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Creamy Caramelized Onion Chicken Orzo Bake

A comforting baked pasta dish that combines caramelized onions, tender orzo, and juicy chicken, topped with a delicious cheese blend.
Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 550
Ingredients Method Notes

Ingredients
  

For the base
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 2 large yellow onions, thinly sliced
  • 1 teaspoon granulated sugar
  • 1/2 teaspoon salt
  • 5 cloves garlic, minced
  • 1/4 teaspoon onion powder
  • 1 1/2 cups dry orzo pasta
  • 2 cups cooked, shredded chicken
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon ground black pepper
  • 2 cups low-sodium chicken broth
  • 1 cup heavy cream or half-and-half
  • 1 cup shredded Gruyère-style cheese
  • 1 cup shredded mozzarella cheese, divided
  • 1/2 cup grated Parmesan cheese
  • Optional garnish: chopped fresh parsley or thyme

Method
 

Preparation
  1. In a large oven-safe skillet or Dutch oven, melt the butter with the olive oil over medium heat.
  2. Add the sliced onions, sugar, and salt. Cook for about 20 to 25 minutes, stirring occasionally, until the onions are incredibly soft and deeply golden.
  3. Stir in the minced garlic during the last 2 minutes of cooking, just until fragrant.
  4. Mix in the dry orzo and onion powder. Stir constantly for about 2 minutes so the pasta lightly toasts and absorbs that rich flavor.
Cooking
  1. Fold in the shredded chicken, dried thyme, and black pepper, ensuring everything is evenly combined.
  2. Pour in the chicken broth and cream. Bring to a gentle simmer, reduce the heat to low, and cover. Cook for 8 to 10 minutes, stirring occasionally until the orzo is tender and most of the liquid has been absorbed.
  3. Stir in the Gruyère and Parmesan cheeses, along with half of the mozzarella. Mix until everything melts into a creamy sauce.
Baking
  1. Preheat the oven to 375°F. Sprinkle the remaining mozzarella over the top and transfer the skillet to the oven.
  2. Bake uncovered for 10 to 15 minutes, until the dish is bubbly and lightly golden.
  3. Remove from the oven and let rest for 5 to 10 minutes before serving.

Notes

This dish can store beautifully; place leftovers in an airtight container and refrigerate for up to 3-4 days. For longer storage, freeze it after cooling completely. Reheat gently in the oven.