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A close-up of a bubbling French Onion Chicken Orzo Casserole in a white baking dish, topped with golden cheese, crispy onions, and fresh parsley.
Reda

French Onion Chicken Orzo Casserole

A cozy one-pan casserole featuring the rich, savory flavors of French onion soup, combined with tender chicken, al dente orzo, and a gloriously bubbly Gruyère cheese topping.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, French
Calories: 685
Ingredients Equipment Method Notes

Ingredients
  

For the Casserole
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 3 large yellow onions thinly sliced
  • 1 tsp granulated sugar optional, helps with caramelization
  • 1.5 lbs boneless, skinless chicken breasts cut into 1-inch cubes
  • 1 tsp salt divided
  • 1/2 tsp black pepper divided
  • 2 cloves garlic minced
  • 1 tbsp fresh thyme leaves or 1 tsp dried thyme
  • 1/4 cup dry white wine such as Sauvignon Blanc (or use extra broth)
  • 4 cups beef broth low-sodium
  • 1/2 cup heavy cream
  • 1.5 cups orzo pasta uncooked
For the Topping
  • 2 cups shredded Gruyère cheese about 8 oz, freshly shredded is best
  • 1/4 cup shredded Parmesan cheese
  • 2 tbsp fresh parsley chopped, for garnish

Equipment

  • Large oven-safe skillet or Dutch oven
  • 9x13 inch Baking Dish (if skillet is not oven-safe)

Method
 

Caramelize the Onions
    Cook Chicken and Build Sauce
    1. Push the caramelized onions to one side of the skillet. Season the cubed chicken with 1/2 tsp salt and 1/4 tsp pepper. Add the chicken to the empty side of the skillet and increase the heat to medium-high. Sear for 2-3 minutes per side until lightly browned (it does not need to be cooked through).
    2. Stir the chicken and onions together. Add the minced garlic and fresh thyme, and cook for 1 minute until fragrant.
    3. Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon. Let it bubble and reduce for about 1-2 minutes.
    4. Stir in the beef broth, heavy cream, uncooked orzo, and the remaining 1/2 tsp salt and 1/4 tsp pepper. Bring the mixture to a simmer. Let it simmer for 3-4 minutes, stirring occasionally, to give the orzo a head start. The mixture will look liquidy, but the orzo will absorb it as it bakes.
    Assemble and Bake
    1. Preheat your oven to 400°F (200°C). If your skillet is not oven-safe, transfer the mixture to a greased 9x13 inch baking dish.
    2. Sprinkle the shredded Gruyère and Parmesan cheeses evenly over the top of the casserole.
    3. Bake uncovered for 20-25 minutes, or until the orzo is tender, most of the liquid has been absorbed, and the cheese is melted and bubbly. For a deeper golden-brown crust, switch the oven to broil for the last 1-2 minutes, watching carefully to prevent burning.
    4. Remove from the oven and let the casserole rest for 5-10 minutes before serving. This allows it to set up slightly. Garnish with fresh parsley and serve warm.

    Notes

    Onion Tip: To save time, you can slice the onions in a food processor with the slicing blade.
    Cheese Substitution: If you can't find Gruyère, a mix of provolone, Swiss, and mozzarella will also work well.
    Make-Ahead: You can assemble the casserole (without the cheese topping) up to a day in advance. Store covered in the refrigerator. When ready to bake, add the cheese and increase baking time by 5-10 minutes.
    Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.