creamy lemon orzo

This easy Creamy Lemon Orzo is a rich, creamy dish with bright lemon and fresh basil. This one-pan creamy lemon orzo is made in only 20 minutes! It is the perfect side dish or served alongside grilled chicken or steak.

Creamy Lemon Orzo

Tablespoons Salted Butter

Onion ((diced))

Orzo

Garlic Cloves ((minced))

Chicken Broth

Parmesan Cheese ((good-quality))

Heavy Cream

Lemon

Tablespoons Fresh Lemon Juice ((add more for more lemon flavor))

Tablespoons Fresh Basil ((chopped))

Salt and Pepper ((to taste))

Heat a heavy-bottomed saucepan over medium-high heat and add butter. Add onions and cook for about 5-6 minutes or until onions are tender and translucent.

Add the orzo and toast for 2 minutes. Add garlic. Add in chicken broth and reduce the heat to medium-low and cover. Cook for 8-10 minutes or until the orzo is tender and most of the chicken broth has been absorbed.

Remove from the heat and add parmesan cheese until it is melted. Stir in heavy cream, fresh lemon zest, lemon juice, and basil. Taste for seasonings and add salt and pepper as needed.

For extra creaminess, stir in some salted butter right before serving and sprinkle parmesan cheese on top of the orzo. For extra lemon flavor, garnish with lemon zest.

A fuss-free meal with pan-seared salmon and lemony orzo cooked together with spinach and Parmesan for a quick and easy dinner. A winner for busy nights— this all-in-one dish is sure to be loved by everyone at your table!

One Skillet Salmon with Lemon Orzo

salmon fillets

salt (divided)

tsp black pepper (divided)

tsp sweet paprika

garlic powder

olive oil

unsalted butter

yellow onion (finely chopped)

garlic

dry orzo pasta

thyme

chicken broth

baby spinach

juice from ½ lemon

Parmesan

black pepper (for servng)

chili flakes (for serving)

prepping

Get your prep done before you start cooking: Grate the Parmesan cheese, finely chop the onion and mince the garlic cloves. Pat the salmon fillets dry with a paper towel. Season both sides with garlic powder, sweet paprika and ½ teaspoon salt and pepper.

searing

Heat oil and butter over medium high in a large nonstick pan or skillet. Add salmon fillets and sear, 3-4 minutes per side. Remove from skillet and set aside.Reduce heat to medium, add garlic and onion. Cook until soft and fragrant for about 2 minutes. Stir in thyme and the remaining salt and pepper. Add orzo and toast for 1 minute.

cooking

Pour in broth and bring to a boil. To maintain a simmer, reduce the heat to medium-low. Cook uncovered while stirring occasionally to prevent the orzo from sticking, until almost al dente and most of the liquid is absorbed, about 8 minutes.

simmering

Add spinach, stir and simmer until wilted for about 2 minutes. Stir in lemon juice and Parmesan. Add more broth, if needed. Taste and adjust salt.

finishing

Return salmon to the skillet and simmer for 2-3 minutes, or until the salmon is heated through.

serving

Top with freshly ground black pepper and chili flakes. Enjoy!

A delicious one-pot orzo dish served with roasted spiced chickpeas.

chickpeas

paprika

salt and pepper (to taste)

onion

Italian seasoning

garlic (minced)

asparagus

white wine

orzo (dry)

vegetable broth

lemon (juiced)

coconut milk

spinach (chopped)

Preheat the oven to 400F and prepare a baking sheet. 

Add the chickpeas to the sheet pan, along with the olive oil, paprika, salt &amp; pepper. Toss, and bake for 20 minutes, until crispy.

In the meantime, in a pan over medium heat, add the olive oil, garlic, onion and asparagus spears. Saute until the asparagus is bright green and the onions are translucent.

Add the white one to deglaze the pan, followed by the orzo. Saute for 1 to 2 minutes to “toast” the orzo. Now add the vegetable broth. Bring to a boil, and then lower heat and simmer for an additional 5 minutes. 

Add the coconut milk, spinach and lemon juice. Stir until combined and simmer for an additional two minutes. 

Top the dish with roasted chickpeas and enjoy. Alternatively, mix half of the chickpeas in, and save the rest for the topping.

Make creamy lemon orzo in one pan: toast the orzo in butter and olive oil, simmer with broth and fresh lemon, then finish with Parmesan, butter, and parsley. Silky texture, bright flavor- weeknight fast.

Creamy Lemon Orzo Recipe

unsalted butter (, divided)

extra virgin olive oil

dry bronze-cut orzo

¼ cups low-sodium vegetable broth (, warm)

lemon

parmesan cheese (,

½ teaspoon coarse kosher salt

black pepper

flat parsley (, chopped)

Heat a large skillet over medium heat, melting 1 tablespoon of the butter with the 1 tablespoon extra virgin olive oil. Add the 1 cup dry bronze-cut orzo, tossing in the fats.

Brown the orzo, continuing to stir, for 3-4 minutes. Add the minced or grated 2 cloves fresh garlic, sautéing for 1 more minute.

Stir in the 2 ¼ cups low-sodium vegetable broth and zest and juice from the 1 fresh lemon. Lower to medium-low heat, stirring occasionally, for about 8-10 minutes or until the pasta is al dente and most of the liquid has been absorbed.

Stir in the ½ cup parmesan cheese, ½ teaspoon coarse kosher salt and 1/4 teaspoon  ground black pepper until cheese has melted. Stir in the remaining 1 tablespoon of butter and chopped 2 tablespoons flat parsley. Serve immediately.

If you&#39;ve tried this recipe, come back and let us know how it was in the comments or star ratings.

This Lemon Chicken Orzo is vibrant, packed with flavour and all made in one pan!

Lemon Chicken Orzo

Chicken Breasts, (brought close to room temp)

Salt

Olive Oil, (as needed)

Uncooked Orzo

/ 875 milliliters Chicken Stock ((not piping hot!))

/ 250 milliliters Heavy/Double Cream, (at room temp)

tbsp Butter

tsp Fresh Thyme Leaves, (finely diced (or sub 1/2 tsp dried))

Lemon, (zested, halved, then

Leek, (trimmed and finely diced (see notes))

Garlic, (finely diced)

Salt & Pepper, (to taste)

Fresh Parsley

Slice the chicken breasts right through the centre to create 4 even-sized breasts. Coat in salt, garlic powder, onion powder and black pepper.

Heat up around 1 tbsp olive oil over medium-high heat in a large deep cast iron skillet or pot. Add chicken and fry both sides until golden, with the centre piping hot and white all the way through. Remove and add to a side plate. Fry asparagus (if using) for a few mins with a good pinch of salt &amp; pepper until they begin to soften. Add to plate with the chicken and tightly cover in foil to keep warm. Slice chicken just before needed.

Reduce heat to a medium and melt in 1 tbsp butter. Add the leek and fry until soft, then add in garlic, thyme &amp; lemon zest and fry for another 1-2mins. Stir in orzo, then pour in chicken stock and the juice of half the lemon. Give it a stir, then stir in the cream and a pinch of salt and pepper.

Give it a good stir then bring it to a simmer. Keep the heat on low, stirring frequently until the orzo is cooked and the sauce has thickened to a risotto-style consistency. Stir in parmesan then stir in 1 more tbsp butter. Check for seasoning and adjust if desired. Stir in a splash of stock, water or cream if you over-reduce the sauce.

Serve individual portions with sliced chicken on top, alongside asparagus, a sprinkle of fresh parsley and a small lemon wedge each (if you want it more lemony).

OMG this was AMAZING!! I used the amount of lemon juice suggested, then served with a wedges each. I didn’t think it needed anymore lemon, but hubby added another squeeze. Great recipe thank you!

https://www.youtube.com/watch?v=IBDHpPQ49B4

This Lemon Chicken Orzo is vibrant, packed with flavour and all made in one pan! Chris x

FULL RECIPE POST: https://www.dontgobaconmyheart.co.uk/lemon-chicken-orzo/

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