Description
A comforting one-pan meal that combines the flavors of French onion soup with creamy orzo and shredded chicken.
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 (rotisserie works well)
- 1/2 teaspoon dried thyme
- 1/4 teaspoon black pepper
- 2 cups low-sodium chicken broth
- 1 cup heavy cream (or half and half for lighter option)
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Optional: 1/2 teaspoon Worcestershire sauce or balsamic glaze
Instructions
- Melt butter with olive oil in a large oven-safe skillet over medium heat.
- Add onions along with sugar and salt; cook slowly for 20–25 minutes until caramelized.
- Stir in minced garlic for the last minute of cooking.
- Add orzo and toast lightly for about 2 minutes.
- Stir in shredded chicken, thyme, black pepper, and optional Worcestershire sauce or balsamic glaze.
- Pour in chicken broth and cream, simmer on low for 8–10 minutes until orzo is tender.
- Stir in 1 cup of mozzarella and Parmesan until melted into a creamy sauce.
- Preheat oven to 375°F (190°C) and sprinkle remaining mozzarella on top.
- Bake uncovered for 10–15 minutes until bubbly and golden; let rest for 5–10 minutes before serving.
Notes
For a gluten-free option, use gluten-free orzo. To reheat, add a splash of broth or cream if needed.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg