Ingredients:

  • 300g yellow onions, thinly sliced
  • 28g unsalted butter
  • 15ml olive oil
  • 2g dried thyme
  • 3g salt
  • 680g boneless skinless chicken breasts, cut into 1-inch cubes
  • 300g uncooked orzo pasta
  • 15g garlic, minced
  • 710ml beef broth
  • 120ml heavy cream
  • 115g Gruyère cheese, shredded
  • 55g Parmesan cheese, grated
  • 1g black pepper

Instructions:

  1. Sauté the onions. Heat the butter and olive oil in your skillet over medium high heat. Toss in the sliced onions and salt. Stir occasionally for 8-10 minutes until the onions turn a deep mahogany brown. Note: Don't rush this; the color is where the flavor is.
  2. Sear the chicken. Push the caramelized onions to the outer edges of the pan. Add the cubed chicken to the center. Brown the meat for 3-4 minutes per side until golden and sizzling.
  3. Add aromatics. Stir in the minced garlic and dried thyme. Cook for 60 seconds until the garlic is fragrant but not brown.
  4. Deglaze the pan. Pour in the beef broth. Use your wooden spoon to scrape every single brown bit (the fond) off the bottom of the pan. Note: This incorporates all the seared flavor back into the sauce.
  5. Incorporate grains. Stir in the uncooked orzo and the heavy cream. Mix well to ensure the pasta is submerged.
  6. Initial simmer. Bring the mixture to a gentle simmer. Cover the skillet with a lid and let it cook for 5 minutes. Note: This steams the orzo and starts the starch release.
  7. Fold in cheese. Remove the lid. Stir in half of the shredded Gruyère and all of the grated Parmesan until the sauce looks velvety and cohesive.
  8. The final topping. Spread the mixture evenly across the pan. Top with the remaining Gruyère, ensuring it covers the surface.
  9. The bake. Place the skillet in the oven for 12-15 minutes until the cheese is bubbly and the edges are golden brown.