Ingredients
Scale
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 large onion, thinly sliced
- 3 cloves garlic, minced
- 1 cup orzo pasta
- 4 cups beef or chicken broth
- 1 cup shredded Gruyère or Swiss cheese
- 1 tablespoon fresh thyme or parsley, chopped
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C). In a skillet, heat olive oil over medium heat, cook onions until caramelized, about 15 minutes. Add garlic and cook one more minute.
- In a large ovenproof skillet or casserole dish, add chicken pieces and cook until lightly browned. Mix in caramelized onions and season with salt and pepper.
- Stir in orzo pasta, then pour in broth. Bring to a simmer, then cover and cook until orzo is tender and liquid is absorbed, about 15 minutes.
- Remove from heat, sprinkle cheese evenly over the casserole, and transfer to the oven. Bake uncovered for 10-15 minutes until cheese is bubbly and golden.
- Garnish with fresh herbs before serving. Serve hot and enjoy.
Notes
- Ensure onions are fully caramelized for maximum flavor.
- You can substitute Gruyère with Swiss or Parmesan for different cheese flavors.
- This dish pairs well with a simple green salad or roasted vegetables.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Method: Bake
- Cuisine: French-inspired
- Diet: Comfort food
Nutrition
- Serving Size: 1 plate
- Calories: 520 Kcal
- Sugar: 8g
- Sodium: 900mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 125mg