Ingredients

Scale

2 tbsp butter

1 tbsp olive oil

2 large yellow onions, thinly sliced

1/2 tsp salt

1/4 tsp black pepper

1 tsp fresh thyme or 1/2 tsp dried

2 cups cooked shredded chicken

1 1/4 cups orzo

2 cups chicken broth

1/2 cup heavy cream

1 cup shredded Gruyère or Swiss cheese (divided)

1/4 cup grated Parmesan cheese

Fresh thyme or parsley for garnish

Instructions

1. Preheat oven to 375°F (190°C).

2. In a large oven-safe skillet or Dutch oven, melt butter with olive oil over medium heat. Add onions and cook, stirring occasionally, for 15–20 minutes until deeply golden and caramelized.

3. Add salt, pepper, and thyme. Stir in shredded chicken and uncooked orzo.

4. Pour in chicken broth and cream. Stir to combine and bring to a simmer.

5. Stir in 1/2 cup of Gruyère and all the Parmesan.

6. Top with remaining Gruyère and transfer skillet to the oven.

7. Bake uncovered for 20–25 minutes or until orzo is tender and the top is bubbly and golden.

8. Let rest for 5 minutes before serving. Garnish with fresh thyme or parsley.

Notes

Use rotisserie chicken to save time.

Add sautéed mushrooms or spinach for extra veggies.

Can be made ahead—just cover and reheat at 350°F until warmed through.

Author: Mila Bryn
Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Main Course
Method: Baking
Cuisine: American-French Fusion

Nutrition

Serving Size: 1 portion
Calories: 430
Sugar: 4g
Sodium: 480mg
Fat: 22g
Saturated Fat: 11g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 2g
Protein: 28g
Cholesterol: 85mg

Keywords: french onion chicken orzo, creamy chicken casserole, cozy orzo bake