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Creamy Caramelized Onion Chicken Orzo Bake with Gruyère

A comforting one-pot dish featuring creamy textures, caramelized onions, and tender orzo, perfect for family dinners.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 450
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 2 tablespoons unsalted butter For sautéing the onions
  • 1 tablespoon olive oil For sautéing
Vegetables
  • 2 large yellow onions, thinly sliced Key for caramelization
  • 1 teaspoon granulated sugar To help caramelize onions
  • 1/2 teaspoon salt
  • 5 cloves garlic, minced For flavor
  • 1/4 teaspoon onion powder
Pasta and Protein
  • 1 1/2 cups dry orzo pasta Main carbohydrate
  • 2 cups cooked, shredded chicken Can use leftover chicken
Seasonings
  • 1/2 teaspoon dried thyme For herbal flavor
  • 1/4 teaspoon ground black pepper
Liquids
  • 2 cups low-sodium chicken broth For moisture and flavor
  • 1 cup heavy cream (or half-and-half) For creaminess
Cheese Toppings
  • 1 cup shredded Gruyère-style cheese Primary cheese for flavor
  • 1 cup shredded mozzarella cheese, divided
  • 1/2 cup grated Parmesan cheese For extra flavor
Optional Garnish
  • chopped fresh parsley or thyme For serving

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 slowly for about 20 to 25 minutes, stirring occasionally, until they are soft and golden.
  3. In the last two minutes of cooking, stir in the minced garlic and cook until fragrant.
Cooking
  1. Mix in the dry orzo and onion powder; stir constantly for about 2 minutes to lightly toast the pasta.
  2. Combine in the shredded chicken, dried thyme, and black pepper, ensuring everything is evenly blended.
  3. Pour in the chicken broth and 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.
  4. Stir in the shredded Gruyère-style cheese, Parmesan cheese, and half of the mozzarella until melted and creamy.
  5. Preheat your oven to 375°F. Sprinkle the remaining mozzarella evenly over the top and transfer the skillet to the oven.
  6. Bake uncovered for 10 to 15 minutes, until bubbly and lightly golden.
  7. Once out of the oven, let it rest for 5 to 10 minutes before serving. Garnish with fresh herbs if desired.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months. Reheat covered in the oven or microwave.