Ingredients
Scale
- 1 lb boneless skinless chicken breasts, diced
- 1 ½ cups orzo pasta
- 3 large onions, thinly sliced
- 4 cups chicken broth
- 2 tbsp olive oil
- 2 tbsp butter
- 1 tsp dried thyme
- 1 cup shredded Gruyère or Swiss cheese
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- Heat olive oil and butter in a large skillet over medium heat. Add sliced onions and cook until caramelized, about 20 minutes.
- In a large bowl, combine diced chicken, cooked onions, dried thyme, salt, and pepper.
- Cook orzo pasta according to package instructions; drain and set aside.
- Mix cooked orzo with chicken and onion mixture, then transfer to a greased baking dish.
- Pour chicken broth over the mixture and sprinkle shredded cheese on top.
- Bake uncovered for 25-30 minutes until bubbly and cheese is golden.
- Garnish with fresh herbs before serving.
Notes
- Ensure to caramelize the onions slowly for the best flavor.
- You can substitute Gruyère with Swiss or mozzarella cheese.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Method: Baking
- Cuisine: French-inspired
- Diet: Comfort food
Nutrition
- Serving Size: 1 plate
- Calories: 520 Kcal
- Sugar: 8g
- Sodium: 900mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 120mg