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Garlic lemon orzo is one of those recipes that looks unassuming but completely delivers; bright, garlicky, and just creamy enough to make you keep going back for more. It cooks in one pan, doesn’t require a ton of fuss, and leans on ingredients you probably already have.
The lemon cuts through the richness just right, and that hit of Parmesan at the end? Not optional. If you’re looking for a fast side that doesn’t taste like an afterthought, this one earns its spot on the plate.
Want to make it a full meal without overthinking it? Try this Salmon with Orzo. It’s already doing half the work for you.
Here is Why This Garlic Lemon Orzo Recipe Works
One pan, zero drama: Everything cooks in the same skillet. No boiling water, no draining, no extra dishes.
Big flavor, minimal effort: Fresh garlic, lemon juice, and Parmesan do the heavy lifting so you don’t have to.
Flexible: Serve it as a side, bulk it up with veggies, or toss in some grilled chicken breast or shrimp and call it dinner.
Ready in about 20 minutes: Because sometimes you want something that tastes good and respects your time.
Recipe Tips
Toast the orzo: That quick minute in the pan adds a subtle nutty flavor that’s totally worth it.
Use fresh lemon juice: Bottled just doesn’t hit the same. Fresh juice brightens everything up.
Don’t walk away: Orzo cooks fast and can stick if left alone too long. Stir it occasionally and keep an eye on the liquid.
Finish with extra butter (if you want): It’s not required, but a little extra makes it extra good, especially if you’re going for a creamy texture.
Grate the Parmesan yourself: Pre-shredded cheese doesn’t melt as smoothly and can give you a weird texture.
Warm the broth slightly: Adding cold broth straight to the pan can slow down the cooking process. Room temp or warm works best.
Don’t skip the zest: It adds a fragrant citrusy layer that lemon juice alone doesn’t quite deliver.
Want it extra creamy? A splash of heavy cream or an extra tablespoon of butter stirred in at the end will do the trick.
If you have extra orzo, make my feta orzo salad.
Storing Leftovers
Fridge: Store leftover orzo in an airtight container in the fridge for up to 3 days. The pasta will absorb some of the liquid as it sits, so it will thicken a bit.
Reheat: Warm it on the stovetop over low heat or in the microwave, adding a splash of broth to loosen it up. Stir occasionally until heated through.
Freezer: You can freeze it, but the texture will change slightly. It tends to get a little softer after thawing. If that doesn’t bother you, go for it. Let it cool completely, then freeze in a freezer proof container for up to 2 months. Thaw overnight in the fridge before reheating.
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Garlic and Lemon Orzo
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Ingredients
- 1 tablespoon olive oil
- ½ small onion, finely diced (or 1 shallot)
- 2 to 3 garlic cloves, minced
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 1¼ cups dry orzo pasta, 8-ounces
- 2½ cups chicken broth
- zest from 1 lemon
- 3 tablespoons fresh lemon juice
- ⅓ cup grated parmesan cheese
- 2 to 3 tablespoon butter
- fresh chopped parsley
Instructions
- Heat olive oil in a large skillet with high sides over medium heat. Add the onion and cook for 2-3 minutes, until softened. Stir in the fresh garlic, garlic powder, salt and pepper and cook for another 30 seconds until fragrant.
- Add the orzo to the skillet and stir for about 1-2 minutes, letting it lightly toast.
- Pour in the chicken broth, stir, and bring to a gentle simmer. Let the orzo cook, stirring occasionally, until tender and most of the liquid is absorbed (about 10 minutes). If needed, add a splash of water or broth to loosen it up.
- Stir in the lemon zest, lemon juice, Parmesan, and butter. Season with additional salt and black pepper and sprinkle with chopped parsley.
Notes
- For a more pronounced lemon flavor, add extra zest or a splash of lemon juice at the end. If you prefer it milder, start with 2 tablespoons of lemon juice and adjust to taste.
- Stir in an extra tablespoon of butter or a splash of heavy cream for a rich, creamy orzo.
- Store leftovers in an airtight container for up to 3 days. Reheat with a splash of broth or water to loosen it up.
- Try adding spinach, peas, or roasted cherry tomatoes. You can also top it with a protein like grilled chicken or shrimp for a complete meal.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!Lemon Garlic Orzo
This garlic lemon orzo delivers on all the things a good recipe should. It’s fast, flavorful, and doesn’t make a mess of your kitchen. With a hit of fresh lemon, a buttery finish, and plenty of garlic, it earns its spot at the table no matter how you serve it.
Pair it with my shrimp stuffed salmon, or just grab a fork and go straight from the skillet. It’s low effort, high reward, and honestly, kind of hard to mess up.
The Ingredient Shot
The Process Photos
