French Onion Chicken Orzo Casserole
This French Onion Chicken Orzo Casserole combines juicy chicken, caramelized onions, creamy orzo, and melted cheese for a comforting one-pan meal inspired by classic French onion soup.
Equipment
- Large skillet or oven-safe pan
- Wooden Spoon
- Measuring cups and spoons
- Oven
- cheese grater
Ingredients
For the Chicken and Onions
- 2 Tbsp olive oil divided
- 1 ½ lbs boneless skinless chicken breasts cut into bite-sized pieces
- 3 large yellow onions thinly sliced
- 2 Tbsp butter
- 1 tsp salt divided
- ½ tsp black pepper
- 1 tsp fresh thyme leaves or 1/2 tsp dried thyme
For the Orzo Mixture
- 1 ½ cups uncooked orzo pasta
- 2 cups chicken broth low sodium preferred
- 1 cup milk or heavy cream for creaminess
- 1 Tbsp Worcestershire sauce
- 1 cup Gruyère cheese freshly grated, divided
- ½ cup Parmesan cheese grated
Optional Topping
- ½ cup crispy fried onions for garnish
Instructions
- Preheat oven to 375°F (190°C).
- In a large oven-safe skillet, heat 1 tablespoon of olive oil. Season chicken with salt and pepper, and cook until lightly browned and cooked through. Remove and set aside.
- In the same pan, add butter and remaining olive oil. Add sliced onions and cook over medium-low heat for 15–20 minutes, stirring often, until deeply caramelized and golden brown.
- Add thyme and stir well. Return the chicken to the pan and mix with the caramelized onions.
- Stir in orzo, chicken broth, milk, and Worcestershire sauce. Bring to a simmer and cook uncovered for about 10 minutes, stirring occasionally, until orzo begins to soften.
- Stir in half of the Gruyère and all the Parmesan cheese. Smooth the top and sprinkle the remaining Gruyère evenly over the casserole.
- Transfer the pan to the oven and bake uncovered for 15–20 minutes, until bubbly and golden on top.
- Remove from oven and let cool for 5 minutes. Top with crispy fried onions if desired and serve warm.
Notes
This dish combines the rich flavor of French onion soup with tender chicken and creamy orzo. For a lighter version, use milk instead of cream and mozzarella instead of Gruyère.