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15-Minute Creamy Lemon Orzo with Spinach

This creamy lemon orzo cooks in one pan with spinach and Parmesan—fast, cozy, and perfect for a busy night.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Quick
Ingredients Equipment Method Notes

Ingredients
  

One-pan orzo
  • 1 tbsp olive oil
  • 2 tsp garlic, minced
  • 1 1/4 cups orzo dry
  • 2 1/2 cups chicken broth or vegetable broth
  • 1/2 tsp kosher salt to taste
  • 1/4 tsp black pepper
  • 2 cups baby spinach packed
  • 1/3 cup grated Parmesan plus more to serve
  • 2 tbsp heavy cream or half-and-half
  • 1 tbsp lemon juice plus zest if you want

Equipment

  • Large skillet with lid
  • Wooden spoon
  • Microplane (optional)

Method
 

  1. Heat olive oil in a large skillet over medium heat. Add garlic and cook 30 seconds until fragrant.
  2. Add orzo and stir 30 seconds to lightly toast.
  3. Pour in broth, add salt and pepper, and bring to a simmer.
  4. Cover and cook 8–10 minutes, stirring once or twice, until orzo is tender and liquid is mostly absorbed.
  5. Stir in spinach until wilted.
  6. Turn off heat. Stir in Parmesan, cream, and lemon juice until creamy.
  7. Taste and adjust salt, pepper, and lemon. Serve warm with extra Parmesan.

Notes

Make it a meal: Add shredded rotisserie chicken or canned white beans for protein.
Swap: Use veggie broth for vegetarian. For dairy-free, skip cream and use a drizzle of olive oil + extra lemon.
Storage: Refrigerate up to 3 days. Reheat with a splash of broth to loosen.