Description
This French Onion Chicken Orzo Casserole brings together all the deep flavors of caramelized onions, tender shredded chicken, and creamy, cheesy orzo in one comforting skillet bake. It’s the perfect balance of savory, cozy, and satisfying.
Ingredients
2 tablespoons butter
1 tablespoon olive oil
2 large yellow onions, thinly sliced
2 cloves garlic, minced
1 teaspoon dried thyme
1 cup orzo pasta
2 cups chicken broth
1 1/2 cups cooked shredded chicken
1/2 cup heavy cream
1 1/2 cups shredded Gruyère or Swiss cheese, divided
Salt and pepper to taste
1 tablespoon chopped fresh parsley (optional, for garnish)
Instructions
1. In a large oven-safe skillet, heat olive oil and butter over medium-low heat. Add sliced onions with a pinch of salt and cook for 25–30 minutes, stirring occasionally, until deeply caramelized.
2. Stir in garlic and thyme, cooking for 1–2 minutes until fragrant.
3. Add the orzo and toast for 2–3 minutes, stirring frequently.
4. Pour in chicken broth and bring to a simmer. Cook for 8–10 minutes until orzo is tender and most of the liquid is absorbed.
5. Stir in shredded chicken and heavy cream. Cook another 2–3 minutes until heated through. Season with salt and pepper to taste.
6. Mix in half of the cheese, then sprinkle the rest on top.
7. Transfer skillet to a preheated oven at 375°F and bake for 10–12 minutes, until bubbly. Broil for 2–3 minutes for a golden cheesy top.
8. Garnish with fresh parsley and serve warm.
Notes
Caramelize the onions slowly—rushing will lead to browning, not true caramelization.
Use rotisserie chicken to save time without sacrificing flavor.
Swap Gruyère with mozzarella or provolone if you prefer a milder, melty cheese.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Casserole
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1/4 of casserole
- Calories: 520
- Sugar: 5g
- Sodium: 740mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 115mg