Ingredients
Scale
- 1 pound boneless, skinless chicken breasts, cubed
- 1 large onion, 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 skillet, heat 2 tablespoons of olive oil and cook onions until caramelized, about 15 minutes. Set aside.
- In the same skillet, cook chicken cubes until browned; season with salt, pepper, and thyme.
- Bring chicken broth to a boil, add orzo, and cook until al dente, about 8 minutes.
- In a large mixing bowl, combine cooked chicken, orzo, caramelized onions, and half of the shredded cheese.
- Transfer mixture to a baking dish, top with remaining cheese, and bake for 20-25 minutes until bubbly and golden.
- Garnish with fresh parsley before serving.
Notes
- You can substitute sour cream for a creamier texture.
- For a crispy topping, sprinkle with Parmesan cheese before baking.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Method: Bake
- Cuisine: American
- Diet: Nut-Free
Nutrition
- Serving Size: 1 cup
- Calories: 430 Kcal
- Sugar: 6g
- Sodium: 780mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 110mg