve the chicken topped with fresh dill and lemon zest.

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