Name: French Onion Chicken Orzo
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 2 tablespoons unsalted butter; 1 tablespoon olive oil; 2 large yellow onions, thinly sliced; 1 teaspoon sugar; 1/2 teaspoon salt; 3 garlic cloves, minced; 1 1/2 cups orzo pasta; 2 cups cooked shredded chicken; 1/2 teaspoon dried thyme; 1/4 teaspoon black pepper; 2 cups low-sodium chicken broth; 1 cup heavy cream; 1 1/2 cups shredded mozzarella cheese; 1/2 cup grated Parmesan cheese; Optional: 1/2 teaspoon Worcestershire sauce or balsamic glaze

Jump to Recipe

French Onion Chicken Orzo is the kind of comforting, creamy dinner that brings everyone to the table fast. This one-dish meal combines deeply caramelized onions, tender shredded chicken, and cheesy orzo baked into a golden, bubbly casserole. If you love classic French onion flavors but want something heartier and more satisfying, this recipe delivers every time. It’s simple enough for weeknights yet rich enough for guests. Because everything cooks in one pan before baking, cleanup stays easy. Let’s make this irresistible chicken pasta bake that tastes like pure comfort in every bite.

Story

I first made French Onion Chicken Orzo on a chilly evening when I wanted something warm and filling but not overly complicated. I already had rotisserie chicken in the fridge and a bag of orzo in the pantry. Instead of making soup, I decided to turn those ingredients into a casserole recipe inspired by French onion flavors.

The key to French Onion Chicken Orzo is patience with the onions. As they slowly caramelize, they develop deep sweetness and rich color. That golden base transforms this dish from simple chicken pasta bake into something layered and savory.

Once you stir in the orzo, chicken, and broth, the magic continues. The pasta absorbs all the flavor from the onions and thyme. Finally, melted mozzarella and Parmesan create that creamy, cheesy orzo texture everyone craves. Every time I bake French Onion Chicken Orzo, it disappears quickly because it feels like a true comfort meal made with everyday ingredients.

Ingredients

2 tablespoons unsalted butter
1 tablespoon olive oil
2 large yellow onions, thinly sliced
1 teaspoon sugar
½ teaspoon salt
3 garlic cloves, minced
1 ½ cups orzo pasta
2 cups cooked shredded chicken (rotisserie works well)
½ teaspoon dried thyme
¼ teaspoon black pepper
2 cups low-sodium chicken broth
1 cup heavy cream (or half and half for lighter option)
1 ½ cups shredded mozzarella cheese, divided
½ cup grated Parmesan cheese
Optional: ½ teaspoon Worcestershire sauce or balsamic glaze

Step-by-Step Instructions

Preparing the Ingredients

Start by slicing the onions thinly and evenly so they cook at the same rate. Mince the garlic and shred the chicken if needed. Measure out the broth, cream, and cheeses to keep everything ready. Because timing matters when making caramelized onions, having everything prepped prevents overcooking. Preheat the oven to 375°F toward the end of stovetop cooking so it’s ready when needed.

Cooking Instructions

Melt butter and olive oil in a large oven-safe skillet or Dutch oven over medium heat. Add onions, sugar, and salt. Cook for 20–25 minutes, stirring occasionally, until the onions become deeply golden and caramelized. Stir in garlic during the last 1–2 minutes.

Next, add orzo and cook for 2 minutes to lightly toast it. Stir in shredded chicken, thyme, pepper, and optional Worcestershire. Pour in chicken broth and cream. Bring to a gentle simmer, then reduce heat to low. Cover and cook 8–10 minutes, stirring occasionally, until orzo becomes tender.

Stir in 1 cup mozzarella and Parmesan until melted and creamy. Sprinkle remaining mozzarella over the top. Bake uncovered for 10–15 minutes until bubbly and golden. Let rest 5–10 minutes before serving.

Tips for Perfect Results

Common Mistakes to Avoid

Avoid rushing the onions. If you cook them too quickly, they burn instead of turning sweet and golden. Keep heat moderate and stir regularly. Also, avoid overcooking the orzo before baking. Since it continues cooking in the oven, stop simmering once it turns just tender. Finally, measure liquid accurately so the casserole stays creamy rather than dry.

Pro Tips for Better Flavor

For deeper flavor, add a splash of Worcestershire or balsamic glaze while simmering. Fresh thyme sprinkled on top adds brightness. If you prefer stronger cheese flavor, substitute part of the mozzarella with Gruyère. Because French Onion Chicken Orzo already carries rich onion flavor, a small pinch of extra salt at the end often balances everything beautifully.

Serving and Storage

How to Serve

Serve French Onion Chicken Orzo hot straight from the skillet for the most comforting experience. Pair it with a crisp green salad or roasted vegetables to balance the richness. Because this chicken pasta bake feels hearty, simple sides work best. Garnish with fresh parsley or thyme for color and freshness.

How to Store Leftovers

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of broth or cream to restore creaminess. You can also microwave individual portions in short intervals, stirring between each. This casserole recipe reheats well and maintains its cheesy texture.

Conclusion

French Onion Chicken Orzo combines the richness of caramelized onions with creamy pasta and tender chicken in one satisfying comfort meal. It’s simple, flavorful, and perfect for busy evenings or cozy weekends. Once you try this cheesy orzo casserole, it may become part of your regular dinner rotation.

Discover more delicious recipes by following me on Facebook and Pinterest.

Frequently Asked Questions

Can I make French Onion Chicken Orzo ahead of time?

Yes, assemble everything up to the baking step, cover tightly, and refrigerate for up to 24 hours. Bake when ready, adding a few extra minutes if chilled.

Can I substitute another pasta for orzo?

You can use small pasta shapes like ditalini, but cooking times may vary. Adjust liquid slightly if needed to maintain creamy texture.

Can I freeze this casserole?

You can freeze it after baking. Let it cool completely, wrap tightly, and freeze up to 2 months. Thaw overnight and reheat until hot and bubbly.