Creamy Lemon Orzo
This post may contain affiliate links, and I earn from qualifying purchases. Please read my disclosure policy.
This Creamy Lemon Orzo is what I like to call “sophisticated comfort food” that comes together easily. The rich, velvety orzo is infused with bright lemon and savory Parmesan.
Cooking the orzo in the chicken broth allows it to soak up all that savory flavor before being finished with lemon, cream, and more Parmesan. It’s a restaurant-quality dish that you can whip up quickly at home. I love to make it at a dinner party, because guests LOVE it.
Serve it as a complete meal with a simple green salad or roasted vegetables, or use it as a creamy base for crispy chicken.
What is creamy lemon orzo?
This creamy lemon orzo is an ultra comforting pasta dish where orzo gets cooked directly in chicken broth and finished with fresh lemon, Parmesan, and a touch of heavy cream. It’s utterly creamy and delicious.
Why you’ll love this lemon orzo recipe
- You get to enjoy a restaurant-quality dish made from the comfort of your home.
- The creamy orzo pairs beautifully with the irresistible crunch of the crispy chicken and a variety of other meaty additions.
- No fancy or hard-to-find ingredients. Make this creamy lemon orzo with everyday staples that come together beautifully.
Ingredients needed
- Olive oil and butter: This combination creates a rich base for sautéing the aromatics.
- Shallot and garlic: These aromatic vegetables build a savory foundation for the orzo.
- Black pepper: Adds warmth and depth to the creamy orzo.
- Orzo pasta: This rice-shaped pasta cooks up tender and absorbs all the delicious flavors.
- Chicken broth: Cooks the orzo and infuses it with savory, rich flavor.
- Lemon: Fresh lemon zest and juice add bright, zesty brightness that cuts through the richness.
- Parmesan cheese: Melts into the orzo for a creamy, savory finish.
- Heavy whipping cream: Creates that luxurious, silky texture.
- Fresh thyme: A fragrant garnish that adds an earthy, herbal note.
How do you make this creamy lemon orzo?
Cook the orzo:
- Heat the oil and butter in a large high-rimmed pan over medium heat.
- Add the shallot and garlic and cook for 1 minute until fragrant and softened.
- Stir in the black pepper and cook for 1 more minute until fragrant.
- Stir in the uncooked orzo and toast for about 2 minutes, stirring frequently.
- Pour in the chicken broth and bring to a boil.
- Reduce to a simmer and cook, stirring often, until the orzo is tender and most of the liquid is absorbed, about 10-15 minutes. Add another splash of broth or water if the orzo thickens before it’s fully cooked.
PRO TIP: Stir the orzo frequently while it cooks to prevent it from sticking to the bottom of the pan and ensure even cooking.
Finish:
- Remove the pan from the heat and stir in the lemon zest, lemon juice, Parmesan cheese, and heavy cream until smooth and creamy.
- Taste the orzo mixture and add more lemon juice or zest if desired.
Serve:
- Divide the orzo among serving bowls.
- Garnish with extra Parmesan, pepper, zest, lemon juice, and a drizzle of olive oil, if desired.
- Sprinkle with fresh chopped thyme and enjoy!
Serving
This creamy lemon orzo makes the ideal base for Crispy Parmesan Chicken although it’s just as delicious as a stand-alone dish.
For a family-style dinner, serve this orzo as a side dish with others, such as roasted asparagus or green beans.
For a lighter meal, pair it with a crisp Caesar salad or a simple arugula salad dressed with lemon vinaigrette.
Complete this Italian-inspired meal with a side of warm garlic bread and a glass of crisp white wine.
Sandy’s tips and substitutions:
- Make ahead: The orzo is best served fresh, but you can chop the shallot, mince the garlic, zest and juice the lemon, and grate the Parmesan up to a day in advance. Store each in a separate container in the refrigerator so everything is ready to go when you start cooking.
- Storage: Leftovers keep well in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of chicken broth or water to loosen the sauce, as the orzo will absorb liquid as it sits. Stir in a squeeze of fresh lemon juice and a little extra Parmesan before serving to revive the flavors.
- Don’t skip toasting the orzo: Toasting the uncooked orzo in the oil, butter, and aromatics for about 2 minutes before adding the broth is crucial. It deepens the nutty flavor of the pasta and helps the grains stay separate rather than turning gluey.
- Freshly grate your Parmesan: Pre-grated cheese doesn’t melt as well and has anti-caking agents that affect texture. For the best flavor and a silky-smooth sauce, grate it yourself.
- Save a squeeze of lemon: A final squeeze of fresh lemon juice over the finished dish brightens all the flavors beautifully, especially after the cream and Parmesan have mellowed the sauce.
- Watch the liquid level: Orzo absorbs liquid quickly, so stir often and keep an eye on the pan. If it thickens before the pasta is fully tender, add another splash of broth or water to keep it creamy.
Variations:
- Type of cheese: Try pecorino Romano in place of Parmesan for a sharper, saltier flavor.
- Herb variations: Swap fresh thyme for fresh parsley, oregano, basil, or dill.
- Add vegetables: Stir sautéed spinach, mushrooms, peas, or cherry tomatoes into the orzo right before serving for extra color and nutrition.
- Spice it up: Add a pinch of red pepper flakes with the shallot and garlic for a subtle kick of heat.
- Gluten-free: Use gluten-free orzo and ensure your chicken broth is gluten-free as well.
- Lighter option: Use half-and-half instead of heavy cream for a lighter sauce, or omit the cream entirely and finish with extra Parmesan and a drizzle of olive oil.
- Change the citrus: Swap the lemon for orange zest and juice for a sweeter, less tangy variation.
- Add protein: Turn this into a heartier meal by stirring in shredded rotisserie chicken, sautéed shrimp, or crispy pancetta right before serving.
If you loved this creamy lemon orzo, why not try my other orzo recipes, such as Caprese Orzo Salad, Marry Me Chicken Orzo, and Creamy Mushroom Orzo with Ricotta.
More comforting pasta dishes you may want to try:
Get the Recipe:
Creamy Lemon Orzo
Creamy lemon orzo made in one pan with chicken broth, fresh lemon, Parmesan, and a touch of heavy cream. This bright, velvety pasta dish is restaurant-quality comfort food ready in 25 minutes!
Ingredients
- 1 tablespoon Olive oil
- 1 tablespoon Butter
- 1 small shallot, chopped
- 4 cloves Garlic, minced
- ½ teaspoon Black pepper
- 1 cup Orzo pasta, uncooked
- 2 cups Chicken broth, more as needed
- 1 large lemon, zested and juiced, plus more zest and juice for serving if desired
- ¼ cup Parmesan cheese, finely grated (additional to serve)
- ¼ cup Heavy Whipping Cream
Instructions
- Heat the oil and butter in a large high-rimmed pan over medium heat.
- Add the shallot and garlic and cook for 1 minute until fragrant and softened.
- Stir in the black pepper and cook for 1 more minute until fragrant.
- Stir in the uncooked orzo and toast for about 2 minutes, stirring frequently.
- Pour in the chicken broth and bring to a boil.
- Reduce to a simmer and cook, stirring often, until the orzo is tender and most of the liquid is absorbed, about 10-15 minutes. Add another splash of broth or water if the orzo thickens before it’s fully cooked.
- Remove the pan from the heat and stir in the lemon zest, lemon juice, Parmesan cheese, and heavy cream until smooth and creamy.
- Taste the orzo mixture and add more lemon juice or zest if desired.
- Divide the orzo among serving bowls and garnish with extra Parmesan, pepper, zest, lemon juice, and a drizzle of olive oil, if desired.
- Sprinkle with fresh chopped thyme and enjoy!
Notes
Sandy’s tips:
- Make ahead: The orzo is best served fresh, but you can chop the shallot, mince the garlic, zest and juice the lemon, and grate the Parmesan up to a day in advance. Store each in a separate container in the refrigerator so everything is ready to go when you start cooking.
- Storage: Leftovers keep well in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of chicken broth or water to loosen the sauce, as the orzo will absorb liquid as it sits. Stir in a squeeze of fresh lemon juice and a little extra Parmesan before serving to revive the flavors.
- Don’t skip toasting the orzo: Toasting the uncooked orzo in the oil, butter, and aromatics for about 2 minutes before adding the broth is crucial. It deepens the nutty flavor of the pasta and helps the grains stay separate rather than turning gluey.
- Freshly grate your Parmesan: Pre-grated cheese doesn’t melt as well and has anti-caking agents that affect texture. For the best flavor and a silky-smooth sauce, grate it yourself.
- Save a squeeze of lemon: A final squeeze of fresh lemon juice over the finished dish brightens all the flavors beautifully, especially after the cream and Parmesan have mellowed the sauce.
- Watch the liquid level: Orzo absorbs liquid quickly, so stir often and keep an eye on the pan. If it thickens before the pasta is fully tender, add another splash of broth or water to keep it creamy.
Calories: 254kcal, Carbohydrates: 30g, Protein: 9g, Fat: 11g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.1g, Cholesterol: 31mg, Sodium: 597mg, Potassium: 142mg, Fiber: 1g, Sugar: 2g, Vitamin A: 367IU, Vitamin C: 1mg, Calcium: 105mg, Iron: 1mg
Did you make this recipe?Tag @reluctantentertainer on Instagram and hashtag it #reluctantentertainer!
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
