French Onion Chicken and Orzo (Dump and Bake) | The Modern Nonna
French Onion Chicken and Orzo (Dump and Bake)
10 mins prepServes 6
All the classic flavors of a rich, comforting bowl of French Onion soup, but made into a complete meal. Here, onions caramelize—hands-free!!—in the oven, and are later joined by orzo, beef stock, chicken, and gruyere cheese, for a cozy one-pan meal.
0 Preheat the oven to 400F (200C).
1 Grease a large baking dish (at least 9×9) with a thin layer of oil. Add the onions, skin-on garlic cloves, olive oil, and salt. Mix to combine well. Cover with foil and bake for 50 to 70 minutes, or until the onions have reduced by about half, softened, and are starting to golden. I like to stir the onions 1 to 2 times throughout the baking time.
2 Remove the dish from the oven and reduce the heat to 375F (190C). Using tongs or a fork, transfer the cooked garlic to a plate or cutting board and let cool for a few minutes.
3 Working carefully so as not to burn yourself, to the hot baking dish, add the orzo, broth, chicken, butter, and thyme and season to taste with salt and pepper. Carefully squeeze the hot baked garlic from its skin and add that to the dish. Stir everything well. Cover the baking dish tightly with foil and return to the oven.
6 Bake for 35 to 40 minutes, until the orzo is cooked to your desired doneness and the chicken is fully cooked (the juices should run clear when cut into with a knife and a meat thermometer inserted in the thickest part of a piece of chicken measures 165F [80C]).
4 Carefully remove the pan from the oven and take off the foil. Set the broiler to high. Sprinkle the orzo all over with the shredded gruyere. Return the dish to the oven (uncovered), and let broil until the cheese is melty and starting to brown, 2 to 4 minutes.
5 Remove the dish from the oven and let rest for 10 minutes. Squeeze the lemon wedges over the top, if using.
