French Onion Chicken Orzo Bake

Preheat your oven to 375°F (190°C).

Heat about 1 tablespoon of olive oil in a large, oven-safe skillet or Dutch oven over medium heat. Add the diced onion and sauté until softened and lightly caramelized.

While the onions cook, season the chicken tenderloins on all sides with garlic powder, paprika, salt, and pepper.

Once onions are cooked, remove them from the skillet and set aside. Add the remaining olive oil to the skillet and sear the chicken on both sides until golden brown and cooked through.

Remove the cooked chicken from the skillet and shred it using two forks. Set aside.

Return the skillet to the heat. Add the cooked onions back in, then pour in the chicken broth, scraping up any browned bits from the bottom of the pan.

Bring the broth to a simmer, then stir in the dry orzo pasta.

Pour in the heavy cream and grated Parmesan cheese, stirring to combine.

Add the shredded chicken back to the skillet and stir everything together.

Continue to simmer, stirring occasionally, until the orzo is al dente and the sauce has thickened.

Remove from heat. Top the mixture evenly with the shredded mozzarella cheese.

Sprinkle the French fried onions over the cheese layer.

Transfer the skillet to the preheated oven and bake for about 30 minutes, or until the cheese is melted, bubbly, and golden brown on top.

Let it cool for a few minutes before serving.