Herbed Chicken En Casserole
Indulge in the comforting warmth of Herbed Chicken En Casserole, a hearty one-dish meal packed with rustic flavors and wholesome ingredients. Succulent, golden-browned chicken thighs are nestled in a creamy, herb-infused vegetable medley brimming with tender baby potatoes, sweet carrots, and vibrant peas. This oven-baked delight combines the earthiness of dried rosemary and thyme with the freshness of parsley and thyme, creating a deeply satisfying flavor profile. Perfect for weeknight family dinners or cozy gatherings, this casserole is not only easy to prepare in under an hour but also brims with nourishing vegetables and rich, velvety cream. Serve it straight from the oven for a fuss-free, crowd-pleasing dish your guests will adore. Keywords: herbed chicken casserole, one-pot meal, creamy chicken dinner, oven-baked casserole, easy comfort food recipe.
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Recipe Information
Ingredients
- 6 pieces boneless, skinless chicken thighs
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 teaspoon dried thyme
- 0.5 teaspoons dried rosemary
- 1 medium onion, diced
- 2 large carrots, peeled and sliced
- 2 stalks celery stalks, sliced
- 3 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 cups chicken broth
- 0.5 cups heavy cream
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh thyme, chopped
- 2 cups baby potatoes, halved
- 1 cup frozen peas
Instructions
Preheat your oven to 375°F (190°C).
Season the chicken thighs with 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, dried thyme, and dried rosemary on both sides.
In a large oven-safe skillet or casserole dish, heat olive oil over medium-high heat.
Sear the chicken thighs for 3-4 minutes on each side until golden brown. Remove and set aside.
In the same skillet, add the diced onion, carrots, and celery, and cook for 5 minutes until softened.
Add the minced garlic and cook for 1 minute until fragrant.
Sprinkle the flour over the vegetables and stir well to coat. Cook for 1-2 minutes.
Gradually add the chicken broth while stirring to avoid lumps. Bring the mixture to a simmer.
Stir in the heavy cream, fresh parsley, and fresh thyme. Season with the remaining salt and black pepper.
Add the baby potatoes and frozen peas to the skillet, stirring to combine.
Nestle the seared chicken thighs into the vegetable mixture.
Transfer the skillet to the preheated oven and bake for 30-35 minutes, or until the chicken is cooked through and the potatoes are tender.
Remove from the oven and let rest for 5 minutes before serving.
Garnish with additional fresh parsley if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
435 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.7 g | 29% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 125 mg | 42% | |
| Sodium | 624 mg | 27% | |
| Total Carbohydrate | 25.3 g | 9% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 4.5 g | ||
| Protein | 30.8 g | 62% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 61 mg | 5% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 875 mg | 19% | |
*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.
