French Onion Chicken Orzo Casserole Recipe

Chef Emma here, and I’m thrilled to share one of my all-time favorite comfort dishes with you! This French Onion Chicken Orzo Casserole brings together everything we love about classic French onion soup—sweet caramelized onions, savory broth, and melty Gruyère cheese—and transforms it into a hearty, family-friendly one-pan dinner.

I created this recipe on a chilly evening when I wanted something cozy but didn’t have time for complicated cooking. The tender chicken, creamy orzo, and those golden, jammy onions make every bite feel like a warm hug. My family requests this dish at least twice a month, and I love that it comes together in about 45 minutes with minimal cleanup. Whether you’re feeding hungry kids or hosting friends, this casserole delivers restaurant-quality flavor right from your own kitchen.

Nutrition Facts

Servings: 6 | Prep Time: 15 minutes | Cook Time: 40 minutes | Total Time: 55 minutes

Tips and Variations for French Onion Chicken Orzo Casserole

Tips:

• Caramelize the onions slowly over medium-low heat for the deepest, sweetest flavor—don’t rush this step.
• Use rotisserie chicken to cut prep time in half if you’re in a hurry.
• Stir the orzo occasionally while it cooks to prevent sticking and ensure even cooking.
• Let the casserole rest for 5 minutes after baking so the sauce thickens and the flavors settle.
• Store leftovers in an airtight container in the refrigerator for up to 4 days.

Variations:

• Extra Cheesy: Add an extra ½ cup of shredded mozzarella or Swiss cheese for an ultra-gooey topping.
• Veggie Boost: Stir in fresh spinach, mushrooms, or peas during the last 5 minutes of cooking for added nutrition.
• Herb Swap: Substitute fresh rosemary or oregano for thyme to change up the flavor profile.
• Crispy Topping: Sprinkle crispy fried onions or panko breadcrumbs over the cheese before baking for added crunch.
• Slow Cooker Option: Cook caramelized onions and chicken on low for 4 hours, then stir in orzo and cream during the last 30 minutes.

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French Onion Chicken Orzo Casserole

A creamy, savory one-pan casserole featuring tender chicken, caramelized onions, orzo pasta, and melted Gruyère cheese. This dish combines all the rich flavors of French onion soup in a hearty, comforting dinner perfect for busy weeknights.

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Ingredients Equipment Method Notes

Ingredients

  

• – 2 tablespoons unsalted butter
• – 1 tablespoon olive oil
• – 3 large yellow onions thinly sliced
• – 1 teaspoon granulated sugar
• – 1 teaspoon salt divided
• – 4 garlic cloves minced
• – 1.5 lbs boneless skinless chicken breasts, cut into 1-inch pieces
• – 1 teaspoon seasoning salt such as Lawry’s
• – ½ teaspoon black pepper
• – 16 oz 2 cups uncooked orzo pasta
• – 3 cups low-sodium chicken broth
• – 1 cup heavy cream
• – 2 teaspoons fresh thyme leaves or 1 teaspoon dried thyme
• – 1 tablespoon Worcestershire sauce optional
• – 2 cups shredded Gruyère cheese divided
• – Fresh parsley chopped (for garnish)

See also  Ground Beef and Potato Hash with Eggs (Dinner)

Equipment

• – Large oven-safe skillet or Dutch oven (12-inch)
• Wooden spoon or spatula
• – Measuring cups and spoons
• – Knife and cutting board
• Aluminum Foil

Method

 

1. Preheat your oven to 375°F (190°C).
2. In a large oven-safe skillet or Dutch oven, melt the butter with olive oil over medium heat.
3. Add the thinly sliced onions, sugar, and ½ teaspoon of salt. Cook for 20-25 minutes, stirring occasionally, until the onions are deeply golden and caramelized. Stir in the minced garlic during the last 2 minutes.
4. While the onions caramelize, season the chicken pieces with seasoning salt and black pepper.
5. Remove the caramelized onions from the skillet and set aside. In the same skillet, add a little more oil if needed and cook the chicken over medium-high heat for 5-7 minutes until golden brown and cooked through. Remove and set aside.
6. Add the uncooked orzo to the skillet and lightly toast for 2 minutes, stirring frequently.
7. Return the caramelized onions to the skillet. Add the chicken broth, heavy cream, thyme, Worcestershire sauce (if using), and the remaining ½ teaspoon of salt. Stir to combine.
8. Bring the mixture to a gentle simmer, then reduce heat to low. Cover and cook for 8-10 minutes, stirring occasionally, until the orzo is tender and has absorbed most of the liquid.
9. Stir in 1 cup of shredded Gruyère cheese and the cooked chicken pieces.
10. Top the casserole with the remaining 1 cup of Gruyère cheese.
11. Transfer the skillet to the preheated oven and bake uncovered for 20-25 minutes, or until the cheese is golden, bubbly, and slightly crispy on top.
12. Remove from the oven and let rest for 5 minutes. Garnish with fresh chopped parsley before serving.

Notes

You can use rotisserie chicken to save time—just shred 3 cups of cooked chicken and stir it in at step 9.
– If you prefer a thinner sauce, add an extra ½ cup of chicken broth.
– Substitute Swiss or mozzarella cheese if Gruyère is unavailable.
– Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth if needed.
– This dish can be prepared ahead: complete through step 9, cover, and refrigerate. When ready to bake, add the cheese topping and bake as directed, adding 5-10 extra minutes.

CALORIES: 450
PROTEIN: 32g