Go Back
French Onion Chicken Orzo with a Cheesy Golden Crust

French Onion Chicken Orzo with a Cheesy Golden Crust

This one-pan wonder combines the deep, savory flavors of caramelized onions with tender chicken and velvety orzo for a meal that tastes like a gourmet hug.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6
Course: Main Course
Cuisine: French-American Fusion
Calories: 510
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 tablespoons unsalted butter chilled
  • 1 tablespoon olive oil extra virgin
  • 2 large yellow onions thinly sliced
  • 1 teaspoon sugar granulated
  • 1/2 teaspoon salt fine
  • 3 cloves garlic minced
  • 1 1/2 cups orzo pasta dry
  • 2 cups shredded chicken cooked
  • 1/2 teaspoon dried thyme aromatic
  • 1/4 teaspoon black pepper ground
  • 2 cups chicken broth low-sodium
  • 1 cup heavy cream or half-and-half
  • 1 1/2 cups mozzarella cheese shredded
  • 1/2 cup Parmesan cheese grated
  • Worcestershire sauce optional

Equipment

  • Large Oven-Safe Skillet
  • Dutch Oven
  • Wooden spoon
  • Measuring Cups

Method
 

  1. Melting the butter and olive oil in a large oven-safe skillet or Dutch oven over medium heat is the first step. Add the sliced onions, sugar, and salt, then cook for 20–25 minutes while stirring occasionally until they reach a deep golden brown.
  2. Incorporate the minced garlic into the pan during the final 2 minutes of the onion caramelization process.
  3. Add the dry orzo to the skillet and stir constantly for 2 minutes to lightly toast the grains.
  4. Fold in the shredded chicken, thyme, black pepper, and the optional Worcestershire sauce or balsamic glaze if you want extra depth.
  5. Pour the chicken broth and heavy cream into the pan and bring the mixture to a gentle simmer.
  6. Reduce the heat to low, cover the skillet, and cook for 8–10 minutes while stirring occasionally until the orzo is tender and the liquid is mostly absorbed.
  7. Stir 1 cup of mozzarella and all the Parmesan cheese into the mixture until the sauce becomes thick and creamy.
  8. Preheat your oven to 375°F (190°C) and sprinkle the remaining half cup of mozzarella over the top of the dish.
  9. Bake the assembly uncovered for 10–15 minutes until the cheese is bubbly and develops a golden crust.
  10. Remove from the oven and allow the dish to rest for 5–10 minutes before serving with fresh herbs.

Notes

For the best results, use a rotisserie chicken to save time and ensure the meat is tender. If the sauce thickens too much while resting, stir in a splash of warm broth to loosen it. Store leftovers in an airtight container for up to three days and reheat on the stovetop with a little extra cream to restore the velvety texture.