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!
This dish can become a staple dish in your house right alongside Cast Iron Chicken Breast or Crispy Italian Chicken Cutlets
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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 Parmigiana Reggiano because of the way it melts compared to parmesan. This recipe functions perfectly fine with both. Although I prefer a real parmigiana, 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.
Step-By-Step Directions
This recipe rivals the easy boxed mac and cheese we serve our kids. 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-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.
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.
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.
FAQs
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.
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.
What to serve with Lemon Spinach Orzo
This side dish is perfect for so many Italian dishes we make. Here is what I serve it with.
- It goes great on the side of most chicken dishes like Spicy Chicken Saltimbocca, Chicken Breast in Lemon Butter Sauce, Restaurant-Style Chicken Marsala, and Restaurant-Style Chicken Francese.
- Serve it with some summer classics like Italian Sausage and Peppers, Greek Chicken Burger, or Italian Ring Sausage (Chevalatta)
- Serve it alongside or underneath some filets of fish like Cast Iron Lemon Dill Salmon, Lemon Garlic Broiled Flounder, Pistachio Crusted Fish, or Pan-Seared Vermillion Snapper
- Vegetable sides always need a starch. This goes well with Italian Lacinato Kale Recipe (Tuscan) Grilled Shrimp Salad or Italian Cabbage Recipe.
Video Recipe
More Great Side Dishes
📖 Recipe
Lemon Spinach Orzo
Equipment
- 1 large sauce pan
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
Instructions
- 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. Add in the orzo and toast for 2 minutes.
- Pour the wine in and simmer until it is completely absorbed. Pour in 2 cups of chicken broth, salt, and pepper. Bring the broth to a simmer. Cover on a low simmer for 15 minutes.
- 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.
Notes
- When adding the chicken broth, make sure to stir the orzo well so that it doesn't stick to the bottom of the pan.
- Remove the pan from heat to add heavy cream so that it doesn't curdle.
Jackie Alfords
I used the times you suggested for the shallots and garlic. Well, endless to say it was too long and ended up burnt. I’ve made a recipe like this before. Did not sauté the shallots and garlic as long as say. I went ahead and used them, but it tasted and looked awful!
Vinny
Hey there! Sauteing should be at a relatively low temperature. 3 minutes is the perfect time to saute shallots. As for the garlic, I state in the recipe to saute until fragrant. It's not a suggested time necessarily. If you burnt it I would try lowering the temperature next time!
Vinny
One of my favorite sides to make for kids. It's always loved and I can never make enough of it.
Lauren
Can you add shrimp to this dish?
Vinny and Marisa
Yes, I would fry the shrimp in the pan first, then set them aside. Using the same pan, I would cook the orzo, as directed. Then add the shrimp back in at the end. The other option would be to try the Creamy Lemon Sauce and use shrimp in the sauce!