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French Onion Chicken Orzo Casserole

French Onion Chicken Orzo Casserole in a white baking dish with golden melted Gruyere cheese on top
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A comforting one-dish dinner with tender chicken, orzo pasta, and caramelized onions baked in a creamy sauce under a golden Gruyere and Parmesan crust. Simple to make and perfect for weeknight dinners.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 2 large onions, thinly sliced
  • 2 cloves garlic, minced
  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 cup dry orzo pasta, uncooked
  • 2 cups low-sodium chicken broth
  • 1 cup heavy cream
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup Gruyere cheese, freshly shredded
  • 1/2 cup Parmesan cheese, grated
  • Fresh parsley, for garnish (optional)

Instructions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Heat olive oil in a large oven-safe skillet or Dutch oven over medium heat. Add sliced onions and cook, stirring occasionally, for 15 to 20 minutes until deeply golden and caramelized. If onions stick, add a small splash of broth and scrape up the bits.
  3. Add minced garlic and stir for 1 minute until fragrant. Watch closely so it does not burn.
  4. Add chicken pieces and cook for 4 to 5 minutes, stirring occasionally, until lightly browned on all sides. Chicken does not need to be fully cooked through at this stage.
  5. Stir in dry orzo, chicken broth, heavy cream, dried thyme, salt, and pepper. Scrape up any browned bits from the bottom. Bring to a gentle simmer and stir once more to distribute the orzo evenly.
  6. If using an oven-safe pot, keep the mixture in the pot. If using a regular skillet, transfer to a greased 9×13 baking dish. Spread into an even layer and top with shredded Gruyere and grated Parmesan.
  7. Bake uncovered for 20 to 25 minutes until cheese is golden brown and the casserole is bubbly around the edges. Check at the 20-minute mark.
  8. Remove from oven and rest for 5 minutes before serving. Garnish with fresh parsley if desired.

Notes

  • Chicken thighs can be substituted for chicken breasts for a juicier result. Use the same quantity and follow the same steps.
  • Swiss cheese can be substituted for Gruyere. For a lighter version, use half-and-half instead of heavy cream.
  • Do not skip the stovetop simmer step before baking. It ensures the orzo cooks evenly in the oven.
  • If the casserole looks dry before the cheese is golden, add a splash of warm chicken broth and tent loosely with foil for the last few minutes of baking.

Nutrition

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