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French Onion Chicken Orzo Casserole

French onion chicken orzo casserole with slow-caramelized onions and tender chicken baked under a golden, bubbling layer of gruyère. Creamy orzo simmers in beef and chicken broth for a comforting one-pan dinner.
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Prep Time 15 minutes
Cook Time 45 minutes
resting 5 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: French-American
Calories: 690
Ingredients Equipment Method Notes

Ingredients
  

French onion chicken orzo casserole
  • 1.5 lb chicken breasts cut into bite-sized pieces
  • 2 yellow onions thinly sliced
  • 3 tbsp butter
  • 1 tbsp olive oil
  • 3 garlic cloves minced
  • 1 cup dry orzo pasta
  • 2 cup beef broth
  • 1 cup chicken broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp fresh thyme leaves
  • 1 salt and black pepper to taste
  • 1.5 cup Gruyère cheese shredded

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Caramelize the onions
  1. Melt the butter with the olive oil in a large oven-safe skillet over medium-low heat, add the sliced onions and a pinch of salt, and cook 25–30 minutes, stirring occasionally, until deeply caramelized.
Preheat
  1. Preheat the oven to 375°F.
Sear and simmer
  1. Push the onions to the side, add the chicken pieces, and sear 2–3 minutes per side until golden.
  2. Add the minced garlic, dry orzo pasta, beef broth, chicken broth, Worcestershire sauce, and fresh thyme leaves, stir to combine, and bring the mixture to a simmer.
Bake the casserole
  1. Evenly top with the shredded Gruyère, then transfer the skillet to the oven and bake uncovered 20–25 minutes until the orzo is cooked and the cheese is golden and bubbly.
Rest and serve
  1. Let the casserole rest 5 minutes before serving, so the orzo thickens slightly and the cheese sets.

Notes

For the best caramelized-onion flavor, keep the heat at medium-low and stir only occasionally so the onions develop deep brown edges. Store leftovers in the refrigerator up to 3 days; reheat in a 350°F oven or on the stovetop until hot. Freezing is not recommended because orzo can soften when thawed. For a lighter option, use part-skim Gruyère and replace half the butter with olive oil while caramelizing.