Lemon Feta Orzo
This Lemon Feta Orzo is one of those recipes that checks all the boxes. It’s easy, flavorful, and made entirely in one skillet. We’re talking creamy feta sauce, caramelized lemon slices, fresh kale, and tender orzo. You can serve it on its own or add grilled chicken or shrimp to make it a little heartier. Either way, it’s a reliable go-to for weeknights, last-minute dinner plans, or even as a simple side dish.
As someone who loves creating new side dishes, this Lemon Feta Orzo has quickly become one of my new favorites! The orzo soaks up all the flavors as it cooks, absorbing the aromatic garlic and the bright, zesty fresh lemon. The creamy feta sauce adds a rich, tangy smoothness that coats the orzo perfectly. A sprinkle of fresh dill on top finishes it off with a refreshing herbal touch. Best of all, it cooks quickly, so it’s easy to serve hot and fresh right from the skillet.
If you love orzo, be sure to check out these other tasty recipes, Chorizo Orzo with Sun-Dried Tomatoes and Air Fryer Chicken Meatballs with Creamy Orzo.
Why You’ll Love This Creamy Lemon Orzo
- One skillet dinner- Everything comes together in one pan, which means easy cleanup and less time in the kitchen
- Mediterranean flavors- The salty feta, zesty lemon, and fresh dill bring a burst of Mediterranean flavor to every bite.
- Creamy and comforting- The feta sauce is smooth and rich, perfectly coating the orzo without feeling too heavy.
- Quick and easy- Ready in just 30 minutes, this dish is perfect for nights when you need something fast but still homemade.
- Versatile- Serve it on its own, or add whatever protein you like to make it a complete meal.
Ingredient Notes and Substitutions
Below are ingredient notes. For the complete list and quantities, please refer to the recipe card located at the bottom of the page.
- Olive oil and salted butter- This combo is perfect for sautéing the shallots and garlic and helps toast the orzo. You can use all olive oil for a lighter version.
- Lemons- Fresh lemon slices and lemon zest add a bright flavor that helps balance the richness of the feta sauce.
- Shallot- A shallot has a milder, sweeter flavor than onions. If you don’t have shallots, you can use a small amount of yellow onion.
- Garlic- Use fresh garlic for the best flavor. Garlic powder can be used if needed, but fresh is recommended.
- Orzo- Orzo is a small, rice-shaped pasta. You can find it in the pasta aisle of your local grocery store.
- Broth- I use low-sodium chicken broth to give the orzo an extra layer of flavor. You can also substitute with vegetable broth.
- Kale- Adds a pop of color and brings a boost of nutrients, like iron, vitamin K, and antioxidants. If you don’t have kale, spinach works too.
- Feta- For the creamiest and richest texture, opt for a block of feta rather than crumbled feta.
- Smoked paprika- Adds a subtle smokiness to the sauce. Regular paprika can be used, though it wont have the same smoky flavor. You can also add a pinch of cayenne for heat if you like a little spice.
- Greek yogurt- Plain Greek yogurt brings a creamy, tangy richness to the sauce, helping to bind everything together. Sour cream can be used for a similar creamy texture.
- Dill- Fresh dill adds a burst of herbaceous, aromatic flavor that ties all the Mediterranean ingredients together. Alternatively, fresh parsley, oregano or mint can be used.
Step By Step Instructions
STEP 1: Make the feta sauce. In a blender or food processor, combine the feta, Greek yogurt, garlic, paprika, dried oregano, lemon juice and 1-2 tablespoons of water. Blend until the mixture is creamy and smooth. Then, stir in the fresh dill. Season with salt and pepper. Set aside.
STEP 2: Caramelize lemons. In a large skillet, heat the olive oil and butter over medium heat. Then, add the slices of lemon to the skillet. Let them cook for 2-3 minutes on each side, until they’re lightly browned and caramelized. Remove the lemon slices and set them aside.
STEP 3: Sauté aromatics. In the same skillet, add the shallots. Cook until translucent. Then, add the garlic and orzo. Cook until the orzo is lightly toasted, about 2-3 minutes.
STEP 4: Add the liquid. Pour in the chicken broth and lemon zest. Stir everything to combine and bring it to a simmer. Cook the orzo for 5-6 minutes, then add the kale. Top with lemon slices and continue to cook until the orzo is tender and most of the liquid is absorbed.
STEP 5. Serve. Drizzle with feta sauce and additional extra virgin olive oil. Garnish with fresh dill. Enjoy!
Expert Tips
- Perfectly cooked orzo. Orzo cooks quickly, so keep an eye on it. Check it around the 12 minute mark to avoid overcooking. If it’s looking a little dry, add a splash of broth.
- Use block feta. Always go for block feta over crumbled. Block feta has a richer, creamier texture and melts better into the orzo, giving it a smooth finish.
- Caramelizing the lemons. Don’t skip the caramelizing step for the lemon slices. It adds a subtle sweetness and depth of flavor that really elevates the dish.
- Add some protein. If you want to turn this into a full meal, grilled chicken, salmon, or shrimp are excellent additions. You can also toss in some sautéed mushrooms or chickpeas for a heartier vegetarian option.
Frequently Asked Questions
You can use other types of “pastina” (little pasta), pearl couscous, or quinoa.
The best feta to use is a block of plain, creamy feta packed in brine. It has a richer flavor and smoother texture. Try to avoid pre-crumbled feta since it’s drier and more mild in flavor. This type of feta usually contains additives that make it hard to blend smoothly.
Use a microplane and zest only the yellow part of the peel. Avoid going into the white pith, which is where the bitterness comes from.
It may have been cooked too long or didn’t have enough liquid. Try adding more chicken broth next time and checking it halfway through cooking to make sure it’s not drying out.
You can easily customize this dish with whatever you have on hand. Toss in extra veggies like roasted zucchini or red bell pepper. Mix in Kalamata olives or sun-dried tomatoes. To make it more filling, add a protein like chickpeas, grilled chicken or shrimp. A sprinkle of fresh herbs, like oregano, parsley or mint can really brighten everything up.
Storing and Reheating
If you have leftovers, this Lemon Feta Orzo stores really well. Just transfer it to an airtight container and keep it in the fridge for up to 3-4 days. To reheat, transfer the orzo to a microwave-safe bowl, cover with a damp paper towel, and heat in 30-second intervals. Drizzle additional feta sauce if needed.
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Lemon Feta Orzo
Ingredients
Lemon Orzo
- 2 tbsp salted butter
- 1 tbsp olive oil
- 1 lemon sliced
- 1 shallot, finely minced
- 2 cloves garlic, finely minced
- 1 cup orzo pasta
- 1 tsp lemon zest
- 3 cups chicken or vegetable broth
- 2 cups kale leaves , chopped
- salt and pepper to taste
- fresh dill, for garnish
- extra virgin olive oil , for drizzling on top
Feta Sauce
- 3 oz feta, crumbled
- 1/4 cup greek yogurt
- 1 clove garlic
- 1 tbsp lemon juice
- 1 tbsp extra virgin olive oil
- 1/8 tsp smoked paprika
- 1/8 tsp dried oregano
- 1-2 tbsp water
- 1 tsp fresh dill, finely chopped
- salt and pepper, to taste
Instructions
- In a blender or food processor, combine the feta, Greek yogurt, garlic, paprika, dried oregano, lemon juice and 1-2 tablespoons of water. Blend until the mixture is creamy and smooth. Then, stir in the fresh dill. Season with salt and pepper. Set aside.
- In a large skillet, heat the olive oil and butter over medium heat. Then, add the slices of lemon to the skillet. Let them cook for 2-3 minutes on each side, until they're lightly browned and caramelized. Remove the lemon slices and set them aside.
- In the same skillet, add the shallots. Cook until translucent. Then, add the garlic and orzo. Cook until the orzo is lightly toasted, about 2-3 minutes.
- Pour in the chicken broth and lemon zest. Stir everything to combine and bring it to a simmer. Cook the orzo for 5-6 minutes, then add the kale. Top with lemon slices and continue to cook until the orzo is tender and most of the liquid is absorbed.
- Drizzle with feta sauce and additional extra virgin olive oil. Garnish with fresh dill. Enjoy!