Description
French Onion Chicken Orzo Casserole takes everything we love about traditional French onion soup and transforms it into a complete, hearty meal. Instead of just broth and bread, you’re getting protein-rich chicken, satisfying orzo pasta, and all those beautiful caramelized onions that make French onion soup so addictive.
Ingredients
Essential Ingredients for Perfect French Onion Chicken Orzo Casserole
For the Base:
- 1½ pounds boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1½ cups uncooked orzo pasta
- 3 large yellow onions, thinly sliced
- 4 tablespoons butter, divided
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 3 cups chicken stock (preferably low-sodium)
- 1 cup beef broth (this adds that classic French onion depth)
- ½ cup dry white wine (optional, but recommended)
- 2 teaspoons fresh thyme leaves (or 1 teaspoon dried)
- 1 bay leaf
- Salt and black pepper to taste
For the Topping:
- 2 cups shredded Gruyère cheese (Swiss cheese works too)
- ½ cup shredded mozzarella cheese
- Fresh parsley, chopped (for garnish)
The quality of your ingredients directly impacts your French Onion Chicken Orzo Casserole. Consequently, I always recommend using good-quality chicken stock and taking the time to find real Gruyère cheese rather than substituting with something less flavorful.
Instructions
Begin by heating 2 tablespoons of butter and the olive oil in a large, oven-safe skillet or Dutch oven over medium heat. Add your thinly sliced onions along with a pinch of salt. This salt helps draw out moisture and speeds up the caramelization process.
Cook the onions, stirring occasionally, for about 25-30 minutes. Initially, they’ll release quite a bit of liquid, but then they’ll start turning golden brown. Don’t rush this step for your French Onion Chicken Orzo Casserole! The deep, sweet flavor of properly caramelized onions cannot be replicated any other way. If the onions start sticking to the pan, add a splash of water or stock to deglaze.
Once your onions are beautifully caramelized, add the minced garlic and cook for another minute until fragrant. Then, if you’re using wine, pour it in now and let it simmer for 2-3 minutes while scraping up any browned bits from the bottom of the pan. These bits add tremendous flavor to your French Onion Chicken Orzo Casserole.
Season your chicken pieces generously with salt and pepper, then add them to the pan with the caramelized onions. Stir everything together and cook for about 3-4 minutes, just until the chicken starts to turn opaque on the outside.
Next, add the uncooked orzo directly to the pan. Stir it around for a minute to lightly toast it—this step adds a subtle nutty flavor to your French Onion Chicken Orzo Casserole.
Pour in the chicken stock and beef broth. Add the fresh thyme, bay leaf, and the remaining 2 tablespoons of butter. Season with additional salt and pepper to taste, keeping in mind that the cheese topping will add some saltiness later.
Bring everything to a gentle simmer, then reduce the heat to medium-low. Cover the pan and let it cook for about 12-15 minutes, stirring occasionally, until the orzo is nearly tender and has absorbed most of the liquid. The orzo should still have a slight bite to it since it will continue cooking in the oven.
Preheat your oven to 375°F (190°C). Remove the bay leaf from your French Onion Chicken Orzo Casserole.
Sprinkle the shredded Gruyère and mozzarella cheeses evenly over the top of the casserole. The mixture of these two cheeses creates the perfect balance—Gruyère brings that authentic French onion soup flavor, while mozzarella adds wonderful stretchiness and helps the cheese topping brown beautifully.
Transfer the uncovered pan to the oven and bake for 15-20 minutes, until the cheese is melted, bubbly, and golden brown on top. For an extra-golden finish, you can turn on the broiler for the last 2-3 minutes, but watch it carefully to prevent burning.
Let your French Onion Chicken Orzo Casserole rest for about 5 minutes before serving. This allows the flavors to settle and makes it easier to portion. Garnish with freshly chopped parsley for a pop of color and freshness.