French Onion Chicken Orzo (Printable Version)
Baked orzo with caramelized onions, shredded chicken, and a creamy cheesy sauce for a comforting meal.
# What You'll Need:
→ Fats and Oils
01 -
2 tablespoons unsalted butter
02 -
1 tablespoon olive oil
→ Vegetables
03 -
2 large yellow onions, thinly sliced
04 -
3 garlic cloves, minced
→ Seasonings and Spices
05 -
1 teaspoon granulated sugar
06 -
1/2 teaspoon kosher salt
07 -
1/2 teaspoon dried thyme
08 -
1/4 teaspoon freshly ground black pepper
→ Pasta and Grains
09 -
1 1/2 cups orzo pasta
→ Proteins
10 -
2 cups cooked shredded chicken
→ Liquids
11 -
2 cups low-sodium chicken broth
12 -
1 cup heavy cream
→ Cheeses
13 -
1 1/2 cups shredded mozzarella cheese
14 -
1/2 cup grated Parmesan cheese
→ Optional Flavorings
15 -
1/2 teaspoon Worcestershire sauce or balsamic glaze
# Step-by-Step Guide:
01 -
Melt butter and olive oil in a large oven-safe skillet over medium heat. Add sliced onions, sugar, and salt. Cook, stirring occasionally, for 20 to 25 minutes until onions are deeply golden and caramelized. Stir in minced garlic during the last 2 minutes.
02 -
Add orzo pasta to the skillet and cook for 2 minutes, allowing it to lightly toast. Incorporate shredded chicken, dried thyme, black pepper, and Worcestershire sauce or balsamic glaze if using. Mix thoroughly.
03 -
Pour in chicken broth and heavy cream. Bring the mixture to a gentle simmer, then 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 all Parmesan cheese until melted and the sauce is creamy.
05 -
Preheat oven to 375°F. Evenly sprinkle remaining 1/2 cup mozzarella cheese over the top. Bake uncovered for 10 to 15 minutes until bubbly and golden brown on top.
06 -
Allow dish to rest for 5 to 10 minutes before serving. Garnish with fresh thyme or parsley if desired.
# Additional Notes:
01 -
Ensure onions are cooked slowly to achieve deep caramelization for optimal flavor.