HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconOne Pan Herby Italian Chicken
One Pan Herby Italian Chicken

One Pan Herby Italian Chicken

with Tomato Risoni & Parmesan

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It’s a one pan wonder, perfect for those evenings when you arrive home tired and ravenous but the cooking and cleaning fairies are nowhere to be found. The best thing with this dish – it’s an all round crowd pleaser, with no compromise on flavour and more importantly, minimal fuss!


Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time45 minutes
Cooking difficultyEasy

Serving 4 people

Ingredientsarrow down iconarrow down icon

Serving 4 people

2 clove


1 unit

brown onion

2 unit


1 bunch


1 bunch


1 packet

chicken thigh

1 tin

diced tomatoes

1 cube

chicken stock

2 packet



2 packet

flaked Parmesan cheese


Not included in your delivery

olive oil

1 cup


½ tsp


Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2300 kJ
Fat16.9 g
of which saturates7 g
Carbohydrate45.2 g
of which sugars8.4 g
Dietary Fibre0 g
Protein47.3 g
Cholesterol0 mg
Sodium350 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Chopping board
Garlic Press
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Finely chop the brown onion. Peel and crush the garlic. Pick the basil leaves and finely slice. Finely chop the parsley. Cut the zucchini into 0.5 cm half-moons.


Cut the chicken thigh in half lengthways. Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Season the chicken thigh with salt and pepper on both sides. Add 1/2 the chicken to the pan and cook for 2 minutes on each side, or until golden (the chicken will continue cooking in step 4). Set aside on a plate and cover with foil to keep warm. Repeat with the remaining chicken thigh.


Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the onion and cook for 3-4 minutes, or until softened. Add the garlic and cook for 1-2 minutes, or until fragrant. Add the diced tomatoes, water (check ingredients list for the amount), salt (use suggested amount), 1/2 the basil and 1/2 the parsley to the frying pan. Crumble in the chicken stock cube and bring to the boil.


Add the risoni and zucchini to the frying pan with the sauce and return to the boil. Nestle the chicken thigh into the risoni, reduce the heat to medium-low and cover with a lid. Simmer for 13-15 minutes, or until the chicken is cooked through and the risoni is ‘al dente’. DTIP: If you don’t have a frying pan with a lid, cover it with aluminium foil.


Stir the risoni and chicken and season to taste with a pinch of salt and pepper.


Divide the chicken risoni between plates. Top with the flaked Parmesan cheese and remaining basil and parsley.