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.

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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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.

Notes

Swap chicken breast for thighs for a richer flavor.

Use rotisserie chicken to save time—add it after sautéing the onions and garlic.

Substitute mozzarella with Gruyère cheese for a more authentic French onion soup taste.

Add a splash of white wine when caramelizing onions for extra depth.

Stir in spinach or mushrooms before baking to add vegetables.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Main Dish
Method: Baking
Cuisine: French-Inspired

Nutrition

Serving Size: 1/6 of casserole
Calories: 460 kcal
Sugar: 5 g
Sodium: 520 mg
Fat: 24 g
Saturated Fat: 11 g
Unsaturated Fat: 11 g
Trans Fat: 0 g
Carbohydrates: 31 g
Fiber: 2 g
Protein: 31 g
Cholesterol: 95 mg