Ingredients
Scale
- 1 lb boneless skinless chicken breasts, diced
- 2 large yellow onions, thinly sliced
- 3 cups orzo pasta
- 4 cups chicken broth
- 2 tbsp olive oil
- 1 cup shredded Gruyere or Swiss cheese
- 2 tbsp butter
- 2 cloves garlic, minced
- 1 tsp dried thyme
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C). In a skillet, heat 1 tbsp olive oil and sauté onions until caramelized, about 15 minutes. Set aside.
- In the same skillet, add remaining olive oil and cook diced chicken until browned and cooked through, about 8 minutes. Season with salt, pepper, and thyme.
- In a large pot, bring chicken broth to a boil. Add orzo and cook until al dente, about 8 minutes.
- Drain orzo and top with cooked chicken, caramelized onions, garlic, and butter. Mix well and transfer to a baking dish.
- Sprinkle shredded cheese evenly over the top. Bake uncovered for 20 minutes or until bubbly and golden.
Notes
- Feel free to substitute Gruyere with mozzarella or Monterey Jack for different cheese flavors.
- For extra flavor, sprinkle fresh herbs like parsley or thyme before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Method: Bake
- Cuisine: French-inspired
- Diet: Nut-free
Nutrition
- Serving Size: 1 bowl
- Calories: 520 Kcal
- Sugar: 7g
- Sodium: 820mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 125mg