French Onion Chicken Orzo Casserole
A cozy and comforting one-dish casserole featuring caramelized onions, chicken, and creamy orzo, perfect for weeknight dinners or special occasions.
Ingredients
Main ingredients
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces Use cooked rotisserie chicken for a shortcut.
- 2 cups orzo pasta The tiny shape soaks up the savory juices.
- 3 large yellow onions, thinly sliced Caramelize slowly for deep flavor.
- 3 tablespoons butter For richness.
- 1 tablespoon olive oil To prevent burning.
- 3 cloves garlic, minced Adds aromatic depth.
- 4 cups low-sodium chicken broth Vegetable broth works for a vegetarian twist.
- 1 cup grated gruyere or swiss cheese Gruyere melts beautifully; cheddar for sharpness.
- 1/2 cup sour cream or plain Greek yogurt Greek yogurt for a lighter option.
- 1 teaspoon thyme leaves Pairs beautifully with onions and chicken.
- 1 teaspoon salt
- 1 teaspoon black pepper
Optional ingredients
- 1/4 cup white wine For deglazing.
- chopped parsley for garnish
- a pinch of nutmeg For warmth.
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Butter a 9x13-inch casserole dish.
- In a large skillet over medium heat, melt butter with olive oil. Add sliced onions and a pinch of salt. Cook low and slow, stirring occasionally, until deeply golden and sweet, about 30 to 40 minutes. Optional: Deglaze with white wine near the end.
- While the onions caramelize, season chicken with salt, pepper, and thyme. In a separate skillet, sear the chicken until just browned; it will finish cooking in the oven.
Assembly and Cooking
- In the casserole dish, combine orzo, half of the caramelized onions, minced garlic, chicken, and chicken broth.
- Stir in sour cream and half the grated gruyere. Season with more thyme, salt, and pepper.
- Cover the dish tightly with foil and bake for 20 minutes. Remove foil, stir gently, top with remaining onions and gruyere, and bake uncovered for another 8 to 10 minutes, until the top is bubbly and golden.
- Let rest for 5 minutes before serving. Garnish with chopped parsley and a crack of black pepper.
Notes
Make it vegetarian by swapping chicken for sautéed mushrooms. Add greens like spinach or kale for added nutrition. Store leftovers in the fridge for up to 3 days.