Ingredients
- 2 boneless chicken breasts or thighs
- 2 large sweet onions (like Vidalia or yellow onions)
- 1 cup orzo pasta
- 2 cups chicken broth
- 1 cup Gruyere or mozzarella cheese, shredded
- 2 tablespoons butter
- 2 cloves garlic, minced
- Fresh thyme and parsley, for garnish
- Salt and pepper to taste
Instructions
- Chop the onions and mince the garlic; set chicken aside.
- In a large skillet over medium heat, melt the butter and add onions with a pinch of salt. Cook for 20-25 minutes until they are deep golden brown.
- Push the onions to the side and add more butter or olive oil, then sauté the chicken until cooked through (about 5-7 minutes).
- Add minced garlic and cook for another minute before pouring in the chicken broth and bringing to a simmer.
- Add orzo and stir well; simmer for about 10 minutes until orzo is tender.
- Stir in herbs and half of the cheese until combined.
- Transfer mixture to a greased baking dish, top with remaining cheese, and bake at 350°F (175°C) for 15-20 minutes until bubbly and golden.
- Let sit for a few minutes, garnish with fresh herbs, and enjoy!
Notes
For a vegetarian version, substitute chicken with mushrooms or chickpeas. Use any cheese you prefer for the topping.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: French
- Diet: Gluten-free option available