Name: French Onion Chicken Orzo Casserole
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: French-Inspired
Ingredients: 2 tablespoons olive oil; 2 large yellow onions, thinly sliced; 1 tablespoon butter; 1 teaspoon sugar; 2 cloves garlic, minced; 1 lb boneless skinless chicken breast, cubed; 1 cup uncooked orzo pasta; 2 cups chicken broth; 1/2 cup heavy cream; 1 teaspoon dried thyme; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 1/2 cups shredded mozzarella cheese; 1/2 cup grated Parmesan cheese; Fresh parsley, chopped (optional for garnish)

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A comforting blend of savory caramelized onions, juicy chicken, creamy orzo, and melted cheese, this French Onion Chicken Orzo Casserole brings all the cozy vibes of a French onion soup in a hearty, one-pan meal. It’s baked until bubbling and golden, making it the kind of dish I turn to when I want something filling, satisfying, and easy to prepare.

French Onion Chicken Orzo Casserole

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

2 tablespoons olive oil

2 large yellow onions, thinly sliced

1 tablespoon butter

1 teaspoon sugar

2 cloves garlic, minced

1 lb boneless skinless chicken breast, cubed

1 cup uncooked orzo pasta

2 cups chicken broth

½ cup heavy cream

1 teaspoon dried thyme

1 teaspoon salt

½ teaspoon black pepper

1 ½ cups shredded mozzarella cheese

½ cup grated Parmesan cheese

Fresh parsley, chopped (optional for garnish)

Directions

I preheat the oven to 375°F (190°C).

In a large skillet over medium heat, I heat olive oil and add the sliced onions. I let them cook for 15–20 minutes, stirring occasionally until deeply caramelized. During the last 5 minutes, I add butter and sugar to enhance the browning.

I stir in the minced garlic and cook for about a minute until it's fragrant.

I add the cubed chicken and cook for 5–6 minutes until it's no longer pink on the outside.

I stir in the uncooked orzo, chicken broth, heavy cream, thyme, salt, and pepper, mixing it all to combine.

I transfer the mixture to a greased 9x13-inch casserole dish.

I top it evenly with mozzarella and Parmesan cheese.

I cover the dish with foil and bake it for 20 minutes. After that, I remove the foil and bake for another 10–15 minutes until the cheese is bubbly and golden.

I let it cool for 5 minutes before serving and sprinkle with fresh parsley for a fresh finish if I have some on hand.

Servings and timing

This recipe serves 6 people.

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Calories per serving: 460 kcal

Variations

I sometimes swap out the chicken breast for chicken thighs for a richer flavor.

If I’m short on time, I use rotisserie chicken and add it after the onions and garlic are cooked.

For a touch of extra richness, I use Gruyère cheese instead of mozzarella—it gives it more of a classic French onion flavor.

I like adding a splash of white wine during the onion caramelization for extra depth.

To sneak in some veggies, I stir in a handful of spinach or mushrooms before baking.

Storage/Reheating

I store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, I use the microwave for individual portions or warm it in the oven at 350°F (175°C) until heated through. If it dries out a bit, I stir in a splash of broth or cream before reheating.

FAQs

How do I know when the chicken is cooked through?

I make sure the chicken is no longer pink on the outside when I sauté it, and since it finishes cooking in the oven, it’s fully cooked and safe to eat by the time the casserole is done.

Can I make this casserole ahead of time?

Yes, I often prepare the casserole through step 6, cover it, and store it in the fridge for up to 24 hours. When I’m ready to bake it, I add 5–10 extra minutes to the bake time since it’s starting cold.

Can I freeze this dish?

I can freeze the baked casserole for up to 2 months. I let it cool completely, wrap it tightly, and store it in a freezer-safe container. I reheat it straight from frozen at 375°F, covered, for 45–50 minutes or until hot throughout.

What’s the best type of onion to use?

I use yellow onions because they caramelize beautifully and have a mellow sweetness that works well with the other ingredients.

Can I make this recipe without heavy cream?

If I want a lighter version, I substitute the heavy cream with half-and-half or a mix of milk and a bit of flour to maintain some creaminess.

Conclusion

This French Onion Chicken Orzo Casserole is the kind of meal I turn to when I need something comforting, delicious, and easy to throw together. With rich, caramelized onions, creamy orzo, and a gooey cheese topping, it checks all the boxes for a weeknight dinner that feels special without the stress. Whether I make it ahead or enjoy it fresh out of the oven, it always hits the spot.

Recipe:

French Onion Chicken Orzo Casserole

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Author: Cheryl
Total Time: 1 hour
Yield: 6 servings
Diet: Low Salt

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Description

A comforting, one-pan casserole that combines caramelized onions, juicy chicken, creamy orzo, and melty cheese—bringing the rich flavors of French onion soup into a hearty baked dish.

Instructions

Preheat the oven to 375°F (190°C).
Heat olive oil in a large skillet over medium heat. Add sliced onions and cook for 15–20 minutes, stirring occasionally, until deeply caramelized.
Add butter and sugar during the last 5 minutes of caramelizing to enhance browning.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the cubed chicken and cook for 5–6 minutes, until no longer pink on the outside.
Stir in the uncooked orzo, chicken broth, heavy cream, thyme, salt, and pepper. Mix well to combine.
Transfer the mixture to a greased 9x13-inch casserole dish.
Top evenly with mozzarella and Parmesan cheese.
Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 10–15 minutes, until the cheese is bubbly and golden.
Let cool for 5 minutes before serving. Garnish with fresh parsley, if desired.