Go Back

French Onion Chicken Orzo Casserole

French onion chicken orzo casserole with deeply caramelized onions, creamy orzo, and a golden Gruyère crust. Oven-baked in a single skillet for tender chicken and perfectly cooked pasta in a savory beef-broth sauce.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: French-American
Calories: 717
Ingredients Equipment Method Notes

Ingredients
  

Chicken filling
  • 1.5 lb chicken breast
  • 2 onions
  • 4 garlic
  • 1.5 cup orzo pasta
  • 3 cup beef broth
  • 1 cup dry white wine
  • 8 oz cream cheese
  • 1 tsp dried thyme
  • 1 tbsp Worcestershire sauce
  • 3 tbsp unsalted butter
  • 2 cup Gruyere cheese
  • 0.5 fresh thyme
  • salt and pepper to taste

Equipment

  • 1 cast iron skillet

Method
 

Caramelize the onions
  1. Preheat the oven to 375F.
  2. Melt the butter in a large oven-safe skillet over medium heat, then cook the onions 30-35 minutes until deeply caramelized, stirring occasionally so they brown evenly.
Build the sauce
  1. Add the garlic and dried thyme and cook for 2 minutes, until fragrant.
  2. Add the white wine and cook for 2 more minutes, letting the liquid reduce slightly.
  3. Add the beef broth, Worcestershire sauce, and uncooked orzo, then stir in the diced chicken until everything is combined and no dry orzo remains.
  4. Bring the mixture to a simmer, then stir in the cream cheese until fully melted and the sauce looks smooth and creamy.
  5. Season with salt and pepper to taste, then scatter the Gruyère evenly over the top so it melts into a browned crust.
Bake
  1. Bake for 25-30 minutes at 375F until the orzo is cooked, the chicken is done, and the cheese is golden with visible browned spots.
  2. Let the casserole rest for 5 minutes, then garnish with fresh thyme before serving.

Notes

For best caramelization, keep the onions at a steady medium heat and stir often so they turn deep golden without scorching. Refrigerate leftovers in an airtight container for up to 4 days; reheat in the oven or microwave until hot throughout. Freezing is not recommended because cream cheese can break when thawed and reheated. If you want a lighter option, use low-fat cream cheese and reduce the Gruyère to 1 cup (still bake until golden).