Go Back
–+ servings

Golden Onion Chicken Orzo Bake

A creamy, cheesy one-pan chicken orzo bake with sweet caramelized onions and tender pasta.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 1
Course: Casseroles, Chicken, Dinner, Pasta
Cuisine: American
Calories: 510
Ingredients Method Nutrition Notes

Ingredients
  

Caramelized Onions
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil preferably California-grown
  • 2 large yellow onions thinly sliced
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
Main Dish
  • 3 cloves garlic minced
  • 1 1/2 cups orzo pasta
  • 2 cups cooked shredded chicken rotisserie or leftover
  • 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

Method
 

Caramelize the Onions
  1. In a large oven-safe skillet or Dutch oven, melt the butter with 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, letting it toast lightly. 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. Reduce the heat to low, cover, and let cook for 8 to 10 minutes, stirring occasionally, until the orzo is tender.
Add Cheese
  1. Stir in 1 cup of the mozzarella and all the Parmesan cheese. Mix until melted and creamy.
Bake the Casserole
  1. Preheat the oven to 375 degrees Fahrenheit. Sprinkle the remaining 1/2 cup of mozzarella over the top. Bake uncovered for 10 to 15 minutes until bubbly and golden on top.
Serve
  1. Let the casserole rest for 5 to 10 minutes before serving. Garnish with fresh thyme or parsley if desired.

Nutrition

Calories: 510kcalCarbohydrates: 35gProtein: 32gFat: 27gSaturated Fat: 15gCholesterol: 125mgSodium: 620mgFiber: 2gSugar: 6g

Notes

For a richer flavor, use a California Chardonnay instead of some broth. To make ahead, assemble without baking, cover, and refrigerate for up to 24 hours; bake as directed, adding 5 minutes. Leftovers keep in the fridge for 3 days; reheat gently with a splash of broth. Avoid overcooking the orzo on the stovetop to prevent mushiness. Serve with a crisp green salad dressed with Meyer lemon vinaigrette for a complete meal.

Tried this recipe?

Let us know how it was!