Chicken and Thyme Casserole
Warm, comforting, and brimming with flavor, this Chicken and Thyme Casserole is the ultimate one-pot dinner for cozy family nights or special occasions. Featuring tender, golden-seared chicken thighs nestled in a velvety thyme-infused sauce, this dish is packed with hearty vegetables like carrots, celery, baby potatoes, and vibrant peas. A touch of dry white wine adds depth, while fresh thyme and bay leaves elevate the aroma to irresistible levels. Easy to prep and baked to perfection in your favorite casserole dish or Dutch oven, this recipe delivers rich, savory flavors that feel both rustic and elegant. Best served hot, garnished with fresh parsley, this casserole is a wholesome crowd-pleaser you’ll want to make again and again. Perfect for anyone seeking a classic chicken dinner with a modern twist!
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Recipe Information
Ingredients
- 6 pieces Chicken thighs (bone-in, skin-on)
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 large Yellow onion, diced
- 3 medium Carrots, peeled and sliced
- 2 Celery stalks, sliced
- 3 Garlic cloves, minced
- 6 sprigs Fresh thyme sprigs
- 2 Bay leaves
- 2 tablespoons All-purpose flour
- 3 cups Chicken stock
- 1 cup Dry white wine (optional)
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 1.5 pounds Baby potatoes, halved
- 1 cup Frozen peas
- 2 tablespoons Fresh parsley, chopped
Instructions
Preheat your oven to 375°F (190°C).
Heat a large oven-safe casserole dish or Dutch oven over medium-high heat. Add the olive oil.
Season the chicken thighs with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
Sear the chicken thighs in the casserole dish for 4-5 minutes per side, until golden brown. Remove from the pan and set aside.
Reduce the heat to medium and add the butter to the same dish. Once melted, add the diced onion, carrots, and celery. Sauté for 5-7 minutes, or until softened.
Stir in the garlic, thyme sprigs, and bay leaves. Cook for 1 minute, until aromatic.
Sprinkle the flour over the vegetable mixture and stir well, cooking for 1-2 minutes to remove the raw flour taste.
Gradually pour in the chicken stock and white wine (if using), stirring constantly to make a smooth sauce.
Add the remaining 1/2 teaspoon of salt and 1/2 teaspoon of black pepper, and bring the mixture to a simmer.
Return the seared chicken thighs to the casserole dish, arranging them on top of the vegetables. Add the halved baby potatoes, ensuring they are mostly submerged in the sauce.
Cover the casserole dish with a lid or foil and transfer it to the oven.
Bake for 50 minutes, then remove the lid or foil and stir in the frozen peas. Bake uncovered for an additional 10 minutes.
Remove the casserole from the oven and discard the thyme sprigs and bay leaves.
Sprinkle the chopped parsley over the top before serving.
Serve warm and enjoy your hearty Chicken and Thyme Casserole!
Nutrition Facts
Calories |
3688 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 204.6 g | 262% | |
| Saturated Fat | 58.6 g | 293% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 855 mg | 285% | |
| Sodium | 4992 mg | 217% | |
| Total Carbohydrate | 204.6 g | 74% | |
| Dietary Fiber | 35.4 g | 126% | |
| Total Sugars | 37.0 g | ||
| Protein | 231.5 g | 463% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 532 mg | 41% | |
| Iron | 24.9 mg | 138% | |
| Potassium | 6521 mg | 139% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
