Why You’ll Love This Creamy Lemon Orzo
- Bright & Fresh—Fresh lemon juice adds bright, fresh flavor while crumbled feta adds a salty tang. It’s a perfect combo!
- Rich & Creamy—Heavy cream, Parmesan cheese, and feta make this orzo creamy, like a risotto but way easier.
- Easy & Quick—Simple ingredients, one skillet, and less than 30 minutes—that’s all you need.
- Versatile—Serve with grilled chicken, shrimp, or grilled/roasted veggies. (Or, enjoy a bowl of this orzo all on its own.)
Made in less than 30 minutes in a single skillet, this creamy lemon orzo is one of my favorite quick side dishes. It has all the cozy, creamy vibes of your favorite comfort food, but with bright lemony freshness and salty tang from feta. Serve it with these grilled lemon and garlic shrimp in the summer, or pair it with some oven-roasted veggies throughout fall and winter. No matter the season, this lemon orzo will be a hit!
Creamy Lemon Orzo Ingredients
Here’s what you’ll need…
- Orzo—This Barilla one is my go-to.
- Salted butter
- Sweet onion, small diced
- 1 large garlic clove, pressed
- The juice of about 1-2 medium lemons (approximately), plus extra lemon slices to top the orzo, if you’d like.
- Chicken broth—I use organic chicken broth. You can opt for low-sodium if you’d like to limit the salt content of this dish.
- Chicken bouillon—I like Herb Ox sodium-free chicken bouillon. I have also used the full-sodium version, and I don’t think it made the orzo too salty.
- Seasonings—onion powder, garlic powder, salt, and finely ground black pepper.
- Heavy cream
- Parmesan cheese—Kraft Parmesan works just fine in this orzo, but feel free to use your favorite variety.
- Crumbled feta—I love this imported Greek feta. You can also opt for a seasoned crumbled feta, like this one, to add some more Mediterranean flavor to this dish. Some feta will be stirred into the orzo, and I like to top it with some extra crumbles.
- Fresh basil—for garnish (optional).
Equipment & Tools
You’ll also need…
- A large skillet (with a lid)
- A spoon or spatula—this one on Amazon is my favorite
- A juicer/squeezer for the lemons
- A large glass measuring cup that holds at least 4 cups—to whisk together the seasoned chicken broth-lemon juice mixture.
How to Make Creamy Lemon Orzo
Step 1. Sauté the onions.
In a large skillet, melt butter and add small diced sweet onion. Sauté over medium heat for 5-6 minutes, or until the onion is soft and translucent.
Step 2. Prep the lemon-chicken broth mixture.
While the onion is cooking, prep the seasoned chicken broth-lemon juice mixture. In a large glass measuring cup or bowl, whisk together chicken broth, lemon juice, chicken bouillon, onion powder, garlic powder, salt, and finely ground black pepper. Set aside.
Step 3. Toast the orzo.
Once the onion is soft and translucent, add the orzo and a fresh pressed garlic clove to the pan. Stir to coat the orzo with butter. Toast the pasta over medium heat for 1-2 minutes, stirring frequently.
Step 4. Add the broth mixture.
Pour in the seasoned broth mixture and bring it to a boil. Once boiling, reduce the heat to low or medium-low and cover the skillet. Cook for 10–12 minutes, stirring occasionally. As the orzo absorbs most of the liquid, stir more frequently to prevent the bottom from scorching.
Step 5. Make the orzo creamy.
Stir in the Parmesan cheese, crumbled feta, and heavy cream.
Lemon Orzo Serving Ideas
Top the orzo with lemon slices (try grilling them!), fresh basil, and extra crumbled feta. Serve with grilled chicken, grilled shrimp, or grilled/roasted vegetables for an easy dinner.
How to Store & Reheat Creamy Lemon Orzo
Store any leftover orzo in an airtight container in the fridge for 2-3 days. When reheating (on the stovetop or in the microwave), stir in a splash of broth, milk, or cream to loosen it up and bring back that creamy texture.
Read on for the full recipe for this easy orzo side dish!
Once you’ve tried it, come back here to leave a rating and review. I would love to hear your thoughts!
Creamy Lemon Orzo With Feta
Equipment (Shop on Amazon)
- Juicer for the lemons
- Large Glass Measuring Cup that holds at least 4 cups
- 12" GreenPan Skillet with lid
Ingredients
- ¼ cup salted butter (4 tbsp)
- 1 cup small-diced sweet onion
- 1 large clove of garlic pressed
- 2 cups orzo
- 4 cups chicken broth
- 4-5 tbsp lemon juice
- 1 tsp chicken bouillon
- ½ tsp onion powder
- ¼ tsp garlic powder
- ½ tsp salt or to taste
- 1 pinch finely ground black pepper
- ½ cup Parmesan cheese
- ⅓ cup heavy cream
- ¼ cup crumbled feta plus extra to top the orzo
- Fresh basil, lemon slices, extra feta, etc. for garnish
Instructions
- Melt the butter in a large skillet over medium heat. Add the small diced sweet onion and sauté for 5-6 minutes, or until the onion is soft and translucent.¼ cup salted butter (4 tbsp), 1 cup small-diced sweet onion
- While the onion cooks, prep the seasoned chicken broth mixture. In a large glass measuring cup, add the chicken broth, lemon juice, chicken bouillon, onion powder, garlic powder, salt, and pepper. Whisk well and set aside.4 cups chicken broth, 4-5 tbsp lemon juice, ½ tsp onion powder, ¼ tsp garlic powder, ½ tsp salt, 1 pinch finely ground black pepper, 1 tsp chicken bouillon
- Once the onion is soft and translucent, add the orzo and one clove of fresh pressed garlic. Stir well to coat the orzo in butter. Toast the orzo for 1-2 minutes over medium heat, stirring frequently.1 large clove of garlic, 2 cups orzo
- Pour in the chicken broth mixture and bring to a boil.
- Once it reaches a boil, lower the heat to low/medium-low and cover the skillet. Cook covered for 10-12 minutes, or until the orzo has cooked through.
- Add the Parmesan, heavy cream, and crumbled feta. Stir well.½ cup Parmesan cheese, ⅓ cup heavy cream, ¼ cup crumbled feta
- Top the orzo with more crumbled feta, extra lemon slices (try grilling them!), and some fresh basil. Serve right away.
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