In a large oven-safe skillet, melt 2 tablespoons of unsalted butter and 1 tablespoon of olive oil over medium-low heat. Add 3 large sliced yellow onions, 1 tablespoon of sugar, and a pinch of salt. Cook for 30–40 minutes, stirring frequently, until the onions turn a rich golden brown and are sweetly fragrant. During the last minute of cooking, add 2 minced garlic cloves to infuse even more flavor.

While the onions caramelize, season about 2 cups of cooked shredded chicken with salt and pepper. In a separate skillet, heat a splash of olive oil over medium heat. Add the seasoned chicken and cook until it’s well-browned, about 4-5 minutes.

Once the onions are caramelized, deglaze the skillet with 1 cup of low-sodium chicken broth. Stir in 1 cup of uncooked orzo pasta, 1 cup of heavy cream, and 1 teaspoon of dried thyme. Add the browned chicken and simmer for 5-7 minutes.

Preheat your oven to 375°F (190°C). Stir in half of the shredded mozzarella, then transfer the mixture to the oven, topping it with the remaining mozzarella cheese. Bake uncovered for 20–25 minutes.

Once baked, remove from the oven and allow to rest for 5-10 minutes before serving. Garnish with fresh herbs if desired.