Description
A creamy, comforting one-dish meal made with caramelized onions, tender chicken, and orzo pasta baked in a savory, cheesy sauce.
Ingredients
- 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 (or half and half)
- 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 and olive oil in a large oven-safe skillet over medium heat. Add onions, sugar, and salt. Cook 20–25 minutes until deeply caramelized. Add garlic during the last 1–2 minutes.
- Stir in orzo and cook for 2 minutes to lightly toast.
- Add chicken, thyme, black pepper, and Worcestershire if using. Mix well.
- Pour in chicken broth and cream. Bring to a gentle simmer, cover, and cook 8–10 minutes until orzo is tender.
- Stir in 1 cup mozzarella and all the Parmesan until melted and creamy.
- Preheat oven to 375°F (190°C). Top with remaining mozzarella.
- Bake uncovered 10–15 minutes until bubbly and golden.
- Rest 5–10 minutes before serving. Garnish if desired.
Notes
- Rotisserie chicken works great for this recipe.
- For a lighter dish, use half and half instead of heavy cream.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish, Casserole
- Method: Stovetop, Bake
- Cuisine: American