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
- 1/2 teaspoon dried thyme
- 1/4 teaspoon black pepper
- 2 cups low-sodium chicken broth
- 1 cup heavy cream
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Optional: 1/2 teaspoon Worcestershire sauce or balsamic glaze
Instructions
- In a large oven-safe skillet, melt butter and olive oil over medium heat. Add sliced onions, sugar, and salt. Cook for 20–25 minutes until caramelized, stirring occasionally. Add minced garlic during the last 1–2 minutes.
- Stir in the orzo and cook for 2 minutes to lightly toast.
- Add shredded chicken, thyme, pepper, and Worcestershire sauce (if using). Mix well.
- Add chicken broth and cream, bring to a gentle simmer. Reduce heat to low, cover, and cook for 8–10 minutes until orzo is tender.
- Stir in 1 cup mozzarella and Parmesan until melted and creamy.
- Preheat oven to 375°F (190°C). Sprinkle remaining mozzarella on top and bake uncovered for 10–15 minutes until bubbly and golden.
- Let rest for 5–10 minutes before serving.
Notes
For the best flavor, take your time caramelizing the onions. Mix up the cheeses for a unique flavor, and consider adding vegetables like spinach or bell peppers for variation.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: French
- Diet: Non-Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg