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French onion chicken orzo: Creamy oven-baked casserole for easy weeknight dinners Pinterest recipe pin

French Onion Chicken Orzo Casserole

A creamy oven-baked casserole combining deeply caramelized onions, seared bite-size chicken, and par-cooked orzo finished with melty Gruyère for a reliably textured weeknight dinner.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons olive oil divided
  • 4 large yellow onions thinly sliced (about 6 cups)
  • 1 1/2 pounds boneless skinless chicken breasts or thighs cut into 1-inch pieces
  • 1 teaspoon kosher salt divided
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 2 cups dry orzo
  • 4 cups low-sodium chicken broth plus 1/2 cup reserved
  • 1 cup heavy cream
  • 1 1/2 cups shredded Gruyère divided
  • 1/2 cup grated Parmesan
  • 1 teaspoon dried thyme
  • 1/2 teaspoon Worcestershire-style-free alternative optional
  • 2 tablespoons chopped fresh parsley optional for garnish
Optional substitutions
  • 3 cups shredded rotisserie chicken optional shortcut
  • 1 cup sliced cremini mushrooms optional variation

Equipment

  • 1 9×13-inch baking dish
  • 1 12-inch skillet
  • 1 Medium saucepan
  • 1 kitchen thermometer

Method
 

Caramelize onions
  1. Heat 1 tablespoon olive oil in a large skillet over medium-low, add sliced onions and a pinch of salt, and cook, stirring occasionally, 30–35 minutes until deeply brown and sweet; add 1 tablespoon water if they begin to stick.
Sear chicken
  1. Pat chicken pieces dry and season with 1/2 teaspoon kosher salt, pepper, and garlic powder; heat remaining 1 tablespoon oil in a skillet over medium-high and sear chicken 2–3 minutes per side until golden but not cooked through, then remove and set aside.
Par-cook orzo and assemble
  1. Bring 4 cups chicken broth to a simmer, add orzo and cook 6 minutes until slightly firmer than al dente, then drain, reserving 1/2 cup cooking liquid.
  2. Stir par-cooked orzo into the caramelized onions with heavy cream, 1 cup Gruyère, Parmesan, dried thyme, Worcestershire alternative (if using), and reserved cooking liquid; taste and adjust salt.
  3. Stir the seared chicken into the mixture, transfer to a greased 9×13-inch baking dish, and sprinkle remaining 1/2 cup Gruyère on top.
Bake and rest
  1. Bake at 375°F for 20–25 minutes until the center reaches 165°F and the top is golden and bubbling, then let rest 8–10 minutes before serving.
Shortcuts and variations
  1. If using rotisserie chicken, fold in 3 cups warm shredded chicken before topping and reduce bake time by 5 minutes; for mushrooms, sauté 1 cup sliced cremini with the onions and proceed as directed.

Notes

Slowly caramelize the onions for flavor depth; par-cook orzo to avoid gluey texture and finish in the oven. Use low-sodium broth to control salt. For a shortcut, stir in warm rotisserie chicken and shave off 5 minutes of bake time.