Chicken Casserole with Leek and Vegetables
Warm, hearty, and utterly satisfying, this Chicken Casserole with Leek and Vegetables is the ultimate one-dish comfort meal. Featuring tender, juicy chicken breasts nestled in a creamy sauce infused with fresh thyme, Parmesan, and garlic, this dish is packed with wholesome flavors. The casserole is brimming with vibrant leeks, sweet carrots, crisp celery, and buttery baby potatoes, creating a perfectly balanced medley of textures and nutrients. A golden, bubbling finish in the oven makes it irresistibly aromatic and visually stunning. Easy to prep in just 20 minutes and ideal for feeding a family of four, this oven-baked delight is sure to become your go-to for cozy weeknight dinners or casual gatherings. Serve it with a garnish of fresh parsley for an added touch of freshness!
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Recipe Information
Ingredients
- 4 pieces (approx. 1.5 pounds) chicken breast
- 2 large leeks
- 3 medium carrots
- 3 celery stalks
- 1 pound baby potatoes
- 2 tablespoons butter
- 2 tablespoons olive oil
- 2 tablespoons all-purpose flour
- 2 cups chicken stock
- 1 cup milk
- 0.5 cup grated Parmesan cheese
- 2 garlic cloves
- 1 teaspoon fresh thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Trim the leeks by removing the root end and dark green tops, then slice them into thin rounds. Rinse thoroughly to remove any dirt or grit.
Peel the carrots and slice them into 1/4-inch rounds. Chop the celery into similar-sized pieces. If the baby potatoes are large, halve or quarter them.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Season the chicken breasts with a pinch of salt and pepper. Sear the chicken on both sides for 2-3 minutes until golden brown. Remove and set aside (it will finish cooking in the oven).
In the same skillet, add the remaining olive oil and butter. Once melted, add the sliced leeks, carrots, and celery. Sauté for 5-6 minutes, stirring occasionally, until softened. Mince the garlic and stir it in, cooking for another 1 minute.
Sprinkle the flour over the cooked vegetables and stir constantly for 1-2 minutes to eliminate the raw flour taste.
Gradually pour in the chicken stock while stirring to avoid lumps. Add the milk and bring the mixture to a gentle simmer. Let it cook for 3-4 minutes until the sauce thickens slightly.
Stir in the thyme, Parmesan cheese, and an additional pinch of salt and pepper. Mix well.
Transfer the sautéed vegetables and sauce to a large casserole dish. Nestle the seared chicken breasts into the mixture and scatter the baby potatoes around them.
Cover the casserole dish with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the chicken is cooked through and the potatoes are tender.
Remove the casserole from the oven and let it rest for 5 minutes. Garnish with freshly chopped parsley before serving, if desired.
Nutrition Facts
Calories |
1618 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.0 g | 58% | |
| Saturated Fat | 15.0 g | 75% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 620 mg | 207% | |
| Sodium | 1383 mg | 60% | |
| Total Carbohydrate | 64.0 g | 23% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 16.3 g | ||
| Protein | 230.2 g | 460% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 478 mg | 37% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 3013 mg | 64% | |
*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.
