Description
A comforting one-pot dish that combines caramelized onions, tender chicken, and creamy orzo for a satisfying meal.
Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 large yellow onions, thinly sliced
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 3 garlic cloves, minced
- 1 1/2 cups orzo pasta
- 2 cups cooked shredded chicken
- 1/2 teaspoon dried thyme
- 1/4 teaspoon black pepper
- 2 cups low-sodium chicken broth
- 1 cup heavy cream
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Optional: 1/2 teaspoon Worcestershire sauce or balsamic glaze
Instructions
- In a large oven-safe skillet or Dutch oven, melt the butter and olive oil over medium heat. Add the sliced onions, sugar, and salt. Cook for 20–25 minutes until caramelized.
- Stir in the minced garlic during the last 1–2 minutes.
- Stir in the orzo and cook for 2 minutes. Add shredded chicken, thyme, pepper, and Worcestershire sauce if desired.
- Add chicken broth and cream, bring to a gentle simmer. Cover and cook for 8–10 minutes, stirring occasionally.
- Stir in 1 cup of mozzarella and Parmesan cheese until melted and creamy.
- Preheat the oven to 375°F (190°C). Sprinkle remaining mozzarella over the top and bake uncovered for 10–15 minutes until bubbly and golden.
- Let it rest for 5–10 minutes before serving. Garnish with fresh thyme or parsley if desired.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3–4 days, or freeze for up to 2–3 months.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: French