Ingredients
(Serves about 4–6)
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2 tablespoons unsalted butter
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1 tablespoon olive oil
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2 large yellow onions, thinly sliced
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½ teaspoon salt + ¼ teaspoon black pepper (for onions)
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3 garlic cloves, minced
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1½ cups dry orzo pasta
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2 cups cooked shredded chicken (rotisserie works well)
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½ teaspoon dried thyme
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¼ teaspoon black pepper
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2 cups low‑sodium chicken broth
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1 cup heavy cream (or half‑and‑half for lighter)
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1½ cups shredded mozzarella (or a mix of mozzarella + Gruyère)
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½ cup grated Parmesan cheese
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Optional: ½ teaspoon Worcestershire sauce or a splash of balsamic vinegar for extra depth
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Fresh parsley or thyme for garnish
Instructions
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Preheat your oven to 375°F (190°C).
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In a large oven‑safe skillet or Dutch oven, melt the butter with the olive oil over medium‑low heat. Add the sliced onions, sprinkle with the salt and pepper, and cook slowly for about 20‑30 minutes, stirring occasionally, until deeply golden and caramelized. Then add the minced garlic and cook 1 minute more.
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Stir in the orzo and let it toast briefly (~1‑2 minutes). Then add the shredded chicken, thyme, pepper, and if using, the Worcestershire or balsamic. Mix well.
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Pour in the chicken broth and heavy cream. Bring to a gentle simmer, stirring, until the orzo begins to absorb liquid (about 5‑7 minutes).
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Stir in 1 cup of the shredded mozzarella and all the grated Parmesan until melted and creamy.
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Transfer (if needed) to your prepared baking dish or keep in the same oven‑safe skillet. Top with the remaining ½ cup mozzarella. Bake uncovered for about 20‑25 minutes, until the top is golden and bubbly.
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Remove from oven, let rest 5 minutes. Garnish with fresh parsley or thyme, then serve warm.