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 or Dutch oven, melt the butter and olive oil over medium heat. Add the sliced onions, sugar, and salt. Cook for 20–25 minutes, stirring occasionally, until the onions are deeply golden and beautifully caramelized. Stir in the minced garlic during the last 1–2 minutes.
- Stir in the orzo and toast lightly for about 2 minutes. Then, add the shredded chicken, thyme, black pepper, and Worcestershire sauce if using. Mix well.
- Add the chicken broth and cream, bring to a gentle simmer. Reduce heat to low, cover the pan, and let cook for 8–10 minutes until the orzo is tender.
- Once the orzo is tender, stir in 1 cup mozzarella and Parmesan cheese until melted and creamy.
- Preheat the oven to 375°F (190°C). Sprinkle the remaining 1/2 cup mozzarella over the top and bake uncovered for 10–15 minutes until bubbly and golden brown.
- Let it rest for 5–10 minutes before serving. Garnish with fresh thyme or parsley if desired.
Notes
For leftovers, store in an airtight container in the fridge for up to 3 days or freeze for up to 2 months. Reheat in the oven at 350°F (175°C).
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: French
- Diet: Non-Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg