Description
This Creamy French Onion Chicken Orzo Bake transforms simple ingredients into an extraordinary one-pan comfort meal. Tender chicken nestled in creamy orzo pasta with deeply caramelized onions and melted Gruyère cheese creates layers of rich, savory flavor that rivals any restaurant dish. Perfect for busy weeknights or special occasions.
Ingredients
1.5–2 lbs boneless, skinless chicken thighs or breasts
2 teaspoons kosher salt
1 teaspoon black pepper
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried thyme
2 tablespoons olive oil
3 large yellow onions, thinly sliced
3 tablespoons butter, divided
4 cloves garlic, minced
1 teaspoon fresh thyme leaves
1 teaspoon Worcestershire sauce
2 tablespoons all-purpose flour
1.5 cups orzo pasta, uncooked
3 cups low-sodium chicken broth
1 cup heavy cream
1 cup Gruyère cheese, shredded
1/2 cup Parmesan cheese, freshly grated
Fresh parsley or thyme for garnish
Salt and pepper to taste
Instructions
1. Preheat oven to 375°F (190°C). Pat chicken completely dry with paper towels and season both sides generously with salt, pepper, garlic powder, onion powder, and dried thyme. Let rest for 15 minutes at room temperature.
2. Heat 2 tablespoons olive oil in a large oven-safe skillet over medium-high heat. Sear chicken for 4-5 minutes per side until golden brown. Remove and set aside on a plate.
3. Reduce heat to medium and add 2 tablespoons butter to the same skillet. Add sliced onions with a pinch of salt and cook for 15-20 minutes, stirring occasionally, until deeply caramelized and golden brown.
4. Add minced garlic and fresh thyme to the onions and cook for 2 minutes. Stir in Worcestershire sauce, then sprinkle flour over the mixture and stir for 1 minute.
5. Slowly pour in chicken broth while stirring to prevent lumps. Add orzo pasta and stir to combine. Bring to a gentle simmer.
6. Stir in heavy cream until well incorporated. Add half of the Gruyère cheese and all of the Parmesan cheese, stirring until melted. Taste and adjust seasoning.
7. Nestle the seared chicken pieces into the orzo mixture. Sprinkle remaining Gruyère cheese over the top.
8. Cover skillet with foil and bake for 20 minutes. Remove foil and bake for an additional 5-10 minutes until chicken reaches 165°F (74°C) internal temperature and cheese is bubbly.
9. Remove from oven and let rest for 5-7 minutes. Garnish with fresh herbs and serve immediately.
Notes
Chicken thighs are more forgiving than breasts and stay juicier, but either works well.
The key to this recipe is properly caramelizing the onions—don’t rush this step! Deep golden color equals deep flavor.
If the sauce seems too thick, add a splash of chicken broth. If too thin, simmer uncovered for a few minutes on the stovetop.
Orzo will continue to absorb liquid as it sits, so the texture will be thicker when reheated. Add extra broth or cream when reheating.
This dish can be made up to 24 hours ahead—prepare through step 7, cover and refrigerate, then bake when ready (add 10-15 minutes to baking time).
Substitute Swiss cheese if Gruyère is unavailable, though Gruyère provides the most authentic French onion flavor.
For a crispy top, broil for 1-2 minutes at the end of baking (watch carefully!).
- Prep Time: 20
- Cook Time: 45
- Category: Main Dish
- Method: Baking
- Cuisine: French-American
Nutrition
- Serving Size: 1
- Calories: 485
- Sugar: 6g
- Sodium: 720mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 135mg
Keywords: creamy french onion chicken orzo, one pan chicken dinner, french onion chicken bake, chicken orzo recipe, comfort food chicken