Chicken in Casserole
Cozy up with this one-pot wonder: Chicken in Casserole, a hearty dish brimming with flavor and perfect for family dinners or a comforting weekend meal. This recipe combines tender, golden-browned chicken thighs with a medley of fresh vegetables like carrots, celery, and potatoes, all simmered in a creamy, herb-infused sauce. Cooked to perfection in an oven-safe casserole dish, it’s a seamless combination of stovetop searing and oven baking for maximum flavor depth. Finished with vibrant peas and a sprinkle of fresh parsley, this dish is as inviting to look at as it is to eat. With simple, wholesome ingredients and minimal cleanup, this comforting casserole makes for an easy weeknight dinner or an elegant addition to your recipe rotation. Perfect for fans of hearty casseroles, creamy sauces, and savory chicken dishes!
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Recipe Information
Ingredients
- 6 pieces chicken thighs (bone-in, skin-on)
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 2 medium carrots, peeled and sliced
- 2 medium celery stalks, sliced
- 3 cloves garlic cloves, minced
- 2 cups chicken broth
- 0.5 cups heavy cream
- 2 tablespoons all-purpose flour
- 1 teaspoon fresh thyme leaves
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 medium russet potatoes, peeled and diced
- 1 cup frozen peas
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Preheat the oven to 375°F (190°C).
Season the chicken thighs with salt and black pepper on both sides.
In a large oven-safe casserole dish or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat.
Sear the chicken thighs, skin-side down, until golden brown, about 4–5 minutes. Flip and cook for another 2 minutes. Remove the chicken and set aside.
In the same casserole, add the chopped onion, carrots, and celery. Cook for 4–5 minutes until softened.
Stir in the minced garlic and cook for 1 minute until fragrant.
Sprinkle the flour over the vegetables and cook, stirring constantly, for 1–2 minutes to remove the raw taste of the flour.
Slowly stir in the chicken broth, ensuring no lumps remain. Add the heavy cream, thyme, and season with the remaining salt and pepper. Bring the mixture to a simmer.
Add the diced potatoes and return the chicken thighs (along with any juices) to the casserole dish, placing them skin-side up on top of the mixture.
Cover the casserole with a lid or foil and place it in the preheated oven. Bake for 40 minutes.
Uncover the casserole and stir in the frozen peas. Return to the oven, uncovered, and bake for an additional 15–20 minutes, or until the chicken is fully cooked (internal temperature of 165°F/74°C) and the sauce is bubbling.
Remove from the oven and let rest for 5 minutes. Garnish with fresh parsley before serving.
Serve hot and enjoy your Chicken in Casserole!
Nutrition Facts
Calories |
3248 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 209.2 g | 268% | |
| Saturated Fat | 68.2 g | 341% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 849 mg | 283% | |
| Sodium | 4414 mg | 192% | |
| Total Carbohydrate | 153.0 g | 56% | |
| Dietary Fiber | 22.5 g | 80% | |
| Total Sugars | 26.0 g | ||
| Protein | 192.6 g | 385% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 371 mg | 29% | |
| Iron | 17.6 mg | 98% | |
| Potassium | 5343 mg | 114% | |
*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.
