Ingredients
Scale
- 2 tablespoons unsalted butter, softened
- 1 tablespoon olive oil
- 2 large yellow onions, thinly sliced
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 3 garlic cloves, minced
- 1 1/2 cups orzo pasta, dry
- 2 cups cooked shredded chicken, rotisserie works well
- 1/2 teaspoon dried thyme
- 1/4 teaspoon black pepper
- 2 cups low-sodium chicken broth
- 1 cup heavy cream, or half and half for a lighter option
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Optional: 1/2 teaspoon Worcestershire sauce or balsamic glaze, for added depth
Instructions
- Heat the butter and olive oil in a large oven-safe skillet over medium heat.
- Sauté the sliced onions with sugar and salt, stirring often, until deeply caramelized, 20–25 minutes.
- Stir in the minced garlic and cook 1 minute until fragrant.
- Add the orzo, shredded chicken, dried thyme, and black pepper; stir to combine.
- Pour in the chicken broth and heavy cream, scraping up any browned bits from the pan.
- Bring the mixture to a gentle simmer, cover, and cook for 8–10 minutes, until the orzo is nearly tender.
- Stir in half of the mozzarella and all of the Parmesan until melted and well combined.
- Sprinkle the remaining mozzarella over the top and transfer the skillet to a preheated 375°F oven.
- Bake 8–10 minutes, until the cheese on top is bubbly and golden.
- Let rest 5 minutes before serving. Drizzle a little Worcestershire or balsamic glaze if using.
Notes
Use thinly sliced onions for best flavor. Stir the orzo often while simmering to prevent sticking. Use rotisserie chicken to save time and enhance flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: French
- Diet: None