French Onion Chicken Orzo (Printer-Friendly Version)

Comforting layers of caramelized onions, tender chicken, and creamy orzo baked into a golden casserole.

# Required Ingredients:

→ Protein

01 - 450 grams boneless, skinless chicken thighs or breasts, seasoned with salt and black pepper

→ Vegetables

02 - 4 large yellow onions, thinly sliced
03 - 3 cloves garlic, minced
04 - Fresh thyme sprigs, 4–5 for cooking, plus extra for garnish

→ Pasta

05 - 180 grams orzo pasta

→ Dairy

06 - 120 milliliters heavy cream
07 - 150 grams Gruyère cheese, shredded
08 - 30 grams unsalted butter

→ Liquids

09 - 500 milliliters beef broth
10 - 15 milliliters olive oil

→ Seasoning

11 - Salt and freshly ground black pepper to taste

# Step-by-Step Instructions:

01 - In a large oven-safe skillet or Dutch oven, heat butter and olive oil over medium-low heat. Add the thinly sliced onions and cook slowly, stirring frequently, until golden and deeply caramelized, about 30 to 40 minutes. Add minced garlic and cook for an additional minute.
02 - While onions caramelize, season chicken pieces with salt and pepper. In a separate skillet, brown chicken on both sides until golden but not fully cooked. Set aside.
03 - Add beef broth to the caramelized onions, scraping up browned bits from the pan. Stir in orzo pasta, heavy cream, fresh thyme sprigs, and the browned chicken. Simmer for 5 to 7 minutes until the orzo begins to absorb liquid but remains slightly firm.
04 - Mix half of the shredded Gruyère cheese into the mixture. Sprinkle the remaining cheese evenly on top. Transfer the pan to a preheated oven at 190°C and bake uncovered for 20 to 25 minutes until the top is golden and bubbly.
05 - Allow the casserole to rest for 5 to 10 minutes after baking to thicken. Garnish with additional fresh thyme or chopped parsley if desired. Serve warm.

# Handy Cooking Tips:

01 - For a vegetarian option, omit chicken and substitute sautéed mushrooms and spinach. Use gluten-free orzo to make the dish gluten-free.
02 - Make ahead by assembling up to the baking step. Refrigerate covered up to 24 hours before baking.
03 - Leftovers store well in the refrigerator for up to 4 days or freeze tightly wrapped for up to 2 months.

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