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A top-down view of the French Onion Chicken Orzo Casserole in a cast-iron skillet, fresh from the oven with a bubbly, cheesy topping.

French Onion Chicken Orzo Casserole

Discover the ultimate comfort food with our French Onion Chicken Orzo Casserole! This one-pan recipe features tender chicken, perfectly cooked orzo, and sweet caramelized onions, all baked under a layer of bubbly, golden Gruyère cheese. A must-try dish!
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, French
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

Main Casserole
  • 2 tbsp Unsalted Butter
  • 1 tbsp Olive Oil
  • 3 Large Yellow Onions thinly sliced
  • 1.5 lbs Boneless, Skinless Chicken Breasts cut into 1-inch cubes
  • 1 tsp Salt divided
  • 0.5 tsp Black Pepper
  • 4 cloves Garlic minced
  • 1 tsp Fresh Thyme Leaves
  • 0.25 cup Dry White Wine like Sauvignon Blanc
  • 4 cups Beef Broth low-sodium
  • 1.5 cups Orzo Pasta uncooked
  • 2 cups Gruyère Cheese shredded and divided

Equipment

  • 1 Large Oven-Safe Skillet or Dutch Oven
  • 1 Cutting Board
  • 1 Chef's Knife

Method
 

  1. In a large oven-safe skillet or Dutch oven over medium heat, melt the butter and olive oil. Add the sliced onions and a pinch of salt. Cook, stirring occasionally, for 30-40 minutes, until the onions are deep golden brown, soft, and sweet.
  2. Season the chicken cubes with the remaining salt and pepper. Push the onions to one side of the skillet, add the chicken to the empty side, and cook until browned on all sides, about 5-7 minutes.
  3. Stir the minced garlic and fresh thyme into the chicken and onions. Cook for 1 minute more until fragrant.
  4. Pour in the white wine to deglaze, scraping any browned bits from the bottom of the pan. Bring to a simmer and cook for 1 minute. Stir in the beef broth and bring back to a gentle simmer.
  5. Add the uncooked orzo to the skillet and stir to combine. Cook for 10-12 minutes, stirring occasionally, until the orzo is al dente and has absorbed most of the liquid.
  6. Turn off the heat. Stir in 1 cup of the shredded Gruyère cheese until melted and the sauce is creamy.
  7. Preheat your oven's broiler. Top the casserole with the remaining 1 cup of Gruyère cheese. Broil for 2-4 minutes, watching closely, until the cheese is melted, bubbly, and golden brown. Let it rest for a few minutes before serving.

Notes

Tip 1: For the best flavor, use a block of Gruyère cheese and shred it yourself.
Tip 2: Don't rush the onion caramelization process; it's the key to the dish's signature flavor.
Tip 3: If you don't have an oven-safe skillet, you can transfer the mixture to a 9x13 inch baking dish before topping with cheese and broiling.