French Onion Chicken Orzo Casserole
Cozy French onion chicken orzo casserole with caramelized onions, savory broth, and melted cheese. Perfect family comfort dinner.
Ingredients
- 2 large boneless skinless chicken breasts about 1 pound
- 1 ½ cups uncooked orzo pasta
- 3 large yellow onions thinly sliced
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 garlic cloves minced
- 3 cups low-sodium chicken broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon fresh thyme or 1/2 teaspoon dried thyme
- 1 ½ cups shredded mozzarella or Gruyère cheese
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Preheat oven to 375°F and lightly grease a 9x13-inch baking dish. In a large skillet over medium heat, add olive oil and butter. Add sliced onions and cook for 20–25 minutes, stirring occasionally, until deeply golden and caramelized. Stir in minced garlic and cook for 30 seconds. Season chicken with salt and black pepper. Add chicken to the skillet and cook for 4–5 minutes per side until lightly browned. Remove chicken and slice. Add uncooked orzo to the skillet with onions. Pour in chicken broth, Worcestershire sauce, and thyme. Stir well and transfer mixture to the prepared baking dish. Arrange sliced chicken evenly over the top. Cover tightly with foil and bake for 25–30 minutes until orzo is tender and liquid is absorbed. Remove foil, sprinkle shredded cheese over the top, and bake uncovered for 10 minutes until melted and lightly golden. Let rest for 5–10 minutes before serving.
Notes
Caramelize onions slowly over medium heat for best flavor. Keep casserole covered during the first bake to allow orzo to cook fully. Store leftovers in the refrigerator for up to 4 days and reheat with a splash of broth if needed.