French Onion Chicken Orzo Casserole

Name: French Onion Chicken Orzo Casserole
Prep time: 35 min
Cook time: 30 min
Total time: 65 min
Yield: 4 servings
Cuisine: French
Ingredients: 900 g yellow onions (approximately 4 large); 60 g unsalted butter (4 tbsp); 15 ml olive oil (1 tbsp); 680 g boneless skinless chicken thighs (1.5 lb / about 6 thighs); Kosher salt, to taste; Freshly ground black pepper, to taste; 120 ml dry white wine or low-sodium chicken broth (1/2 cup); 720 ml chicken broth (3 cups); 225 g uncooked orzo pasta (1 1/4 cups); 120 ml heavy cream (1/2 cup); 120 g grated Gruyère cheese (1 cup); 15 ml Dijon mustard (1 tbsp); 1 tbsp fresh thyme leaves (from 6–8 sprigs); 15 ml lemon juice (1 tbsp); 30 g grated Parmesan (optional, for topping)

Anna

Description

A rich, savory casserole that tastes like French onion soup in a one-pan dinner, featuring caramelized onions, seared chicken, orzo, and melted Gruyère.

Ingredients

Scale

900 g yellow onions (approximately 4 large)
60 g unsalted butter (4 tbsp)
15 ml olive oil (1 tbsp)
680 g boneless skinless chicken thighs (1.5 lb / about 6 thighs)
Kosher salt, to taste
Freshly ground black pepper, to taste
120 ml dry white wine or low-sodium chicken broth (1/2 cup)
720 ml chicken broth (3 cups)
225 g uncooked orzo pasta (1 1/4 cups)
120 ml heavy cream (1/2 cup)
120 g grated Gruyère cheese (1 cup)
15 ml Dijon mustard (1 tbsp)
1 tbsp fresh thyme leaves (from 6–8 sprigs)
15 ml lemon juice (1 tbsp)
30 g grated Parmesan (optional, for topping)

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Instructions

Caramelize the onions: Heat a skillet over medium-low heat, add butter and olive oil, add sliced yellow onions and salt. Cook, stirring every 2–3 minutes, for 25–30 minutes until deep golden brown.
Sear the chicken: Season chicken thighs with salt and pepper. Increase skillet heat to medium-high, add a drizzle of oil, and sear chicken 3–4 minutes per side. Remove and set aside.
Deglaze and build the sauce: Add wine or broth to the hot pan, scraping up browned bits, then add chicken broth, Dijon, and heavy cream. Bring to a simmer for 2 minutes.
Par-cook the orzo: Stir in uncooked orzo and thyme leaves; simmer for 6–7 minutes until orzo is just shy of al dente.
Assemble and bake: Return chicken to the pan, spoon sauce over, sprinkle with grated Gruyère, and bake in a preheated oven at 190°C (375°F) for 18–20 minutes.
Finish and serve: Squeeze lemon juice over the casserole and scatter extra thyme before serving. Rest for 5 minutes.

Notes

Use thighs for juiciness. Can be made ahead; see tips for storage.

Prep Time: 35 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Baking
Cuisine: French

Nutrition

Serving Size: 1 serving
Calories: 680
Sugar: 6g
Sodium: 760mg
Fat: 34g
Saturated Fat: 15g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 52g
Fiber: 3g
Protein: 44g
Cholesterol: 150mg