French Onion Chicken Orzo
A creamy dish combining caramelized onions, shredded chicken, and orzo pasta, topped with melted mozzarella and Parmesan cheese for rich, comforting flavors.
Equipment
- 1 large oven-safe skillet
- 1 oven preheated to 375°F
Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 large yellow onions thinly sliced
- 3 garlic cloves minced
- 1 teaspoon granulated sugar
- 1/2 teaspoon kosher salt
- 1/2 teaspoon dried thyme
- 1/4 teaspoon freshly ground black pepper
- 1 1/2 cups orzo pasta
- 2 cups cooked shredded chicken
- 2 cups low-sodium chicken broth
- 1 cup heavy cream
- 1 1/2 cups shredded mozzarella cheese divided
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon Worcestershire sauce or balsamic glaze optional
Instructions
- Melt butter and olive oil in a large oven-safe skillet over medium heat.
- Add sliced onions, sugar, and salt, then cook stirring occasionally for 20 to 25 minutes until deeply golden and caramelized.
- Stir in minced garlic during the last 2 minutes of cooking.
- Add orzo pasta to the skillet and cook for 2 minutes to lightly toast it.
- Mix in shredded chicken, dried thyme, black pepper, and Worcestershire sauce or balsamic glaze if using.
- Pour in 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 the orzo is tender.
- Stir in 1 cup of mozzarella and all Parmesan cheese until melted and sauce is creamy.
- Preheat oven to 375°F and sprinkle remaining 1/2 cup mozzarella on top.
- Bake uncovered for 10 to 15 minutes until bubbly and golden brown.
- Allow the dish to rest for 5 to 10 minutes before serving.
- Garnish with fresh thyme or parsley if desired.
Notes
- Adjust seasoning to taste.
- Substitute cheese types as preferred.
- Store leftovers refrigerated up to 3 days.