Go Back
French Onion Chicken Orzo Bake, a delicious casserole with chicken and pasta, is shown as the featured image.

Irresistible French Onion Chicken Orzo Bake

This comforting bake combines the classic flavors of French onion soup with tender chicken and orzo pasta. The dish features caramelized onions, a rich broth-based sauce, and a generous topping of Gruyere and Parmesan cheese, creating a deeply satisfying and flavorful meal.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes
Servings: 6
Course: Main Course
Cuisine: French-American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 large yellow onions, thinly sliced
  • 2 cloves garlic, minced
  • 1/2 cup dry sherry or dry white wine
  • 6 cups chicken broth
  • 1 cup heavy cream
  • 1 pound orzo pasta
  • 1 teaspoon dried thyme
  • 1/2 teaspoon onion powder
  • 8 ounces Gruyere cheese, shredded
  • 4 ounces Parmesan cheese, grated
  • Fresh parsley, chopped for garnish

Equipment

  • Large oven-safe skillet or Dutch oven
  • cutting board
  • knife
  • Measuring spoons
  • Measuring cups
  • Cheese grater
  • spatula or wooden spoon
  • Oven

Method
 

  1. Preheat oven to 375°F (190°C).
  2. In a large oven-safe skillet or Dutch oven, heat olive oil over medium-high heat.
  3. Season chicken with salt and pepper.
  4. Sear chicken in batches until browned on all sides. Remove chicken from skillet and set aside.
  5. Add sliced onions to the skillet and cook over medium heat, stirring occasionally, for 25-30 minutes, or until deeply golden brown and caramelized. Reduce heat if onions start to burn. Add minced garlic during the last minute of cooking.
  6. If using, pour in sherry or white wine and scrape up any browned bits from the bottom of the skillet. Cook for 1-2 minutes, allowing the alcohol to evaporate.
  7. Add chicken broth, heavy cream, thyme, and onion powder to the skillet. Bring to a simmer.
  8. Stir in orzo pasta and bring back to a simmer. Cook for 10-12 minutes, or until orzo is al dente and most of the liquid has been absorbed.
  9. Return the seared chicken to the skillet and stir to combine.
  10. Top with shredded Gruyere and grated Parmesan cheese.
  11. Bake in preheated oven for 15-20 minutes, or until cheese is melted and bubbly and the bake is heated through.
  12. Garnish with fresh parsley before serving.

Notes

For best results, use high-quality chicken broth. Caramelizing the onions low and slow is essential for developing their full flavor. Don't overcook the orzo; it should be al dente as it will continue to cook in the oven. Leftovers can be stored in the refrigerator for up to 3 days. Reheat in the oven or microwave.