Ingredients
Scale
- 1 pound boneless, skinless chicken breasts, diced
- 2 large onions, thinly sliced
- 3 tablespoons olive oil
- 2 cups orzo pasta
- 4 cups chicken broth
- 1 cup shredded mozzarella cheese
- 1 teaspoon thyme
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat oven to 375°F (190°C).
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add sliced onions and cook until caramelized, about 15-20 minutes. Remove and set aside.
- In the same skillet, cook diced chicken until no longer pink, about 6-8 minutes. Season with salt, pepper, and thyme.
- In a large baking dish, combine cooked onions, chicken, orzo, chicken broth, and remaining olive oil. Mix well.
- Cover with foil and bake in preheated oven for 25 minutes.
- Remove foil, sprinkle with mozzarella cheese, and bake uncovered for an additional 10 minutes until cheese melts and bubbly.
- Garnish with fresh parsley and serve hot.
Notes
- Ensure onions are caramelized slowly for rich flavor.
- Use low-sodium broth for better control over saltiness.
- Optional: add sautéed mushrooms for extra earthiness.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Method: Baking, Sautéing
- Cuisine: French-American
- Diet: Low-Carb, High-Protein
Nutrition
- Serving Size: 1 bowl
- Calories: 420 kcal Kcal
- Sugar: 5 g
- Sodium: 650 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 95 mg