Name: French Onion Chicken Orzo
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: American
Ingredients: 2 tablespoons unsalted butter; 1 tablespoon olive oil; 2 large yellow onions, thinly sliced; 3 garlic cloves, minced; 1 teaspoon granulated sugar; 1/2 teaspoon kosher salt; 1/2 teaspoon dried thyme; 1/4 teaspoon freshly ground black pepper; 1 1/2 cups orzo pasta; 2 cups cooked shredded chicken; 2 cups low-sodium chicken broth; 1 cup heavy cream; 1 1/2 cups shredded mozzarella cheese; 1/2 cup grated parmesan cheese; 1/2 teaspoon worcestershire sauce or balsamic glaze (optional)

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French Onion Chicken Orzo is a cozy, creamy dish that effortlessly melds the classic French onion soup flavors with hearty chicken and luscious orzo pasta. It’s an inviting meal that warms you from the inside out with its rich, caramelized onion notes and gooey cheese topping. This recipe is not only straightforward to make but also perfect for weeknight dinners or gatherings with friends and family. Trust me; this delightful comfort food will soon become a cherished favorite in your home!

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make French Onion Chicken Orzo
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
French Onion Chicken Orzo

I first stumbled upon this recipe during a cold winter evening when I craved something flavorful yet comforting. The aroma that filled my kitchen while the onions perfectly caramelized was sheer bliss! You will love how simple yet satisfying this meal is. With just a few ingredients and a bit of time, you can whip up a dish that rivals restaurant favorites, and your crowd will be more than impressed. So, gather your ingredients, and let’s get cooking!

Why You’ll Love This Recipe

Simple & Quick: Ready in about an hour, making it perfect for busy nights.
Irresistible Flavor: Caramelized onions and creamy sauce create an explosion of taste.
Eye-Catching Appeal: The bubbling cheese atop makes it visually irresistible.
Flexible Serving: Ideal for dinner parties or solo cozy nights in.
Diet-Friendly Options: Easily adaptable for gluten-free or low-carb diets.

Ingredients You’ll Need

2 tablespoons unsalted butter: For a rich, creamy flavor that helps caramelize the onions.
1 tablespoon olive oil: Adds depth and complements the butter for sautéing.
2 large yellow onions, thinly sliced: The star ingredient that brings sweetness when caramelized.
3 garlic cloves, minced: A fragrant addition that enhances the overall flavor.
1 teaspoon granulated sugar: Helps in caramelizing the onions faster for that beautiful color.
1/2 teaspoon kosher salt: Essential for bringing out the natural flavors in the dish.
1/2 teaspoon dried thyme: Adds an earthy, aromatic touch complementing the other flavors.
1/4 teaspoon freshly ground black pepper: A subtle spiciness that balances the sweetness of the onions.
1 1/2 cups orzo pasta: The perfect pasta choice, small and versatile, absorbing flavors beautifully.
2 cups cooked shredded chicken: A great way to use leftovers or rotisserie chicken—adds heartiness.
2 cups low-sodium chicken broth: Keeps the dish flavorful while ensuring it’s not overly salty.
1 cup heavy cream: Creates a luxurious, creamy texture you won’t be able to resist.
1 1/2 cups shredded mozzarella cheese: Melts beautifully, offering that stretchy, gooey goodness.
1/2 cup grated parmesan cheese: Adds a salty, nutty flavor to the creamy mix.
1/2 teaspoon Worcestershire sauce or balsamic glaze (optional): Adds depth and complexity but can be skipped if you prefer a classic flavor.

How to Make French Onion Chicken Orzo

Melt the Butter and Sauté Onions: In a large oven-safe skillet over medium heat, combine 2 tablespoons of unsalted butter and 1 tablespoon of olive oil. Once melted, add the thinly sliced yellow onions along with 1 teaspoon of granulated sugar and 1/2 teaspoon of kosher salt. Stir occasionally for about 20 to 25 minutes until the onions turn deeply golden and caramelized. During the final 2 minutes, add in the minced garlic, which will give you that wonderfully fragrant aroma.

Toast the Orzo: Once the onions are perfectly caramelized, sprinkle in 1 1/2 cups of orzo pasta. Cook for about 2 minutes, stirring frequently to let the orzo get lightly toasted. This step enhances the flavor, giving it a delightful nuttiness that pairs wonderfully with the dish.

Incorporate Chicken and Spices: Stir in 2 cups of cooked shredded chicken along with 1/2 teaspoon of dried thyme and 1/4 teaspoon of freshly ground black pepper. If you want to add complexity, now would be the time to drizzle in 1/2 teaspoon Worcestershire sauce or balsamic glaze. Give everything a good mix until well combined.

Add Broth and Cream: Pour in 2 cups of low-sodium chicken broth and 1 cup of heavy cream. Bring the mixture to a gentle simmer, then reduce the heat to low. Cover and let it cook for about 8 to 10 minutes, stirring occasionally until the orzo becomes tender and has absorbed most of the liquid.

Stir in Cheeses: Remove the lid and stir in 1 cup of shredded mozzarella cheese and the 1/2 cup of grated parmesan cheese until they melt into the creamy sauce, creating a beautifully rich texture.

Bake to Perfection: Preheat your oven to 375°F. Evenly sprinkle the remaining 1/2 cup of mozzarella cheese over the top of the dish. Bake uncovered for 10 to 15 minutes until the cheese is bubbly and turns a gorgeous golden brown.

Rest and Serve: Once out of the oven, let the dish rest for about 5 to 10 minutes before diving in. This waiting time allows the flavors to meld even further. Garnish with fresh thyme or parsley if desired for an extra flourish!

Storing & Reheating

To store leftovers of this comforting dish, let it cool completely before placing it in an airtight container. Refrigerate for up to 4 days. If you’d like to keep it longer, freeze it in a freezer-safe container for a maximum of 3 months. To reheat, simply thaw overnight in the fridge, then pop it in the oven at 350°F for around 20 minutes until warmed through. You might notice a slight change in texture, but a quick stir and a splash of additional cream can help refresh its creamy goodness.

Chef’s Helpful Tips

Ensure to cut the onions thinly for even caramelization; thick pieces won’t soften properly.
Remember to allow the orzo to toast slightly, enhancing its flavor; don’t skip this.
If your dish seems too thick, adding a splash of chicken broth or cream while reheating can restore its original creaminess.
Experiment with different cheeses like gouda or gruyère for a unique twist on flavor.
For a gluten-free version, use gluten-free orzo or substitute with quinoa.

This French Onion Chicken Orzo recipe is creamy, comforting, and full of flavor! It’s a dish that embraces the warmth of home-cooked meals while offering the joys of something truly delicious. Feel free to tweak or add ingredients to suit your taste; that’s where the fun lies in cooking! Whether it’s a weeknight dinner or a cozy gathering, I invite you to enjoy every spoonful of this delightful dish.

Recipe FAQs

Can I use different pasta for this recipe?

Absolutely! While orzo is the traditional choice, you can substitute it with other small pasta like ditalini or mini shell pasta. Just keep an eye on the cooking times, as different pasta shapes may require slight adjustments in the liquid ratio.

How can I make this recipe vegetarian-friendly?

For a vegetarian version, simply omit the shredded chicken and use vegetable broth instead of chicken broth. You could also add sautéed mushrooms for added texture and flavor, which would complement the caramelized onions beautifully!

Can I prepare French Onion Chicken Orzo ahead of time?

Yes, you can prepare the dish up to the baking step. Assemble everything in the skillet, then cover and refrigerate for up to a day. When you’re ready to bake, just preheat the oven and pop it in until bubbly and golden.

What can I serve alongside this dish?

This creamy orzo pairs well with a fresh green salad or some crusty garlic bread. A simple arugula salad tossed with lemon vinaigrette adds a nice, refreshing contrast to the richness of the orzo!

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