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 or Dutch oven, melt the butter and olive oil over medium heat. Add the sliced onions, sugar, and salt. Cook for 20-25 minutes until caramelized, stirring occasionally. In the last 1-2 minutes, stir in the minced garlic.
- Mix in the orzo and toast for 2 minutes while stirring continuously.
- Add in the shredded chicken, thyme, and black pepper. Stir to combine evenly.
- Pour in the chicken broth and heavy cream, and bring the mixture to a simmer. Cover and cook for 8-10 minutes until the orzo is tender and absorbs most of the liquid.
- Stir in one cup of mozzarella and Parmesan until melted and creamy.
- Preheat your oven to 375°F (190°C). Pour the remaining mozzarella on top and bake uncovered for 10-15 minutes, or until bubbly and golden.
- Allow the dish to rest for 5-10 minutes before serving to let the flavors settle.
Notes
Consider adding Worcestershire sauce or balsamic glaze for extra flavor. Customize with gluten-free pasta or plant-based alternatives for dietary needs.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 50mg