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French Onion Chicken Orzo Casserole

French Onion Chicken Orzo Casserole
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A comforting French Onion Chicken Orzo Casserole combining tender chicken, rich caramelized onions, and creamy orzo pasta, baked with Gruyère cheese to create a warm, satisfying one-pot meal perfect for busy weeknights or casual dinners.

Ingredients

Scale

Protein

  • 2 boneless, skinless chicken breasts

Vegetables & Aromatics

  • 4 large yellow onions, thinly sliced
  • 3 garlic cloves, minced
  • 1 tablespoon fresh thyme leaves (or substitute rosemary or sage)
  • 1 bay leaf

Carbohydrates

  • 1 cup orzo pasta (or substitute cauliflower rice or gluten-free pasta)

Liquids

  • 1 cup beef broth
  • 1/2 cup white wine

Dairy & Fats

  • 3 tablespoons butter (or coconut oil for dairy-free)
  • 1 cup shredded Gruyère cheese (or Fontina or mozzarella as alternatives)

Seasonings

  • Salt, to taste
  • Freshly ground black pepper, to taste

Instructions

  1. Caramelize the onions: Slice the yellow onions thinly. Cook them slowly in butter over medium heat, stirring often, until they turn a deep golden brown and develop a sweet, rich flavor. Take your time to achieve perfect caramelization.
  2. Sear the chicken: Season the chicken breasts with salt and pepper. In the same pan, sear the chicken until golden brown on both sides but still juicy inside. This locks in flavor and tenderness for baking.
  3. Deglaze and build flavor: Add minced garlic and sauté briefly until fragrant. Pour in the white wine to deglaze the pan, scraping up all browned bits from the bottom. Stir in the beef broth along with fresh thyme and the bay leaf, then let the mixture simmer to blend the flavors.
  4. Combine orzo and chicken: Stir the orzo pasta into the flavorful broth mixture, coating it evenly. Nestle the seared chicken breasts into the pan, partially covering them with the caramelized onions for layered flavor.
  5. Bake until bubbly: Transfer the entire mixture to a casserole dish if necessary. Sprinkle the shredded Gruyère cheese evenly over the top. Bake in a preheated oven at 350°F (175°C) until the orzo is tender and the cheese has melted into a golden, bubbly crust, about 20-25 minutes.

Notes

  • Cook onions slowly on medium-low heat, stirring frequently to prevent burning.
  • Check orzo early to avoid overcooking; it should remain al dente.
  • Use fresh thyme and bay leaf for brightness over dried herbs.
  • Let the casserole rest a few minutes after baking to thicken and intensify flavors.
  • Chicken thighs can be used instead of breasts for added moisture and richer flavor.
  • For gluten-free, substitute orzo with gluten-free pasta or quinoa.
  • Reheat leftovers covered with foil in a 350°F oven to keep texture intact; avoid microwaving.

Nutrition

Keywords: French onion soup, chicken casserole, orzo pasta, comfort food, one-pot meal, family dinner

Find it online: https://marygourmet.com/french-onion-chicken-orzo-casserole/