Description
This One Pot French Onion Orzo with Chicken is a flavorful and hearty dish that combines tender chicken, caramelized onions, and creamy cheese in a comforting orzo pasta base. Inspired by the classic French onion soup, this recipe delivers a rich, savory taste with the convenience of a one-pot meal, perfect for a satisfying dinner.
Ingredients
Scale
Chicken and Cooking Base
- 1 tablespoon olive oil
- 1.5 lb boneless, skinless chicken breasts, cut into 1/2 inch cubes
- 1 tablespoon butter
- 1 tablespoon garlic, minced
- 4 cups thinly sliced onions (3 medium onions), 1/4 inch thick half moons
- 1/4 cup chicken stock (for deglazing)
- 2 teaspoon Worcestershire sauce
Orzo and Seasonings
- 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
- 1/2 cup shredded asiago
Instructions
- Prepare the chicken: Remove the chicken from packaging and cut into 1/2 inch cubes by slicing into even strips on a cutting board.
- Heat oil: Warm olive oil in a pan over medium-high heat for 2-3 minutes until shimmering.
- Cook chicken: Add cubed chicken to the pan and cook for 5-7 minutes or until golden brown. Remove excess liquid if released using paper towels to ensure a nice golden exterior.
- Set chicken aside and lower heat: Remove cooked chicken from pan and set aside. Reduce heat to medium.
- Sauté onions and garlic: Add butter, sliced onions, and minced garlic to the pan; stir and cook uncovered for 5 minutes.
- Deglaze and caramelize: Pour in 1/4 cup chicken stock and Worcestershire sauce, stirring and scraping the bottom to release any stuck bits. Continue cooking for 5-10 minutes until onions are dark and caramelized.
- Toast orzo and season: Add orzo, bay leaves, salt, pepper, and thyme; stir frequently to toast orzo for about 2 minutes, stirring every 30 seconds to prevent sticking.
- Add chicken and stock: Return cooked chicken to the pot, add 2 cups chicken stock, cover, and cook for 10 minutes. Stir every 2 minutes to prevent sticking.
- Finish and serve: Remove bay leaves, add shredded mozzarella and asiago cheese, and stir until fully melted into a creamy sauce. Serve immediately.
Notes
- This recipe is a high-protein, comforting twist on classic French onion soup using orzo and chicken.
- Removing excess liquid from chicken while cooking helps to achieve a better sear and flavor.
- Stirring frequently when cooking orzo prevents it from sticking to the pan bottom.
- You can substitute mozzarella and asiago with other melting cheeses like Gruyere or cheddar for different flavor profiles.
- Use low-sodium chicken stock to reduce overall sodium content if desired.
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
