French Onion Chicken Orzo Casserole

Name: French Onion Chicken Orzo Casserole
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 6 servings
Cuisine: French
Ingredients: 900 g yellow onions (about 4 large); 60 g unsalted butter (4 tbsp); 15 ml olive oil (1 tbsp); 12 g kosher salt (2 tsp Diamond Crystal or 1 tsp Morton’s); 1/2 tsp freshly ground black pepper; 2 cloves garlic, minced (~6 g); 700 g boneless skinless chicken thighs, cut into 2.5 cm pieces (1.5 lb); 340 g dry orzo pasta (12 oz); 120 ml dry white wine (optional) (1/2 cup); 960 ml low-sodium chicken broth (4 cups); 15 ml Worcestershire sauce (1 tbsp); 10 g Dijon mustard (1 tsp); 120 ml heavy cream (1/2 cup) or whole milk; 225 g Gruyère cheese, shredded (8 oz); 30 g Parmesan cheese, grated (1/4 cup); 1 tbsp fresh thyme leaves or 1 tsp dried; Chopped parsley for garnish (optional)

Chef Anna

Description

A savory and slightly sweet casserole featuring caramelized onions, tender chicken thighs, and creamy orzo, all baked to perfection.

Ingredients

Scale

900 g yellow onions (about 4 large)
60 g unsalted butter (4 tbsp)
15 ml olive oil (1 tbsp)
12 g kosher salt (2 tsp Diamond Crystal or 1 tsp Morton’s)
1/2 tsp freshly ground black pepper
2 cloves garlic, minced (~6 g)
700 g boneless skinless chicken thighs, cut into 2.5 cm pieces (1.5 lb)
340 g dry orzo pasta (12 oz)
120 ml dry white wine (optional) (1/2 cup)
960 ml low-sodium chicken broth (4 cups)
15 ml Worcestershire sauce (1 tbsp)
10 g Dijon mustard (1 tsp)
120 ml heavy cream (1/2 cup) or whole milk
225 g Gruyère cheese, shredded (8 oz)
30 g Parmesan cheese, grated (1/4 cup)
1 tbsp fresh thyme leaves or 1 tsp dried
Chopped parsley for garnish (optional)

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Instructions

Caramelize the onions: Melt butter and olive oil in a skillet over medium-low heat. Add onions and cook until deeply golden brown, about 25–30 minutes.
Brown the chicken: Season the chicken with salt and pepper. Brown in batches, then deglaze with white wine and reduce by half.
Toast the orzo: Add orzo to the pan and toast for 2 minutes. Stir in hot broth, Worcestershire, Dijon, garlic, and thyme, and bring to a simmer for 2 minutes.
Combine and add cream: Return chicken to the pan. Stir in cream and half of the Gruyère and Parmesan. Taste and adjust seasoning.
Bake: Transfer to a baking dish, sprinkle with remaining cheese, and bake at 180°C (350°F) for 20–25 minutes until bubbly and golden. Let rest for 5 minutes before serving.

Notes

Make-ahead: Assemble through Step 4, cover, and refrigerate up to 24 hours. Let sit at room temperature for 20 minutes before baking.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Casserole
Method: Baking
Cuisine: French

Nutrition

Serving Size: 1 serving
Calories: 560
Sugar: 5g
Sodium: 640mg
Fat: 28g
Saturated Fat: 13g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 2g
Protein: 33g
Cholesterol: 125mg