Chicken Sourdough Cobbler
Indulge in the comforting flavors of this Chicken Sourdough Cobbler, a hearty, one-skillet meal that combines tender chicken thighs, savory vegetables, and a velvety cream-based sauce, all topped with golden, buttery sourdough bread cubes. This recipe is the perfect fusion of creamy chicken pot pie and the rustic charm of a cobbler, with a crispy parmesan-infused sourdough crust stealing the spotlight. With just 20 minutes of prep time and a convenient oven-baked finish, this dish is both weeknight-friendly and impressive enough for guests. Serve it bubbling hot straight from the skillet for a cozy family meal loaded with wholesome ingredients and layered textures you'll crave again and again.
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Recipe Information
Ingredients
- 1 pound Boneless, skinless chicken thighs
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 2 Carrots, diced
- 2 Celery stalks, diced
- 2 cloves Garlic, minced
- 2 tablespoons All-purpose flour
- 2 cups Chicken broth
- 0.5 cup Heavy cream
- 1 cup Frozen peas
- 1 teaspoon Fresh thyme leaves
- 4 cups Sourdough bread, cut into cubes
- 0.25 cup Shredded parmesan cheese
- 2 tablespoons Butter, melted
Instructions
Preheat your oven to 375°F (190°C).
Season the chicken thighs with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
In a large oven-safe skillet, heat olive oil over medium-high heat. Add the chicken thighs and sear for 3–4 minutes on each side until golden brown. Remove and set aside.
In the same skillet, reduce the heat to medium and add the diced onion, carrots, and celery. Sauté for 5–7 minutes until softened.
Add the minced garlic and cook for an additional minute until fragrant.
Sprinkle the flour over the vegetables and stir well to coat. Cook for 1–2 minutes to remove the raw flour taste.
Slowly pour in the chicken broth, stirring constantly to prevent lumps. Bring the mixture to a simmer and let it thicken slightly, about 3–4 minutes.
Stir in the heavy cream, frozen peas, thyme leaves, and the remaining 1/2 teaspoon of salt and 1/4 teaspoon of pepper.
Return the seared chicken thighs to the skillet, nestling them into the sauce.
In a large mixing bowl, combine the cubed sourdough bread, shredded parmesan cheese, and melted butter. Toss until the bread is evenly coated.
Spread the sourdough mixture evenly over the top of the chicken and vegetables in the skillet.
Transfer the skillet to the preheated oven and bake for 25–30 minutes, or until the sourdough topping is golden brown and crispy.
Remove from the oven and let cool for 5 minutes before serving.
Nutrition Facts
Calories |
645 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.2 g | 34% | |
| Saturated Fat | 10.6 g | 53% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 113 mg | 38% | |
| Sodium | 1180 mg | 51% | |
| Total Carbohydrate | 63.0 g | 23% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 6.5 g | ||
| Protein | 34.4 g | 69% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 125 mg | 10% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 647 mg | 14% | |
*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.
