why make this recipe
French Onion Chicken and Orzo is a delightful dish that combines the rich flavors of caramelized onions, tender chicken, and creamy orzo pasta. This meal is not only satisfying but also perfect for family dinners or special occasions. The combination of the savory chicken, sweet onions, and creamy sauce provides a comforting and delicious experience that everyone will enjoy.
how to make French Onion Chicken and Orzo
Ingredients :
- 6 chicken thighs, bone-in, skin-on
- 3 tbsp olive oil, divided
- 1 tsp balsamic vinegar, divided
- 6 garlic cloves, minced
- 1 tsp dried thyme, divided
- 1 tsp salt, divided
- 1/2 tsp pepper, divided
- 1 tbsp butter
- 2 large yellow onions, sliced
- 1 and 1/2 cups orzo, uncooked
- 2 cups chicken stock, salted
- 1 cup heavy cream (33 percent)
- Fresh parsley, optional for garnish
Directions :
- Prepare the onions: In a large oven-safe pan over low/medium heat, add the butter and 1 tbsp of olive oil. Once melted, add the onions and stir occasionally for about 20 minutes until golden and soft. If they stick, add a splash of water or broth. Preheat the oven to 425°F.
- Prepare the chicken: In a bowl, combine chicken thighs with 2 tbsp olive oil, balsamic vinegar, garlic, dried thyme, salt, and pepper. Mix well and set aside.
- Finish the onions: Once onions are golden, add the remaining balsamic vinegar, dried thyme, salt, and pepper. Cook for another minute, then remove from the pan and set aside.
- Fry the chicken: In the same pan, add 1 tbsp of olive oil and fry the chicken thighs for 1-2 minutes per side until golden. They do not need to be fully cooked. Set aside.
- Prepare the orzo: To the same pan, add uncooked orzo and lightly toast for 1-2 minutes. Then, add caramelized onions, chicken stock, and heavy cream. Bring to a light simmer, then turn off the heat. Nestle chicken back into the pan and cover with aluminum foil.
- Bake: Place in the oven for 20-30 minutes until orzo and chicken are cooked through.
- Garnish: Serve with fresh parsley or green onions if desired.
how to serve French Onion Chicken and Orzo
Serve French Onion Chicken and Orzo hot, straight from the oven. It pairs well with a simple side salad or crusty bread, allowing you to soak up any remaining sauce. You can also sprinkle fresh parsley or green onions on top for added flavor and presentation.
how to store French Onion Chicken and Orzo
To store leftovers, allow the dish to cool completely. Place it in an airtight container and refrigerate for up to three days. You can reheat it in the oven or on the stove. Add a bit of water or broth while reheating to keep it creamy.
tips to make French Onion Chicken and Orzo
- Be patient while caramelizing the onions; this step is key to developing their sweet flavor.
- Make sure not to overcrowd the pan when frying the chicken to achieve a nice golden color.
- If you prefer a vegetarian version, you can substitute chicken stock with vegetable stock and use mushrooms instead of chicken.
variation (if any)
You can customize this dish by adding vegetables like spinach or mushrooms. For a spicy kick, add red pepper flakes. If you prefer a different type of pasta, you can use rice or any small pasta shape in place of orzo.
FAQs
1. Can I use boneless chicken thighs instead?
Yes, boneless chicken thighs can be used, but adjust the cooking time if necessary, as they may cook faster.
2. Is there a way to make this recipe dairy-free?
You can substitute heavy cream with coconut cream or a plant-based cream alternative.
3. Can I make this dish ahead of time?
Yes, you can prep the ingredients and assemble the dish a day prior. Store it in the fridge and bake it just before serving.
French Onion Chicken and Orzo
Ingredients
Chicken and Marinade
- 6 pieces chicken thighs, bone-in, skin-on Use skin-on for better flavor.
- 3 tbsp olive oil, divided
- 1 tsp balsamic vinegar, divided
- 6 cloves garlic, minced
- 1 tsp dried thyme, divided
- 1 tsp salt, divided
- 1/2 tsp pepper, divided
Onions and Orzo
- 1 tbsp butter
- 2 large yellow onions, sliced Caramelize until golden.
- 1.5 cups orzo, uncooked
- 2 cups chicken stock, salted
- 1 cup heavy cream (33 percent) For a creamy sauce.
Garnish
- Fresh parsley, optional for garnish
Instructions
Preparation
- In a large oven-safe pan over low/medium heat, add the butter and 1 tbsp of olive oil.
- Once melted, add the onions and stir occasionally for about 20 minutes until golden and soft.
- If they stick, add a splash of water or broth.
- Preheat the oven to 425°F.
- In a bowl, combine chicken thighs with 2 tbsp olive oil, balsamic vinegar, garlic, dried thyme, salt, and pepper. Mix well and set aside.
Cooking
- Once onions are golden, add the remaining balsamic vinegar, dried thyme, salt, and pepper. Cook for another minute, then remove from the pan and set aside.
- In the same pan, add 1 tbsp of olive oil and fry the chicken thighs for 1-2 minutes per side until golden.
- They do not need to be fully cooked. Set aside.
- To the same pan, add uncooked orzo and lightly toast for 1-2 minutes.
- Then, add caramelized onions, chicken stock, and heavy cream. Bring to a light simmer, then turn off the heat.
- Nestle chicken back into the pan and cover with aluminum foil.
- Place in the oven for 20-30 minutes until orzo and chicken are cooked through.
Serving
- Serve hot, straight from the oven, paired with a side salad or crusty bread.
- Garnish with fresh parsley or green onions if desired.