One Pot French Onion Chicken Orzo
- Cook Time: 60 minutes
- Total Time: 1 hour
- Diet: Standard (Gluten-Free and Vegetarian options mentioned)
Ingredients
Scale
- 1.5 lbs chicken breast or thighs, bite-sized pieces
- 2 large yellow onions, thinly sliced
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1.5 cups dry orzo pasta
- 3 cups beef broth (low sodium preferred)
- 1 tablespoon balsamic vinegar
- 1 teaspoon dried thyme
- 1 cup shredded Gruyere cheese
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- Step 1: Sear the Chicken: Heat the olive oil in a large deep skillet or Dutch oven over medium-high heat. Season the chicken pieces with salt and pepper. Add them to the pan and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the pan and set aside.
- Step 2: Caramelize the Onions: Lower the heat to medium and add the butter to the same pan. Stir in the sliced onions with a pinch of salt. Cook the onions, stirring occasionally, for about 20-25 minutes until they are soft and a deep golden brown. If the pan looks too dry, add a splash of water to loosen the browned bits.
- Step 3: Aromatics and Toasting: Add the minced garlic, dried thyme, and balsamic vinegar to the onions. Cook for 1-2 minutes until fragrant. Add the dry orzo to the pan and stir for 2 minutes to lightly toast the pasta, which adds a nutty flavor to the dish.
- Step 4: Simmer the Orzo: Pour in the beef broth and return the browned chicken to the pan. Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pan and simmer for 10-12 minutes, or until the orzo is tender and most of the liquid has been absorbed.
- Step 5: Add Cheese and Finish: Remove the lid and stir in half of the Gruyere cheese until melted and creamy. Taste and adjust seasoning with extra salt or pepper if needed. Top with the remaining cheese and cover for 1 minute to allow it to melt perfectly. Garnish with fresh parsley before serving.