Description
A comforting one-pan meal that combines the flavors of French onion soup with tender chicken and creamy orzo pasta.
Ingredients
Scale
- 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
- Caramelize the onions: Melt the butter and olive oil in a large oven-safe skillet over medium heat. Add the onions, sugar, and salt; cook for 20–25 minutes, stirring occasionally, until golden and caramelized. Stir in garlic for the last 1–2 minutes.
- Add orzo and chicken: Stir in orzo and cook for 2 minutes. Then add chicken, thyme, pepper, and Worcestershire sauce if using; mix thoroughly.
- Pour in liquids: Add chicken broth and heavy cream, bring to a simmer. Cover and cook on low for 8–10 minutes until orzo is tender.
- Add cheese: Stir in 1 cup of mozzarella and Parmesan until melted and creamy.
- Bake the casserole: Preheat oven to 375°F (190°C). Sprinkle remaining mozzarella on top and bake uncovered for 10–15 minutes until bubbly and golden.
- Serve: Let rest for 5–10 minutes before serving. Garnish with fresh herbs if desired.
Notes
For best flavor, use fresh ingredients. This dish stores well and can be reheated. Adjust seasoning as needed.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 75mg