French Onion Soup-Inspired Chicken Dinner
This dish takes all the best parts of French onion soup—sweet caramelized onions, rich broth, and melty Gruyère—and combines them with the ease of a one-pan chicken dinner. The crispy chicken skin, tender orzo, and cheesy topping make this a showstopper that’s simple to make.
Servings: 4
Ingredients
- 4 bone-in skin-on chicken thighs
- 1 large Vidalia or yellow onion thinly sliced
- 2 cloves garlic finely minced
- ½ pound orzo pasta
- ⅓ cup white wine or substitute chicken broth
- 3 –3 ½ cups beef broth or substitute chicken or vegetable broth
- Fresh thyme sprigs
- ½ cup grated Gruyere cheese
- Salt and pepper
- Fresh chopped parsley optional garnish
Instructions
Prep the Chicken
- Pat chicken thighs dry and season generously with salt. Avoid pepper on the skin side to prevent burning; add it later if desired.
Sear the Chicken
- Place the chicken thighs, skin side down, in a cold, large skillet. Turn the heat to medium-low and let the fat render while the skin crisps and turns golden brown, about 15–20 minutes.
- Flip the chicken, raise the heat to medium-high, and sear the other side for 2–3 minutes. Remove the chicken from the pan and set aside.
Caramelize the Onions
- Add the sliced onions to the skillet with the rendered chicken fat. Cook over medium heat, stirring occasionally, until soft, golden, and caramelized, about 15–20 minutes.
- Stir in the minced garlic and cook for 1 minute, until fragrant.
Toast the Orzo
- Add the orzo to the skillet and toast for 2–3 minutes, stirring frequently to prevent burning.
Deglaze the Pan
- Pour in the white wine (or chicken broth) to deglaze the pan. Use a wooden spoon to scrape up any browned bits stuck to the bottom for extra flavor.
Add Broth and Chicken
- Stir in 3 cups of beef broth and fresh thyme sprigs. Return the chicken thighs, along with any juices, to the skillet. Nestle them into the orzo mixture.
- Reduce the heat to medium and cook for 10–12 minutes, stirring occasionally, until the orzo is tender and the chicken is fully cooked (internal temp 165°F/74°C). Add additional broth if needed to prevent sticking.
Broil with Gruyere
- Sprinkle grated Gruyere over the chicken and orzo. Place the skillet under the broiler for 1–2 minutes, until the cheese is melted and golden brown.
Finish and Serve
- Remove from the oven, garnish with chopped parsley, and serve immediately.
Nutrition
Calories: 596kcal | Carbohydrates: 46g | Protein: 50g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 135mg | Sodium: 887mg | Potassium: 872mg | Fiber: 2g | Sugar: 3g | Vitamin A: 167IU | Vitamin C: 3mg | Calcium: 232mg | Iron: 2mg
