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
- In a large oven-safe skillet, melt the butter and olive oil over medium heat. Add sliced onions, sugar, and salt. Cook for 20–25 minutes until golden, stirring occasionally.
- Add minced garlic in the last 1–2 minutes of cooking.
- Stir in orzo and toast for 2 minutes.
- Mix in shredded chicken, dried thyme, black pepper, and Worcestershire sauce if using.
- Add chicken broth and cream; bring to a simmer. Cover and cook for 8–10 minutes, stirring occasionally.
- Stir in 1 cup of mozzarella and Parmesan until melted and sauce is creamy.
- Preheat oven to 375°F (190°C). Sprinkle remaining mozzarella on top and bake for 10–15 minutes until bubbly and golden brown.
- Let rest for 5-10 minutes before serving.
Notes
For a lighter option, replace heavy cream with half and half.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: French
- Diet: Optional Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 90mg