In the thick of the winter season, I constantly find myself leaning on warm and cozy dishes whether it’s soups or stews or even roast chicken. On most weeknights, and even the weekends, I want a cozy and comforting dish but also one that ALSO doesn’t require a ton of work and cleanup. 

My go-to method for these sort of recipes are one-pan meals that build all the flavor in ONE place!! There is no denying that I love me a great one-pan chicken dinner, so eating a delicious french onion soup in the diner a few weeks ago I had an idea. What if I took those beautiful, rich, and cozy flavors of french onion soup but packed it into a one-pan meal? 

This French Onion Soup-Inspired Chicken Dinner delivers all the cozy flavors of the classic soup in a hearty, easy-to-make meal + the added protein of beautiful crispy on the outside – juicy on the inside chicken thighs. With caramelized onions, tender orzo, crispy chicken, and melty Gruyère, this dish is a flavor-packed weeknight winner (but also makes for a great weekend hosting meal as well!!) 

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Why You’ll Love This Recipe

  • French Onion Flavors: Sweet slow caramelized onions, thyme, and Gruyère transform the flavors of a beloved soup into this chicken dinner. 
  • One-Pan Magic: Everything cooks in the same pan, which not only builds a TON of flavors but also makes cleanup a breeze.
  • The PERFECT Chicken: This recipe includes my FAV preparation of chicken, which is a slow rendering of the fat under the skin over medium low heat the skin becomes crispy while the center remains JUICY! 

Ingredients

For the Chicken & Orzo:

  • 4 bone-in, skin-on chicken thighs
  • 1 large Vidalia or yellow onion, thinly sliced
  • 2 cloves garlic, finely minced
  • ½ lb orzo pasta
  • ⅓ cup white wine (or chicken broth for a non-alcoholic option)
  • 3–3 ½ cups beef broth (substitute with chicken or vegetable broth if preferred)
  • Fresh thyme sprigs
  • Salt and pepper to taste

For the Topping:

  • ½ cup Gruyère cheese, grated
  • Fresh chopped parsley, for garnish (optional)

How to Make French Onion Chicken

Step 1: Prep & Sear the Chicken

  1. Pat the chicken thighs dry and season with salt on both sides. (Pro Tip: Omit pepper on the skin to avoid burning—add it later!)
  2. Place the chicken thighs skin side down in a cold, large skillet. Turn the heat to medium-low and let the fat render slowly, frying the skin until golden brown. This will take about 15–20 minutes
  3. Flip the chicken and increase the heat to medium-high to quickly sear the other side for 2–3 minutes. Remove the chicken and set aside.

Step 2: Caramelize the Onions

  1. Add the sliced onions to the pan with the rendered chicken fat. Cook over medium heat, stirring occasionally, until soft and golden brown (about 15–20 minutes).
  2. Stir in the garlic and cook for 1 minute until fragrant.

Step 3: Build the Base

  1. Add the orzo to the caramelized onions and toast for 2–3 minutes.
  2. Deglaze the pan with white wine (or chicken broth), scraping up any browned bits with a wooden spoon.
  3. Pour in the beef broth and stir to combine.

Step 4: Combine & Cook

  1. Nestle the chicken thighs, along with any juices, into the orzo mixture. Add a few sprigs of fresh thyme.
  2. Reduce the heat to medium and cook uncovered for 10–12 minutes, stirring occasionally, until the orzo is tender and the chicken is fully cooked (internal temp 165°F/74°C).

Step 5: Finish Under the Broiler

  1. Sprinkle grated Gruyère cheese evenly over the dish.
  2. Transfer the pan to the broiler for 1–2 minutes, or until the cheese is melted and golden. (Just like you would for the soup!) 
  3. Garnish with fresh parsley if desired and serve hot. 

French Onion Soup-Inspired Chicken Dinner

This dish takes all the best parts of French onion soup—sweet caramelized onions, rich broth, and melty Gruyère—and combines them with the ease of a one-pan chicken dinner. The crispy chicken skin, tender orzo, and cheesy topping make this a showstopper that’s simple to make.
Servings: 4
Prep Time: 15 minutes
Cook Time: 1 hour
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Ingredients 

  • 4 bone-in, skin-on chicken thighs
  • 1 large Vidalia or yellow onion, thinly sliced
  • 2 cloves garlic, finely minced
  • ½ pound orzo pasta
  • cup white wine, or substitute chicken broth
  • 3 –3 ½ cups beef broth, or substitute chicken or vegetable broth
  • Fresh thyme sprigs
  • ½ cup grated Gruyere cheese
  • Salt and pepper
  • Fresh chopped parsley, optional garnish

Instructions 

Prep the Chicken

  • Pat chicken thighs dry and season generously with salt. Avoid pepper on the skin side to prevent burning; add it later if desired.

Sear the Chicken

  • Place the chicken thighs, skin side down, in a cold, large skillet. Turn the heat to medium-low and let the fat render while the skin crisps and turns golden brown, about 15–20 minutes.
  • Flip the chicken, raise the heat to medium-high, and sear the other side for 2–3 minutes. Remove the chicken from the pan and set aside.

Caramelize the Onions

  • Add the sliced onions to the skillet with the rendered chicken fat. Cook over medium heat, stirring occasionally, until soft, golden, and caramelized, about 15–20 minutes.
  • Stir in the minced garlic and cook for 1 minute, until fragrant.

Toast the Orzo

  • Add the orzo to the skillet and toast for 2–3 minutes, stirring frequently to prevent burning.

Deglaze the Pan

  • Pour in the white wine (or chicken broth) to deglaze the pan. Use a wooden spoon to scrape up any browned bits stuck to the bottom for extra flavor.

Add Broth and Chicken

  • Stir in 3 cups of beef broth and fresh thyme sprigs. Return the chicken thighs, along with any juices, to the skillet. Nestle them into the orzo mixture.
  • Reduce the heat to medium and cook for 10–12 minutes, stirring occasionally, until the orzo is tender and the chicken is fully cooked (internal temp 165°F/74°C). Add additional broth if needed to prevent sticking.

Broil with Gruyere

  • Sprinkle grated Gruyere over the chicken and orzo. Place the skillet under the broiler for 1–2 minutes, until the cheese is melted and golden brown.

Finish and Serve

  • Remove from the oven, garnish with chopped parsley, and serve immediately.

Serving Suggestions

  • Pair with a simple green salad or roasted veggies for a balanced meal.
  • Serve with crusty bread to soak up all the flavorful broth!!
  • For wine lovers, this dish pairs beautifully with a dry white wine like Sauvignon Blanc or a light Pinot Noir….JUST saying. 

Pro Tips for Success

  • Slow & Steady for Onions: Don’t rush the caramelization—this is where the magic happens….IF you must rush, raise the heat to medium high, stir more frequently, and deglaze the pan fond with water a few times to help them brown. 
  • Keep the Orzo Moving: Stir occasionally to ensure the pasta doesn’t stick or burn before adding the broth. 
  • Broiler Watch: Gruyère browns quickly, so keep a close eye to avoid burning.

Tried It? Let Me Know!

I love seeing your creations! Tag me @flavorsbyalessandra on Instagram and share your thoughts in the comments below. Buon Appetito! ❤️

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Alessandra Ciuffo

Alessandra Ciuffo is chef, creator, storyteller, and food educator. The focus of her content is on culinary education, family, travel, and lifestyle.

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1 Comment

  1. Pam says:

    Hi Iโ€™m wondering if subbing rice for the orzo is the same cook time? I canโ€™t have gluten but this looks so good!