Ingredients
Scale
- 1 pound boneless, skinless chicken breasts, diced
- 1 large onion, sliced
- 2 cups orzo pasta
- 4 cups chicken broth
- 1 cup shredded Gruyere cheese
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon thyme
- Salt and pepper to taste
Instructions
- Heat olive oil in a large skillet over medium heat. Add chicken and cook until browned, set aside.
- In the same skillet, add sliced onions and cook until caramelized, about 10 minutes.
- Stir in garlic and thyme, cook for 1 minute.
- Add orzo to the skillet, stir to coat with onion and garlic mixture.
- Transfer to a baking dish, add cooked chicken, chicken broth, salt, and pepper.
- Bake at 375°F (190°C) for 25 minutes, until orzo is tender.
- Sprinkle cheese on top, bake for an additional 10 minutes until bubbly and golden.
Notes
- Use pre-cooked chicken for quicker assembly.
- Top with fresh thyme or parsley for added flavor.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Method: Baking, sautéing
- Cuisine: French-inspired comfort food
- Diet: Gluten, dairy (modifiable)
Nutrition
- Serving Size: 1 bowl
- Calories: 520 kcal Kcal
- Sugar: 4 g
- Sodium: 650 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 62 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 110 mg
