Description
A comforting and hearty one pot French onion orzo with chicken recipe that blends tender caramelized onions, juicy chicken, and creamy cheese for a delicious and easy meal perfect for dinner.
Ingredients
Scale
Chicken and Cooking Base
- 1 tablespoon olive oil
- 1.5 lb boneless, skinless chicken breasts (cut in small 1/2 inch cubes)
- 1 tablespoon butter
- 1 tablespoon garlic (minced)
- 4 cups thinly sliced onions (3 medium sized onions) (1/4 inch thick, cut into half moons)
- 1/4 cup chicken stock (for deglazing the pan)
- 2 teaspoon Worcestershire sauce
Orzo and Seasoning
- 1 cup uncooked orzo
- 3 bay leaves
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- 1/4 teaspoon dried thyme
- 2 cups chicken stock
Cheese
- 3/4 cup shredded mozzarella cheese
- 1/2 cup shredded asiago cheese
Instructions
- Prepare the Chicken: Remove the chicken from the packaging and cube into 1/2 inch pieces by cutting into even strips and slicing on a cutting board for uniform cooking.
- Heat the Oil: Heat 1 tablespoon olive oil in a pan over medium-high heat for 2-3 minutes or until the oil begins to shimmer, indicating it’s hot enough for cooking.
- Cook the Chicken: Add the cubed chicken to the pan and cook on medium-high heat for 5-7 minutes until golden brown. If excess liquid appears, absorb some with paper towels to help the chicken brown nicely.
- Prep Aromatics: While chicken cooks, chop the onions and garlic and measure out the spices for easy addition later.
- Set Chicken Aside: Remove the cooked chicken from the pan and set aside in a small bowl. Lower the heat to medium to prepare for the onions.
- Sauté Onions and Garlic: Add butter, onions, and garlic to the pan and stir with a spatula. Cook uncovered for 5 minutes until softened.
- Deglaze Pan: Add 1/4 cup chicken stock and Worcestershire sauce to the pan. Stir and scrape bottom to loosen browned bits. Cook an additional 5-10 minutes until onions caramelize and darken.
- Toast the Orzo: Stir in orzo, bay leaves, salt, pepper, and dried thyme. Cook for 2 minutes, stirring every 30 seconds to gently toast the orzo and prevent sticking.
- Combine and Simmer: Return chicken to the pot, pour in 2 cups chicken stock, cover, and cook for 10 minutes. Stir frequently about every 2 minutes to prevent sticking and ensure even cooking.
- Remove Bay Leaves: Discard the bay leaves from the pot once the orzo is cooked through and the mixture is creamy.
- Add Cheese and Serve: Stir in shredded mozzarella and asiago cheese until melted and creamy. Serve hot and enjoy your comforting one pot meal.
Notes
- Use paper towels to absorb excess liquid while cooking chicken for a better sear and flavor.
- Stir frequently during simmering to prevent orzo from sticking or burning on the bottom of the pan.
- You can substitute asiago cheese with Parmesan for a similar flavor profile.
- The dish pairs well with a simple green salad or crusty bread for a complete meal.
- Leftovers store well in the refrigerator and reheat nicely on the stovetop or microwave.
Nutrition
- Serving Size: 1.5 cups
- Calories: 598 kcal
- Sugar: 7 g
- Sodium: 595 mg
- Fat: 23 g
- Saturated Fat: 9 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.1 g
- Carbohydrates: 43 g
- Fiber: 3 g
- Protein: 53 g
- Cholesterol: 144 mg
