French Onion Chicken Orzo (Print Version)
Rich caramelized onions, tender chicken, and orzo melded with creamy cheese for a satisfying meal.
# Ingredients:
Fats and Oils
01 -
2 tablespoons unsalted butter
02 -
1 tablespoon olive oil
Vegetables and Aromatics
03 -
2 large yellow onions, thinly sliced
04 -
1 teaspoon granulated sugar
05 -
½ teaspoon salt
06 -
3 garlic cloves, minced
Pasta and Protein
07 -
1½ cups orzo pasta
08 -
2 cups cooked shredded chicken (rotisserie recommended)
Herbs and Spices
09 -
½ teaspoon dried thyme
10 -
¼ teaspoon ground black pepper
Liquids
11 -
2 cups low-sodium chicken broth
12 -
1 cup heavy cream (or half-and-half for lighter option)
Cheese
13 -
1½ cups shredded mozzarella cheese
14 -
½ cup grated Parmesan cheese
Optional Flavor Enhancer
15 -
½ teaspoon Worcestershire sauce or balsamic glaze
# Instructions:
01 -
Melt butter and olive oil in a large oven-safe skillet or Dutch oven over medium heat. Add sliced onions, sugar, and salt. Cook for 20 to 25 minutes, stirring occasionally, until onions are deeply golden and caramelized. Stir in minced garlic during the last 1 to 2 minutes.
02 -
Add orzo to the skillet and cook for 2 minutes to lightly toast it. Stir in shredded chicken, dried thyme, black pepper, and Worcestershire sauce or balsamic glaze if using. Combine thoroughly.
03 -
Pour in the chicken broth and heavy cream. Bring to a gentle simmer, reduce heat to low, cover, and cook for 8 to 10 minutes, stirring occasionally, until orzo is tender.
04 -
Stir in 1 cup of mozzarella and the Parmesan cheese until fully melted and creamy.
05 -
Preheat oven to 375°F (190°C). Sprinkle remaining ½ cup mozzarella on top and bake uncovered for 10 to 15 minutes until bubbly and golden.
06 -
Allow to rest for 5 to 10 minutes before serving. Optionally garnish with fresh thyme or parsley.
# Notes:
01 -
Caramelizing onions slowly over low heat develops a deep, rich flavor essential to the dish.