Ingredients
Scale
- 2 tbsp butter
- 2 large onions, thinly sliced
- 2 cloves garlic, minced
- 1 lb (450 g) chicken breast or thighs, diced
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp dried thyme
- 1 cup uncooked orzo
- 2½ cups chicken broth
- ½ cup heavy cream
- 1 cup shredded Gruyère or mozzarella cheese
- ¼ cup grated Parmesan cheese
- Fresh parsley or thyme, for garnish (optional)
Instructions
- Preheat oven to 375°F (190°C).
- Melt butter in a large skillet over medium heat. Add onions and cook slowly until soft and caramelized (15–20 minutes).
- Add garlic and cook for 1 minute.
- Stir in chicken, salt, pepper, and thyme. Cook until chicken is lightly browned.
- Add orzo and stir to coat.
- Pour in chicken broth and cream; bring to a gentle simmer.
- Transfer mixture to a greased baking dish.
- Top with Gruyère and Parmesan cheese.
- Cover with foil and bake for 25 minutes.
- Remove foil and bake 10–15 minutes more until bubbly and golden.
- Garnish with fresh herbs before serving.
Notes
- Use low-sodium chicken broth to control salt levels.
- Add mushrooms for extra flavor.
- Gruyère can be substituted with Swiss or mozzarella cheese if desired.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baked Casserole
- Cuisine: French-American
Nutrition
- Serving Size: 1 plate
- Calories: 480
- Sugar: 5 g
- Sodium: 850 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 125 mg