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–+ servings

California French Onion Chicken Orzo Bake

A creamy one-dish chicken orzo bake with caramelized onions and melted cheese, perfect for a cozy California dinner.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 1
Course: Casseroles, Chicken, Dinner, Pasta
Cuisine: American, French
Calories: 520
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 tablespoons unsalted butter
  • 1 tablespoon California olive oil
  • 2 large yellow onions, thinly sliced
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 3 cloves garlic, minced
  • 1 1/2 cups orzo pasta
  • 2 cups cooked shredded chicken rotisserie works great
  • 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 divided
  • 1/2 cup grated Parmesan cheese
  • 1/2 teaspoon Worcestershire sauce optional

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 to 25 minutes until the onions are deeply golden and caramelized. Stir in the minced garlic during the last 1 to 2 minutes.
Add Orzo and Chicken
  1. Stir in the orzo and cook for 2 minutes, allowing it to lightly toast. Add the shredded chicken, thyme, pepper, and Worcestershire sauce if using. Mix well.
Pour in Liquids
  1. Pour in the chicken broth and heavy cream. Bring to a gentle simmer, then reduce the heat to low, cover, and cook for 8 to 10 minutes, stirring occasionally, until the orzo is tender.
Add Cheese
  1. Stir in 1 cup of the mozzarella and 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 to 15 minutes until bubbly and golden.
Serve
  1. Let the casserole rest for 5 to 10 minutes before serving. Garnish with fresh thyme or parsley if desired.

Nutrition

Calories: 520kcalCarbohydrates: 38gProtein: 32gFat: 27gSaturated Fat: 15gCholesterol: 115mgSodium: 620mgFiber: 2gSugar: 6g

Notes

For a vegetarian version, skip the chicken and use vegetable broth. Add a can of drained artichoke hearts for a California twist.
This dish stores well in the fridge for up to 3 days; reheat gently with a splash of broth to keep it creamy.
To make ahead, prepare up to the baking step, cover, and refrigerate. Add 5-10 minutes to the bake time.
Don't rush the caramelization of the onions—low and slow brings out the best flavor.
Serve with a simple green salad dressed with Meyer lemon vinaigrette to balance the richness.

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