French Onion Chicken Orzo Casserole (Recipe for Printing)
A creamy, comforting one-pan meal with caramelized onions, juicy chicken, and tender orzo pasta in a rich, cheesy sauce.
# What You’ll Need:
→ Base
01 -
2 tbsp unsalted butter
02 -
1 tbsp olive oil
03 -
2 large yellow onions, thinly sliced
04 -
1 tsp sugar
05 -
½ tsp salt
06 -
3 garlic cloves, minced
→ Main Components
07 -
1 ½ cups orzo pasta
08 -
2 cups cooked shredded chicken
09 -
½ tsp dried thyme
10 -
¼ tsp black pepper
11 -
2 cups low-sodium chicken broth
12 -
1 cup heavy cream
→ Cheese & Finishing
13 -
1 ½ cups shredded mozzarella cheese
14 -
½ cup grated Parmesan cheese
15 -
½ tsp Worcestershire sauce or balsamic glaze (optional)
# Steps to Prepare:
01 -
In a large oven-safe skillet or Dutch oven, melt butter and olive oil over medium heat. Add sliced onions, sugar, and salt. Cook for 20–25 minutes, stirring occasionally, until deeply golden and caramelized. Add minced garlic in the last 1–2 minutes and stir until fragrant.
02 -
Stir in the orzo and toast for 2 minutes. Add shredded chicken, thyme, black pepper, and Worcestershire (if using). Mix well.
03 -
Add chicken broth and cream, then bring to a gentle simmer. Reduce heat to low, cover, and cook for 8–10 minutes, stirring occasionally, until orzo is tender.
04 -
Stir in 1 cup mozzarella and the Parmesan cheese. Mix until smooth and creamy.
05 -
Preheat oven to 190°C. Sprinkle the remaining ½ cup mozzarella on top. Bake uncovered for 10–15 minutes, until bubbly and golden brown.
06 -
Let rest for 5–10 minutes before serving. Garnish with fresh thyme or parsley for a restaurant-style finish.
# Helpful Advice:
01 -
Use rotisserie chicken for extra convenience.
02 -
For deeper flavor, caramelize onions slowly — don't rush this step.
03 -
Add a splash of white wine or sherry while caramelizing onions for a gourmet touch.
04 -
To lighten it up, substitute Greek yogurt for half of the cream.
05 -
Leftovers reheat beautifully — just add a splash of broth before warming.