FRENCH ONION CHICKEN ORZO CASSEROLE HEAVEN

The way the caramelized onions melt into the creamy orzo pasta, clinging to tender pieces of chicken, is pure culinary poetry. It’s a symphony of sweet and savory, comfort and elegance, all baked into one glorious casserole.

This French Onion Chicken Orzo Casserole isn’t just dinner; it’s an experience. Imagine scooping up a generous portion, the aroma of Gruyère and thyme filling your senses, each bite a perfect balance of textures and flavors that will leave you craving more. It’s the kind of dish that makes weeknights feel special and weekends even better.

The Essential Components

Using high-quality ingredients is the foundation of any great dish, and this French Onion Chicken Orzo Casserole is no exception. Fresh herbs, flavorful cheese, and tender chicken will make all the difference. Don’t skimp on the Gruyère!

• Chicken breasts (boneless, skinless): Provide the protein base for this hearty casserole.
• Orzo pasta: A small, rice-shaped pasta that creates a creamy, comforting texture.
• Yellow onions (thinly sliced): The star of the show, caramelized to sweet perfection.
• Garlic (minced): Adds a pungent, aromatic note to complement the onions.
• Butter (unsalted): Used for sautéing and adding richness.
• Olive oil (extra virgin): For sautéing and preventing sticking.
• Dry white wine (such as Sauvignon Blanc): Deglazes the pan and adds acidity and depth of flavor.
• Chicken broth (low sodium): Provides the liquid base for the orzo to cook in.
• Heavy cream: Creates a luxuriously creamy sauce.
• Gruyère cheese (shredded): The classic French onion soup cheese, adds a nutty, slightly sweet flavor.
• Parmesan cheese (grated): Adds a salty, savory element.
• Fresh thyme (chopped): Provides an earthy, aromatic flavor.
• Salt and black pepper: To taste, essential for seasoning.

Swaps & Alternatives

• If you don’t have Gruyère, you can substitute with Swiss or Fontina cheese.
• For a lighter option, use half-and-half instead of heavy cream.
• You can use chicken thighs instead of chicken breasts for a richer flavor.
• If you don’t have fresh thyme, dried thyme can be used (use about 1 teaspoon).
• Vegetarian? Substitute the chicken with sautéed mushrooms or lentils.

Level Up This Recipe

Want to take this French Onion Chicken Orzo Casserole to the next level? Here are a few ideas to make it even more special.

• Add a splash of sherry vinegar to the caramelized onions for a touch of acidity.
• Stir in some sautéed mushrooms along with the onions for an earthier flavor.
• Top the casserole with toasted breadcrumbs for added texture and crunch.
• Infuse the chicken broth with a bay leaf or two while cooking for extra depth of flavor.

The Complete Method

Making this French Onion Chicken Orzo Casserole is easier than you might think. Just follow these simple steps, and you’ll have a delicious and comforting meal on the table in no time. The caramelizing of the onions takes a little patience, but it’s well worth the effort!

1. Caramelize the Onions

Melt butter and olive oil in a large skillet over medium-low heat. Add the sliced onions and cook, stirring occasionally, for 30-45 minutes, or until they are deeply golden brown and caramelized. This process takes time, so be patient and don’t rush it.

Once the onions are caramelized, add the minced garlic and cook for another minute until fragrant. Deglaze the pan with dry white wine, scraping up any browned bits from the bottom. Let the wine reduce slightly.

2. Cook the Chicken

While the onions are caramelizing, season the chicken breasts with salt and pepper. You can either bake the chicken in the oven until cooked through, or you can cook the chicken in the same pan after removing the onions. If using the same pan, remove the onions and set aside. Add a little more olive oil to the pan and cook the chicken until golden brown and cooked through. Dice the chicken into bite-sized pieces.

3. Cook the Orzo

In a large pot or Dutch oven, combine the chicken broth and orzo pasta. Bring to a boil, then reduce heat and simmer for 8-10 minutes, or until the orzo is cooked al dente and has absorbed most of the liquid.

4. Assemble the Casserole

Stir in the heavy cream, Gruyère cheese, Parmesan cheese, fresh thyme, and the caramelized onions into the cooked orzo. Add the diced chicken and stir to combine. Season with salt and pepper to taste.

5. Bake the Casserole

Pour the orzo mixture into a greased 9×13 inch baking dish. Sprinkle the remaining Gruyère cheese on top. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the cheese is melted and bubbly and the casserole is heated through. Let it rest for a few minutes before serving. The aroma alone will have everyone rushing to the table! This is a great dish for a busy weeknight, offering a delicious and satisfying meal with minimal effort. If you love this, you might also enjoy Chicken Orzo Recipe.

Serving Ideas

This French Onion Chicken Orzo Casserole is a complete meal on its own, but it also pairs well with a variety of sides. A simple green salad with a vinaigrette dressing is a great way to add some freshness and balance the richness of the casserole.

You could also serve it with roasted asparagus or green beans for a healthy and delicious side dish. For a heartier meal, consider serving it with crusty bread for dipping into the creamy sauce. This casserole is also a fantastic option for potlucks or gatherings, as it’s easy to transport and always a crowd-pleaser. If you are looking for other Chicken Casserole recipes, be sure to check out our other options!

This recipe is perfect for those looking for easy recipes and delicious dinner ideas. The creamy orzo pasta combined with the savory french onion chicken creates a dish that is both comforting and satisfying. For a similar dish with a different twist, try our Garlic Mushroom Chicken Casserole. If you are a fan of chicken and orzo, you will love this recipe. And if you enjoy a creamy casserole, you might also like our Spinach Artichoke Chicken Casserole. For a comforting pot pie variation, give our Chicken Pot Pie Orzo a try. Or, for a dish with a similar flavor profile, consider our Chicken Cordon Bleu Casserole.

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French Onion Chicken Orzo Casserole

Amelia Chen-Morrison

This French Onion Chicken Orzo Casserole is a symphony of sweet and savory flavors. Caramelized onions melt into creamy orzo pasta, clinging to tender pieces of chicken, all baked into one glorious casserole topped with Gruyère cheese.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 1 hour hr 5 minutes mins

Total Time 1 hour hr 30 minutes mins

Course Main Course

Cuisine French-American

Servings 6

Calories 650 kcal

Equipment

• Large skillet
• Large pot or Dutch oven
• 9×13 inch baking dish
• Measuring cups and spoons
• Cutting board
• Knife
• Oven

Ingredients

  

• 2 tablespoons unsalted butter
• 2 tablespoons extra virgin olive oil
• 3 large yellow onions, thinly sliced
• 2 cloves garlic, minced
• ½ cup dry white wine such as Sauvignon Blanc
• 1.5 pounds boneless, skinless chicken breasts
• Salt and black pepper to taste
• 4 cups low sodium chicken broth
• 1 pound orzo pasta
• 1 cup heavy cream
• 2 cups shredded Gruyère cheese, divided
• ½ cup grated Parmesan cheese
• 2 tablespoons fresh thyme, chopped

Instructions

 

• Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish.
• Melt butter and olive oil in a large skillet over medium-low heat. Add the sliced onions and cook, stirring occasionally, for 30-45 minutes, or until they are deeply golden brown and caramelized.
• Add the minced garlic and cook for another minute until fragrant. Deglaze the pan with dry white wine, scraping up any browned bits from the bottom. Let the wine reduce slightly.
• Season the chicken breasts with salt and pepper. Bake the chicken in the oven until cooked through, or you can cook the chicken in the same pan after removing the onions. If using the same pan, remove the onions and set aside. Add a little more olive oil to the pan and cook the chicken until golden brown and cooked through. Dice the chicken into bite-sized pieces.
• In a large pot or Dutch oven, combine the chicken broth and orzo pasta. Bring to a boil, then reduce heat and simmer for 8-10 minutes, or until the orzo is cooked al dente and has absorbed most of the liquid.
• Stir in the heavy cream, 1.5 cups Gruyère cheese, Parmesan cheese, fresh thyme, and the caramelized onions into the cooked orzo. Add the diced chicken and stir to combine. Season with salt and pepper to taste.
• Pour the orzo mixture into the prepared baking dish. Sprinkle the remaining 0.5 cup Gruyère cheese on top.
• Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly and the casserole is heated through. Let it rest for a few minutes before serving.

Notes

For a richer flavor, use chicken thighs instead of chicken breasts. If you don’t have Gruyère, you can substitute with Swiss or Fontina cheese. For a lighter option, use half-and-half instead of heavy cream. Add a splash of sherry vinegar to the caramelized onions for a touch of acidity. Top the casserole with toasted breadcrumbs for added texture and crunch. Store leftovers in an airtight container in the refrigerator for up to 3 days.