This Easy Lemon Parmesan Orzo makes a great side dish that pairs with many main dishes, with simple orzo pasta, fresh lemon juice, and Parmesan cheese.
Lemon Parmesan Orzo is one of those dishes that has the uncanny ability to comfort and refresh all at once. Its bright citrus flavors, balanced with the rich and nutty Parmesan cheese, transform simple orzo pasta into a culinary delight that pairs perfectly with a wide variety of main courses.
Ready in just 20 minutes, this side dish is fresh, creamy, and great with everything. It’s definitely our go-to side when guests are over, whether we’re making roast chicken, burgers on the grill, or simple pork chops.
» You might also like this Basil Pesto Orzo Salad and Easy Panzanella Toscana Salad.
Why We Love Lemon Parmesan Orzo
- It’s Versatility: Lemon Parmesan Orzo can stand alone as a light lunch or act as a flavorful side dish. Its taste complements chicken, fish, or vegetables, making it a versatile option for many meal plans.
- It’s Simple: The beauty of this dish lies in its simplicity. With a handful of quality ingredients, you create something delicious and visually appealing without spending hours in the kitchen.
- It’s tasty: Using chicken broth brings depth and richness to the flavor profile. The lemon adds a zest of freshness, and the orzo itself is chewy and satisfying.
Ingredients You Need
- Uncooked orzo pasta – This is a small, oval shaped pasta that’s very easy to find at the store.
- Butter – I use salted butter to add a savory note.
- Garlic – Always try to use fresh garlic that doesn’t have a thick green stem in the center, which adds bitterness.
- Chicken broth – Use low-sodium broth so you can adjust the seasoning to your liking.
- Zest and juice of a lemon – One fresh lemon will do it.
- Thyme leaves – Use fresh thyme if possible, half the amount if using dried thyme.
- Parmesan cheese – I like to grate my own cheese from a block of Parmesan. Use pre-shredded if necessary.
- Salt and ground black pepper, to taste – you might not need extra salt if using broth, so check by tasting first.
- Baby spinach (optional) – To add a pop of color and additional nutrients to the dish, I sometimes add baby spinach.
Tips for Making the Best Orzo Pasta
- Toasting the orzo brings out a nutty flavor that enhances the overall taste of the dish.
- The chicken broth will soak into the pasta at different rates, depending on your elevation and the heat of the stove. You don’t have to add it all, if the pasta stops absorbing it.
- Using high-quality Parmesan cheese will make a noticeable difference in the richness of the dish.
- Don’t skip the lemon zest; it provides a vibrant citrus flavor that elevates the entire dish.
- Feel free to customize the recipe by adding fresh peas, asparagus, or grilled chicken or shrimp for a more substantial meal.
Easy Lemon Parmesan Orzo
Ingredients
- 1 cup (150 g) uncooked orzo pasta
- 1 tablespoon (14 g) butter
- 1 cloves garlic minced
- 2 cups (473 ml) chicken broth
- Zest from one lemon
- Juice from half a lemon
- 1 teaspoon (2 g) thyme leaves
- 1 cup (30 g) baby spinach optional
- 1/3 cup (33 g) Parmesan cheese grated
- Salt and ground black pepper to taste
Instructions
- In a pan over medium heat, add the butter and orzo. Cook, stirring occasionally, until lightly toasted.
- Add the garlic and cook for just 30 seconds.
- Add the chicken broth, 1/2 cup at a time, allowing it to be absorbed before adding more. With the last 1/2 cup of broth, add the lemon zest, lemon juice, thyme leaves, and spinach (if using). Once absorbed, remove from heat. Stir in the Parmesan cheese, and season to taste.
Nutrition
Main Dishes to Serve This With
Beef
Oven-Baked Tri Tip Steak
Instant Pot Beef Short Ribs
Chicken
Marinated Grilled Chicken Thighs
Instant Pot Whole Chicken
BBQ Baked Chicken Wings
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Laura is a home cook, with 25 years experience behind the stove, who spends an extraordinary amount of time in the kitchen cooking. She loves making new recipes and finding wonderful new things to eat, both at home or abroad. She spends a lot of time researching, crafting, and perfecting her recipes.