One-Pan French Onion Chicken Orzo Casserole
This One-Pan French Onion Chicken Orzo Casserole brings together juicy chicken thighs, sweet caramelized onions, and tender orzo in a rich beef broth, finished with a bubbly layer of Gruyère and mozzarella. It's a cozy, complete dinner that requires only one pan and about 15 minutes of hands-on prep.
Equipment
- 12-inch oven-safe skillet
- Cutting Board
- Chef's Knife
- Measuring cups and spoons
- Wooden spoon or spatula
Ingredients
- 1.5 lbs boneless skinless chicken thighs, cut into pieces
- 3 large yellow onions, thinly sliced
- 1.5 cups dry orzo pasta
- 3.5 cups low sodium beef broth
- 1 cup Gruyère cheese, freshly shredded
- 1 cup mozzarella cheese, freshly shredded
- 1/4 cup heavy cream
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 1 tbsp fresh thyme leaves
Instructions
- Preheat oven to 375°F. Season chicken pieces with salt and pepper.
- Heat olive oil in a 12-inch oven-safe skillet over medium-high. Sear chicken until golden on both sides, about 3 minutes per side. Transfer to a plate.
- Reduce heat to medium, add butter, then sliced onions and a pinch of salt. Cook, stirring occasionally, until deeply golden and soft, 20-25 minutes.
- Stir in fresh thyme leaves and cook 1 minute until fragrant.
- Add dry orzo and stir for 1-2 minutes to lightly toast.
- Pour in beef broth, scrape up any browned bits, and bring to a simmer. Nestle chicken back into the skillet.
- Transfer skillet to oven and bake uncovered for 18-20 minutes, until orzo is tender and most liquid is absorbed.
- Remove from oven, stir in heavy cream, then sprinkle Gruyère and mozzarella evenly on top. Return to oven for 8-10 minutes until cheese is melted and bubbly with golden spots.
- Let rest 5 minutes before serving. Garnish with extra thyme if desired.
Notes
Storage: Cool completely and refrigerate in an airtight container for up to 4 days. Reheat gently with a splash of broth.
Reheating: Warm in a covered skillet over low heat with a splash of broth, or microwave at 50% power, stirring halfway.
Best Tips: Don't rush the onion caramelization; deep golden color equals deep flavor. Toast the orzo for a nutty note. Shred cheese yourself for the smoothest melt.
Variations: Swap chicken breasts for thighs (reduce bake time). Use Swiss or provolone instead of Gruyère. Add spinach or mushrooms. For gluten-free, use GF orzo or rice.