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French Onion Chicken Orzo Casserole baking in a dish, golden brown and bubbly.

French Onion Chicken Orzo Casserole

Avatar photoAmelia 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.
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Prep Time 25 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 30 minutes
Course Main Course
Cuisine French-American
Servings 6
Calories 650 kcal

Equipment

  • Large skillet
  • Large pot or Dutch oven
  • 9x13 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 9x13 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.