Makes: 2 servings | Total Time: 25 minutes
This broccolini Parmesan orzo is a ridiculously good side dish that you can easily turn into a full dinner! It’s really flavorful, easy to make, and packed with broccolini and Parmesan cheese. I finish it with a squeeze of lemon juice to really make the flavors shine, too.
I’ve included an optional pan-seared chicken add-on if you want to turn this into a complete meal and don’t want to think about the protein part to serve with it. But the orzo alone is soooo good, so serve it with any protein you want!
Ingredients
For the Broccolini Parmesan Orzo:
- 1 tablespoon Unsalted Butter
- 1 teaspoon Olive Oil
- 1 1/2 cups chopped Broccolini (stems and florets)
- Salt & freshly cracked Black Pepper, to taste
- 2 cloves Garlic, minced
- 1/2 cup dry Orzo
- 1 1/4 cups Chicken Broth (or Vegetable Broth, see notes)
- 1/4 cup Half & Half (see notes)
- 1/3 cup good Parmesan (shaved or grated on a microplane)
- 2-3 teaspoons Fresh Lemon Juice, or to taste
Optional: For the Chicken:
- 10-12 ounces Boneless, Skinless Chicken Breast
- 1/2 teaspoon Kosher Salt
- 1/2 teaspoon Garlic Powder
- pinch of freshly cracked Black Pepper, to taste
- 2 teaspoons Olive Oil or Avocado Oil
Ingredient Notes
Broccolini: This is a veggie that is related to broccoli, and pretty similar to baby broccoli. You’ll find it with the other veggies in the produce section at the store. It has long, slender stems and little florets that are softer than regular broccoli, and is milder, sweeter, and more tender than broccoli, so it’s super easy to cook! You’ll use both the stems and florets for this recipe.
Chicken Broth: I use low-sodium chicken broth so I can add salt as I go. For a ton of flavor, use a chicken bone broth or prepared Better than Bouillon Roasted Chicken base. (Just be cautious with extra salt if you go with one of those.) For a vegetarian version, use vegetable broth!
Half & Half: This is a good balance between milk and cream. It gives body and flavor without being overly heavy. Use whole milk for a lighter texture, or heavy cream for a richer flavor and thicker “creaminess.” And feel free to increase the amount used for a creamier orzo if that’s what you’re feeling!
Parmesan Cheese: There’s a carton of shaved Parmesan in the pictures here, and I had that leftover from a client shoot a few weeks ago. It was about $9, and it has lasted me for sooooo many photoshoots and recipes. It’s good Parm, too! So if you’re trying to make a couple smart moves with grocery shopping, look for it. It’s typically sold under the grocery store’s brand, and you’ll find it near the bagged salad section in produce. It’s perfect for topping, but I’ve been using it to stir into some recipes like this one, too. It doesn’t melt as seamlessly as Parm grated from a hunk of cheese, but it works!
Alternatively, I always keep a hunk of really good Parm from Whole Foods in the fridge, and grate that on a microplane for most recipes. It’s like $7 or so, but it also lasts a long time! It melts into recipes better if you’re concerned about that part. And if you’re going vegetarian for this dish, check to see if the Parm fits that diet.
Lemon Juice: This does not make the orzo taste lemon-y. It adds acidity, which balances the richer flavors of the broth, cream, and cheese. Start with a couple of teaspoons, then add a squeeze or two more if you want. And if you’re looking for a lemony flavor, add some lemon zest, too.
The chicken is REALLY good with it, and totally optional! Leave it out (and use vegetable broth) if you’re wanting a vegetarian meal, or if you’re just here for the orzo, it’s SO good with salmon, pork, steak, and even shrimp!
How to Make It
Step One: Prep the Broccolini. You’re going to use every part of the broccolini, which is pretty cool. Cut about 1/2″ off the bottom of the stem if it’s dried out and discard it. Cut the remaining stems and florets into 1/4″(ish) pieces. The florets can just be roughly chopped because they’ll crumble as you cut them. (I used four broccolini stalks to get 1 1/2 cups once chopped).
Step Two: Cook the Broccolini. In a large saucepan over medium heat, melt 1 tablespoon unsalted butter. Add 1 teaspoon olive oil and the chopped broccolini with a pinch of salt. Stir to coat the broccolini in the butter and oil, and cook for 5-7 minutes, stirring occasionally, until it’s bright green and slightly charred.
Step Three: Cook the Orzo. Stir in 2 cloves minced garlic and cook for 30 seconds until fragrant. Add 1/2 cup dry orzo, stir, and toast the orzo for about 2 minutes. Add 1 1/4 cups chicken broth (or vegetable broth) and bring the pot to a simmer. Cook for about 7-8 minutes, stirring frequently so the orzo doesn’t stick to the bottom of the pan, until the orzo is tender and most of the liquid has been absorbed. If the orzo seems dry, stir in more broth, 2 tablespoons at a time, until the orzo is tender.
Step Four: Make it Creamy. Stir in 1/4 cup half & half and 1/3 cup Parmesan cheese. Stir until the cheese is totally melted and mixed into the orzo. Stir in the lemon juice, then taste and adjust with salt, pepper, or more lemon juice as needed.
Optional: Make it a Meal with Pan-Seared Chicken: Season the chicken breast all over with the salt, garlic powder, and pepper. Let it rest for 5-10 minutes. Note: If the chicken breast is really thick, slice it in half horizontally to create two thinner chicken breasts. They will cook faster, so adjust cooking times accordingly.
Heat the oil in a separate nonstick pan over medium heat. Cook the chicken until golden brown on both sides and the internal temperature reaches 165ºF. Transfer the chicken to a cutting board and tent with foil to keep warm while you make the orzo.
To serve, slice the chicken into strips and serve alongside or on top of the orzo.
Note: The chicken will add about 15 minutes to the total time in this recipe. You can also cook the chicken while you’re making the orzo to cut down on time.
A Flavor Journal Notes
Notes from my kitchen to you 🫶
- Don’t skip the lemon. It may seem like a small finishing touch, but it really does make a big difference. The orzo is so good without it, but the hit of acidity really makes the other flavors shine. Taste it before and after the lemon to see if you notice the difference!
- Make it more “lemony”. Use a microplane to zest half of the lemon into the orzo, then cut the lemon and use the juice for the recipe. The zest will add the lemon flavor, while the juice still acts as a flavor balancer.
- Add some heat! You could totally stir 1/4 – 1/2 teaspoon of crushed red pepper in with the garlic in step three if you want to add some heat!
- Make it creamier. Use half & half OR heavy cream, and stir in a little extra (like 2 tablespoons to start, then just as much as you want until it’s as creamy as you’re looking for).
You can absolutely double or triple this orzo recipe if you want. It makes the perfect amount for two servings, but if you want leftovers for later in the week, make a double batch, refrigerate half, and reheat it when you’re ready.
What to Serve With It
- Keep it simple: Serve it with a super simple mixed green salad with this Homemade Small Batch Ranch Dressing or Maple Balsamic Dressing.
- Add a different protein: Steak, salmon, pork, or shrimp are all fantastic protein alternatives if you’re not doing the chicken part.
- 🍷 Make it a little special: pair it with a glass of dry rosé or crisp, dry white wine.
How to Store Leftovers
Keep leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, warm it in a saucepan over medium-low heat, stirring frequently. Add a splash of broth or half & half to loosen the sauce as needed, since the orzo will absorb liquid as it sits in the fridge.
More Small Batch Orzo Recipes
These are all small batch(ish) orzo recipes that make 2-3 servings.
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Creamy Broccolini Parmesan Orzo for Two
Ingredients
For the Broccolini Parmesan Orzo:
- 1 tablespoon Unsalted Butter
- 1 teaspoon Olive Oil
- 1 1/2 cups chopped Broccolini stems and florets
- Salt & freshly cracked Black Pepper to taste
- 2 cloves Garlic minced
- 1/2 cup dry Orzo
- 1 1/4 cups Chicken Broth or Vegetable Broth, see notes
- 1/4 cup Half & Half see notes
- 1/3 cup good Parmesan Cheese shaved or grated on a microplane
- 2-3 teaspoons fresh Lemon Juice or to taste
Optional: For the Chicken:
- 10-12 ounces boneless, skinless Chicken Breast
- 1/2 teaspoon Kosher Salt
- 1/2 teaspoon Garlic Powder
- pinch of freshly cracked Black Pepper to taste
- 2 teaspoons Olive Oil or Avocado Oil
Instructions
- Prep the Broccolini. You’re going to use every part of the broccolini, which is pretty cool. Cut about 1/2″ off the bottom of the stem if it’s dried out and discard it. Cut the remaining stems and florets into 1/4″(ish) pieces. The florets can just be roughly chopped because they’ll crumble as you cut them. (I used four broccolini stalks to get 1 1/2 cups once chopped).
- Cook the Broccolini. In a large saucepan over medium heat, melt 1 tablespoon unsalted butter. Add 1 teaspoon olive oil and the chopped broccolini with a pinch of salt. Stir to coat the broccolini in the butter and oil, and cook for 5-7 minutes, stirring occasionally, until it’s bright green and slightly charred.
- Cook the Orzo. Stir in 2 cloves minced garlic and cook for 30 seconds until fragrant. Add 1/2 cup dry orzo, stir, and toast the orzo for about 2 minutes. Add 1 1/4 cups chicken broth (or vegetable broth) and bring the pot to a simmer. Cook for about 7-8 minutes, stirring frequently so the orzo doesn’t stick to the bottom of the pan, until the orzo is tender and most of the liquid has been absorbed. If the orzo seems dry, stir in more broth, 2 tablespoons at a time, until the orzo is tender.
- Make it Creamy. Stir in 1/4 cup half & half and 1/3 cup Parmesan cheese. Stir until the cheese is totally melted and mixed into the orzo. Stir in the lemon juice, then taste and adjust with salt, pepper, or more lemon juice as needed.
- Optional: Make it a Meal with Pan-Seared Chicken: Season the chicken breast all over with the salt, garlic powder, and pepper. Let it rest for 5-10 minutes. Note: If the chicken breast is really thick, slice it in half horizontally to create two thinner chicken breasts. They will cook faster, so adjust cooking times accordingly.
- Heat the oil in a separate nonstick pan over medium heat. Cook the chicken until golden brown on both sides and the internal temperature reaches 165ºF. Transfer the chicken to a cutting board and tent with foil to keep warm while you make the orzo.
- To serve, slice the chicken into strips and serve alongside or on top of the orzo.
- Note: The chicken will add about 15 minutes to the total time in this recipe. You can also cook the chicken while you’re making the orzo to cut down on time.
Nutrition
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