Description
This One Pot French Onion Orzo with Chicken is a comforting, flavorful dish that brings a delicious twist to classic French onion soup. Featuring tender cubed chicken, caramelized onions, and creamy melted cheese mixed with orzo pasta, this high-protein, easy-to-make meal is perfect for a satisfying dinner.
Ingredients
Scale
Chicken and Cooking Fat
- 1 tablespoon olive oil
- 1.5 lb boneless, skinless chicken breasts, cut into 1/2 inch cubes
- 1 tablespoon butter
Vegetables and Aromatics
- 1 tablespoon minced garlic
- 4 cups thinly sliced onions (about 3 medium onions), 1/4 inch thick half moons
Liquids and Seasonings
- 1/4 cup chicken stock (for deglazing)
- 2 teaspoons Worcestershire sauce
- 3 bay leaves
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- 1/4 teaspoon dried thyme
- 2 cups chicken stock
Other
- 1 cup uncooked orzo
- 1 1/4 cup shredded cheese (3/4 cup mozzarella and 1/2 cup asiago)
Instructions
- Prepare the Chicken: Remove chicken from packaging and cut into 1/2 inch cubes by slicing into even strips on a cutting board.
- Heat Oil: Heat 1 tablespoon olive oil in a pan over medium-high heat for 2-3 minutes or until shimmering.
- Cook Chicken: Add cubed chicken to the pan and cook on medium-high heat for 5-7 minutes until golden brown. If excess liquid accumulates, use paper towels to absorb and discard some liquid to ensure a nice sear.
- Prep Aromatics: While chicken cooks, chop onions and garlic and measure out spices.
- Set Chicken Aside: Remove cooked chicken from pan, place in a small bowl, and lower heat to medium.
- Sauté Onions and Garlic: Add butter to the pan with chopped onions and garlic, stirring with spatula, and cook uncovered for 5 minutes.
- Deglaze Pan: Add 1/4 cup chicken stock and Worcestershire sauce. Stir and scrape the bottom of the pan to release any stuck bits. Continue cooking 5-10 minutes until onions are dark and caramelized.
- Toast Orzo and Season: Add orzo, bay leaves, salt, pepper, and dried thyme. Toast the orzo gently for about 2 minutes, stirring every 30 seconds to prevent sticking.
- Add Chicken and Stock: Return cooked chicken to the pan, pour in 2 cups chicken stock, cover, and cook for 10 minutes, stirring every 2 minutes to avoid sticking.
- Finish and Serve: Remove and discard bay leaves. Stir in shredded cheese until melted into the sauce. Serve immediately and enjoy!
Notes
- This dish is a high-protein, easy-to-make twist on traditional French onion soup.
- Removing excess liquid from chicken during cooking helps achieve a golden brown exterior.
- Stir frequently when cooking the orzo to prevent it from sticking to the pan.
- You can substitute mozzarella and asiago cheese with other melting cheeses if preferred.
- Use low-sodium chicken stock to reduce sodium content if desired.
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
