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French Onion Chicken Orzo Casserole Recipe | Creamy One-Pan Orzo

A cozy French Onion Chicken Orzo Casserole baked in one pan, styled as a Chicken Dinner with golden cheese and rich, comforting layers.
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This French Onion Chicken Orzo Casserole is a rich, cozy one-pan dinner with deeply caramelized onions, tender chicken, creamy orzo, and plenty of melty cheese. It tastes like a cross between classic French onion soup and a comforting baked pasta, which makes it perfect for both weeknights and casual entertaining.

Ingredients

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  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 2 large yellow onions, thinly sliced
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 3 garlic cloves, minced
  • 1 1/2 cups orzo pasta
  • 2 cups cooked shredded chicken, rotisserie works well
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon black pepper
  • 2 cups low-sodium chicken broth
  • 1 cup heavy cream, or half-and-half for a lighter version
  • 1 1/2 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • Optional: 1/2 teaspoon Worcestershire sauce or a drizzle of balsamic glaze for extra depth

Instructions

  1. Begin by caramelizing the onions. Set a large oven-safe skillet or Dutch oven over medium heat and add the butter and olive oil. Once the butter melts, stir in the sliced onions along with the sugar and salt. Cook the onions slowly, stirring now and then, for about 20 to 25 minutes until they turn a deep golden color and become soft and sweet. During the final 1 to 2 minutes of cooking, add the minced garlic and stir it through so it becomes fragrant without burning.
  2. Add the orzo and chicken. Stir the orzo into the onion mixture and let it cook for about 2 minutes. This lightly toasts the pasta and helps it develop a little more flavor. Next, add the shredded chicken, dried thyme, black pepper, and Worcestershire sauce if you are using it. Stir everything well so the chicken and pasta are evenly coated with the onion mixture.
  3. Pour in the liquids. Add the chicken broth and cream to the skillet, then stir to combine. Bring the mixture to a gentle simmer. Lower the heat, cover the pan, and let it cook for 8 to 10 minutes, stirring occasionally. The orzo should soften and absorb some of the liquid, but it should still have a little firmness at this stage because it will finish cooking in the oven.
  4. Add the cheese. Stir in 1 cup of the mozzarella along with the Parmesan cheese. Keep stirring until the cheeses melt and the sauce becomes thick, creamy, and smooth. Taste the mixture and adjust seasoning if needed.
  5. Bake the casserole. Preheat the oven to 375°F (190°C). Sprinkle the remaining 1/2 cup mozzarella evenly over the top of the casserole. Place the skillet in the oven and bake uncovered for 10 to 15 minutes, or until the surface is bubbling and the cheese on top turns lightly golden.
  6. Serve and finish. Remove the casserole from the oven and let it rest for 5 to 10 minutes before serving. This short rest helps the sauce settle and makes the casserole easier to scoop. Garnish with fresh thyme or chopped parsley if you want a fresh finish, then serve warm.

Find it online: https://irmacooks.com/french-onion-chicken-orzo-casserole/