u003cstrongu003eCan I use chicken thighs instead of breasts in this recipe?u003c/strongu003e

Absolutely! Chicken thighs are a great alternative if you prefer juicier, more flavorful meat. Just cut them into the same size cubes for even cooking and follow the recipe the same way.

u003cstrongu003eHow can I make this recipe vegetarian?u003c/strongu003e

You can omit the chicken and replace it with hearty vegetables like mushrooms or eggplant. Use vegetable stock instead of chicken stock, and consider adding extra cheese or a sprinkle of nutritional yeast for additional umami flavor.

u003cstrongu003eWhat’s the best way to prevent the orzo from sticking?u003c/strongu003e

Stirring frequently during the simmering process and toasting the orzo gently before adding liquid help prevent it from sticking. Also, make sure to use enough liquid and cook at a medium heat rather than high to keep things tender and smooth.

u003cstrongu003eCan I prepare parts of this recipe ahead of time?u003c/strongu003e

Yes, you can chop the onions and garlic ahead of time and store them in the fridge for a day or two. You can also cube the chicken and keep it ready. However, caramelizing the onions and cooking the entire dish fresh ensures the best flavor and texture.

French Onion Chicken: Cozy One-Pot Dinner Recipe

Description

This One Pot French Onion Orzo with Chicken is a delicious and hearty meal combining tender cubed chicken, caramelized onions, and cheesy orzo pasta. Inspired by classic French onion soup, this recipe delivers comforting flavors in a simple all-in-one skillet dish perfect for a satisfying weeknight dinner.

Ingredients

Scale

Chicken and Main Ingredients

1 tablespoon olive oil
1.5 lb boneless, skinless chicken breasts (cut into 1/2 inch cubes)
1 tablespoon butter
1 tablespoon garlic (minced)
4 cups thinly sliced onions (3 medium onions, cut into 1/4 inch thick half moons)
1 cup uncooked orzo
3 bay leaves
1 3/4 cups chicken stock (1/4 cup for deglazing + 1 1/2 cups for cooking)
1 1/4 cups shredded cheese (3/4 cup mozzarella and 1/2 cup asiago)

Seasonings

2 teaspoons Worcestershire sauce
1/8 teaspoon salt
1/8 teaspoon black pepper
1/4 teaspoon dried thyme

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Instructions

Prepare Chicken: Remove the chicken from its packaging and cut into small 1/2 inch cubes by slicing into even strips on a cutting board.
Heat Oil: Heat olive oil in a pan over medium-high heat for 2 to 3 minutes until it starts to shimmer.
Cook Chicken: Add the cubed chicken to the pan and cook on medium-high heat for 5 to 7 minutes until golden brown. If excess liquid accumulates, remove some with paper towels to promote browning.
Prep Aromatics: While the chicken cooks, mince the garlic, chop the onions thinly into half moons, and measure out spices.
Remove Chicken: Take the cooked chicken out of the pan and set aside in a small bowl. Lower heat to medium.
Sauté Onions and Garlic: Add butter, onions, and garlic to the pan. Stir with a spatula and cook uncovered for 5 minutes.
Deglaze Pan: Pour in 1/4 cup chicken stock and Worcestershire sauce. Stir and scrape up browned bits from the pan bottom. Continue cooking for 5 to 10 more minutes until onions are dark and caramelized.
Toast Orzo and Add Seasonings: Stir in the orzo, bay leaves, salt, pepper, and dried thyme. Cook gently for about 2 minutes, stirring every 30 seconds to prevent sticking.
Add Liquids and Chicken: Return the cooked chicken to the pan and pour in the remaining 1 1/2 cups chicken stock. Cover and cook for 10 minutes, stirring frequently (about every 2 minutes) to keep orzo from sticking.
Finish and Serve: Remove and discard the bay leaves. Stir in the shredded cheese until melted and fully combined. Serve hot and enjoy!

Notes

This recipe offers a protein-packed twist on classic French onion soup using chicken and orzo pasta.
To achieve the best caramelization, patiently cook the onions until dark and sweet.
Removing excess liquid from the chicken while cooking helps it brown nicely.
Use a combination of mozzarella and asiago cheeses for a balanced melt and flavor.
Stir frequently during orzo cooking to prevent sticking and burning.
Leftovers store well and reheat gently on stovetop or microwave with a splash of chicken stock.

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