Ingredients
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tablespoons olive oil
- 2 large yellow onions, thinly sliced
- 3 cloves garlic, minced
- 1 cup uncooked orzo pasta
- 2 cups chicken broth
- 1 cup shredded Gruyère cheese
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup fresh parsley, chopped (optional, for garnish)
Substitution Tip: Feel free to swap Gruyère with Swiss cheese if you prefer a milder flavor, or use vegetable broth for a vegetarian twist.
Instructions
- Preheat your oven to 375°F (190°C). In a large oven-safe skillet, heat the olive oil over medium heat.
- Add the sliced onions and cook, stirring occasionally, until they are golden and caramelized, about 15 minutes. This step always reminds me of helping my abuela with her famous soups, stirring and chatting away.
- Add the garlic and cook for another minute until fragrant.
- Push the onions to the side of the skillet and add the chicken pieces. Sauté until the chicken is browned on all sides, about 5 minutes. Season with salt, pepper, and thyme.
- Stir in the orzo, ensuring it is coated with the flavors in the pan.
- Pour in the chicken broth, bringing the mixture to a gentle boil. This is the moment when the kitchen fills with the comforting aroma of home-cooked goodness.
- Sprinkle the Gruyère cheese over the top and transfer the skillet to the preheated oven.
- Bake for 20-25 minutes, or until the orzo is tender and the cheese is bubbly and golden.
- Garnish with fresh parsley before serving, if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International