French Onion Chicken and Orzo
A delightful dish combining caramelized onions, tender chicken, and creamy orzo pasta, perfect for family dinners or special occasions.
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.
Notes
Be patient while caramelizing the onions; this step is key to developing their sweet flavor. Store leftovers in an airtight container and refrigerate for up to three days. You can reheat in the oven or on the stove with added water or broth to keep it creamy.