One-pan easy creamy lemon Parmesan orzo, with an easy stir-together sauce. A great side dish or meatless main dish.
This creamy lemon Parmesan orzo is a variation of my Easy Lemon Cream Pasta, but with this orzo version, there is no need to boil the orzo separately! The whole thing cooks in one skillet so it’s even quicker and easier!
This creamy lemon orzo is fabulous as a side dish or enjoy it as a meatless main dish with a side salad.
What you’ll need
A few notes on the key ingredients …
Lemon – you need to start with one fresh lemon to get the lemon zest and juice specified. In a pinch, you could omit the zest and go with bottled lemon juice. You might want to use just a touch more, in that case.
Chicken Broth – you can replace the chicken broth with vegetable broth, for a vegetarian lemon orzo or in a pinch, you can use water, with some bit of a sacrifice in flavour.
Heavy Cream – this would be heavy whipping cream (35% b.f.). You could substitute a lower-fat cream, but it is more likely to split or curdle when used with lemon juice. And of course, it would result in a less creamy orzo.
Parsley – some chopped parsley adds lovely colour and a bit of flavour to this lemon orzo, but it isn’t a deal breaker if you don’t have fresh parsley on hand. A sprinkling of dried parsley flakes will work. Basil is also a nice alternative, either fresh or dried.
How to make this creamy lemon orzo
- Add the chicken broth to a skillet (non-stick skillet recommended) and bring to a boil over high heat.
- Meanwhile, stir together the lemon sauce ingredients in a small bowl. Set aside.
- When the chicken broth boils, add the orzo. Reduce the heat just slightly and cook, stirring occasionally.
- Continue cooking, stirring the orzo more regularly as the liquid begins to reduce.
- Cook until the orzo is tender and there is just a bit of liquid left in the pan (running a spoon through leaves a bare spot before it then flows back together).
- Reduce the heat under the pan to medium heat, then add the lemon sauce to the skillet and stir in well.
- Add the chopped parsley to the skillet.
- Continue cooking and stirring the orzo until it thickens nicely and serve immediately.
Recipe video
Recipe tips!
- Using a skillet allows the liquid to cook off more efficiently than using a saucepan, so I highly recommend this route for a quicker dish. A non-stick skillet ensures no sticking.
- Don’t let the liquid in the skillet completely cook off before adding the lemon sauce. The bit of liquid in the pan helps to emulsify the sauce, much like how pasta-cooking water does when making pasta.
- The base recipe makes a small main for 2 or a side for 3 to 4. You could bump up the amount of orzo and broth slightly and keep the sauce measurements the same to get a bit bigger yield. More details in the Recipe Card!
What to serve with lemon parmesan orzo
- Enjoy as a meatless main dish with a big side salad.
- Enjoy as a flavourful side dish with grilled chicken, whitefish, salmon or shrimp skewers or seared scallops.
- Perfect with just about any simple protein.
Making ahead and storing
This lemon orzo is best enjoyed freshly cooked. Leftovers can be stored in the refrigerator for 2-3 days, however, they will lose the creaminess of the freshly cooked orzo.
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Ingredients
- 2 cups chicken broth, or vegetable broth or water
- 1/2 cup orzo
For the Lemon Parmesan Sauce:
- 1 large egg yolk
- 1/4 cup Parmesan cheese, freshly grated recommended
- 1/3 cup heavy whipping cream, 35% b.f. *see Note 1 below
- Zest of 1 lemon
- Juice of 1/2 lemon
- Salt and freshly ground pepper
Instructions
- Tip! The base ("1X") recipe will make a small main for 2 or a side dish for 3. If you want a bit more don't necessarily need double the recipe, simply increase the orzo to 3/4 cup and the broth to 3 cups, but keep the sauce ingredients at the same amounts as the 1X. This version will be a little less creamy, but still quite acceptable.
- Add the chicken broth (or vegetable broth of water) to a large skillet (non-stick recommended). If using water, be sure to salt the water. Bring to a boil over high heat.
- While the broth is heating, add all the Lemon Parmesan ingredients to a small bowl and stir with a fork to combine well. Set aside.
- Once boiling, add the orzo and stir briefly. Reduce heat just slightly and allow to vigorously boil, stirring occasionally, then more often as the liquid decreases in the pan. When there is just a bit of liquid left in the pan, reduce the heat under the pan to medium heat, add the lemon parmesan sauce and stir in. Add the chopped parsley and stir in. Continue to cook, stirring, until the sauce thickens and reduces.
- Taste the orzo and season with additional salt and freshly ground pepper, as needed. Serve immediately garnished with additional lemon zest, Parmesan and/or chopped parsley, if desired.
Notes
More orzo recipes to love!
Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!
Delicious little side dish, thank you!
So glad you enjoyed it, Sarah! Thanks :)