Description
Rich and comforting French Onion Chicken Orzo casserole featuring sweet caramelized onions, tender chicken pieces, and creamy orzo pasta baked under a golden layer of Gruyère and mozzarella cheese. This one-pot wonder delivers restaurant-quality French onion soup flavors in an easy, family-friendly casserole format.
Ingredients
4 large yellow onions, thinly sliced
3 tablespoons butter
2 tablespoons olive oil
1 teaspoon sugar
2½ teaspoons salt, divided
2 cloves garlic, minced
2 sprigs fresh thyme (plus 1 teaspoon fresh thyme leaves)
2 pounds boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
1 teaspoon black pepper, divided
1 teaspoon garlic powder
½ teaspoon onion powder
2 cups uncooked orzo pasta
3 cups low-sodium chicken broth
1 cup heavy cream
2 tablespoons Worcestershire sauce
2 teaspoons Dijon mustard
2 cups Gruyère cheese, shredded
1 cup mozzarella cheese, shredded
½ cup Parmesan cheese, grated
Fresh thyme for garnish
Instructions
1. Preheat oven to 375°F. Grease a 9×13-inch baking dish with butter or cooking spray.
2. Heat butter and olive oil in a large, deep skillet over medium heat. Add sliced onions, sugar, and ½ teaspoon salt. Cook 30-40 minutes, stirring every 5 minutes, until deep golden brown and caramelized.
3. Add minced garlic and thyme sprigs to onions during the last 5 minutes. Transfer caramelized onions to a bowl and set aside.
4. Cut chicken into uniform 1-inch cubes. Pat dry and season with 2 teaspoons salt, ½ teaspoon black pepper, garlic powder, and onion powder.
5. In the same skillet over medium-high heat, add 1 tablespoon olive oil. Sear chicken in batches for 2-3 minutes per side until golden (doesn’t need to be fully cooked). Transfer to a plate.
6. In the skillet, add chicken broth, heavy cream, Worcestershire sauce, Dijon mustard, fresh thyme leaves, and ½ teaspoon black pepper. Bring to a simmer.
7. Stir in uncooked orzo pasta, ensuring it’s completely submerged. Add caramelized onions and seared chicken, distributing evenly.
8. Simmer for 3-4 minutes, stirring occasionally, until slightly thickened. Transfer entire mixture to prepared baking dish and spread evenly.
9. Cover tightly with aluminum foil. Bake for 25 minutes until orzo is almost tender and most liquid is absorbed.
10. Remove foil and stir gently. Top with shredded Gruyère, mozzarella, and Parmesan cheeses, covering entire surface.
11. Return to oven uncovered and bake 15-20 minutes until cheese is melted and golden. For extra-crispy topping, broil 2-3 minutes.
12. Let casserole rest 10 minutes before serving. Garnish with fresh thyme.
Notes
Don’t rush the onion caramelization – 30-40 minutes of slow cooking develops the signature sweet flavor.
If casserole looks dry during baking, add ¼ cup more chicken broth before covering.
Make ahead: Assemble completely (without cheese), refrigerate up to 24 hours. Add cheese and bake, adding 5-10 minutes to covered baking time.
Freezer-friendly: Cool completely, wrap tightly, freeze up to 3 months. Thaw overnight in refrigerator before reheating.
Cheese substitutions: Use Swiss, Fontina, or sharp white cheddar if Gruyère is unavailable.
Vegetarian option: Replace chicken with 4 cups mixed mushrooms. Use vegetable broth instead of chicken broth.
Leftovers keep refrigerated for 4-5 days. Reheat at 350°F covered with foil for 20-25 minutes.
- Prep Time: 20
- Cook Time: 60
- Category: Main Course, Casserole
- Method: Baking
- Cuisine: French-American, Fusion
Nutrition
- Serving Size: 1
- Calories: 520
- Sugar: 6g
- Sodium: 890mg
- Fat: 24g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 135mg
Keywords: french onion chicken, chicken orzo casserole, french onion soup casserole, one pot chicken dinner, comfort food