Creamy Broccolini Parmesan Orzo for Two
This creamy Parmesan orzo with broccolini is an easy, flavor-packed side dish made in one pan in about 25 minutes. There's also an optional pan-seared chicken add-on that turns it into a perfect dinner 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
Serving: 1servingCalories: 328kcalCarbohydrates: 36gProtein: 12gFat: 16gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 43mgSodium: 844mgPotassium: 398mgFiber: 3gSugar: 4gVitamin A: 798IUVitamin C: 62mgCalcium: 269mgIron: 1mg
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