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One-pan lemon butter orzo in a skillet, creamy and bright, garnished with fresh parsley and lemon slices.
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One-Pan Lemon Butter Orzo

A bright, creamy, citrus-forward one-pan lemon butter orzo ready in 15 minutes with minimal cleanup.
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Prep Time 3 minutes
Cook Time 12 minutes
Total Time 15 minutes
Servings: 2 servings
Course: Dinner, Lunch, Main Course
Cuisine: Mediterranean
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp butter
  • 1 tbsp olive oil
  • 1 cup dry orzo
  • 2 cloves garlic, minced
  • 1.5 cups chicken or vegetable broth
  • 1 lemon, zested and juiced
  • 1 cup fresh spinach, loosely packed
  • 1/4 cup parmesan, grated
  • 1/4 tsp salt, more to taste
  • 1/4 tsp black pepper

Equipment

  • 10-inch skillet
  • wooden spoon
  • zester

Method
 

  1. Warm butter and olive oil in a skillet over medium heat. Add orzo and toast for 2 minutes.
  2. Stir in garlic and cook 30 seconds until fragrant.
  3. Pour in broth, lemon zest, and half the lemon juice. Bring to a simmer.
  4. Cover and cook 8–10 minutes, stirring occasionally, until orzo is tender and sauce thickens.
  5. Stir in spinach and parmesan. Season with salt, pepper, and remaining lemon juice.

Notes

Leftovers keep 3–4 days in the fridge. Reheat with a splash of broth or water to loosen the sauce.

FAQ

1. Can I use vegetable broth?
Yes, it keeps the dish fully vegetarian.
2. Can I add protein?
Shredded chicken, shrimp, or chickpeas work well.
3. Does the lemon flavor mellow?
It stays bright but softens slightly as it cools.
4. Can I double the recipe?
Yes, but use a wider skillet to ensure even absorption.
5. What greens pair best?
Spinach, kale, or arugula wilt nicely into the hot orzo.