Description
A delicious and hearty one pot French onion orzo with tender chicken, caramelized onions, and a blend of mozzarella and asiago cheese. This recipe offers a comforting, high-protein meal that's easy to prepare and perfect for a cozy dinner.
Ingredients
Scale
Chicken
- 1.5 lb boneless, skinless chicken breasts (cut into small 1/2 inch cubes)
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 tablespoon garlic (minced)
Vegetables and Flavorings
- 4 cups thinly sliced onions (3 medium sized onions) (1/4 inch thick, cut into half moons)
- 2 teaspoon Worcestershire sauce
- 3 bay leaves
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- 1/4 teaspoon dried thyme
Liquids and Grains
- 1/4 cup chicken stock (for deglazing the pan)
- 2 cups chicken stock
- 1 cup uncooked orzo
Cheese
- 1 1/4 cup shredded cheese (3/4 cup mozzarella and 1/2 cup asiago)
Instructions
- Prepare Chicken: Remove the chicken from the packaging and cube into even 1/2 inch pieces by cutting into strips and slicing on a cutting board.
- Heat Oil: Heat the olive oil in a pan over medium high heat for 2-3 minutes until it begins to shimmer.
- Cook Chicken: Add the cubed chicken to the pan and cook on medium high heat for 5-7 minutes until golden brown. If excess liquid accumulates, remove it using paper towels to allow the chicken to brown properly.
- Prep Aromatics: While chicken cooks, chop the onions and garlic and measure out the spices.
- Remove Chicken: Take the cooked chicken out of the pan and set aside in a small bowl; reduce heat to medium.
- Sauté Onions and Garlic: Add butter, chopped onions, and garlic to the pan; stir and cook uncovered for 5 minutes.
- Deglaze and Caramelize: Add 1/4 cup chicken stock and Worcestershire sauce; stir and scrape the bottom of the pan to release browned bits. Cook 5-10 minutes until onions are dark and caramelized.
- Toast Orzo and Spices: Add orzo, bay leaves, salt, pepper, and dried thyme; stir and toast gently for about 2 minutes, stirring every 30 seconds to prevent sticking.
- Add Chicken and Stock: Return the cooked chicken to the pan and add 2 cups chicken stock. Cover the pot and cook for 10 minutes, stirring every 2 minutes to prevent orzo from sticking.
- Finish and Serve: Remove bay leaves and discard. Stir in shredded cheese until melted and blended. Serve immediately and enjoy!
Notes
- This recipe is a flavorful twist on classic French onion soup using orzo and chicken to make it a complete meal.
- Removing excess moisture from the chicken during cooking ensures a nice caramelized exterior.
- Stir frequently when cooking the orzo to avoid sticking and burning.
- For a vegetarian version, substitute chicken with mushrooms and vegetable broth, and omit cheese or use vegetarian-friendly cheese.
- Feel free to swap asiago with Parmesan if unavailable.
Nutrition
- Serving Size: 1.5 cups
- Calories: 598 kcal
- Sugar: 7 g
- Sodium: 595 mg
- Fat: 23 g
- Saturated Fat: 9 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.1 g
- Carbohydrates: 43 g
- Fiber: 3 g
- Protein: 53 g
- Cholesterol: 144 mg
