Ingredients
Scale
- 2 pounds boneless, skinless chicken breasts, cut into chunks
- 2 large onions, sliced
- 3 cloves garlic, minced
- 1 1/2 cups orzo pasta
- 4 cups chicken broth
- 1 cup shredded Gruyere cheese
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 teaspoon thyme
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat oven to 375°F (190°C).
- In a large skillet, heat olive oil and cook onions over medium heat until caramelized, about 15 minutes. Remove and set aside.
- In the same skillet, melt butter and cook chicken until golden and cooked through, about 8-10 minutes. Season with salt, pepper, and thyme.
- Add garlic and cook for 1 minute.
- Add uncooked orzo and stir to coat in the flavors.
- Pour in chicken broth and bring to a boil. Reduce heat, cover, and simmer until orzo is tender, about 10 minutes.
- Stir in caramelized onions and half of the cheese. Transfer everything to a baking dish.
- Top with remaining cheese and bake for 20 minutes until bubbly and golden.
- Garnish with fresh parsley and serve hot.
Notes
- You can substitute Gruyere with Parmesan or mozzarella for different flavors.
- Ensure chicken is cooked thoroughly before baking.
- For a crispy topping, broil for an additional 2 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Method: Baking, sautéing
- Cuisine: French-American
- Diet: Comfort food
Nutrition
- Serving Size: 1 bowl
- Calories: 520 Kcal
- Sugar: 8g
- Sodium: 820mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 125mg