Ingredients
Scale
- 2 tablespoons olive oil
- 4 boneless chicken breasts, cubed
- 3 large onions, thinly sliced
- 2 cloves garlic, minced
- 1 teaspoon thyme
- 1 cup orzo pasta
- 4 cups beef broth
- 1 cup shredded Gruyère cheese
- Salt and pepper to taste
Instructions
- Heat olive oil in a large oven-safe skillet over medium heat.
- Add chicken and cook until browned. Remove and set aside.
- Add onions to the skillet and cook until caramelized, about 15 minutes.
- Stir in garlic and thyme, cook for 1 minute.
- Add orzo and broth, bring to a simmer.
- Return chicken to the skillet, cover, and bake at 375°F for 20 minutes.
- Top with cheese and broil until melted and bubbly.
Notes
- Use a deep skillet to prevent overflow.
- For crispier cheese, broil for an additional 2-3 minutes.
- Leftovers keep well refrigerated for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: French
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 6g
- Sodium: 890mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 42g
- Cholesterol: 105mg