French Onion Chicken Orzo (Printable Version)
# What You'll Need:
→ Protein
01 -
450 grams boneless, skinless chicken thighs or breasts
→ Vegetables
02 -
2 large yellow onions, thinly sliced
03 -
2 cloves garlic, minced
04 -
1 teaspoon fresh thyme leaves
→ Pasta
05 -
120 grams orzo pasta
→ Dairy
06 -
120 milliliters heavy cream
07 -
150 grams Gruyère cheese, shredded
08 -
30 grams unsalted butter
→ Liquids
09 -
480 milliliters beef broth
10 -
15 milliliters olive oil
→ Seasoning
11 -
Salt, to taste
12 -
Freshly ground black pepper, to taste
# Step-by-Step Directions:
01 -
In a large oven-safe skillet or Dutch oven, melt butter with olive oil over medium-low heat. Add the thinly sliced onions and cook slowly, stirring frequently, for 30 to 40 minutes until golden brown and jammy. Stir in minced garlic during the last minute of cooking to release its aroma.
02 -
Season chicken thighs or breasts with salt and pepper. In a separate skillet or after temporarily removing onions, brown the chicken over medium heat until golden on both sides. Do not cook through as it will finish in the oven.
03 -
Pour beef broth into the caramelized onions, scraping up any browned bits from the pan base. Stir in orzo pasta, heavy cream, fresh thyme, and browned chicken. Simmer gently for 5 to 7 minutes until the orzo begins to absorb the liquid but remains slightly firm.
04 -
Incorporate half of the shredded Gruyère cheese into the mixture until melted. Sprinkle the remaining cheese over the top. Transfer the skillet to a preheated oven at 190°C and bake uncovered for 20 to 25 minutes until the surface is golden and bubbling.
05 -
Remove from the oven and allow the dish to rest for 5 to 10 minutes. This resting period helps the casserole to thicken slightly. Garnish with additional fresh thyme or parsley if desired before serving.
# Helpful Notes:
01 -
Slow caramelization of onions is crucial for deep, sweet flavor. Avoid rushing this process.
02 -
Use rotisserie chicken as a shortcut to skip the browning step without sacrificing flavor.
03 -
Leftovers keep in the refrigerator for up to 3 days and reheat well with a splash of broth or cream.
04 -
Substitute Swiss or mozzarella cheese if Gruyère is unavailable.