Ingredients
Scale
- 2 tablespoons olive oil
- 2 large onions, thinly sliced
- 4 cloves garlic, minced
- 1 pound boneless, skinless chicken breasts, diced
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 and 1/2 cups orzo pasta
- 3 cups chicken broth
- 1 cup shredded Gruyere cheese
- 1/2 cup heavy cream
- 1/4 cup freshly grated Parmesan cheese
- Fresh parsley for garnish (optional)
If you’re missing any of these ingredients, don’t worry. Substitutions are a part of home cooking. Swap Gruyere for Swiss cheese, or use shallots instead of onions for a sweeter flavor. The key is to make it your own!
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish and set aside.
- In a large skillet, heat olive oil over medium heat. Add onions and cook until caramelized, about 15-20 minutes, stirring occasionally. Add garlic during the last minute of cooking.
- Remove onions and garlic from the skillet and set aside. In the same skillet, add chicken. Season with thyme, salt, and pepper. Cook until browned and cooked through, about 5-7 minutes.
- Add the orzo to the skillet with the chicken and stir for 2 minutes, allowing it to toast slightly.
- Stir in the chicken broth, caramelized onions, and garlic. Bring to a simmer and cook for 5 minutes, stirring occasionally.
- Remove from heat and stir in the Gruyere cheese and heavy cream.
- Transfer the mixture to the prepared baking dish. Sprinkle Parmesan cheese over the top.
- Bake in the preheated oven for 15-20 minutes, or until the cheese is bubbly and golden brown.
- Let it cool for a few minutes before garnishing with fresh parsley, if desired. Serve warm.
Trust me, the smell alone will have everyone gathered around the table before you even call them!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: French Onion Chicken Orzo Casserole, recipe, cooking, food
