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French Onion Chicken Orzo Casserole

French onion chicken orzo casserole with slow-cooked caramelized onions, seared chicken, and brothy orzo baked until tender. Finished with a golden, bubbling gruyère top for a classic cheesy orzo bake.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Main Dish
Cuisine: French-American
Calories: 610
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lb chicken breasts
  • 2 large yellow onions thinly sliced
  • 3 tbsp butter
  • 1 tbsp olive oil
  • 3 clove garlic minced
  • 1 cup dry orzo pasta
  • 2 cup beef broth
  • 1 cup chicken broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp fresh thyme leaves
  • salt and black pepper to taste
  • 1.5 cup Gruyère cheese shredded

Equipment

  • 1 cast iron skillet

Method
 

Caramelize the 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 stir to coat.
  2. Cook for 25–30 minutes, stirring occasionally, until the onions are deeply caramelized with a dark golden color and soft texture.
Sear and build the casserole
  1. Preheat the oven to 375°F while the onions finish caramelizing.
  2. Push onions to the side in the skillet, add chicken pieces, and sear for 2–3 minutes per side until golden.
  3. Add garlic, dry orzo pasta, beef broth, chicken broth, Worcestershire sauce, and fresh thyme leaves, then stir to combine and bring to a simmer.
  4. Top evenly with shredded Gruyère cheese so it covers the surface in a thick, even layer.
Bake and serve
  1. Transfer the skillet to the oven and bake uncovered for 20–25 minutes until the orzo is cooked through and the cheese is golden and bubbling.
  2. Let the casserole rest for 5 minutes before serving so the sauce thickens slightly.

Notes

For the best caramelization, keep the heat at medium-low and stir only occasionally so the onions can brown instead of steaming. Refrigerate leftovers in an airtight container up to 3–4 days; reheat in a 350°F oven or microwave until hot. Freezing is not recommended because orzo can soften and turn watery after thawing. For a lighter option, use low-sodium broth and reduce the added salt to taste.