One Pan Herby Italian Chicken

Name: One Pan Herby Italian Chicken with Tomato Risoni & Parmesan
Total time: 45 min
Yield: 2
Cuisine: ModOz
Ingredients: olive oil; 2 clove garlic; 1 unit brown onion; 2 unit zucchini; 1 bunch basil; 1 bunch parsley; 1 packet chicken thigh; 1 tin diced tomatoes; 1 cup water; ½ tsp salt; 1 cube chicken stock; 2 packet risoni; 2 packet flaked Parmesan cheese

with Tomato Risoni & Parmesan

4.0(417)

Recipe Development TeamUpdated on April 01, 2026

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Calories

2300 kcal

Protein

47.3g protein

Preparation Time

45 minutes

Difficulty

Easy

Allergens:

Gluten
Wheat
Milk
Eggs
Soy
May contain traces of allergens

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!

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

/ Serving 4 people

2 clove

garlic

1 unit

brown onion

2 unit

zucchini

1 bunch

basil

1 bunch

parsley

1 packet

chicken thigh

1 tin

diced tomatoes

1 cube

chicken stock

2 packet

risoni

(Contains: Gluten, Wheat May be present: Eggs, Soy.)

2 packet

flaked Parmesan cheese

(Contains: Milk)

Not included in your delivery

olive oil

1 cup

water

½ tsp

salt

Nutritional Values

per serving

Calories2300 kcal

Fat16.9 g

of which saturates7 g

Carbohydrate45.2 g

of which sugars8.4 g

Protein47.3 g

Sodium350 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Chopping board

•Garlic Press

•Knife

•Large Non-Stick Pan

•Tongs

•Lid

Cooking Steps

PDF

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.