Go Back
–+ servings

California French Onion Chicken Orzo Bake

A creamy, one-pan chicken orzo bake with caramelized onions, tender chicken, and melted cheese—perfect for a cozy dinner.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 1
Course: Casseroles, Chicken, Dinner, Pasta
Cuisine: American
Calories: 485
Ingredients Method Nutrition Notes

Ingredients
  

For the Caramelized Onions
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil preferably California extra-virgin
  • 2 large yellow onions thinly sliced
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
For the Casserole
  • 3 cloves garlic minced
  • 1 1/2 cups orzo pasta
  • 2 cups cooked shredded chicken from a rotisserie chicken works well
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon black pepper freshly ground
  • 2 cups low-sodium chicken broth
  • 1 cup heavy cream
  • 1 1/2 cups shredded mozzarella cheese divided
  • 1/2 cup grated Parmesan cheese
  • 1/2 teaspoon Worcestershire sauce optional, for depth

Method
 

Caramelize the Onions
  1. In a large oven-safe skillet or Dutch oven, melt the butter with the olive oil over medium heat. Add the sliced onions, sugar, and salt. Cook, stirring occasionally, for 20–25 minutes, until the onions are deeply golden and caramelized. Stir in the minced garlic during the last 1–2 minutes.
Add Orzo and Chicken
  1. Stir in the orzo and cook for 2 minutes, letting it lightly toast. Add the shredded chicken, thyme, pepper, and Worcestershire sauce (if using). Mix everything together.
Pour in Liquids
  1. Pour in the chicken broth and heavy cream. Bring the mixture to a gentle simmer. Reduce the heat to low, cover the skillet, and let it cook for 8–10 minutes, stirring occasionally, until the orzo is tender.
Add Cheese
  1. Stir in 1 cup of the mozzarella and all of the Parmesan cheese until melted and creamy.
Bake the Casserole
  1. Preheat your oven to 375°F. Sprinkle the remaining 1/2 cup of mozzarella over the top. Bake uncovered for 10–15 minutes, until bubbly and golden on top.
Serve
  1. Let the casserole rest for 5–10 minutes before serving. Garnish with fresh thyme or parsley if desired.

Nutrition

Calories: 485kcalCarbohydrates: 32gProtein: 28gFat: 28gSaturated Fat: 16gCholesterol: 115mgSodium: 620mgFiber: 2gSugar: 6g

Notes

For a richer flavor, use a California Chardonnay instead of some of the broth. Substitute shredded rotisserie chicken for convenience. Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, add a splash of milk or broth to restore creaminess. Avoid overcooking the orzo on the stovetop, as it will continue to cook in the oven. If you like a crispy top, broil for the last 2 minutes. Serve with a side salad dressed with Meyer lemon vinaigrette.

Tried this recipe?

Let us know how it was!