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French Onion Chicken Orzo Casserole with bubbling Gruyère cheese and golden top fresh from the oven in a white baking dish

French Onion Chicken Orzo Casserole

A cozy one-pan comfort food dinner combining slow-caramelized onions, tender chicken, creamy orzo, and a golden bubbling Gruyere cheese topping. All the flavors of classic French onion soup in one hearty weeknight-friendly bake.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 portions
Course: Dinner, Main Course
Cuisine: American, French
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp unsalted butter
  • 1 tbsp olive oil plus more for the skillet if needed
  • 3 large yellow onions thinly sliced
  • 1 tsp granulated sugar optional, helps caramelization
  • 1.25 tsp kosher salt divided
  • 0.5 tsp freshly ground black pepper divided
  • 3 cloves garlic minced
  • 1 tsp fresh thyme leaves or 1/2 tsp dried thyme
  • 0.5 tsp dried oregano or Italian seasoning
  • 0.5 cup dry white wine or extra broth for alcohol-free
  • 1 lb boneless skinless chicken thighs or breasts cut into 1-inch pieces
  • 1.5 cup uncooked orzo pasta
  • 3 cup low-sodium beef or chicken broth or a mix of both
  • 0.5 cup heavy cream or half-and-half
  • 1 tbsp Worcestershire sauce
  • 1 tsp Dijon mustard
  • 1.5 cup shredded Gruyere cheese freshly shredded recommended
  • 0.5 cup shredded mozzarella or provolone cheese
  • 2 tbsp chopped fresh parsley for garnish

Equipment

  • Large heavy skillet
  • 9x13-inch baking dish
  • Aluminum foil
  • Oven

Method
 

  1. Preheat your oven to 375 degrees F (190 degrees C) and lightly grease a 9x13 inch baking dish.
  2. In a large heavy skillet, melt the butter with the olive oil over medium-low heat. Add the sliced onions, a pinch of salt, and sugar if using. Cook, stirring occasionally, for 20 to 25 minutes until onions are very soft and deeply golden. Do not rush this step.
  3. Stir in the minced garlic and thyme and cook for 1 to 2 minutes until fragrant. Watch closely so the garlic does not burn.
  4. Pour in the white wine or broth to deglaze the pan, scraping up all the browned bits from the bottom. Simmer for 2 to 3 minutes until slightly reduced. Transfer the onion mixture to a bowl and set aside.
  5. In the same skillet, add a drizzle of olive oil if needed. Add the chicken pieces, season with the remaining salt, pepper, and oregano, and cook over medium heat for 4 to 5 minutes until lightly browned on the outside. The chicken does not need to be fully cooked through at this stage.
  6. Stir the dry orzo into the skillet with the chicken and toast for 1 to 2 minutes, stirring frequently so the orzo picks up flavor from the pan drippings.
  7. Add the broth, heavy cream, Worcestershire sauce, and Dijon mustard. Stir well to combine. Return the caramelized onions to the pan and taste the sauce, adjusting seasoning as needed.
  8. Bring the mixture to a gentle simmer, then carefully pour everything into the prepared baking dish, spreading the chicken and orzo out evenly.
  9. Cover the baking dish tightly with foil and bake for 20 to 25 minutes, stirring once halfway through, until the orzo is tender and the chicken is cooked through. Add a small splash of broth if the mixture looks dry.
  10. Remove the foil, sprinkle the Gruyere and mozzarella evenly over the top, and return to the oven for 5 to 10 minutes until the cheese is melted and bubbly. Switch to broil for the last 1 to 2 minutes for a golden top, watching closely.
  11. Remove from the oven and let the casserole rest for 5 to 10 minutes so the sauce thickens slightly. Sprinkle with fresh parsley and serve warm.

Notes

Do not rush the caramelizing step. Onions must turn deeply golden for the best flavor. Stir the casserole halfway through baking to prevent sticking. Add a splash of broth during baking if the mixture looks dry. Watch closely under the broiler to avoid burning the cheese. Freshly shredded Gruyere melts much better than pre-shredded.