Description
This One Pot French Onion Orzo with Chicken is a flavorful and hearty dish that combines tender chicken, caramelized onions, and creamy cheeses for a comforting meal inspired by classic French onion soup. Perfect for a quick weeknight dinner, this recipe is both simple and satisfying with high protein and rich, savory flavors.
Ingredients
Scale
Chicken and Aromatics
- 1 tablespoon olive oil
- 1.5 lb boneless, skinless chicken breasts, cut into 1/2 inch cubes
- 1 tablespoon butter
- 1 tablespoon garlic, minced
- 4 cups thinly sliced onions (about 3 medium-sized), cut into 1/4 inch thick half moons
Seasonings and Broth
- 1/4 cup chicken stock (for deglazing the pan)
- 2 teaspoons Worcestershire sauce
- 1 cup uncooked orzo
- 3 bay leaves
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- 1/4 teaspoon dried thyme
- 2 cups chicken stock
Cheese
- 3/4 cup shredded mozzarella cheese
- 1/2 cup shredded asiago cheese
Instructions
- Prepare the chicken: Remove the chicken from packaging and cut into even 1/2 inch cubes by slicing into strips and then dicing on a cutting board.
- Heat the oil: Warm 1 tablespoon olive oil in a pan over medium-high heat for 2-3 minutes until shimmering.
- Cook the chicken: Add the cubed chicken to the pan and cook for 5-7 minutes until golden brown. If excess liquid accumulates, absorb some with paper towels to help the chicken brown well. Once cooked, remove chicken and set aside.
- Prepare aromatics: While chicken cooks, chop onions and mince garlic, measure spices.
- Sauté onions and garlic: Reduce heat to medium, add 1 tablespoon butter, chopped onions, and garlic to the pan, stirring well. Cook uncovered for 5 minutes.
- Deglaze and caramelize: Add 1/4 cup chicken stock and Worcestershire sauce to the pan, scraping the bottom to release any browned bits. Continue cooking for 5-10 minutes until onions start to darken and caramelize.
- Toast the orzo: Stir in the orzo, bay leaves, salt, pepper, and dried thyme. Let the orzo toast gently for about 2 minutes, stirring every 30 seconds to prevent sticking.
- Add chicken and broth: Return the cooked chicken to the pot and pour in 2 cups chicken stock. Cover the pot and cook for 10 minutes, stirring frequently every 2 minutes to avoid sticking.
- Finish and serve: Remove and discard bay leaves. Stir in shredded mozzarella and asiago cheese until melted and combined. Serve hot and enjoy your comforting one pot meal!
Notes
- This recipe is a creative take on traditional French onion soup with added protein from chicken and orzo for a filling meal.
- If you prefer a vegetarian version, omit chicken and use vegetable broth instead.
- To enhance caramelization, cook onions low and slow before adding liquids.
- Use freshly shredded cheese for better melting and flavor.
- Stir often during orzo cooking to prevent sticking and ensure even cooking.
- Leftovers store well in the refrigerator for up to 3 days and reheat gently on stovetop or microwave.
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
