Best Orzo Dinner Recipe
A bright, creamy lemon-garlic orzo tossed with roasted cherry tomatoes, wilted spinach, and seared chicken — fast to make, pantry-friendly, and endlessly adaptable. This Best Orzo Dinner Recipe delivers restaurant flavor with weeknight ease: ready in about 40 minutes and perfect for meal prep or a cozy family dinner.
Ingredients
- 1 ½ cups 300 g orzo pasta
- 3 cups 720 ml low-sodium chicken or vegetable stock (warm)
- 1 cup water only if needed
- 3 tbsp olive oil divided
- 3 cloves garlic minced
- Zest of 1 lemon + 2 tbsp fresh lemon juice
- ½ cup 120 ml heavy cream or crème fraîche (optional for extra creaminess)
- ¼ cup 25 g grated Parmesan, plus extra for serving
- 1 lb 450 g boneless chicken (thighs or breasts), seasoned
- 1 tsp smoked paprika
- 1 tsp dried oregano
- ½ tsp garlic powder
- Salt and freshly ground black pepper
- 2 cups cherry tomatoes halved
- 4 cups baby spinach or roughly chopped mature spinach
- 1 small red onion thinly sliced (optional)
- ⅓ cup crumbled feta optional
- 2 tbsp fresh parsley chopped
- 2 tbsp fresh basil chopped (or 1 tbsp dried)
- Lemon wedges to serve
Instructions
- Prep: zest the lemon, halve tomatoes, mince garlic, and pat the chicken dry. Mix smoked paprika, oregano, garlic powder, 1 tsp salt and ½ tsp pepper; rub onto chicken.
- Sear chicken: heat 1 tbsp olive oil in a large skillet over medium-high. Add chicken (skin-side down if using skin-on) and sear 4–6 minutes until golden. Flip and sear 3–5 minutes. Remove to a plate and tent with foil. (Chicken will finish cooking later.)
- Roast tomatoes in the same pan: add another ½ tbsp olive oil if needed, toss in halved cherry tomatoes with a pinch of salt. Cook 5–7 minutes until blistered and slightly jammy. Remove and set aside.
- Build the orzo base (one-pan method): add remaining olive oil to the skillet, lower heat to medium, sauté sliced onion (if using) 1–2 minutes, then add minced garlic and cook 30 seconds until fragrant. Add the dry orzo and toast, stirring, for 1–2 minutes.
- Add liquid: pour in the warm stock (3 cups) and bring to a gentle simmer. Partially cover and cook, stirring occasionally, until orzo is al dente and most liquid is absorbed (about 8–10 minutes). If it dries too fast, add water or extra stock ¼ cup at a time.
- Finish creamy base: reduce heat to low. Stir in heavy cream (if using), Parmesan, lemon zest and lemon juice. Adjust thickness with reserved stock or a splash of pasta water — you want a silky coating, not a dry grain. Season to taste with salt and pepper.
- Fold in veggies and protein: gently fold in roasted tomatoes and baby spinach (in batches if needed) until wilted. Return chicken to the pan to warm and finish cooking (internal temp 165°F / 74°C) or slice and nestle on top for 2–3 minutes to heat through.
- Final touches: scatter chopped parsley, basil, and crumbled feta. Give a gentle toss. Taste and adjust with more lemon, salt, or pepper as desired.
- Serve: plate warm, finish with extra Parmesan, a drizzle of good olive oil, cracked black pepper, and lemon wedges.
Notes
- Tips: Toasting the uncooked orzo in oil briefly before adding stock adds a subtle nutty depth. Save a little hot stock/pasta water — its starch helps create a silky sauce when you add cheese. Always taste and adjust salt after adding lemon.
- Variations:
• Vegetarian: omit chicken, use vegetable stock, add roasted chickpeas or mushrooms, and finish with the same lemon-Parmesan combo.
• Shrimp: swap chicken for 1 lb shrimp; sear shrimp 1–2 minutes per side and fold in at the end.
• Oven/one-pot: brown chicken, add orzo + stock, cover and bake in an oven-safe skillet at 375°F (190°C) for 20–25 minutes; top with feta and broil 2–3 minutes.
• Dairy-free: use coconut or cashew cream and omit cheeses; finish with extra lemon and fresh herbs. - Storage: Refrigerate leftovers in an airtight container up to 3–4 days. Reheat gently in a skillet with a splash of stock or water to loosen the sauce.
- Freezing: Not recommended with cream or feta — omit dairy if you plan to freeze. Freeze without cheese up to 2 months; thaw overnight and finish fresh.
- Troubleshooting: If the dish becomes dry after refrigeration, rehydrate with warm stock and gently stir over low heat. If the orzo overcooks, salvage it by baking with a crunchy breadcrumb/cheese topping.