Ingredients
Scale
- 1 pound boneless, skinless chicken breasts, cubed
- 1 large yellow onion, sliced
- 3 cups chicken broth
- 1 1/2 cups orzo pasta
- 2 cups shredded Gruyère or Swiss cheese
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon thyme
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat oven to 375°F. In a large skillet, heat olive oil over medium heat. Add sliced onions and cook until caramelized, about 15 minutes.
- Add garlic and thyme; cook for 1 minute. Stir in chicken and cook until browned.
- In a large baking dish, combine cooked chicken and onions, chicken broth, and orzo. Mix well and season with salt and pepper.
- Cover with foil and bake for 20 minutes. Remove foil, sprinkle with cheese, and bake uncovered for another 10 minutes until bubbly and golden.
- Garnish with parsley before serving.
Notes
- Use caramelized onions for a sweeter flavor; you can prepare them in advance.
- Switch up cheese varieties for different flavor profiles.
- Ensure orzo is cooked al dente for the best texture.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Method: Bake, Sauté
- Cuisine: American, French-inspired
- Diet: Nut-Free, Meal Prep Friendly
Nutrition
- Serving Size: 1 bowl
- Calories: 520 kcal Kcal
- Sugar: 7 g
- Sodium: 720 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 4 g
- Protein: 36 g
- Cholesterol: 115 mg