This creamy French onion chicken with orzo is the perfect weeknight dinner. It combines tender chicken thighs, sweet caramelized onions, and perfectly cooked orzo in a rich, savory sauce. Made entirely in one pan, this dish is simple, comforting, and packed with flavor. Once you try it, you’ll wonder why you didn’t make it sooner.
A skillet filled with golden-brown chicken thighs resting on a bed of creamy orzo pasta, garnished with fresh herbs. The caramelized onions and sauce bring a rich, savory depth that makes this dish a standout for dinner.
Why You’ll Love This Recipe
One-pan convenience: Everything is cooked in a single skillet, making cleanup quick and easy.
Simple preparation: Minimal effort required while delivering maximum flavor.
Delicious leftovers: Flavors intensify overnight, making this meal even better the next day.
Ingredients You’ll Need
Chicken: Bone-in, skin-on chicken thighs provide the best flavor, but boneless thighs or breasts can also be used.
Onions: Yellow onions caramelize beautifully, adding sweetness and depth to the dish.
Olive oil and balsamic vinegar: For marinating the chicken and searing it to a golden-brown perfection.
Chicken stock: Forms the base of the sauce while cooking the orzo.
Heavy cream: Creates a creamy, indulgent sauce.
Garlic cloves: Adds subtle zest and aroma.
Orzo: A small, rice-shaped pasta that cooks quickly and absorbs flavors.
Dried thyme: Brings an earthy, aromatic note that pairs perfectly with caramelized onions.
A close-up of golden-brown chicken thighs on a bed of creamy orzo, with herbs sprinkled on top. The combination of rich sauce, tender chicken, and caramelized onions makes this dish irresistible.
How to Make Creamy French Onion Chicken with Orzo
Prepare the onions
Start by slicing the onions thinly. Heat a large oven-safe skillet over low to medium heat and add butter and a little olive oil. Cook the onions slowly, stirring occasionally, for about 20 minutes until soft, golden, and jammy. If they begin sticking, add a splash of water or chicken stock.
Prepare the chicken
While the onions cook, combine the chicken thighs with olive oil, balsamic vinegar, garlic, dried thyme, salt, and pepper in a large bowl. Mix thoroughly and set aside to marinate while the onions finish cooking.
Finish the onions
Once the onions are golden, stir in balsamic vinegar, thyme, salt, and pepper for extra flavor. Remove the onions from the pan and set aside.
Sear the chicken
Heat a bit of olive oil in the same pan over medium-high heat. Sear the chicken thighs for 1–2 minutes on each side until golden brown. Don’t worry about cooking them completely; they will finish in the oven. Remove the chicken from the pan and set aside.
Toast the orzo
Add the uncooked orzo to the skillet and toast it for 1–2 minutes. Then, add the caramelized onions, chicken stock, and heavy cream. Stir to combine and bring to a gentle simmer, then turn off the heat.
Combine and bake
Nestle the seared chicken thighs into the orzo mixture. Cover with foil and bake in a preheated 425°F oven for 20–30 minutes until the chicken and orzo are fully cooked.
Garnish and Serve
Once baked, remove the skillet from the oven and let it rest for a few minutes. Garnish with fresh parsley or green onions for a burst of color and freshness. Serve hot straight from the pan for a comforting, hearty meal.
Tips for the Best French Onion Chicken with Orzo
- Even onion slices: Slice your onions evenly to ensure they caramelize uniformly.
- Deglaze if needed: If onions start sticking, a small splash of water or chicken stock will loosen them and enhance flavor.
- Marinate while cooking: Let the chicken marinate while onions are cooking for the most flavorful results.
- Check doneness: Oven times may vary depending on the thickness of chicken thighs; always check that the internal temperature reaches 165°F.
Variations & Substitutions
- Chicken: Boneless, skinless thighs or breasts work as a substitute, though cooking times may vary slightly.
- Pasta: Orzo can be replaced with rice, ditali, or small pasta shells, keeping in mind that cooking times may need adjustment.
- Cream alternative: For a lighter version, substitute half the heavy cream with whole milk or a plant-based cream.
Pairing Suggestions
This creamy French onion chicken pairs well with:
- A fresh garden salad or simple house salad
- Classic Caesar salad
- Roasted or grilled vegetables
- Garlic bread or crusty bread for soaking up the creamy sauce
Storage and Leftovers
- Storage: Place leftovers in an airtight container and refrigerate for up to 4 days.
- Reheating: Reheat in the microwave for 30–45 seconds or in a 375°F oven for 15–20 minutes until warmed through.
Creamy French Onion Chicken with Orzo
- Total Time: 55 min
Ingredients
Chicken Thighs:
6 chicken thighs, bone-in, skin-on
3 tbsp olive oil (1 tbsp for frying, 2 tbsp for marinade)
1 tsp balsamic vinegar
6 garlic cloves, minced
1 tsp dried thyme
1 tsp salt
½ tsp black pepper
Onions:
1 tbsp olive oil
1 tbsp butter
2 large yellow onions, thinly sliced
1 tsp balsamic vinegar
1 tsp dried thyme
1 tsp salt
½ tsp black pepper
Remaining Ingredients:
1½ cups uncooked orzo
2 cups chicken stock
1 cup heavy cream (33%)
Fresh parsley, optional for garnish
Instructions
- Prepare the onions: Heat butter and 1 tbsp olive oil in an oven-safe skillet over low/medium heat. Add onions and cook slowly for 20 minutes until golden and jammy. Add a splash of water or broth if sticking.
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Prepare the chicken: Mix chicken thighs with olive oil, balsamic vinegar, garlic, thyme, salt, and pepper. Set aside.
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Finish onions: Add balsamic vinegar, thyme, salt, and pepper. Remove from pan and set aside.
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Sear the chicken: Heat 1 tbsp olive oil in the skillet. Sear chicken for 1–2 minutes per side until golden brown. Remove and set aside.
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Toast orzo: Add uncooked orzo to the skillet and lightly toast for 1–2 minutes. Stir in caramelized onions, chicken stock, and heavy cream. Bring to a light simmer, then turn off heat.
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Bake: Nestle chicken into orzo mixture. Cover with foil and bake at 425°F for 20–30 minutes, or until chicken and orzo are fully cooked.
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Garnish and serve: Sprinkle with fresh parsley or green onions. Serve hot.
Notes
- Chicken variation: Boneless thighs or breasts can replace bone-in, skin-on thighs; adjust cooking times accordingly.
- Pasta variation: Substitute orzo with rice, ditali, or small pasta shells; cooking times may vary.
- Prep Time: 30 min
- Cook Time: 25 min
