Description

This one-pan French onion chicken recipe offers a creamy, comforting meal inspired by classic French onion soup. It features tender shredded chicken, orzo pasta, and a rich, cheesy sauce made with deeply caramelized onions. It’s a simple yet impressive dish perfect for weeknight dinners or cozy family meals.

Ingredients

Scale

2 tablespoons unsalted butter
1 tablespoon olive oil
2 large yellow onions, thinly sliced
1 teaspoon sugar
1/2 teaspoon salt
3 garlic cloves, minced
1 1/2 cups orzo pasta
2 cups cooked shredded chicken
1/2 teaspoon dried thyme
1/4 teaspoon black pepper
2 cups low-sodium chicken broth
1 cup heavy cream
1 1/2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
Optional: 1/2 teaspoon Worcestershire sauce or balsamic glaze

Instructions

In a large oven-safe skillet, melt butter and olive oil over medium heat. Add onions, sugar, and salt. Cook for 20-25 minutes, stirring occasionally, until golden and caramelized. Add garlic for the last 1-2 minutes.
Stir in orzo and cook for 2 minutes to toast lightly. Add shredded chicken, thyme, pepper, and Worcestershire sauce (if using). Mix well.
Pour in chicken broth and cream. Bring to a simmer, then reduce heat to low, cover, and cook for 8-10 minutes until orzo is tender.
Stir in 1 cup of mozzarella and all the Parmesan cheese until melted and creamy.
Preheat oven to 375°F (190°C). Sprinkle the remaining 1/2 cup mozzarella on top.
Bake uncovered for 10-15 minutes until bubbly and golden. Let rest for 5-10 minutes before serving.

Notes

For extra depth, replace half the broth with white wine.
Gruyère cheese can be used for a more traditional French flavor.
Caramelize onions in advance and store for up to 3 days.
Use gluten-free orzo for a gluten-free version.
Add sautéed mushrooms or fresh spinach for variations.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Baked, Stovetop
Cuisine: French-American

Nutrition

Serving Size: 1 portion
Calories: 480 kcal
Sugar: 4 g
Sodium: 480 mg
Fat: 22 g
Saturated Fat: 12 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 42 g
Fiber: 2 g
Protein: 28 g
Cholesterol: 90 mg

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