Description
This French Onion Chicken and Orzo recipe combines tender, seasoned chicken breasts with caramelized Vidalia onions, aromatic thyme, and creamy Gruyere cheese atop a bed of perfectly cooked orzo pasta, all simmered in flavorful chicken broth for a comforting and elegant meal.
Ingredients
Chicken
- 2 large chicken breasts
- Salt and pepper, to taste
- 2 tbsp dried thyme (divided)
- 1 tbsp avocado oil (plus additional if needed)
Orzo and Onion Mixture
- 1 1/2 cups orzo
- 3 1/2 cups chicken broth (divided)
- 2 cups Vidalia onion, finely diced
- 3 cloves garlic, minced
- 3 tbsp butter
- 3 oz Gruyere cheese, shaved
Instructions
- Prepare and Season Chicken: Cut each chicken breast in half lengthwise, resulting in thinner pieces. Season both sides of the chicken pieces generously with salt, pepper, and 1 tablespoon of dried thyme.
- Sear Chicken: Heat a large sauté pan over medium heat. Add 1 tablespoon of avocado oil, then place the chicken pieces in the pan. Sear each side for 4-5 minutes until the chicken reaches an internal temperature of 165°F. Remove cooked chicken from the pan and set aside.
- Caramelize Onions: In the same pan, add additional oil if necessary. Add the finely diced Vidalia onions and sauté for 4-5 minutes, stirring continually. Pour in ½ cup of chicken broth and continue cooking the onions, stirring occasionally, until the broth evaporates and the onions become soft and golden brown, about 15-18 minutes.
- Cook Orzo with Aromatics: Add the minced garlic, remaining 1 tablespoon of thyme, and the orzo to the onions. Stir to combine and toast the mixture for 1 minute. Pour in the remaining 3 cups of chicken broth and cook the orzo for 10-12 minutes, stirring occasionally until al dente and the liquid is mostly absorbed.
- Finish and Serve: Stir butter into the cooked orzo mixture for extra richness. Slice the seared chicken and arrange the pieces on top of the orzo. Sprinkle shaved Gruyere cheese over each piece of chicken. Cover the pan with a lid, reduce the heat to medium-low, and cook for about 10 minutes until the cheese has melted and melded into the dish.
Notes
- Use a meat thermometer to ensure chicken is cooked to a safe internal temperature of 165°F (75°C).
- Caramelizing the onions slowly develops the dish’s rich, sweet flavor—do not rush this step.
- If you don’t have Gruyere, Swiss cheese can be a good substitute.
- Avocado oil is used for its high smoke point, but any neutral cooking oil can be substituted.
- To make this dish gluten-free, use gluten-free orzo or substitute with rice or another gluten-free pasta.
