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French Onion Chicken Orzo Casserole

French onion chicken orzo casserole with deeply caramelized onions and creamy orzo, finished with a golden Gruyère crust. The chicken simmers right in the skillet, then bakes until the cheese browns and the orzo is tender.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: French-American
Calories: 630
Ingredients Equipment Method Notes

Ingredients
  

French onion chicken orzo casserole base
  • 1.5 lb chicken breast
  • 2 large onions
  • 4 cloves garlic
  • 1.5 cup orzo pasta
  • 3 cup beef broth
  • 1 cup dry white wine
  • 8 oz cream cheese
  • 1 tsp dried thyme
  • 1 tbsp Worcestershire sauce
  • 3 tbsp unsalted butter
  • 2 cup Gruyere cheese
  • fresh thyme for garnish
  • salt
  • pepper

Equipment

  • 1 cast iron skillet

Method
 

Preheat and caramelize the onions
  1. Preheat the oven to 375F.
  2. Melt the butter in a large oven-safe skillet over medium heat, then cook the onions for 30-35 minutes until deeply caramelized, with deep golden-brown edges and a jammy look.
Build the sauce
  1. Add the garlic and dried thyme, cooking for 2 minutes until fragrant and lightly softened.
  2. Add the dry white wine and cook for 2 more minutes, letting the liquid reduce slightly and smell mellow.
  3. Add the beef broth, Worcestershire sauce, and uncooked orzo, then stir in the diced chicken until evenly combined.
  4. Bring everything to a simmer, then stir in the cubed cream cheese until fully melted and the mixture turns creamy.
Bake with a Gruyère crust
  1. Season with salt and pepper to taste, then scatter the shredded Gruyère over the top.
  2. Bake for 25-30 minutes until the orzo is cooked, the chicken is done (no longer pink), and the cheese is golden and bubbling at the edges.

Notes

For best browning, make sure the Gruyère is spread evenly in a thick layer before baking. Refrigerate leftovers in a sealed container for up to 3 days; reheat in a 350F oven or microwave until hot throughout. Freezing is not recommended because the orzo and cream cheese texture can soften after thawing. Dietary swap: use lactose-free cream cheese and lactose-free Gruyère for a lactose-reduced version.