Description
This One Pot French Onion Orzo with Chicken is a delicious and comforting dish that combines tender chicken, caramelized onions, and creamy melted cheese with perfectly cooked orzo. Inspired by the classic French onion soup, this high-protein and flavorful meal is simple to prepare and perfect for a hearty lunch or dinner.
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 (3 medium onions, 1/4 inch thick, cut into half moons)
Seasonings and Liquids
- 1/4 cup chicken stock (for deglazing)
- 2 teaspoon Worcestershire sauce
- 3 bay leaves
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- 1/4 teaspoon dried thyme
- 2 cups chicken stock (additional)
Grains and Cheese
- 1 cup uncooked orzo
- 1 1/4 cup shredded cheese (3/4 cup mozzarella and 1/2 cup asiago)
Instructions
- Prepare the Chicken: Remove the chicken breasts from the packaging and cube them into 1/2 inch pieces by cutting into strips and then slicing. Set aside.
- Heat Oil and Cook Chicken: Heat 1 tablespoon of olive oil in a pan over medium-high heat until shimmering, about 2-3 minutes. Add the cubed chicken and cook for 5-7 minutes or until golden brown, removing any excess liquid with paper towels to ensure a nice sear. Remove the cooked chicken from the pan and set aside.
- Prepare Onions and Garlic: While the chicken cooks, mince the garlic, slice the onions thinly, and measure out the spices.
- Sauté Onions and Garlic: Lower heat to medium, add 1 tablespoon butter to the same pan, then add the chopped onions and minced garlic. Cook uncovered for 5 minutes, stirring occasionally.
- Deglaze and Caramelize: Add 1/4 cup chicken stock and 2 teaspoons Worcestershire sauce to the pan. Stir and scrape the bottom to loosen browned bits. Continue cooking for 5-10 minutes until the onions are dark and caramelized.
- Toast Orzo and Add Seasonings: Stir in 1 cup uncooked orzo, 3 bay leaves, 1/8 teaspoon salt, 1/8 teaspoon black pepper, and 1/4 teaspoon dried thyme. Toast the orzo gently for about 2 minutes, stirring every 30 seconds to prevent sticking.
- Add Chicken and Stock, Cook Orzo: Return the cooked chicken to the pot and add 2 cups chicken stock. Cover the pot and cook for 10 minutes over medium heat, stirring frequently every 2 minutes to prevent sticking and ensure even cooking.
- Finish Dish: Remove and discard the bay leaves. Stir in 1 1/4 cups shredded cheese (mozzarella and asiago) until melted and creamy. Serve immediately and enjoy!
Notes
- This recipe is a great protein-packed twist on classic French onion soup using orzo as a base.
- If you prefer, you can substitute chicken thighs for a juicier texture.
- For a vegetarian version, omit chicken and use vegetable stock.
- You can swap orzo for other small pasta shapes like acini di pepe or couscous.
- Make sure to remove excess liquid from chicken to get a golden brown crust for better flavor.
- Stirring frequently while cooking orzo helps prevent sticking and burning at the bottom of the pan.
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
