Description
A comforting and flavorful French onion chicken orzo casserole. This easy one-pot dish combines tender chicken, orzo pasta, and sweet caramelized onions in a rich broth, topped with melted cheese.
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 large yellow onion, thinly sliced
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 4 cups chicken broth
- 1 cup orzo pasta
- 1/2 cup heavy cream
- 1/2 cup shredded Gruyere cheese
- 1/4 cup shredded Parmesan cheese
- Salt and freshly ground black pepper to taste
Instructions
- Heat olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Add chicken and cook until browned on all sides. Remove chicken from skillet and set aside.
- Add sliced onion to the skillet and cook, stirring occasionally, until softened and lightly browned, about 8-10 minutes.
- Add minced garlic and dried thyme, cook for 1 minute until fragrant.
- Pour in chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the skillet.
- Stir in the orzo pasta and return the chicken to the skillet. Season with salt and pepper.
- Bring to a boil, then reduce heat, cover, and simmer for 10-12 minutes, or until orzo is al dente and most of the liquid is absorbed.
- Stir in heavy cream.
- Preheat your broiler.
- Sprinkle Gruyere and Parmesan cheeses evenly over the top of the casserole.
- Broil for 2-3 minutes, or until cheese is melted and bubbly and lightly golden brown.
- Let stand for 5 minutes before serving.
Notes
- For a richer flavor, you can caramelize the onions slowly over low heat for 20-30 minutes.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the oven.
- Feel free to add other vegetables like mushrooms or spinach.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: One Pot, Oven Broiled
- Cuisine: American