One Pot Creamy Lemon Orzo and Beef

Last updated on July 16th, 2026

Holy moly, it’s been so HOT outside. We are loving the sunshine, the pool, and living off cold sandwiches during the day. Come supper time, we are completely famished and ready to get cozy in the air conditioning while enjoying a bowl of something soulful! This One Pot Creamy Lemon Orzo and Beef was extremely easy and totally popping off with flavor. It was so unexpected too. It was tangy and cooling, a little earthy, slightly spicy, and so vibrant! The tender red onions, the fresh dill and arugula, the mushrooms and juicy beef, the lemon punch?! It was just ridiculous. The beef almost gave off hamburger vibes with that little char on there. Light and summery but still comforting!

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What’s the inside scoop on orzo and how does it work in this dish?

Orzo is a pasta – and in Italian it literally means “barley,” since the pasta is shaped like a barley grain. Pretty fun! It kinda gives the vibe of rice, which makes it really easy to make one pot recipes with. Since the broth submerges the orzo, it’s basically getting boiled and steamed in the skillet!

Because this one pot has a Greek inspired flavor profile, the orzo fits perfectly since it’s often used in Greek cooking. You’ve got the dill, lemon, and Greek yogurt, and such a lovely balance between salty, sweet, creamy, crunchy, and acidic ingredients. Everything just comes to life! The bay leaf really brings on the flavor too. They’re such a flavor enhancer!

Did you know?

Greek yogurt is the same as regular yogurt; the only difference is that it’s been strained to remove most of the whey. The end result? A thicker, creamier, more protein packed yogurt. I think that’s so interesting! It has around double the amount of protein that regular yogurt does too! It’s also rich in probiotics and naturally lower in sugar.

Arugula is extremely good for you too. It’s packed with vitamins, antioxidants, and has very little calories. It also helps to support your liver and aid in digestion. Mushrooms are another low-calorie veggie that are packed with vitamins, antioxidants, and prebiotics!

What ingredients do I need to make this?

For the one pot creamy lemon orzo and beef:

Ground Beef
Orzo
Chicken Broth
Red Onion
Mushrooms
Garlic
Lemon
Plain Greek Yogurt
Parmesan Cheese
Milk
Butter
Olive Oil
Arugula
Bay Leaf
Salt
Black Pepper
Cayenne Pepper

For serving:

Dill
Freshly Cracked Black Pepper

What equipment do I need?

• Large Skillet
• Cutting Board
• Chef Knife
• Cheese Grater
• Juicer
• Zester
• Measuring Cups and Spoons
• Spatula

How do I make it?

To prep the ingredients:

To get started on this recipe, first let’s wash all of our veggies and get them prepped. Dice the red onion, slice the mushrooms, and shred the cheese.

Mince the garlic, juice and zest the lemon, then chop the dill.

To make the one pot creamy lemon orzo and beef:

In a large skillet on medium high heat, brown the ground beef, breaking it up with a spatula as it cooks and pressing down to form some crust on the meat.

Pro Tip: This technique creates a char that resembles the flavor of smashburgers!

Season with a bit of salt and pepper, and when no longer pink, drain, reserving some grease in the skillet.

Move to a plate and set aside until ready to use.

In the same pan, melt the butter in the remaining beef grease over medium heat. Add the mushrooms in a single layer and cook undisturbed for a few minutes, then flip once golden and caramelized.

Stir in the onion and garlic, then cook for a few minutes until onions are tender and the garlic is fragrant. Next, use the spatula to push everything off to the side of the pan, then add the orzo.

Toast the orzo for a minute or so, stirring frequently so it doesn’t burn.

Pour in the broth, then add the rest of the seasonings, and the bay leaf.

Bring to a simmer, then reduce heat to medium low. Simmer for several minutes, stirring occasionally, until the orzo is tender and the liquid has mostly absorbed.

Reduce the heat to low, then stir in the Greek yogurt, milk, and parmesan cheese, mixing until smooth.

Add the beef and its juices back to the pan, stirring to combine.

Stir in the arugula, lemon juice and zest.

Once the arugula has wilted, remove from heat.

To serve:

Remove the bay leaf, then dish into bowls. Top one pot creamy lemon orzo and beef with chopped dill and freshly cracked black pepper.

Serve hot and enjoy!

Tips:

• No ground beef? Use ground chicken or ground Italian sausage instead!
• If you don’t have orzo, consider substituting with broken spaghetti noodles or jasmine rice. This will give off a similar vibe. Additionally, the chicken broth can be swapped with beef or veggie broth!
• This creamy lemon orzo will keep for 3-5 days if stored in an airtight container in the refrigerator.
• There was a nice, slowly built heat in this dish. It was still family friendly, but if spice isn’t your jam – just skip the cayenne.

Looking for more Mediterranean inspired recipes? Check these out!

• One Pot Greek Orzo
• Smoked Andouille Sausage Gyros
• Greek Stuffed Tomatoes

Need some more easy one pot recipes? I’ve got you.

• Stuffed Pepper Bowl
• Broccoli Cheddar Stuffed Chicken Breast
• Sausage and Tomato Rice Skillet