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French Onion Chicken Orzo Casserole

French onion chicken orzo casserole with caramelized onions, creamy orzo, and melted Gruyère-mozzarella baked until bubbly. Chicken and uncooked orzo cook together in a rich broth-and-cream base for a comforting one-dish meal.
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Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes
Servings: 6 servings
Course: Dinner
Cuisine: French
Calories: 890
Ingredients Equipment Method Notes

Ingredients
  

Chicken and base
  • 1.5 lb boneless skinless chicken breasts Cube the chicken for even browning and cooking.
  • 2 tbsp olive oil Used to sauté the onions and develop savory flavor.
  • 3 large yellow onions Thinly sliced for deep caramelization.
  • 3 garlic Minced.
  • 1 tsp dried thyme
  • 1 tsp Worcestershire sauce
  • 1.5 cup uncooked orzo pasta Stir in uncooked so it bakes tender in the liquid.
  • 3 cup chicken broth Forms the cooking liquid for orzo.
  • 1 cup heavy cream Adds creamy texture and richness.
  • 0.5 tsp black pepper
  • 0.5 tsp salt
  • 2 tbsp chopped fresh parsley For garnish before serving.
Cheese topping
  • 1 cup shredded Gruyère cheese Use freshly shredded for best melt.
  • 1 cup shredded mozzarella cheese Marries with Gruyère for a gooey top.

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Prep and caramelize
  1. Preheat oven to 375°F (190°C). Set out a greased 9×13-inch baking dish so the casserole can go in right away.
  2. Heat olive oil in a large skillet over medium heat. Add onions and cook for 20–25 minutes until deeply caramelized.
  3. Stir in garlic, thyme, and Worcestershire sauce. Cook for 1 minute until fragrant, scraping up any browned bits.
Cook the chicken and orzo
  1. Add chicken and cook until lightly browned. Stir to coat the chicken with the onion mixture.
  2. Stir in uncooked orzo. Cook for 1–2 minutes to lightly toast the pasta.
  3. Pour in chicken broth and heavy cream. Season with salt and pepper, then bring to a gentle simmer.
Bake and finish
  1. Transfer mixture to a greased 9×13-inch baking dish. Cover tightly with foil and bake for 25 minutes.
  2. Remove foil and stir gently. Sprinkle Gruyère and mozzarella over the top.
  3. Bake uncovered for 10–15 minutes until bubbly and golden. Garnish with parsley before serving.

Notes

Pro tip: slice onions thin for faster browning and deeper flavor—don’t rush the 20–25 minute caramelization. Store leftovers in an airtight container in the fridge for up to 4 days; reheat in a 350°F (175°C) oven or microwave until hot. Freezing: yes, freeze portions up to 2 months; thaw overnight in the fridge and reheat until bubbly. For a lighter option, swap heavy cream for half-and-half, noting the casserole will be slightly less rich but still creamy.