French Onion Chicken Orzo Casserole with Gruyère
By Ethan Parker
Prep
15 min
Cook
45 min
Total
60 min
Servings
6
Level
Easy
This one-pan French onion chicken orzo casserole takes 1 hour from start to finish and only one pan. I make this casserole for weeknight meals because I want to serve Gruyère-topped casseroles with a French onion flavor without having to use more than one pan.
I like to use a large ovenproof skillet to sauté onions and add thyme and garlic near the end of preparation to prevent browning the onions too quickly. Slowly browning onions adds flavor to the soup and casserole from browned bits left in the pan.
After searing the chicken, I add broth and cream to the pan, stirring up any browned bits as the soup is reheated. I take the orzo out of the pan before it's fully cooked, it will finish cooking when broiled (a sample of the undercooked orzo is shown here). I cover the orzo with grated Gruyère cheese and broil until the cheese is melted and browned.
Let the casserole sit for 5 minutes before serving. I serve the casserole with a crusty loaf of bread to absorb the sauce and a green salad with vinaigrette on the side. I'd offer a basic green salad.
What makes this special
- Dinner will be ready in one hour: 15 minutes to prep and 45 minutes to cook.
- One skillet is required for taking the onions through broiling. Other kitchen tools required include a knife and cutting board.
- Orzo can be boiled in broth and cream without needing to save pasta water from another pot for draining orzo.
- Chicken breast cut into 1-inch pieces browns nicely in a pan before adding other ingredients.
- Gruyère cheese browns during broiling and gives French onion flavor to the casserole.
- Try using a 9x13 baking dish if you don't have a broiler-safe skillet.
Ingredients
- •1 tbsp olive oil
- •2 tbsp unsalted butter
- •3 yellow onions (large, thinly sliced)
- •1 ½ lbs boneless, skinless chicken breasts (cut into 1-inch cubes)
- •3 cloves garlic (minced)
- •1 tsp fresh thyme leaves
- •3 cups low-sodium beef broth
- •½ cup heavy cream
- •1 ½ cups uncooked orzo
- •1 ½ cups Gruyère cheese (shredded)
- •salt (to taste, plus a pinch for the onions)
- •black pepper (to taste)
Instructions
- 1
Melt the butter and olive oil in a large oven-safe skillet or Dutch oven over medium heat.
- 2
Add the sliced onions and a pinch of salt. Cook, stirring occasionally, for 25-30 minutes, until soft and deeply golden.
- 3
Add the minced garlic and thyme. Cook for another 2 minutes, until fragrant.
- 4
Push the onions to one side of the skillet. Add the chicken and cook until browned, then stir it together with the onions.
- 5
Pour in the beef broth and heavy cream, scraping the bottom of the pan. Bring the mixture to a simmer.
- 6
Stir in the uncooked orzo and cook for 8-10 minutes, stirring occasionally, until it is nearly al dente and the liquid has thickened.
- 7
Season with salt and black pepper to taste. Preheat the oven broiler, then top the casserole evenly with shredded Gruyère.
- 8
Broil for 2-4 minutes, until the cheese is melted and bubbly. Let the casserole rest for 5 minutes before serving.
FAQ
Nutrition (per serving)
Calories
650
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