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French onion chicken orzo casserole in oven-safe cast iron skillet with deeply caramelized golden onions, shredded rotisserie chicken, one and a half cups toasted orzo, beef broth, heavy cream, and melted Gruyère cheese baked at 375°F until golden and bubbling

French Onion Chicken Orzo Casserole

Juicy chicken and orzo baked in a rich caramelized onion broth and finished with a golden melted Gruyere crust. A deeply savory one-pan dinner with classic French onion flavor throughout.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 5 servings
Course: Dinner
Cuisine: American
Calories: 548
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless skinless chicken thighs, cut into chunks or breasts
  • 1.5 cups dry orzo
  • 3 large yellow onions, thinly sliced
  • 3 tbsp unsalted butter
  • 1 tbsp olive oil
  • 5 garlic cloves, minced
  • 1 tbsp fresh thyme or 1 tsp dried
  • 2 tbsp all-purpose flour
  • 1/2 cup dry white wine or extra chicken broth
  • 2.5 cups chicken broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp soy sauce
  • 1.5 cups shredded Gruyere cheese or Swiss
  • salt and black pepper to taste
  • fresh parsley to finish

Equipment

  • Large oven-safe skillet or Dutch oven
  • Wooden spoon
  • Oven

Method
 

  1. Preheat oven to 375°F.
  2. Caramelize onions in butter and olive oil over medium-low heat for 25 to 30 minutes, stirring regularly, until deep amber.
  3. Add garlic and thyme, cook 1 minute more.
  4. Sear chicken in the same pan over medium-high for 3 to 4 minutes until lightly golden. Season with salt and pepper.
  5. Stir in flour and cook 1 minute to remove raw taste.
  6. Deglaze with white wine, then add broth, Worcestershire sauce, and soy sauce. Stir until smooth.
  7. Add dry orzo and press into the liquid. Bring to a simmer.
  8. Top with Gruyere and bake uncovered for 20 to 25 minutes until golden and bubbly.
  9. Rest 5 minutes before serving with fresh parsley.

Notes

  • Never rush the caramelized onions - 25 minutes minimum on low heat is essential.
  • Use an oven-safe pan to preserve the flavor from the fond at the bottom.
  • If orzo looks dry after baking, stir in a splash of warm broth and rest covered briefly.
  • Refrigerate leftovers for up to 3 days - always reheat with added broth.