There’s nothing quite like the rustic charm of this French Chicken Casserole to make your dinner feel special. Brimming with juicy chicken, flavorful vegetables, and a luxurious creamy sauce, this recipe is a foolproof way to delight your taste buds and impress your family.
Comforting French Chicken Casserole
I absolutely adore this French Chicken Casserole recipe; it’s a real game changer for those busy weeknights or lazy weekend dinners. You’ll love how the chicken thighs turn perfectly tender, infused with flavors of garlic, thyme, and rosemary, while the potatoes and creamy sauce create a symphony of textures in your mouth. It’s my go-to for a comforting meal that’s not only easy to make but also incredibly satisfying, and sure to impress your family or guests.
Pro Tip
Focus on browning the chicken thighs well before adding them to the casserole. This step is crucial as it not only locks in the flavors but also adds a rich depth to the overall dish.
Ingredients You’ll Need
- Olive Oil: A must for sautéing. You could also use butter for a richer flavor or any neutral oil.
- Chicken Thighs (bone-in, skin-on): These are my go-to for the best flavor and juiciness. If you prefer, you can use boneless, skinless thighs or even chicken breasts, but watch the cooking time as they can dry out quicker.
- Salt and Pepper: I always say, season to your taste!
- Onion: Adds a sweetness and depth to the dish. No onions? Try shallots or leeks.
- Garlic: For that aromatic kick. If you don’t have any fresh garlic, a bit of garlic powder can work in a pinch.
- Celery: Feel free to skip it if you’re not a fan.
- Button Mushrooms: Other mushroom types like cremini or even canned mushrooms can be good substitutes.
- Dried Thyme and Rosemary: Fresh herbs are great too, just use a bit more than the dried amount.
- Dry White Wine: It’s great for deglazing and adding acidity. Some great dry white wines include Sauvignon Blanc, Pinot Grigio, Chardonnay, or a Dry Riesling.
- Baby Potatoes: Any small potato or even chunks of larger potatoes will be just fine.
- Chicken Broth: Opt for a low sodium broth. You can also use vegetarian broth.
- Heavy Cream: It brings everything together with a creamy richness. A lighter option could be half-and-half or even milk thickened with a bit of flour.
- Frozen Peas: A pop of color and sweetness.
How To Make French Chicken Casserole
Season And Brown The Chicken
Begin by heating olive oil in your Dutch oven over medium-high heat. Season your chicken thighs well with salt and pepper, then brown them on both sides. This step is key for flavor, so give them a good sear until they’re beautifully golden. Once done, set them aside.
Sauté The Veggies
In the same pot, add the chopped onion, minced garlic, sliced celery, and quartered mushrooms. Cook them until they’re softened and fragrant.
Herbs And Deglazing
Now, stir in the dried thyme and rosemary. This is where the aroma really kicks in. Next, pour in the dry white wine to deglaze the pot, scraping up any browned bits from the bottom. Let it simmer and reduce slightly.
Potatoes And Chicken
Add in the halved baby potatoes next, followed by the chicken broth. Bring the mixture to a gentle simmer. Nestle the thighs back into the pot, cover it, and let everything simmer until the chicken is nearly cooked through, which should take about 30 minutes.
Final Touches
Lastly, stir in the heavy cream and frozen peas. Keep cooking until the chicken and potatoes are fully tender, and the sauce has turned into a creamy delight. Adjust the salt and pepper to your liking. Finish off by sprinkling some freshly chopped parsley over the top for a burst of color and freshness.
How To Serve
This French Chicken Casserole is a stunner on its own, but pairing it with the right side can turn it into an unforgettable meal. Here are some of my favorite pairings:
Frequently Asked Questions
Yes, you can! Prepare the casserole as instructed, but stop just before adding the heavy cream and peas. Cool it, then store it in the fridge. When you’re ready to eat, reheat it slowly on the stove, add the cream and peas, and cook until everything is heated through and creamy.
Yes, for a dairy-free version, you can use full-fat coconut milk or a plant-based cream alternative. The flavor profile will change a bit, but it will still be delicious and creamy.
Certainly! If you prefer boneless chicken thighs or breasts, you can use them. Just keep an eye on the cooking time, as boneless chicken tends to cook faster than bone-in. You might need to adjust the simmering time accordingly.
Expert Tips
- Sear the Chicken Well: Don’t rush the browning process of the chicken thighs. A good sear adds incredible depth of flavor to the casserole.
- Chop Vegetables Uniformly: Keep your veggies, especially the potatoes, in uniform sizes for even cooking.
- Use Quality Wine: Choose a white wine you’d enjoy drinking. The flavor of the wine is key to the depth of the sauce.
- Don’t Skip Deglazing: When you add the wine, make sure to scrape up all the browned bits from the bottom of the pot. This step adds an extra layer of flavor.
- Adjust Creaminess: If you want a thicker sauce, you can simmer the casserole uncovered for a few extra minutes at the end, or add a slurry of cornstarch and water.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Thaw in the refrigerator overnight and reheat on the stove, adding a bit more cream or broth if necessary.
More Casseroles To Try
- Toad In The Hole
- Goulash Casserole
- Creamy Chicken Casserole
- Beef Stroganoff Casserole
- Sloppy Joe Casserole
Craving More? Follow Along:
French Chicken Casserole
Equipment
Ingredients
- 2 tablespoons olive oil
- 6 chicken thighs bone-in, skin-on
- salt and pepper to taste
- 1 large onion chopped
- 3 cloves garlic minced
- 2 stalks celery sliced
- 1 cup button mushrooms quartered
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- ½ cup dry white wine
- 1 pound baby potatoes halved
- 2 cups chicken broth low sodium or no sodium added
- 1 cup heavy cream
- 1 cup frozen peas
- fresh parsley chopped, for garnish
Instructions
- Heat olive oil in your Dutch oven over medium-high heat. Season chicken thighs with salt and pepper, and brown them on both sides. Remove and set aside.
- In the same pot, add onion, garlic, celery, and mushrooms. Cook until softened.
- Add thyme and rosemary. Deglaze with white wine, letting it simmer and reduce.
- Add the halved baby potatoes and chicken broth. Bring to a simmer. Return the chicken to the pot, cover, and simmer until the chicken is nearly cooked, about 30 minutes.
- Add the heavy cream and frozen peas, cooking until the chicken and potatoes are fully tender and the sauce is creamy. Adjust salt and pepper to taste.
- Sprinkle with fresh parsley before serving.
Tips & Notes:
- Season Generously: Don’t be shy with the salt and pepper when seasoning the chicken. This ensures every layer of your casserole is flavorful.
- Adjust Thickness: If you prefer a thicker sauce, mix a tablespoon of cornstarch with water and stir it into the casserole towards the end of cooking.
- Wine Substitutes: If you’re out of white wine, use an equal amount of chicken broth with a squeeze of lemon for acidity.
Laura Grody says
It was tasty and surely French. I get it needed a spark so I added lemon juice to wake it up. I like the quartered mushrooms.
Joanna Cismaru says
Glad you enjoyed it!