French Onion Chicken Orzo (Printer-Friendly Version)

Tender chicken and caramelized onions meld with creamy orzo and cheese in this cozy baked dish.

# Required Ingredients:

→ Protein

01 - 450 grams boneless skinless chicken thighs or breasts

→ Vegetables

02 - 3 large yellow onions, thinly sliced
03 - 2 cloves garlic, minced
04 - 2 sprigs fresh thyme

→ Pasta & Grains

05 - 180 grams orzo pasta

→ Dairy

06 - 120 milliliters heavy cream
07 - 200 grams Gruyère cheese, divided (Swiss or mozzarella as alternatives)
08 - 30 grams unsalted butter

→ Liquids

09 - 480 milliliters beef broth
10 - 15 milliliters olive oil

→ Seasonings

11 - Salt, to taste
12 - Freshly ground black pepper, to taste

# Step-by-Step Instructions:

01 - In a large oven-safe skillet, heat butter and olive oil over medium-low heat. Add the sliced onions and cook slowly, stirring frequently, for 30 to 40 minutes until golden and jammy. Stir in minced garlic and cook for an additional minute until fragrant.
02 - Season chicken with salt and pepper. In a separate skillet or after temporarily removing onions, brown the chicken over medium-high heat until golden on both sides, but not fully cooked through.
03 - Pour beef broth into the skillet with onions, scraping up browned bits from the bottom. Stir in orzo, heavy cream, fresh thyme, and browned chicken. Simmer for 5 to 7 minutes until orzo begins to absorb liquid but remains slightly firm.
04 - Incorporate half of the Gruyère cheese until melted. Sprinkle remaining cheese evenly over the top. Transfer skillet to a preheated oven at 190°C and bake uncovered for 20 to 25 minutes until golden and bubbly.
05 - Remove from oven and let rest for 5 to 10 minutes to allow the dish to thicken and set. Optionally garnish with fresh thyme or chopped parsley before serving.

# Handy Cooking Tips:

01 - Patience during onion caramelization is essential for developing deep, sweet flavors. Rushing this step compromises the dish's richness.
02 - Vegetables like mushrooms, spinach, or kale can be added for variation.
03 - Use rotisserie chicken to save time by skipping the browning step.
04 - Substitute Gruyère with mozzarella, Swiss, provolone, or a blend of cheddar and Parmesan as preferred.
05 - Leftovers store well in the refrigerator for up to three days; reheat with a splash of broth or cream to maintain creaminess.

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