French Onion Chicken Orzo Casserole
A cozy dinner that combines sweet caramelized onions, juicy chicken, and tender orzo, making it a comforting weeknight meal.
Ingredients
For the casserole
- 3 large large yellow onions, thinly sliced
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1.5 pounds boneless skinless chicken breasts or thighs, bite sized pieces can use between 1.25 to 1.5 pounds
- to taste salt and black pepper
- 3 cloves garlic, minced
- 1 teaspoon dried thyme or 1 tablespoon fresh
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 tablespoon balsamic vinegar or a splash of dry sherry
- 1.5 cups dry orzo
- 3.5 to 4 cups low sodium beef or chicken broth, warmed
- 1 cup shredded Gruyere or Swiss
- 1 cup shredded mozzarella
- 1 cup crispy fried onions (optional) for topping
- to taste Fresh parsley for garnish
Instructions
Preparation
- Caramelize the onions by heating butter and oil in a wide oven-safe skillet over medium heat. Add onions and a pinch of salt. Cook low and slow, stirring every few minutes, until jammy and deep golden for 25 to 35 minutes. Add balsamic vinegar to loosen the browned bits.
- Sear the chicken by scooting onions to the edges and adding chicken to the center with a little more oil if needed. Sprinkle with salt and pepper, sear until just opaque.
- Build the flavor base by stirring in garlic, thyme, Worcestershire sauce, and Dijon mustard. Toast for 30 seconds, then fold onions back through the chicken.
- Toast the orzo by adding it to the skillet and stir to coat in the pan goodness. Toast for 1 minute.
- Simmer by pouring in 3.5 cups warm broth, stirring, and bringing to a gentle simmer. Cover and cook for 10 to 12 minutes until orzo is tender. Add more broth if the mixture seems tight.
- Make it cheesy by heating oven to 375°F. Sprinkle Gruyere and mozzarella over the skillet, adding crispy fried onions if desired. Bake for 8 to 10 minutes until melty and bubbling. Rest for 5 minutes.
- Finish and serve by topping with chopped parsley, tasting for salt and pepper, and ladling into bowls.
Notes
If you plan leftovers, loosen with a splash of warm broth before reheating. This meal is best enjoyed fresh, but it can be made ahead and refrigerated for up to 24 hours before baking.
Nutrition
Serving: 1gCalories: 420kcalCarbohydrates: 45gProtein: 30gFat: 16gSaturated Fat: 9gSodium: 800mgFiber: 2gSugar: 5g
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