Name: Best Orzo Dinner Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Mediterranean
Ingredients: 1 cup orzo pasta; 1 tbsp olive oil or butter; 2 cloves garlic, minced; 1 small onion, finely chopped; 2 1/2 cups chicken broth or vegetable broth; 1 cup cherry tomatoes, halved; 2 cups spinach or kale, chopped; 1/3 cup grated Parmesan cheese; 1 tbsp lemon juice; 1 tsp lemon zest; Salt, to taste; Black pepper, to taste; Optional: 1 cup cooked chicken, shrimp, sausage, or chickpeas; Optional: Fresh herbs like basil or parsley, for garnish

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This orzo dinner is creamy, comforting, and packed with flavor—everything I want in a one-pan weeknight meal. It’s tender pasta in the shape of rice, cooked in a savory broth with garlic, herbs, vegetables, and my choice of protein. Whether I keep it vegetarian or add chicken, shrimp, or sausage, this dish always turns out rich, cozy, and incredibly satisfying.

Why You’ll Love This Recipe

I love this recipe because it’s quick, versatile, and comes together in one pan—perfect for nights when I want something warm and filling without a ton of dishes. Orzo cooks fast and soaks up all the flavor of the broth and seasonings, giving the dish a risotto-like texture without all the stirring. It’s also easy to load with veggies or dress up with cheese and herbs for extra comfort. Best Orzo Dinner Recipe

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Orzo pasta
Olive oil or butter
Garlic, minced
Onion, finely chopped
Chicken broth or vegetable broth
Cherry tomatoes, halved
Spinach or kale
Grated Parmesan cheese
Lemon juice and zest
Salt
Black pepper
Optional: cooked chicken, shrimp, Italian sausage, or chickpeas
Optional: fresh herbs like basil or parsley for garnish

Directions

I heat olive oil or butter in a large skillet over medium heat.
I sauté the onion and garlic until soft and fragrant.
I stir in the orzo and toast it for 1–2 minutes to bring out its nutty flavor.
I pour in the broth and bring it to a simmer, stirring occasionally.
I cook the orzo uncovered for about 10–12 minutes, until it’s tender and most of the liquid is absorbed.
I stir in the cherry tomatoes and spinach, letting the greens wilt and the tomatoes soften slightly.
I finish with Parmesan, lemon zest, and a squeeze of lemon juice for brightness.
I season with salt and pepper to taste and top with herbs before serving.

Servings and timing

This recipe makes 4 servings.
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Variations

Sometimes I add grilled chicken or sautéed shrimp to make it more filling. For a vegetarian version, I mix in chickpeas or mushrooms for protein and texture. If I want it spicy, I stir in red pepper flakes or top it with a drizzle of chili oil. I’ve also tried adding crumbled feta or goat cheese for a creamy, tangy twist.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it in a skillet or microwave with a splash of broth or water to loosen the pasta. Orzo tends to absorb more liquid as it sits, so I always stir before serving. Best Orzo Dinner Recipe

FAQs

Can I use whole wheat orzo?

Yes, I’ve used whole wheat orzo—it just takes a few more minutes to cook and may need a bit more broth.

Can I make this recipe dairy-free?

Definitely. I skip the Parmesan or use a dairy-free alternative and stick to olive oil instead of butter.

What can I substitute for orzo?

I’ve used small pasta like ditalini or even couscous when I don’t have orzo on hand. Just adjust the cooking time as needed.

Can I make this ahead of time?

Yes, but I keep a little extra broth or lemon juice to freshen it up when reheating since orzo thickens as it sits.

What protein goes best with orzo?

I usually add grilled chicken, shrimp, or Italian sausage. For a meatless version, chickpeas or white beans work great too.

Conclusion

This orzo dinner recipe is one of my favorite go-to meals when I want something simple, cozy, and packed with flavor. The creamy texture, the freshness of the lemon and herbs, and the flexibility to add whatever I have in the fridge make it a recipe I keep coming back to. Whether I serve it as a side or make it the star of the plate, it always hits the spot.