French Onion Orzo Chicken
One pot and one casserole dish-- I love an easy to clean up meal. This french onion orzo chicken is inspired by french onion soup. It's bold in flavor and you can even make it ahead of time and bake it later.
Cook Time
Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Ingredients
2 tbsp butter
1 tbsp olive oil
1 large yellow onion, thinly sliced
1 tsp sugar
1/2 tsp salt
1 tsp garlic powder
1 tsp Worcestershire sauce
1 1/2 cups orzo pasta
2 cups cooked chicken, shredded (I use rotisserie)
1 tsp dried thyme
2 cups chicken bone broth
1 cup heavy cream
1 1/2 cups shredded monterey jack cheese
1/2 cup freshly grated parmesan cheese
Recipe
- Preheat your oven to 375 degrees.
- Begin by caramelizing your onions. In a large pot, melt your butter and olive oil over medium heat. Add in your sliced onions, sugar, garlic powder and salt. Stir and cook for 20 minutes, stirring occasionally until the onions are golden and caramelized.
- Stir in the orzo and cook for a couple minutes allowing them to lightly toast.
- Add in your shredded chicken (I use rotisserie chicken), thyme and Worcestershire sauce. Give it a good stir.
- Add the bone broth (or chicken broth) and cream. Bring it to a gentle boil and then cover and reduce the heat to low. Stir it occasionally and cook for around 10 minutes, until the orzo is tender.
- Stir in 1 cup of monterey jack cheese (or mozzarella) and parmesan cheese. Mix it up until it’s nice and creamy.
- Add your mixture to a casserole dish, sprinkle with the remaining 1/2 cup of cheese and bake uncovered for 15 minutes, until the cheese is melted and bubbly on top.
- Let it rest for 5-10 minutes and then serve it up!
