Spring Chicken Casserole
Delight in the flavors of the season with this hearty and vibrant Spring Chicken Casserole, a one-pan wonder that's perfect for weeknight dinners or special gatherings. Tender, golden-browned chicken thighs are nestled in a creamy, Dijon-infused sauce and paired with a colorful medley of baby carrots, asparagus, and baby potatoes. Fresh herbs like thyme and parsley elevate the dish with a burst of bright, earthy freshness. This easy-to-make casserole combines stovetop sautéing with oven baking, creating a rich and wholesome meal in just over an hour. Serve it warm straight from the skillet for a comforting family dinner that's as visually appealing as it is delicious. Perfectly balanced, packed with seasonal veggies, and irresistibly creamy, this Spring Chicken Casserole will quickly become a go-to favorite.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken thighs
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 200 grams baby carrots, halved lengthwise
- 200 grams asparagus, trimmed and cut into 2-inch pieces
- 300 grams baby potatoes, quartered
- 1.5 cups chicken stock
- 0.5 cups heavy cream
- 2 teaspoons Dijon mustard
- 1 tablespoon fresh thyme leaves
- 2 tablespoons fresh parsley, chopped (for garnish)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 375°F (190°C).
Season the chicken thighs with salt and black pepper on both sides.
In a large oven-safe skillet or casserole dish, heat 1 tablespoon of olive oil over medium-high heat.
Add the chicken thighs to the skillet and sear for 3-4 minutes on each side until golden brown. Remove the chicken and set aside.
In the same skillet, add the remaining tablespoon of olive oil and sauté the diced onion for 2-3 minutes until softened.
Add the minced garlic and cook for an additional minute, stirring frequently to prevent burning.
Stir in the baby carrots and baby potatoes, cooking for 5 minutes to lightly soften them.
Pour in the chicken stock, heavy cream, and Dijon mustard, and stir to combine.
Season with thyme leaves, salt, and black pepper. Let the mixture simmer for 2-3 minutes.
Return the chicken thighs to the skillet, nestling them into the vegetable and sauce mixture.
Transfer the skillet to the preheated oven and bake uncovered for 30 minutes.
Remove the skillet from the oven, add the asparagus, and stir gently to incorporate. Return to the oven and bake for an additional 10 minutes, or until the vegetables are tender and the chicken is cooked through (internal temperature of 165°F or 74°C).
Garnish with chopped parsley before serving. Serve warm and enjoy!
Nutrition Facts
Calories |
1089 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.8 g | 66% | |
| Saturated Fat | 12.1 g | 60% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 532 mg | 177% | |
| Sodium | 3138 mg | 136% | |
| Total Carbohydrate | 23.0 g | 8% | |
| Dietary Fiber | 6.6 g | 24% | |
| Total Sugars | 10.1 g | ||
| Protein | 129.9 g | 260% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 181 mg | 14% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 1577 mg | 34% | |
*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.
