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French Onion Chicken and Orzo

Transform your favorite soup into a flavorful entree with this french onion chicken and orzo.  All made in one pan, simple ingredients and a family favorite!

The pan and a plate of french onion chicken and orzo.

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This french onion chicken and orzo is a one pan meal that the whole family will love.

Caramelized onions and orzo are cooked together in chicken broth until al dente and creamy, topped with juicy chicken and melty gruyere cheese for the ultimate comfort meal.

Because this meal is all made in one pan, clean up is a breeze. Additionally, this recipe requires minimal ingredients, most of which are pantry staples.

This french onion chicken and orzo reheats really well in the microwave, in the oven or on the stovetop, so it’s a great option for meal prep as well.

This french onion chicken and orzo is a great on it’s own, but can also be served with your favorite vegetable for a more well rounded meal.

Ingredients

The French onion chicken and orzo ingredients.

Chicken: we’ll be using chicken breast that we will cut into thinner pieces so it cooks more quickly and evenly.
Orzo: the orzo is cooked in the same pan as the chicken and cooked in chicken broth instead of water for extra flavor.
Chicken broth: I love using chicken bone broth for added flavor and protein.
Onion: I recommend using vidalia onion as the sweetness releases as the onion caramelizes.
Garlic
Butter: butter is added to the orzo when it is al dente to give it a slightly creamy consistency.
Gruyere: Gruyere is a type of Swiss cheese that is used to top French onion soup. The gruyere is shaved and melted over top the chicken.
Seasonings: dried thyme, salt and pepper.

the finished french onion chicken and orzo in the pan.

Equipment

Large sauté pan (this is the type of pan with tall straight sides)
Cutting board and knife
Measuring cups and spoons
Wooden spoon
Tongs
Vegetable peeler (to shave the gruyere cheese)

Instructions

Cut chicken breasts in half lengthwise parallel to the cutting board, so you get two thinner pieces of chicken.

Season both sides of each piece of chicken with salt, pepper and one tablespoon of the dried thyme.

Heat a large sauté pan over medium heat. Add one tablespoon of avocado oil and then the chicken.

Sear chicken for 4-5 minutes on each side, or until cooked to an internal temperature of 165°F. Remove chicken from pan and set aside.

Chicken cooking in the pan.

To the sauté pan, add another tablespoon of oil, if needed. Add diced onions and sauté for 4-5 minutes, stirring continuously.

Add a 1/2 cup of the chicken broth to the pan. This will help speed up the caramelization of the onions.

Cook onions, stirring occasionally, until all the broth has evaporated and onions are soft and golden brown, about 15-18 minutes.

Add garlic, remaining one tablespoon of thyme and the orzo. Stir to mix in with the onions and toast ingredients for one minute.

Add remaining chicken broth and cook orzo for 10-12 minutes, or until orzo is al dente. Stir orzo occasionally to prevent it from sticking to the pan.

Mix butter into the orzo. Slice chicken and place on top of the orzo.

Add shaved gruyere to the top of each piece of chicken. Cover the pan with lid, reduce heat to medium-low and cook until the cheese has melted, about 10 minutes.

the process of caramelizing the onions, cooking the orzo, adding the chicken and cheese.

Tips

  • Use a sauté pan that has tall sides as we will be adding 3 cups of liquid to the pan.
  • Optional step: pound out pieces of chicken with a meat mallet to help tenderize them. This will also help them cook more evenly.
  • If you’d like an alternative to using chicken broth to caramelize the onions, dry white wine works great and adds additional flavor as well.
  • You want the orzo to be slightly soupy when you mix in the butter and top with chicken. It will continue to cook while the cheese melts.
  • If you are using an oven safe sauté pan, you can pop the pan under the broiler to melt the cheese in the last step (as opposed to covering with the lid). Broil for 1-2 minutes to get the cheese melted and golden.

the finished french onion chicken and orzo in the pan.

FAQ

Can I do any of these steps ahead of time?

Yes, you can caramelize the onions ahead of time to save on steps and time.

Can I freeze french onion chicken and orzo?

Yes, this recipe freezes great. Allow everything to cool, then store in one large or four individual air tight containers. Freeze for up to 3 months.

How do I reheat french onion chicken and orzo? 

Allow frozen french onion chicken and orzo to thaw in the fridge overnight. When ready to reheat, follow one of the following methods:

Oven: Place orzo and chicken into an oven safe dish. Cover with aluminum foil and place in a 400°F oven for 15-20 minutes, or until heated through.

Microwave: Place a portion of orzo and chicken on a microwave safe plate. Cover with wax paper and microwave at 50% power for 1 1/2 to 2 minutes, or until warmed through (each microwave is different, so cooking times may vary).

A plate of french onion chicken and orzo with the pan and a bowl of shaved gruyere next to it.

Substitutions

Chicken broth: vegetable broth would also work here.
Gruyere: provolone, asiago, Swiss, or gouda cheese would work in place of the gruyere cheese.
Dried thyme: if you have it on hand, use fresh thyme in place of the dried thyme.

More Recipes You’ll Love

If you make this French Onion Chicken and Orzo, be sure to leave a comment below and rate this recipe! If you snap a pic, be sure to tag me on Instagram @thechowdown! I love seeing your creations!

The pan and a plate of french onion chicken and orzo.
Print Recipe
5 from 1 vote

French Onion Chicken and Orzo

Transform your favorite soup into a flavorful entree with this french onion chicken and orzo.  All made in one pan, simple ingredients and a family favorite!
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Dinner, Entree, Main Course
Cuisine: American
Keyword: French onion chicken, french onion chicken with orzo, French onion orzo with chicken, one pan french onion chicken and orzo
Servings: 4 people

Ingredients

  • 2 large chicken breasts
  • 1 1/2 cups orzo
  • 3 1/2 cups chicken broth
  • 2 cups vidalia onion finely diced
  • 3 cloves garlic minced
  • 2 tbsp dried thyme
  • 3 tbsp butter
  • 3 oz Gruyere cheese shaved
  • salt and pepper to taste

Instructions

  • Cut chicken breasts in half lengthwise parallel to the cutting board, so you get two thinner pieces of chicken. Season both sides of each piece of chicken with salt, pepper and one tablespoon of the dried thyme. 
  • Heat a large sauté pan over medium heat. Add one tablespoon of avocado oil and then the chicken. Sear chicken for 4-5 minutes on each side, or until cooked to an internal temperature of 165°F. Remove chicken from pan and set aside.
  • To the sauté pan, add another tablespoon of oil, if needed. Add diced onions and sauté for 4-5 minutes, stirring continuously. Add a 1/2 cup of the chicken broth to the pan. Cook onions, stirring occasionally, until all the broth has evaporated and onions are soft and golden brown, about 15-18 minutes. 
  • Add garlic, remaining one tablespoon of thyme and the orzo. Stir to mix in with the onions and toast ingredients for one minute. Add remaining 3 cups of chicken broth and cook orzo for 10-12 minutes, or until orzo is al dente. Stir orzo occasionally to prevent it from sticking to the pan. 
  • Mix butter into the orzo. Slice chicken and place on top of the orzo. Add shaved gruyere to the top of each piece of chicken. Cover the pan with lid, reduce heat to medium-low and cook until the cheese has melted, about 10 minutes. 

Notes

If you are using an oven safe sauté pan, you can place the entire pan under the broiler for 1-2 minutes in the last step to melt the cheese. This is a faster alternative to covering the pan with the lid to melt the cheese. 

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Recipe Rating




2 Comments

  1. 5 stars
    This is such a simple and easy recipe! All you need is pantry staples. This is on my weekly dinner rotation!

    1. thechowdown says:

      Thank you, Shira! Glad to hear it 🙂