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A cozy one-pot dinner combining slow-cooked caramelized onions, wine-braised chicken finished with melted gruyère cheese, served over creamy parmesan orzo. Can be made in a crockpot or on the stovetop.

Ingredients

Scale
  • 3–4 yellow onions, thinly sliced
  • 6 tablespoons salted butter (divided)
  • 1 1/2 pounds boneless chicken breasts or thighs
  • 2 tablespoons fresh thyme leaves
  • 2 tablespoons chopped fresh sage
  • Kosher salt, to taste
  • Black pepper, to taste
  • 3 cloves garlic, chopped
  • 1 cup dry white wine
  • 1 cup chicken or vegetable broth
  • 2 cups sliced mushrooms
  • 2 cups dry orzo pasta
  • 1/2 cup heavy cream
  • 1/2 cup grated parmesan cheese
  • 1 cup shredded gruyère cheese

Instructions

  1. Spread sliced onions evenly in the slow cooker and dot with 3 tablespoons butter; layer chicken on top and season with thyme, sage, garlic, salt, and pepper; pour in the wine and broth and scatter mushrooms over everything.
  2. Cover and cook on low for 3–4 hours or on high for 1–2 hours, until chicken is tender and onions have softened.
  3. Preheat the broiler to high; remove the chicken and most of the onions from the crockpot and place them on a baking sheet.
  4. Turn the slow cooker to high, stir in the orzo and 1 cup water, cover, and cook 20–30 minutes until the orzo is tender with a little bite, adding a splash more water if needed.
  5. Stir the heavy cream and grated parmesan into the orzo until creamy and smooth.
  6. Top the reserved onions on the baking sheet with the remaining 3 tablespoons butter, pile shredded gruyère over the chicken, and broil 3–5 minutes until the cheese is melted, bubbly, and golden and the onions have some darkened spots.
  7. Alternatively, sauté the onions with 3 tablespoons butter in a large pot over medium heat for about 10 minutes, stirring often, until soft and fragrant.
  8. Add the chicken, thyme, sage, garlic, salt, and pepper to the pot; pour in the wine and broth, add mushrooms, cover, and simmer 20–30 minutes until the chicken is cooked through.
  9. Remove the chicken and most of the onions to a baking sheet, dot the onions with 3 tablespoons butter, sprinkle with gruyère, and broil 3–5 minutes until the cheese is melted and golden.
  10. Cook the orzo separately according to package instructions; stir the reserved mushrooms and any flavorful cooking liquid into the orzo, then add the heavy cream and parmesan and stir until smooth and creamy.

Notes

Put the onions on the bottom layer of the slow cooker so they get extra heat and soften nicely., If using dried herbs, reduce the amount to about one-third of the fresh amount., Watch the orzo closely as it soaks up liquid quickly; add small amounts of water or broth if it looks too dry before fully cooked., Broil carefully and keep a close eye to achieve bubbly melted gruyère without burning., Pound thick chicken breasts to even thickness or slice large pieces in half for even cooking., For deeper caramelized onions, sauté them quickly in a hot pan after slow cooking before broiling., You can swap chicken thighs for breasts for richer flavor and more fat., Use Swiss, fontina, or mozzarella instead of gruyère for a milder cheese finish., Add Dijon mustard to the orzo for a tangy kick., Add baby spinach or kale at the end for some greens., To make vegetarian, omit chicken, use vegetable broth and plant-based cream, and increase mushrooms.

Nutrition

Find it online: https://gingerbaking.com/crockpot-creamy-french-onion-chicken-and-orzo/