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French Onion Chicken Orzo Casserole

French Onion Chicken Orzo Casserole in a white baking dish with golden bubbly Gruyere cheese topping and fresh parsley garnish
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This cozy one-pan French Onion Chicken Orzo Casserole combines deeply caramelized onions, tender chicken, creamy orzo, and a golden Gruyere cheese topping. Packed with 38 grams of protein per serving.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil, plus extra if needed
  • 3 large yellow onions, thinly sliced
  • 1 teaspoon granulated sugar, optional
  • 1 1/4 teaspoons kosher salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 3 cloves garlic, minced
  • 1 teaspoon fresh thyme leaves, or 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano or Italian seasoning
  • 1/2 cup dry white wine or extra broth
  • 1 pound boneless skinless chicken thighs or breasts, cut into 1-inch pieces
  • 1 1/2 cups uncooked orzo pasta
  • 3 cups low-sodium beef or chicken broth, or a mix of both
  • 1/2 cup heavy cream or half and half
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • 1 1/2 cups shredded Gruyere cheese
  • 1/2 cup shredded mozzarella or provolone cheese
  • 2 tablespoons chopped fresh parsley for garnish

Instructions

  1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9×13 inch baking dish and set aside.
  2. Melt butter with olive oil in a large heavy skillet over medium-low heat. Add sliced onions, 3/4 teaspoon salt, and sugar if using. Cook, stirring every 4 to 5 minutes, for 20 to 25 minutes until deeply golden and caramelized. Lower heat if onions are browning too fast.
  3. Stir in garlic and thyme. Cook 1 to 2 minutes, stirring constantly, until fragrant.
  4. Add white wine or broth to deglaze. Scrape up browned bits from the bottom of the pan. Simmer 2 to 3 minutes until slightly reduced. Transfer onion mixture to a bowl and set aside.
  5. In the same skillet, add olive oil if needed. Add chicken pieces and season with remaining salt, pepper, and oregano. Cook over medium heat 4 to 5 minutes until lightly browned on the outside. Chicken does not need to be fully cooked through at this stage.
  6. Stir dry orzo into the skillet with the chicken. Toast 1 to 2 minutes over medium heat, stirring frequently, until the orzo smells slightly nutty.
  7. Add broth, heavy cream, Worcestershire sauce, and Dijon mustard. Stir to combine. Fold caramelized onions back into the pan. Taste and adjust seasoning.
  8. Bring to a gentle simmer, then pour everything into the prepared baking dish. Spread evenly.
  9. Cover tightly with foil, sealing the edges well. Bake 20 to 25 minutes, stirring once at the halfway point. If the mixture looks dry when stirring, add 1/4 cup broth, reseal, and continue baking.
  10. Remove foil. Sprinkle Gruyere and mozzarella evenly over the top. Return to oven uncovered for 5 to 10 minutes until cheese is melted and golden. Broil 1 to 2 minutes for a deeper golden crust if desired. Watch closely during broiling.
  11. Rest 5 to 10 minutes before serving. Sprinkle with fresh parsley and serve warm from the baking dish.

Notes

  • Do not rush the caramelizing step. Onions must be deeply golden and jammy for the best flavor in this French Onion Chicken Orzo Casserole.
  • Always shred Gruyere from a block for the best melt. Pre-shredded cheese contains anti-caking agents that prevent smooth melting.
  • If the orzo looks dry at the halfway stir, add a splash of broth before resealing and finishing the bake.
  • Leftovers reheat well with a small splash of broth added before warming to restore the creamy texture.
  • This casserole can be assembled through Step 8 and refrigerated up to 24 hours before baking. Add 5 to 8 extra minutes to covered bake time if baking cold from the refrigerator.

Nutrition

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