Name: Lemon Spinach Orzo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup orzo; 1 shallot, minced; 2 cloves garlic, minced; 2 tablespoon olive oil; ⅓ cup white wine; 2 cups chicken broth; ½ teaspoon salt; ¼ teaspoon black pepper; ¼ cup heavy cream; ¾ cup parmesan cheese; 2 cups spinach chopped; ½ lemon, squeezed; 1 lemon, zested

A creamy and lemony side dish perfect to serve under some chicken thighs or chicken cutlets. Lemon spinach orzo is the perfect quick substitute for mac and cheese. Everyone will want seconds!

Lemon spinach orzo in a bowl topped with lemon garnish.

This dish can become a staple dish in your house, right alongsideCast Iron Chicken BreastorCrispy Italian Chicken Cutlets.

[feast_advanced_jump_to]

Ingredient Notes and Substitutions

Chicken broth. One of the most common complaints I get on Instagram is that I use boxed chicken broth occasionally. While my first preference is to make homemade chicken stock, I don't always have the time. My second choices are Kirkland organic chicken broth or Trader Joe's chicken broth.
Parmesan. Some of the recipes I use call for Parmigiano Reggiano because of the way it melts compared to Parmesan. This recipe functions perfectly fine with both. Although I prefer a real parmigiano, parmesan will melt just fine in this dish.
Spinach. Frozen spinach can be substituted, but it should be added in while cooking the orzo, not after. I'd also remove ¼ cup of chicken broth. ¾ cup of frozen spinach should be plenty.
Orzo. Orzo makes dishes like this, or Creamy Corn Orzo, really creamy because it releases a ton of starch while it's simmering!

*Please see the recipe card below for more information on ingredients.

Step-By-Step Directions

This recipe rivals the easy boxed mac and cheese we serve our kids and we even have a red sauce version with One-Pot Creamy Tomato Orzo. I still pull out a box of mac and cheese sometimes, but our son loves this dish...as long as it's served fresh. But that goes for most stovetop mac and cheese to my knowledge.

Step 1: Add 2 tablespoon of olive oil to the pan on medium heat. Saute the shallots until they soften, about 3 minutes. Then stir in the garlic until fragrant.

Step 2: Add in the orzo and toast for 2 minutes. The orzo should develop a yellow color as you stir it often around the pan. Pour the wine in and simmer until it is completely absorbed.

Step 3: Pour in 2 cups of chicken broth, salt, and pepper. Bring the broth to a simmer and stir. Cover on a low simmer for 15 minutes.

Pro-Tip: Add our Italian-Style Chicken Meatballs at step 3 to make this a full meal!

Step 4: Remove from the heat. Uncover the pan and stir in the chopped spinach and lemon juice. Stir and cover for 3 minutes to let the spinach wilt. Add in the heavy cream, parmesan, and lemon zest.

Serve immediately with extra parmesan. Orzo cooked this way is always best served immediately. It will never have the same texture once reheated.

Pro-tips

When adding the chicken broth, make sure to stir the orzo well so that it doesn't stick to the bottom of the pan. If you skip this step, you'll get hard orzo lining the bottom of your pan.
Remove the pan from heat to add heavy cream and parmesan so that it melts and the heavy cream doesn't curdle.

How to reheat and store orzo

This is the hardest part about these orzo dishes. I always try to make sure I cook the right amount because it just doesn't reheat well in the microwave but let's talk about the "best" way to reheat.

First, you can store in the refrigerator for up to 3 days in an airtight container. It doesn't store well frozen.

To reheat, place the leftover orzo in a pan with enough chicken broth or water to cover the bottom of the pan. Reheat on medium until the orzo starts to break apart. Simmer until all the liquid is absorbed. Add more broth or water as necessary to get the desired texture.

Recipe FAQs

Do I need to use chicken broth?

No, you could use water with a bullion cube or just water on its own. Add extra salt as well. Chicken broth will always add more flavor though, so keep that in mind.

Why should you toast orzo?

It will add a little flavor and texture to the pasta if it's lightly browned in extra virgin olive oil. It will smell slightly nutty and the texture will be less mushy after cooking.