What is French Onion Chicken made of?

French Onion Chicken is made with caramelized onions, shredded chicken, orzo pasta, and melted mozzarella and Parmesan cheese in a creamy, savory sauce. It’s inspired by classic French onion soup but transformed into a hearty one-pan dinner.

Can I make French Onion Chicken ahead of time?

Yes, you can prepare French Onion Chicken ahead of time. Assemble the dish through the cheese step, cover, and refrigerate for up to 24 hours. When ready, bake as directed until bubbly and golden.

What kind of cheese is best for French Onion Chicken?

Mozzarella cheese provides a creamy, melty texture, while Parmesan adds salty depth. For a more authentic French flavor, Gruyère or Swiss cheese can also be used.

Can I substitute orzo in French Onion Chicken?

Yes, you can replace orzo with cooked rice, small pasta like macaroni, or even quinoa. Adjust the broth slightly to ensure the sauce remains creamy without becoming too thick or thin.

How long does French Onion Chicken last in the fridge?

Stored properly in an airtight container, French Onion Chicken lasts for 3 to 4 days in the refrigerator. Reheat it in the oven or microwave with a splash of broth or cream to maintain its creamy texture.

30-Minute French Onion Chicken

Description

A creamy, comforting French Onion Chicken made in one pan with caramelized onions, tender shredded chicken, orzo pasta, and melted cheese in a rich, savory sauce.

Ingredients

Scale

2 tablespoons unsalted butter
1 tablespoon olive oil
2 large yellow onions, thinly sliced
1 teaspoon sugar
1/2 teaspoon salt
3 garlic cloves, minced
1 1/2 cups orzo pasta
2 cups cooked shredded chicken (rotisserie works well)
1/2 teaspoon dried thyme
1/4 teaspoon black pepper
2 cups low-sodium chicken broth
1 cup heavy cream or half and half for lighter option
1 1/2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
Optional: 1/2 teaspoon Worcestershire sauce or balsamic glaze for added depth

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Instructions

In a large oven-safe skillet or Dutch oven, melt butter and olive oil over medium heat. Add sliced onions, sugar, and salt. Cook for 20–25 minutes, stirring occasionally, until onions are golden and caramelized. Stir in minced garlic during the last 1–2 minutes.
Stir in orzo and cook for 2 minutes to lightly toast. Add shredded chicken, thyme, pepper, and Worcestershire if using, mixing well.
Pour in chicken broth and cream. Bring to a gentle simmer, reduce heat to low, cover, and cook for 8–10 minutes, stirring occasionally, until orzo is tender.
Stir in 1 cup of mozzarella and the Parmesan cheese. Mix until melted and creamy.
Preheat oven to 375°F (190°C). Sprinkle remaining 1/2 cup mozzarella over the top. Bake uncovered for 10–15 minutes until bubbly and golden.
Let rest for 5–10 minutes before serving. Garnish with fresh thyme or parsley if desired.

Notes

For extra flavor, replace half the broth with white wine.
Gruyère cheese can be used instead of mozzarella for a traditional French flavor.
Caramelize onions ahead of time and store in the fridge for up to 3 days.
Use gluten-free orzo for a gluten-free option.
Add spinach or mushrooms for extra nutrition.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Baked, Stovetop
Cuisine: French-American

Nutrition

Serving Size: 1 portion
Calories: 480 kcal
Sugar: 4 g
Sodium: 480 mg
Fat: 22 g
Saturated Fat: 12 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 42 g
Fiber: 2 g
Protein: 28 g
Cholesterol: 90 mg