Can I use chicken breasts instead of thighs in this creamy chicken casserole?

Absolutely! While I love the richness of chicken thighs, you can use chicken breasts for a leaner option. Just be mindful that breasts may cook faster, so check for doneness a bit earlier.

What can I substitute for heavy cream in this classic French chicken recipe?

If you're looking for a lighter option, you can use half-and-half or whole milk. For a dairy-free alternative, try coconut milk or a cashew cream for that creamy texture without the dairy.

How do I store leftovers from this one-pot chicken casserole?

Leftovers can be stored in an airtight container in the fridge for up to three days. Reheat gently on the stove or in the microwave, adding a splash of chicken stock if it seems dry.

Can I make this dish ahead of time?

Yes! You can prepare the casserole up to the baking step, cover it, and refrigerate it for up to 24 hours. Just add a few extra minutes to the baking time if it’s coming straight from the fridge.

What sides pair well with this comfort food chicken bake?

This French Chicken Casserole is delicious on its own, but it pairs wonderfully with a simple green salad, roasted vegetables, or some crusty bread to soak up that creamy sauce!

French Chicken Casserole Recipe for Home Cooks

Description

A comforting and creamy French chicken casserole that combines tender chicken thighs with mushrooms, shallots, and potatoes, all cooked in a rich sauce.

Ingredients

6 bone-in, skin-on chicken thighs
Kosher salt and freshly ground black pepper, to taste
2 tablespoons unsalted butter
8 ounces cremini mushrooms, halved
3 large shallots, diced
2 ribs celery, diced
3 cloves garlic, minced
3 tablespoons all-purpose flour
½ cup dry white wine
2 cups chicken stock
1 pound baby gold potatoes, halved
4 sprigs fresh thyme
1 sprig fresh rosemary
1 bay leaf
¼ cup heavy cream

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Instructions

Preheat the oven to 375°F (190°C).
Season the chicken thighs with salt and pepper.
In a large oven-safe skillet, melt the butter over medium heat.
Add the chicken thighs, skin-side down, and brown for about 5-7 minutes. Flip and brown the other side.
Remove the chicken and set aside. In the same skillet, add the mushrooms, shallots, celery, and garlic. Sauté until softened.
Stir in the flour and cook for 1 minute.
Pour in the white wine and chicken stock, scraping up any browned bits from the bottom of the skillet.
Add the potatoes, thyme, rosemary, and bay leaf. Stir to combine.
Return the chicken to the skillet, skin-side up, and bring to a simmer.
Cover the skillet and transfer it to the preheated oven. Bake for 45 minutes.
Remove from the oven, stir in the heavy cream, and let it rest for a few minutes before serving.

Notes

For a richer flavor, use homemade chicken stock.
Feel free to add other vegetables like carrots or peas.
This dish can be made ahead of time and reheated.

Prep Time: 15 minutes
Cook Time: 1 hour
Category: Main Course
Method: Baking
Cuisine: French