French Onion Chicken Orzo Casserole
A cozy one-dish wonder featuring caramelized onions, tender chicken, and creamy orzo, perfect for family dinners or festive occasions.
Ingredients
Cooking Ingredients
- 2 tablespoons olive oil and butter for sautéing the onions and browning the chicken
- 3 large yellow onions, thinly sliced the soul of this dish; take the time to caramelize them
- 1.5 pounds boneless, skinless chicken thighs or breasts, cubed thighs stay juicier; breasts are leaner
- 2 cups orzo pasta cooks quickly and soaks up the broth
- 4 cups low-sodium chicken broth adjust salt if using regular broth
- 1 cup dry white wine (optional) adds brightness; replace with extra broth for alcohol-free version
- 1 cup sour cream or Greek yogurt for a lighter option, use Greek yogurt
- 1 cup shredded Gruyere or Swiss cheese, plus extra for topping Gruyere gives that classic French onion flavor
- 2 teaspoons Worcestershire sauce omit to keep it simpler
- 3 cloves garlic, minced for depth
- Salt, black pepper, and a pinch of thyme or rosemary herbs ground the flavors
- Fresh parsley for garnish brightens the rich casserole
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Lightly oil a 9x13-inch baking dish.
- In a large skillet, melt 1 tablespoon butter with 1 tablespoon olive oil over medium heat.
- Add the sliced onions and a pinch of salt. Stir every few minutes for about 25–35 minutes until golden and sweet.
- While the onions are caramelizing, season the cubed chicken with salt and pepper.
- In a separate pan, sear the chicken in a splash of oil for 4–5 minutes until golden on the edges but not fully cooked through, then set aside.
- If using wine, pour it into the pan used for the chicken to deglaze, then add minced garlic and thyme. Sauté for 30 seconds until fragrant.
Baking
- In the baking dish, stir together the caramelized onions, seared chicken, orzo, chicken broth, Worcestershire sauce, and sour cream or Greek yogurt.
- Fold in 1 cup of shredded Gruyere.
- Cover tightly with foil and bake for 20 minutes.
- Remove the foil, sprinkle extra cheese on top, and bake uncovered for another 8–10 minutes until the orzo is tender and the top is bubbly and golden.
- Let the casserole sit for 5 minutes before serving, then sprinkle with fresh parsley and a grind of black pepper.
Notes
If you want a vegetarian twist, swap the chicken for hearty mushrooms and vegetable broth. For gluten-free, use gluten-free orzo or a small gluten-free pasta.