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French Onion Chicken Orzo Casserole in a cast iron skillet with golden bubbly mozzarella on top, garnished with fresh thyme, straight from the oven

French Onion Chicken Orzo Casserole

Deeply caramelized onions, tender shredded chicken, and hearty orzo pasta simmered in a creamy sauce, topped with golden bubbly mozzarella, and baked to perfection. A rich, cozy one-pan family dinner ready in under an hour.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 6 portions
Course: Casserole, Dinner, Main Course
Cuisine: American, French-inspired
Calories: 500
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 2 large yellow onions thinly sliced
  • 1 tsp sugar aids caramelization
  • 1/2 tsp salt
  • 3 cloves garlic minced
  • 1 1/2 cups orzo pasta dry
  • 2 cups cooked shredded chicken rotisserie works great
  • 1/2 tsp dried thyme
  • 1/4 tsp black pepper
  • 2 cups low-sodium chicken broth
  • 1 cup heavy cream
  • 1 1/2 cups shredded mozzarella cheese divided: 1 cup for sauce, 1/2 cup for topping
  • 1/2 cup grated Parmesan cheese freshly grated preferred
  • 1/2 tsp Worcestershire sauce optional, adds umami depth

Equipment

  • Large oven-safe skillet or Dutch oven
  • Measuring cups and spoons
  • Sharp knife and cutting board

Method
 

  1. Heat butter and olive oil in a large oven-safe skillet over medium heat. Add sliced onions, sugar, and salt. Cook for 20 to 25 minutes, stirring every 4 to 5 minutes, until deeply golden brown and caramelized. Do not rush this step.
  2. Add minced garlic during the last 1 to 2 minutes and stir until fragrant, about 30 seconds.
  3. Stir in dry orzo and saute for 2 minutes until lightly toasted.
  4. Fold in shredded chicken, dried thyme, black pepper, and Worcestershire sauce if using. Pour in chicken broth and heavy cream. Bring to a gentle simmer, reduce heat, cover, and cook for 8 to 10 minutes, stirring occasionally, until orzo is just tender.
  5. Preheat oven to 375 degrees F. Stir 1 cup mozzarella and all the Parmesan into the skillet until melted and creamy. Sprinkle remaining 1/2 cup mozzarella evenly over the top.
  6. Bake uncovered for 10 to 15 minutes until top is bubbly and golden brown. Let rest 5 minutes before serving. Garnish with fresh thyme or parsley.

Notes

Do not rush the onion caramelization. Stir orzo frequently to prevent clumping. For gluten-free, substitute gluten-free orzo or cooked quinoa. Add a splash of chicken broth when reheating to loosen the sauce. Leftovers taste even better the next day as flavors deepen overnight.