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French Onion Chicken Orzo Casserole

French onion chicken orzo casserole with slow-caramelized onions, tender chicken, and a golden Gruyère-topped orzo bake. One-pan method brings everything to a simmer, then you finish it in the oven until the cheese is melted and bubbling.
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Prep Time 15 minutes
Cook Time 45 minutes
rest 5 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: French-American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Chicken and onions base
  • 1.5 lb chicken breasts Cut into bite-sized pieces.
  • 2 yellow onions Thinly sliced.
  • 3 tbsp butter
  • 1 tbsp olive oil
  • 3 garlic cloves Minced.
  • 1 cup dry orzo pasta
  • 2 cup beef broth
  • 1 cup chicken broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp fresh thyme leaves Leaves only.
  • 0.25 salt and black pepper To taste; season onions and overall mixture.
  • 1.5 cup Gruyère cheese, shredded

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Caramelize onions
  1. Melt butter with olive oil in a large oven-safe skillet over medium-low heat, then add sliced onions with a pinch of salt and cook slowly for 25–30 minutes, stirring occasionally, until deeply caramelized and dark golden.
  2. Push the onions to the side in the skillet so you create space for the chicken.
Sear chicken and simmer orzo
  1. Add chicken pieces to the cleared space and sear for 2–3 minutes per side until golden, without fully cooking through.
  2. Add garlic, dry orzo, both broths, Worcestershire sauce, and thyme, then stir everything together and bring to a simmer.
Bake and rest
  1. Evenly top the casserole with shredded Gruyère, then transfer the skillet to the oven and bake uncovered for 20–25 minutes at 375°F, until orzo is cooked through and the cheese is golden and bubbly.
  2. Let the casserole rest for 5 minutes before serving so the orzo firms up slightly.

Notes

Pro tip: caramelize the onions undisturbed just enough to prevent burning—slow, steady stirring helps them turn deeply brown and sweet. Refrigerate leftovers in a covered container up to 3 days; reheat until steaming. Freezing is not recommended because orzo texture can soften after thawing. For a lighter option, use reduced-fat Gruyère and trim any visible fat from the chicken.