Description
A cozy one-dish meal combining caramelized onions, tender chicken, creamy orzo, and a cheesy topping for a warm comfort dish.
Ingredients
- 2 tablespoons olive oil
- 4 large yellow onions, thinly sliced
- 1 teaspoon sugar
- 1 1/2 pounds boneless, skinless chicken breast, cubed
- 2 cups uncooked orzo
- 4 cups low-sodium chicken broth
- 1 cup heavy cream
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 1/2 cups shredded Gruyère (or a mix of Swiss and mozzarella)
- 1/2 cup grated Parmesan
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
- Salt and freshly ground black pepper to taste
- 2 tablespoons butter
- Optional: chopped parsley for garnish
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish lightly with butter or oil.
- In a large skillet, heat olive oil and 2 tablespoons butter over medium heat. Add sliced onions, a pinch of salt, and 1 teaspoon sugar. Cook, stirring occasionally, until deep golden brown and sweet, about 25–30 minutes.
- Season cubed chicken with salt and pepper. In the same skillet, sear the chicken until just cooked through, about 4–5 minutes. Remove and set aside.
- In a large saucepan, bring chicken broth to a simmer. Stir in orzo and cook 6–7 minutes until slightly al dente. Stir in heavy cream, Dijon mustard, Worcestershire, minced garlic, thyme, and half the Gruyère. Mix until creamy. Taste and season with salt and pepper.
- Fold caramelized onions and cooked chicken into the orzo mixture. Pour everything into the prepared baking dish. Top with remaining Gruyère and Parmesan.
- Cover loosely with foil and bake for 20 minutes. Remove foil and bake an additional 10–12 minutes until cheese is bubbly and golden. Let rest 5–10 minutes before serving.
Notes
Caramelize the onions slowly for best flavor. Make ahead by refrigerating the assembled casserole for up to 24 hours before baking.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: French