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A bubbling French onion chicken orzo casserole, fresh from the oven, garnished with herbs.

French Onion Chicken Orzo Casserole

This French Onion Chicken Orzo Casserole combines tender chicken, caramelized onions, and orzo pasta in a creamy, savory sauce, topped with bubbly, golden-brown Gruyère and Mozzarella cheese. It's a comforting one-pot meal inspired by classic French onion soup, perfect for a cozy dinner.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings: 6 people
Course: Breakfast
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 lbs boneless, skinless chicken breasts or thighs cut into 1-inch pieces
  • 3-4 large yellow onions thinly sliced
  • 3 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 3 cloves garlic minced
  • 1 cup uncooked orzo pasta
  • 4 cups low-sodium chicken broth (or beef broth)
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • Salt & black pepper to taste
  • 1.5 cups shredded Gruyère cheese
  • 0.5 cup shredded Mozzarella cheese (optional)
  • Fresh parsley for garnish (optional)

Equipment

  • Oven-safe pot or Dutch oven
  • 9x13 inch baking dish (optional)
  • Oven

Method
 

Caramelize Onions
  1. Melt butter and olive oil in a large, oven-safe pot over medium-low heat. Add thinly sliced onions and a pinch of salt, then cook for 30-40 minutes, stirring occasionally, until deeply golden brown and caramelized.
Sauté Chicken and Garlic
  1. Push the caramelized onions to one side of the pot. Increase heat to medium, add chicken pieces, and cook until browned on all sides (5-7 minutes). Stir in minced garlic and cook for an additional minute until fragrant.
Deglaze and Simmer
  1. Stir chicken and onions together. Pour in chicken broth, Worcestershire sauce, dried thyme, and bay leaf. Bring to a simmer, scraping up any browned bits from the bottom of the pot to deglaze.
Add Orzo
  1. Stir in uncooked orzo pasta. Reduce heat to low, cover, and simmer for 10-12 minutes until orzo is al dente and most liquid is absorbed. Remove the bay leaf, then taste and adjust seasoning with salt and pepper.
Assemble and Bake
  1. If necessary, transfer the orzo mixture to a 9x13 inch baking dish. Preheat your oven to 375°F (190°C), then generously sprinkle shredded Gruyère and optional Mozzarella cheese evenly over the casserole.
Bake and Serve
  1. Bake for 15-20 minutes, or until the cheese is melted, bubbly, and golden brown. Let the casserole rest for a few minutes before serving, and garnish with fresh parsley if desired.

Notes

For an extra rich flavor, consider using a good quality dry sherry or white wine to deglaze the pot after browning the chicken and onions, before adding the broth. You can also prepare the caramelized onions ahead of time to reduce cooking duration on the day of serving.