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French Onion Chicken Orzo Casserole

French onion chicken orzo casserole with deeply caramelized onions, creamy orzo, and a golden Gruyère cheese crust baked until bubbly. Diced chicken simmers in broth and wine, then finishes in the oven for a hearty, comforting casserole.
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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: 670
Ingredients Equipment Method Notes

Ingredients
  

Chicken and aromatics
  • 1.5 lb chicken breast
  • 2 onions Thinly sliced.
  • 4 garlic Minced.
  • 1 tsp dried thyme
  • 3 tbsp unsalted butter
  • 1 tbsp Worcestershire sauce
  • 2 cup Gruyere cheese Shredded. Reserve some for topping if desired.
  • 8 oz cream cheese Cubed.
  • fresh thyme For garnish.
  • salt and pepper To taste.
Orzo and liquids
  • 1.5 cup orzo pasta Uncooked.
  • 3 cup beef broth
  • 1 cup dry white wine

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Prep and caramelize
  1. Preheat your oven to 375F.
  2. Melt 3 tablespoons unsalted butter in a large oven-safe skillet over medium heat, then add thinly sliced onions and cook 30-35 minutes until deeply caramelized.
  3. Add minced garlic and dried thyme and cook for 2 minutes, stirring so it smells fragrant but doesn’t brown.
  4. Pour in dry white wine and cook for 2 more minutes to reduce slightly.
Cook the filling
  1. Add beef broth, Worcestershire sauce, and uncooked orzo to the skillet, then stir in the diced chicken breast.
  2. Bring everything to a simmer and stir in cubed cream cheese until melted and the mixture turns creamy.
  3. Season with salt and pepper to taste, then scatter shredded Gruyere over the top.
Bake
  1. Bake at 375F for 25-30 minutes, until the orzo is cooked, the chicken is done, and the cheese is golden.
  2. Garnish with fresh thyme before serving.

Notes

Pro tip: use an oven-safe skillet that’s roomy enough so the orzo cooks evenly under the cheese. Refrigerate leftovers in an airtight container up to 3 days; reheat in the oven or microwave until hot. Freezing is not recommended because cream cheese can change texture after thawing. For a lighter option, swap cream cheese for Neufchâtel (same bake time) to reduce fat while keeping the creamy consistency.