Easy One-Pan French Onion Chicken Orzo Casserole
This creamy, comforting one-pan dinner transforms classic French onion flavors into a hearty chicken and orzo pasta bake. Featuring deeply caramelized sweet onions, tender shredded chicken, and a bubbly mozzarella and parmesan crust, it is the perfect easy weeknight meal that tastes like a bistro classic! Minimal cleanup and maximum flavor make this a guaranteed family favorite.
Ingredients
- 2 tablespoons unsalted butter approx: 28g
- 1 tablespoon olive oil approx: 15ml
- 2 large yellow onions peeled and thinly sliced
- 1 teaspoon granulated sugar approx: 4g
- 1/2 teaspoon salt approx: 3g
- 3 cloves fresh garlic minced
- 1.5 cups dry orzo pasta approx: 340g
- 2 cups cooked shredded chicken such as rotisserie (approx: 300g)
- 1/2 teaspoon dried thyme approx: 1g
- 1/4 teaspoon freshly cracked black pepper approx: 0.5g
- 2 cups low-sodium chicken broth approx: 470ml
- 1 cup heavy whipping cream approx: 240ml
- 1.5 cups shredded mozzarella cheese divided (approx: 170g)
- 1/2 cup grated Parmesan cheese approx: 50g
- Optional: 1/2 teaspoon Worcestershire sauce or balsamic glaze approx: 2.5ml
- Garnish: Freshly chopped parsley or fresh thyme sprigs
Instructions
- Place a large, oven-safe skillet or Dutch oven over medium heat. Melt the unsalted butter and olive oil together. Add the thinly sliced yellow onions, sprinkling them immediately with the sugar and salt. Reduce the heat to medium-low and cook slowly for 20 to 25 minutes, stirring occasionally. Once the onions are deeply golden and jammy, stir in the minced garlic and cook for 1 to 2 more minutes until fragrant.
- Keeping the heat on medium-low, pour the dry orzo directly into the skillet with the caramelized onions. Stir constantly for 2 minutes to lightly toast the pasta. Fold in your shredded cooked chicken, dried thyme, black pepper, and the optional Worcestershire sauce until everything is evenly combined.
- Pour the chicken broth and heavy cream into the skillet, bringing the liquid to a gentle simmer. Immediately reduce the heat to the lowest setting, cover the skillet with a tight-fitting lid, and let it cook undisturbed for 8 to 10 minutes. Stir once or twice to prevent sticking, cooking until the orzo is tender and the liquid has thickened into a glossy sauce.
- Remove the skillet entirely from the heat. Sprinkle 1 cup (approx: 113g) of the shredded mozzarella and the full 1/2 cup of grated Parmesan cheese into the hot pasta. Stir gently but thoroughly until the cheeses are completely melted into the creamy sauce.
- Preheat your oven to 375°F (190°C). Scatter the remaining 1/2 cup (approx: 57g) of mozzarella cheese evenly across the top of the skillet. Bake uncovered on the center rack for 10 to 15 minutes, or until the cheese is bubbling furiously and forms a beautiful, golden-brown crust. Let the casserole rest for 5 to 10 minutes before garnishing with fresh parsley and serving!
Notes
➤ The Secret to Fast Prep: Use a store-bought rotisserie chicken to save massive amounts of time. You can easily shred the meat while your onions are slowly caramelizing on the stove.
➤ Make-Ahead Friendly: You can completely assemble this dish up to Step 4. Let the skillet cool, cover tightly, and refrigerate for up to 24 hours. When you are ready for dinner, simply top with the remaining cheese and bake (you may need to add 5 to 10 extra minutes to the bake time since the dish is starting cold).
➤ Storage & Reheating: Store leftovers in an airtight container in the refrigerator for up to 4 days. Because the orzo will absorb the sauce as it cools, you must drizzle 1 to 2 tablespoons of chicken broth or milk over your portion before reheating in the microwave to bring the creamy texture back to life.
➤ Freezing: This casserole freezes beautifully for up to 2 months. Wrap tightly in plastic wrap and aluminum foil. Thaw overnight in the fridge before reheating.
Nutrition Information (Per Serving)
- Calories: 540 kcal
- Carbohydrates: 42 g
- Protein: 32 g
- Fat: 26 g
- Saturated Fat: 14 g
- Cholesterol: 115 mg
- Sodium: 580 mg
- Fiber: 3 g
- Sugar: 6 g