Description
This French Onion Chicken Orzo Casserole combines the rich, caramelized flavors of slow-cooked onions with tender chicken and creamy orzo pasta. Topped with luscious Gruyère cheese, this comforting baked dish offers a delightful blend of savory and creamy textures perfect for a hearty family meal.
Ingredients
Scale
Vegetables and Aromatics
- 2 large yellow onions, thinly sliced
- 2 cloves garlic, minced
- 1 tablespoon chopped fresh parsley (optional)
Meats
- 1 pound chicken breast, diced
Dairy
- 2 tablespoons butter
- 1/2 cup heavy cream
- 1 1/2 cups shredded Gruyère or Swiss cheese
Dry Goods
- 1 1/2 cups dry orzo pasta
- 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
Liquids and Oils
- 1 tablespoon olive oil (plus additional for cooking chicken)
- 2 1/2 cups chicken or beef broth
Seasonings
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Caramelize onions: Slice the yellow onions thinly. In a large skillet, heat butter and olive oil over medium-low heat. Add the sliced onions and cook them slowly for 25 to 30 minutes, stirring occasionally, until they become golden brown and caramelized, developing their deep, rich flavor.
- Cook the chicken: While the onions are cooking, season the diced chicken breast with salt and black pepper. In another skillet, heat some olive oil over medium heat and cook the chicken until it is browned on all sides and cooked through. Set the cooked chicken aside.
- Add garlic to onions: Stir the minced garlic into the caramelized onions and cook for an additional 1 minute to release its aroma without burning.
- Toast the orzo: Add the dry orzo pasta to the onion and garlic mixture. Toast the orzo for 2 to 3 minutes, stirring frequently to coat the pasta and enhance its flavor.
- Simmer with broth: Pour in the chicken or beef broth, bring the mixture to a simmer, and cook for 8 to 10 minutes while stirring frequently. Cook until the orzo is al dente and most of the liquid has been absorbed.
- Combine cream and chicken: Stir in the heavy cream and the cooked chicken until thoroughly combined and heated through.
- Transfer to casserole dish: Grease a casserole dish with butter or oil. Transfer the orzo, chicken, and onion mixture into the dish and spread evenly.
- Add cheese topping and bake: Sprinkle the shredded Gruyère or Swiss cheese evenly on top of the casserole. Bake in a preheated oven at 375°F (190°C) for 15 to 20 minutes until the cheese is melted, bubbly, and golden brown.
- Rest and garnish: Remove the casserole from the oven and let it rest for a few minutes. Garnish with chopped fresh parsley if desired, then serve warm.
Notes
- Caramelizing the onions slowly is key to developing the deep, sweet flavor that makes this dish special.
- You can substitute Gruyère with Swiss cheese or a mild melting cheese of your choice if unavailable.
- For a richer flavor, use beef broth; chicken broth works well for a lighter taste.
- If you prefer a spicier touch, add a pinch of crushed red pepper flakes when cooking the onions.
- Make sure not to overcook the orzo during simmering; it will continue to cook slightly in the oven.
- Leftovers keep well and can be reheated gently on the stovetop or microwave.
