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French Onion Chicken Orzo Casserole

French onion chicken orzo casserole with deeply caramelized onions, creamy orzo, and a golden Gruyere top. Diced chicken simmers in beef broth and white wine before baking until the cheese is browned.
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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: 650
Ingredients Equipment Method Notes

Ingredients
  

chicken breast, diced
  • 1.5 lb chicken breast
onions, thinly sliced
  • 2 large onions
garlic, minced
  • 4 cloves garlic
orzo pasta, uncooked
  • 1.5 cup orzo pasta
beef broth
  • 3 cup beef broth
dry white wine
  • 1 cup dry white wine
cream cheese, cubed
  • 8 oz cream cheese
dried thyme
  • 1 tsp dried thyme
Worcestershire sauce
  • 1 tbsp Worcestershire sauce
unsalted butter
  • 3 tbsp unsalted butter
Gruyere cheese, shredded
  • 2 cup Gruyere cheese
fresh thyme for garnish
  • 0.25 tsp fresh thyme optional garnish
salt and pepper to taste
  • 0.25 tsp salt to taste
  • 0.25 tsp pepper to taste

Equipment

  • 1 cast iron skillet

Method
 

Caramelize the onions
  1. Preheat oven to 375°F.
  2. Melt butter in a large oven-safe skillet over medium heat, then cook onions 30-35 minutes until deeply caramelized, stirring occasionally so they brown evenly.
  3. Add garlic and dried thyme and cook for 2 minutes, until fragrant and the thyme darkens slightly.
  4. Pour in the dry white wine and cook for 2 more minutes, scraping up any browned bits from the skillet.
Simmer the filling
  1. Add beef broth, Worcestershire sauce, and uncooked orzo, then stir to combine with the onions.
  2. Stir in the diced chicken, then bring the mixture to a simmer over medium heat.
  3. Stir in the cubed cream cheese until fully melted and the mixture looks creamy.
  4. Season with salt and pepper to taste, then scatter shredded Gruyere over the top.
Bake
  1. Bake 25-30 minutes at 375°F until the orzo is cooked through, the chicken is done, and the cheese is golden with browned edges.
  2. Garnish with fresh thyme before serving so you get a fresh herbal finish.

Notes

Pro tip: caramelize the onions without rushing—30-35 minutes is what builds the deep French onion flavor. Refrigerate leftovers in an airtight container for up to 3 days; reheat in a 350°F oven or microwave until hot. Freezing isn’t recommended because cream cheese can change texture after thawing. For a lighter option, use low-fat cream cheese and reduce Gruyere to 1 cup.