French Chicken Casserole: A Simple Yet Flavorful Comfort Meal
Looking for a dinner that combines comforting flavors and minimal effort?
This French Chicken Casserole is the perfect choice. Tender chicken thighs, hearty baby potatoes, and earthy mushrooms all simmer together in a creamy, herb-infused sauce that practically cooks itself.
It’s the kind of dish that’s perfect for family dinners, and it’s packed with flavor, making it a true crowd-pleaser with just a few basic ingredients.
Let the slow simmer do the work and enjoy a warm, satisfying meal tonight!
For French Chicken Casserole
- Chicken Thighs – Bone-in, skin-on thighs work best for juicy, tender meat that holds up well during cooking.
- Olive Oil – Used to brown the chicken for extra flavor before simmering.
- Onion – Adds depth of flavor to the base of the casserole.
- Garlic – A must-have for an aromatic and flavorful start to the dish.
- Celery – Brings a subtle crunch and earthy flavor to complement the other vegetables.
- Button Mushrooms – Adds an earthy richness to the casserole.
- Dried Thyme & Rosemary – Key herbs that infuse the sauce with comforting, aromatic notes.
- Chicken Broth &Lime Juice – Used for deglazing the pot, enhancing the flavor of the sauce.
- Baby Potatoes – Halved and simmered in the sauce, they soak up all the delicious flavors.
- Chicken Broth – Low sodium broth provides a savory base for the sauce.
- Heavy Cream – For a creamy, rich finish to the casserole.
- Frozen Peas – Adds a pop of color and sweetness to balance the richness of the dish.
- Fresh Parsley – A fresh garnish to brighten up the dish before serving.
French Chicken Casserole Recipe (Alcohol-Free Version)
Craving a comforting, one-pot meal that’s both rich in flavor and effortless to make? This French Chicken Casserole is the answer!
Ingredients
- 2 tbsp olive oil
- 6 bone-in, skin-on chicken thighs
- Salt and pepper, to taste
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 stalks celery, sliced
- 1 cup button mushrooms, quartered
- 1 tsp dried thyme
- 1 tsp dried rosemary
- ½ cup low-sodium chicken broth + 1-2 teaspoons lemon juice
- 1 pound baby potatoes, halved
- 2 cups low-sodium chicken broth
- 1 cup heavy cream
- 1 cup frozen peas
- Fresh parsley, chopped (for garnish)
Instructions
Brown the Chicken:
- Heat the olive oil in a Dutch oven over medium-high heat. Season the chicken thighs with salt and pepper, then brown them on both sides. Once done, remove the chicken and set aside.
Sauté the Vegetables:
- In the same pot, add the chopped onion, minced garlic, sliced celery, and quartered mushrooms. Cook until the vegetables soften, about 5 minutes.
Season & Deglaze:
- Add the thyme and rosemary to the pot. Pour in ½ cup of chicken broth mixed with 1-2 teaspoons of lemon juice. Stir, scraping up any bits stuck to the bottom. Let the mixture simmer for about 2 minutes.
Add Potatoes & Broth:
- Stir in the halved baby potatoes and the remaining chicken broth. Bring to a simmer. Then, return the browned chicken thighs to the pot. Cover and simmer for 30 minutes, until the chicken is nearly cooked through.
Finish the Casserole:
- Stir in the heavy cream and frozen peas. Cook for an additional 10-15 minutes, until the chicken is fully cooked, the potatoes are tender, and the sauce has thickened slightly. Season with salt and pepper to taste.
Serve:
- Garnish with freshly chopped parsley before serving.
Notes
- Season Generously: Make sure to season the chicken well with salt and pepper to enhance the flavors of the entire casserole.
- Thicken the Sauce: If you prefer a thicker sauce, mix 1 tablespoon of cornstarch with a little water and stir it into the casserole near the end of cooking.
- Can I make this casserole ahead of time?
Yes, you can prepare the casserole the day before and store it in the fridge. Simply assemble it, cover tightly, and refrigerate. When you’re ready to cook, just pop it in the oven and bake as directed. - Can I use boneless skinless chicken instead of bone-in thighs?
While bone-in thighs give a richer flavor, you can absolutely use boneless skinless chicken. Just keep in mind that boneless chicken will cook faster, so check for doneness earlier. - Why does this recipe use chicken broth and lemon juice?
This recipe uses chicken broth and lemon juice to add depth of flavor and acidity, enhancing the dish. The chicken broth provides a rich, savory base, while the lemon juice adds a touch of brightness to balance the flavors, making the casserole both flavorful and well-rounded.
- Can I freeze the casserole?
Yes, French Chicken Casserole can be frozen before cooking. Assemble it, cover tightly with plastic wrap, and freeze for up to 3 months. Thaw overnight in the fridge and bake when ready. - How do I store leftovers?
Store any leftovers in an airtight container in the fridge for up to 3-5 days. To reheat, add a splash of broth or cream to the casserole to bring back its creamy texture.
