Description
A comforting one-dish meal combining caramelized onions, tender chicken, and orzo pasta with melted Gruyère cheese
Ingredients
Scale
- 2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
- 3 large yellow onions, thinly sliced (about 6 cups)
- 1½ cups orzo pasta, uncooked
- 3 tablespoons butter
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 3 cups low-sodium chicken broth
- ½ cup dry white wine (or additional broth)
- 2 teaspoons fresh thyme leaves (or 1 teaspoon dried)
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt, plus more to taste
- ½ teaspoon black pepper
- ¼ teaspoon paprika
- 1½ cups shredded Gruyère cheese, divided
- ½ cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
- 2 green onions, thinly sliced
Instructions
- 1. Preheat oven to 375°F and grease a 9×13-inch baking dish.
- 2. Heat butter and 1 tablespoon olive oil in a large skillet over medium heat. Add onions with a pinch of salt and cook 25-30 minutes until caramelized.
- 3. Season chicken with salt, pepper, and paprika. In a separate skillet, heat remaining oil over medium-high heat. Cook chicken 6-8 minutes until browned.
- 4. Add garlic to caramelized onions and cook 1 minute. Add wine, Worcestershire sauce, and thyme.
- 5. Combine chicken with onion mixture. Stir in uncooked orzo and chicken broth.
- 6. Transfer to baking dish and top with 1 cup Gruyère and all Parmesan cheese.
- 7. Cover with foil and bake 30 minutes. Remove foil, add remaining Gruyère, and bake 15-20 minutes more.
- 8. Let rest 10 minutes before serving. Garnish with parsley and green onions.
Notes
Store covered in refrigerator up to 3-4 days. Reheat at 350°F covered with foil until heated through.
- Prep Time: 20 minutes
- Cook Time: 75 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: French-American
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 8g
- Sodium: 680mg
- Fat: 22g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 35g