French Onion Chicken Orzo Casserole
A comforting weeknight casserole featuring tender chicken, caramelized onions, creamy orzo, and a bubbly cheese topping.
Ingredients
Main Ingredients
- 2 large yellow onions, thinly sliced Sweet onions work best.
- 2 tablespoons butter Plus a drizzle of olive oil.
- 1 pound boneless, skinless chicken thighs or breasts, cut into chunks Use thighs for more flavor.
- 3 cloves garlic, minced Adds depth of flavor.
- 2 teaspoons fresh thyme leaves Use 1 teaspoon if dried.
- 1 tablespoon Worcestershire sauce For savory depth.
- 1 splash dry sherry or white wine Optional but enhances flavor.
- 3 cups low sodium chicken broth Plus more as needed.
- 1 cup orzo pasta, uncooked Stir frequently to avoid sticking.
- 1 tablespoon Dijon mustard For a touch of zest.
- 1 teaspoon kosher salt Adjust to taste.
- 1/2 teaspoon black pepper Adjust to taste.
- 1 cup shredded Gruyere cheese Nutty and melty.
- 1/2 cup shredded mozzarella or provolone For extra stretch.
- to taste Fresh parsley For finishing.
Instructions
Preparation
- Heat a large oven-safe skillet over medium. Add butter and a drizzle of olive oil.
- Toss in the onions and a pinch of salt. Cook, stirring often, until deep golden and jammy, about 20 to 25 minutes.
- If they brown too fast, lower the heat and add a splash of water to loosen the fond.
- Push onions to the edges of the pan. Add the chicken, season with salt and pepper, and cook until lightly browned, 4 to 6 minutes.
- Stir in garlic and thyme for 30 seconds, then add Worcestershire and the optional sherry or wine. Scrape up the tasty browned bits.
- Let the liquid reduce for a minute.
- Stir in orzo, Dijon, and broth. Bring to a lively simmer and cook 6 to 7 minutes, stirring so orzo does not stick.
- It should be brothy-creamy, not dry.
- Top with Gruyere and mozzarella. Slide the skillet into a 375°F oven for 10 to 12 minutes, until the cheese melts and the edges bubble.
- For classic French onion vibes, broil for 1 to 2 minutes to brown the top.
- Rest for 5 minutes. Sprinkle parsley, taste, and adjust salt.
- Scoop into bowls, inhale, and smile.
Notes
Caramelize patiently to bring out onion sweetness. Keep it saucy before baking so the orzo finishes tender. If you love mushrooms, brown a handful with the chicken.