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French Onion Chicken Orzo

This easy French Onion Chicken Orzo combines juicy chicken thighs, caramelized onions and creamy orzo in one skillet for the ultimate cozy weeknight dinner.
Course dinner, Main Course
Keyword easy dinner, one pan chicken, one pan french onion chicken orzo, one pan meal, one pan orzo
Prep Time 30 minutes
Cook Time 30 minutes
Servings 6 servings

Ingredients

For the Chicken

  • 6 bone-in skin-on chicken thighs
  • 2 tablespoons olive oil
  • 1 teaspoon balsamic vinegar
  • 6 garlic cloves minced
  • 1 teaspoon dried thyme
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper

For the Caramelized Onions

  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 2 large yellow onions thinly sliced
  • 1 teaspoon balsamic vinegar
  • 1 teaspoon dried thyme
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper

For the Orzo

  • 1½ cups uncooked orzo
  • 2 cups chicken broth
  • 1 cup heavy cream
  • Fresh parsley for garnish

Instructions

  • Heat a large oven-safe skillet over medium-low heat. Add 1 tablespoon olive oil and the butter. Once melted, add the sliced onions.
  • Cook the onions for 20–25 minutes, stirring occasionally, until very soft and golden brown. Add a splash of water or broth if the onions begin sticking to the skillet.
  • Meanwhile, add the chicken thighs to a bowl with 2 tablespoons olive oil, balsamic vinegar, garlic, thyme, salt and pepper. Toss until evenly coated.
  • Preheat the oven to 425°F.
  • Once the onions are caramelized, stir in the balsamic vinegar, thyme, salt and pepper. Cook for another minute, then transfer the onions to a plate.
  • Increase the skillet to medium-high heat. Add the chicken thighs and sear for 1–2 minutes per side, until golden. Transfer to a plate. The chicken will finish cooking in the oven.
  • Reduce the heat to medium-low. Add the dry orzo to the same skillet and toast for 1–2 minutes, stirring frequently.
  • Return the caramelized onions to the skillet. Pour in the chicken broth and heavy cream and stir well. Bring to a gentle simmer.
  • Nestle the chicken thighs into the orzo. Cover tightly with aluminum foil and transfer to the oven.
  • Bake for 20–30 minutes, or until the orzo is tender and the chicken reaches an internal temperature of 165°F.
  • Remove from the oven and let rest for about 5 minutes. Garnish with fresh parsley and serve warm.

Video

Notes

The orzo will continue to thicken as it rests. If it looks slightly loose when it first comes out of the oven, give it about 5 minutes before adding additional cooking time.
If the orzo is still firm, add a splash of warm chicken broth, cover and bake for another 5–10 minutes.
Boneless chicken thighs or chicken breasts can also be used, but cooking times will vary.
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