Prep the chicken. Season the chicken with the paprika, dried oregano and salt and pepper.

Heat 2 tablespoons olive oil in a large deep, frying pan over medium–high heat. Add the chicken, skin-side down, and sear for 4–5 minutes until golden brown. Flip and cook for another 4–5 minutes. Remove and set aside.

Add the butter and the remaining olive oil to the same pan and reduce the heat to medium. Add the onion and sauté for 2–3 minutes until starting to soften. Add the garlic and sun-dried tomatoes with a drizzle of their oil and cook for another minute until fragrant. Stir in the zucchini and cook for 2 minutes, then add the risoni and stir through for 1–2 minutes. Pour in the stock and cream, stir to combine and bring to a simmer.

Add the parmesan, spinach and lemon zest and juice to the pan. Cook, stirring, for 1–2 minutes until the spinach wilts and the sauce thickens. Nestle the chicken in the sauce, cover with the lid and reduce the heat to low. Cook for 6–8 minutes until the risoni is tender and the chicken is cooked through. Taste and adjust the seasoning if needed. Scatter on the parsley or basil and serve hot. Enjoy!