Print

Creamy Parmesan Orzo for Two (Easy One-Pot Dinner or Side)

Creamy parmesan orzo in a saucepan, stirred with a wooden spoon while still glossy and smooth
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This creamy parmesan orzo is rich, comforting, and easy to make in one pot. Perfect as a cozy dinner for two or a simple side dish.

  • Author: George
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 2 servings 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: American

Ingredients

Scale

Ingredients for Orzo

  • 2 tablespoons butter, divided

  • 1 large shallot, minced (or about ¼ cup finely minced onion)

  • 1 teaspoon minced garlic

  • 1 cup orzo

  • ¼ cup dry white wine

  • 2 cups chicken stock or broth

  • ¼ to ⅓ cup finely grated Parmesan cheese

  • ¼ cup heavy cream

  • 2 tablespoons minced fresh parsley

  • Salt and black pepper, to taste

Ingredients for the Chicken (Serving Suggestion)

  • 2 boneless, skinless chicken breasts

  • 2 teaspoons olive oil

  • ¾ teaspoon salt (or 1 teaspoon Diamond Crystal kosher salt)

  • ¼ teaspoon black pepper

  • ¼ teaspoon garlic powder

  • ¼ teaspoon onion powder

  • ¼ teaspoon dried basil

  • ¼ teaspoon dried oregano

  • ¼ teaspoon dried thyme

 

Instructions

Instructions for Orzo

  1. Sauté aromatics
     In a medium pot over medium heat, melt 1 tablespoon butter.
     Add the minced shallot and a pinch of salt. Cook until softened and fragrant, about 2–3 minutes.
     Add the garlic and cook for about 30 seconds, just until aromatic.

  2. Toast the orzo
     Add the remaining 1 tablespoon butter, then stir in the orzo.
     Cook for 1–2 minutes, stirring constantly, until the orzo is well coated and lightly toasted.

  3. Deglaze
     Pour in the white wine and cook, stirring frequently, until it is mostly evaporated.

  4. Simmer
     Add the chicken stock and bring to a boil.
     Reduce heat to low and simmer, stirring occasionally, until the orzo is tender and creamy, about 7–9 minutes.

  5. Finish creamy
     Remove from heat. Fold in the Parmesan cheese and heavy cream.
     Season with salt and freshly ground black pepper to taste.

  6. Herbs & serve
     Stir in the fresh parsley and serve while creamy.

Instructions for the Chicken (Serving Suggestion)

  1. Preheat the oven to 400°F (205°C).

  2. In a small bowl, mix the salt, pepper, garlic powder, onion powder, basil, oregano, and thyme.

  3. Place the chicken breasts on a baking sheet and coat with olive oil. Sprinkle the seasoning mixture evenly on both sides.

  4. Bake for about 20 minutes, then check the internal temperature. If it reaches 155°F, remove from the oven, tent loosely with foil, and let rest for 5 minutes. The chicken will finish cooking as it rests (internal temperature - 165°F)

  5. Slice and serve with the orzo.

Notes

  • The sauce will thicken as it rests. When you first add the cream, the orzo may look slightly soupy. Once the Parmesan is stirred in and the orzo sits for a minute or two, it will naturally thicken and turn creamy.

  • Orzo continues to absorb liquid. By the time it’s ready to serve, the texture should be rich and luscious, not watery.

  • Storage: Let leftovers cool completely, then store in an airtight container in the refrigerator for up to 3 days.

  • Reheating: Reheat gently on the stovetop with a small splash of broth to loosen the orzo, then finish with a small splash of cream if needed to restore the creamy texture.

Find it online: https://www.myeclecticbites.com/parmesan-orzo/