Description
This cozy French Onion Chicken Orzo Casserole takes everything you love about classic French onion soup and turns it into a hearty, one-pan chicken and pasta dinner with caramelized onions, creamy sauce, and a golden cheesy topping.
Ingredients
Scale
- 2 pounds boneless skinless chicken breasts or thighs, cut into 1-inch pieces
- 2 cups thinly sliced yellow onions
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 1/2 cups dry orzo pasta
- 2 cups low-sodium chicken broth
- 1 cup heavy cream or half-and-half
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 cup shredded Gruyere or Swiss cheese
- 1/4 cup shredded Parmesan cheese
- 1 cup sliced mushrooms, optional
- 2 cups fresh baby spinach, optional
- 2 tablespoons chopped fresh parsley or thyme, for garnish
Instructions
- Preheat your oven to 375°F and position a rack in the center.
- Heat the butter and olive oil in a large oven-safe skillet over medium heat, then add the sliced onions and cook, stirring often, until deeply caramelized and golden brown, about 20 to 30 minutes.
- If the onions start to brown too quickly or stick, lower the heat and add a small splash of broth to deglaze the pan.
- Season the chicken pieces with a pinch of salt and pepper, then add them to the skillet with the onions and cook until lightly browned on the outside, about 3 to 4 minutes.
- Stir in the minced garlic and dried thyme and cook for about 1 minute, just until fragrant.
- Add the dry orzo to the skillet and stir so the pasta gets coated in the pan juices and onion mixture.
- Pour in the chicken broth and heavy cream, then stir well, scraping up any browned bits from the bottom of the skillet, and season with the remaining salt and pepper.
- Bring the mixture to a gentle simmer and cook for 3 to 4 minutes, stirring frequently, until the orzo begins to soften but is not fully cooked.
- Fold in the sliced mushrooms and baby spinach if using, making sure they are evenly distributed throughout the skillet.
- Smooth the top of the mixture, then sprinkle the shredded Gruyere or Swiss cheese and Parmesan evenly over the surface.
- Transfer the skillet to the preheated oven and bake for 15 to 20 minutes, or until the orzo is tender, the sauce is bubbling, and the cheese is melted and lightly golden.
- Remove the casserole from the oven and let it rest for 5 to 10 minutes so the sauce can thicken slightly before serving.
- Garnish with chopped fresh parsley or thyme and serve warm.
Notes
- For extra tenderness, use chicken thighs instead of chicken breasts; they stay juicier if the casserole cooks a little longer.
- If you do not have Gruyere, swap in Swiss, provolone, or mozzarella and add a spoonful of Parmesan for a sharper flavor.
- If the casserole looks too thick after baking, stir in a small splash of warm broth or cream to loosen the sauce before serving.
- This dish can be assembled ahead, covered, and chilled for up to a day; add a few extra minutes to the baking time if going straight from the fridge.
- Leftovers reheat best when covered and warmed gently in the oven or microwave with a small splash of broth to keep the orzo creamy.
Food safety: if you cook the chicken yourself, make sure it reaches an internal temperature of 165°F (74°C), as recommended by the USDA and Health Canada.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 6
- Sodium: 900
- Fat: 28
- Saturated Fat: 14
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 2
- Protein: 35
- Cholesterol: 145