Ingredients
Scale
- 2 cups orzo pasta
- 4 boneless, skinless chicken breasts
- 2 large onions, thinly sliced
- 4 cups beef or chicken broth
- 1 cup shredded Gruyere or Swiss cheese
- 2 tbsp olive oil
- 2 tbsp butter
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh thyme or parsley for garnish
Instructions
- Preheat oven to 375°F (190°C).
- Cook orzo in boiling broth until just tender; drain and set aside.
- In a skillet, heat olive oil and butter over medium heat. Add sliced onions and cook until caramelized, about 15 minutes.
- In a baking dish, combine cooked orzo, caramelized onions, minced garlic, salt, and pepper. Stir to combine.
- Place chicken breasts on top of orzo mixture. Season with salt and pepper.
- Bake uncovered for 30 minutes or until chicken is cooked through.
- Sprinkle cheese over the casserole and bake for an additional 10 minutes until bubbly and golden.
- Garnish with fresh herbs before serving.
Notes
- The caramelized onions add a sweet depth to the dish; ensure they are cooked slowly to bring out maximum flavor.
- Use a good-quality cheese for a cheesy, gooey topping.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Method: Baking, Sautéing
- Cuisine: French-American
- Diet: Comfort-food
Nutrition
- Serving Size: 1 bowl
- Calories: 620 Kcal
- Sugar: 8g
- Sodium: 820mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 72g
- Fiber: 4g
- Protein: 42g
- Cholesterol: 125mg