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French Onion Chicken Orzo

This comforting dish combines the flavors of traditional French onion soup with hearty orzo pasta, creating a delicious and satisfying meal perfect for family dinners or impressing guests.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: French
Calories: 550
Ingredients Method Notes

Ingredients
  

For the base
  • 2 tablespoons unsalted butter For sautéing
  • 1 tablespoon olive oil For sautéing
  • 2 large yellow onions, thinly sliced Caramelize for flavor depth
  • 3 cloves garlic, minced Added in the last 2 minutes of cooking onions
  • 1 teaspoon granulated sugar To assist with caramelizing onions
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon freshly ground black pepper
For the pasta and protein
  • 1 1/2 cups orzo pasta Toasted before adding liquid
  • 2 cups cooked shredded chicken Can use rotisserie chicken for convenience
  • 2 cups low-sodium chicken broth
  • 1 cup heavy cream
For the cheese topping
  • 1 1/2 cups shredded mozzarella cheese Divided for mixing and topping
  • 1/2 cup grated Parmesan cheese
  • 1/2 teaspoon Worcestershire sauce or balsamic glaze Optional, for additional flavor

Method
 

Preparation
  1. Melt the butter and olive oil in a large oven-safe skillet over medium heat.
  2. Add the sliced onions, sugar, and salt. Cook, stirring occasionally, for 20 to 25 minutes until the onions are deeply golden and caramelized. Stir in the minced garlic during the last 2 minutes of cooking.
  3. Add the orzo pasta to the skillet and cook for 2 minutes to lightly toast it.
  4. Incorporate the shredded chicken, dried thyme, black pepper, and Worcestershire sauce or balsamic glaze if using. Mix thoroughly.
Cooking
  1. Pour in the chicken broth and heavy cream. Bring the mixture to a gentle simmer, then reduce the heat to low. Cover and cook for 8 to 10 minutes, stirring occasionally, until the orzo is tender.
  2. Stir in 1 cup of mozzarella and all the Parmesan cheese until melted and the sauce becomes creamy.
Baking
  1. Preheat the oven to 375°F. Evenly sprinkle the remaining 1/2 cup of mozzarella cheese over the top.
  2. Bake uncovered for 10 to 15 minutes until bubbly and golden brown on top.
  3. Allow the dish to rest for 5 to 10 minutes before serving. Garnish with fresh thyme or parsley if desired.

Notes

Serve hot, pairing with a crisp green salad or crusty bread. Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months. Reheat with a splash of chicken broth or cream if needed.