Sprinkle salt and pepper on your chicken.
In a hot pan with olive oil, place chicken skin side down and cook until golden brown (about 5 mins).
Flip and cook for 1 min to seal.
Remove chicken from the pan.
Add zucchini and lemon to the pan, cook for a few minutes.
Add Cherry tomatoes, risoni, chicken stock, garlic, cream, and water.
Put chicken back on top.
Cover with a lid or foil.
Cook on low for about 20 mins until risoni is soft.
