French Onion Chicken Orzo (Print Version)
A hearty dish with caramelized onions, chicken, and creamy orzo baked to a golden finish.
# What You'll Need:
→ Protein
01 -
1.5 pounds boneless, skinless chicken thighs, trimmed and cut into pieces
→ Vegetables
02 -
3 large yellow onions, thinly sliced
03 -
3 cloves garlic, minced
04 -
1 tablespoon fresh thyme leaves
→ Pasta
05 -
1 cup orzo pasta
→ Dairy
06 -
1 cup shredded Gruyère cheese, divided
07 -
¾ cup heavy cream
08 -
2 tablespoons unsalted butter
→ Liquids
09 -
2 cups beef broth
10 -
1 tablespoon olive oil
→ Seasonings
11 -
1 teaspoon salt, divided
12 -
½ teaspoon black pepper, divided
# Steps to Follow:
01 -
In a large oven-safe skillet over medium-low heat, melt butter with olive oil. Add sliced onions and cook slowly, stirring frequently, until deeply golden and caramelized, about 35 minutes. Stir in minced garlic and cook for an additional minute.
02 -
Season chicken pieces with half of the salt and black pepper. Brown the chicken in a separate skillet over medium-high heat until golden on both sides, about 3 minutes per side. Remove and set aside; chicken will finish cooking in the oven.
03 -
Deglaze the caramelized onions with beef broth, scraping up browned bits. Stir in orzo, heavy cream, fresh thyme, browned chicken, and remaining salt and pepper. Simmer for 5 to 7 minutes until orzo begins to absorb liquid but retains slight firmness.
04 -
Stir half of the Gruyère cheese into the mixture. Sprinkle the remaining cheese evenly on top. Transfer skillet to a preheated oven at 375°F and bake uncovered for 20 to 25 minutes until the top is golden and bubbly.
05 -
Allow the casserole to rest for 5 to 10 minutes before serving to let it thicken. Garnish with additional thyme or chopped parsley, if desired.
# Additional Notes:
01 -
For a gluten-free option, substitute orzo with gluten-free pasta or cauliflower rice; adjust cooking time as needed.
02 -
Using chicken thighs ensures tender, juicy results, but chicken breasts can be used as an alternative.
03 -
Prepare the casserole ahead by assembling up to the baking step, then refrigerate for up to 24 hours before baking.