Description
A comforting one-pan meal that combines tender orzo pasta, savory chicken, and sweet caramelized onions, all topped with gooey cheese.
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
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Optional: 1/2 teaspoon Worcestershire sauce or balsamic glaze
Instructions
- Begin by caramelizing the onions. In your skillet or Dutch oven, melt the unsalted butter and olive oil over medium heat.
- Add the sliced onions, sugar, and salt. Allow them to cook for about 20–25 minutes, stirring occasionally until they become deeply golden and caramelized.
- Add the minced garlic in the last 1–2 minutes to enhance the aroma.
- Once the onions are ready, stir in the orzo and let it toast for about 2 minutes.
- Then, incorporate the shredded chicken, dried thyme, black pepper, and Worcestershire sauce if you’re using it. Mix everything well.
- Next, pour in the chicken broth and heavy cream, bringing the mixture to a gentle simmer.
- Reduce the heat to low, cover, and let it cook for 8–10 minutes.
- After the orzo has become tender, stir in 1 cup of mozzarella cheese along with the grated Parmesan.
- Continue mixing until everything melts into a creamy, cheesy goodness.
- Preheat your oven to 375°F (190°C), then sprinkle the remaining mozzarella over the top.
- Bake the casserole uncovered for about 10–15 minutes, or until it becomes bubbly and golden.
- Let the casserole rest for 5–10 minutes before serving.
Notes
Optional: Garnish with fresh thyme or parsley before serving. For a deeper flavor, consider adding Worcestershire sauce or balsamic glaze.
