Ingredients
Scale
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 large yellow onions, thinly sliced
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 3 garlic cloves, minced
- 1 1/2 cups orzo pasta
- 2 cups cooked shredded chicken (rotisserie works well)
- 1/2 teaspoon dried thyme
- 1/4 teaspoon black pepper
- 2 cups low-sodium chicken broth
- 1 cup heavy cream or half-and-half for lighter option
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Optional: 1/2 teaspoon Worcestershire sauce or balsamic glaze for added depth
- Fresh parsley or thyme for garnish
Instructions
- Melt butter and olive oil over medium heat in a large oven-safe skillet or Dutch oven. Add onions, sugar, and salt. Cook 20–25 minutes until caramelized. Stir in garlic in last 1–2 minutes.
- Stir in orzo and cook 2 minutes to lightly toast. Add chicken, thyme, pepper, and Worcestershire if using. Mix well.
- Pour in chicken broth and cream. Simmer gently, then reduce heat to low, cover, and cook 8–10 minutes until orzo is tender.
- Stir in 1 cup mozzarella and Parmesan until melted and creamy.
- Preheat oven to 375°F (190°C). Sprinkle remaining 1/2 cup mozzarella on top. Bake uncovered 10–15 minutes until bubbly and golden.
- Rest 5–10 minutes before serving. Garnish with parsley or thyme and serve hot.
Notes
- Deglaze onions with white wine or balsamic vinegar for extra flavor.
- Use rotisserie chicken for quick prep.
- Substitute half-and-half for heavy cream for lighter option.
- Use gluten-free orzo or small rice pasta for a gluten-free version.
- Leftovers reheat well with a splash of broth or cream.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baked
- Cuisine: American, French-inspired
- Diet: Halal
Nutrition
- Serving Size: 1 portion (about 1/6 of recipe)
- Calories: 515
- Sugar: 5 g
- Sodium: 720 mg
- Fat: 25 g
- Saturated Fat: 13 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 31 g
- Cholesterol: 115 mg