Description
This French Onion Chicken Orzo Casserole combines the rich, deep flavors of caramelized onions with tender chicken, creamy orzo, and melted Gruyère cheese. Perfectly baked until bubbly and golden, this comforting casserole is an effortless meal ideal for weeknights or family dinners.
Ingredients
Scale
Vegetables and Aromatics
- 2 large yellow onions
- 2 cloves garlic, minced
- 1 tablespoon chopped fresh parsley (optional)
Proteins
- 1 pound chicken breast, diced
Dairy and Oils
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1/2 cup heavy cream
- 1 1/2 cups shredded Gruyère or Swiss cheese
Pantry
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- 1 1/2 cups dry orzo pasta
- 2 1/2 cups chicken or beef broth
Instructions
- Caramelize the onions: Slice the yellow onions thinly. In a large skillet, heat butter and olive oil over medium-low heat. Add the onions and cook for 25–30 minutes, stirring occasionally until they become golden brown and caramelized.
- Cook the chicken: While the onions are cooking, season the diced chicken breast with salt and black pepper. In a separate skillet, heat olive oil over medium heat, cook chicken until browned on all sides and fully cooked through. Set aside.
- Add garlic to onions: Stir the minced garlic into the caramelized onions and cook for an additional 1 minute until fragrant.
- Toast the orzo: Add the dry orzo pasta to the skillet with the onions and garlic. Toast the orzo for 2–3 minutes to deepen the flavor.
- Simmer with broth: Pour in the chicken or beef broth. Bring the mixture to a gentle simmer, stir frequently, and cook for 8–10 minutes until the orzo is al dente and most of the liquid has been absorbed.
- Combine cream and chicken: Stir in the heavy cream and the cooked chicken breast pieces, mixing thoroughly to combine all ingredients.
- Prepare for baking: Transfer the mixture to a greased casserole dish. Evenly top with shredded Gruyère or Swiss cheese.
- Bake: Place the casserole dish in a preheated oven at 375°F (190°C) and bake for 15–20 minutes until the cheese is melted, bubbly, and golden brown.
- Garnish and serve: Let the casserole rest for a few minutes before garnishing with chopped fresh parsley. Serve warm and enjoy.
Notes
- Caramelizing the onions slowly is key to developing the deep, sweet flavor essential for this dish.
- You can substitute chicken broth with vegetable broth for a lighter flavor or beef broth for more richness.
- Gruyère is traditionally used, but Swiss cheese or even mozzarella can be used if preferred.
- For extra flavor, add a splash of white wine when deglazing the onions before adding the broth.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
