This French Chicken Casserole is warm and comforting, filled with tender chicken, herbs, and delicious vegetables. It’s a one-pan meal that’s sure to make everyone smile!
I love how all the flavors come together so nicely while it bakes. Plus, less time washing dishes means more time enjoying the meal! Who could say no to that? 😄
Key Ingredients & Substitutions
Chicken Thighs and Drumsticks: Bone-in, skin-on cuts are perfect for this dish as they stay juicy and add flavor. If you prefer leaner meat, you can swap them with boneless chicken breasts, but keep in mind they might dry out faster during cooking.
Olive Oil: This is great for browning the chicken, but if you want a different flavor, feel free to use butter or a blend of both. For a lighter option, avocado oil works well too.
Dry White Wine: Sauvignon Blanc adds a nice depth, but if you want to omit it, use more chicken broth instead. Just remember that omitting the wine will change the dish’s depth of flavor slightly.
Heavy Cream: For a lighter sauce, substitute with half-and-half or even coconut milk if you’re looking for a dairy-free version. This will change the flavor a bit, but it keeps the creamy texture.
Dijon Mustard: This adds a tangy kick. If you don’t have Dijon, you can use whole grain mustard or even yellow mustard, but adjust the amount based on how strong you want the flavor.
Potatoes: I used standard potatoes, but you can substitute with sweet potatoes for a sweeter twist, or even root veggies like carrots or parsnips for additional flavor.
What’s the Best Way to Brown Chicken for Maximum Flavor?
Browning the chicken correctly is crucial as it develops a lot of flavor. Here’s how to master this step:
- Make sure your skillet is hot before adding the chicken. This helps achieve a nice golden color.
- Don’t overcrowd the pan; if needed, brown the chicken in batches to avoid steaming.
- Keep the skin side down for the first few minutes to help it get crispy.
- Let it brown without moving it for the entire 5-7 minutes, then flip it to brown the other side.
By paying attention to these details, your chicken will have a beautiful color and taste delicious in the final dish!
How to Make French Chicken Casserole
Ingredients You’ll Need:
For the Chicken and Sauce:
- 4 chicken thighs, bone-in and skin-on
- 4 chicken drumsticks, bone-in and skin-on
- 2 tablespoons olive oil
- 1 large onion, sliced
- 3 cloves garlic, minced
- 1 cup dry white wine (such as Sauvignon Blanc)
- 1 cup chicken broth
- 1 cup heavy cream
- 1 tablespoon Dijon mustard
- 1 teaspoon dried thyme
- Salt and pepper to taste
For the Potatoes:
- 4 medium potatoes, peeled and cubed
For Garnish:
- Fresh thyme for garnish
Optional:
- Crusty bread for serving
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and 50-60 minutes to cook, including baking time. You’ll enjoy the rich flavors as the chicken and potatoes cook together in a creamy, aromatic sauce!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). This ensures your casserole will bake evenly and get that lovely golden finish.
2. Brown the Chicken:
In a large, oven-safe skillet or casserole dish, heat the olive oil over medium-high heat. Add the chicken thighs and drumsticks skin-side down. Brown them for about 5-7 minutes until they’re golden brown. Flip the chicken and brown the other side for another 5 minutes. Once browned, remove the chicken from the skillet and set it aside.
3. Sauté the Aromatics:
In the same skillet, add the sliced onion and cook for about 3-4 minutes, stirring until it softens. Then add the minced garlic and cook for another minute until it’s fragrant. This will add a wonderful smell to your kitchen!
4. Deglaze the Skillet:
Pour in the dry white wine, using a wooden spoon to scrape the bottom of the skillet. This step helps lift all the flavorful bits stuck to the pan. Let it simmer for 2-3 minutes to reduce slightly.
5. Create the Sauce:
Next, add the chicken broth, heavy cream, Dijon mustard, dried thyme, and a pinch of salt and pepper. Stir everything together until well mixed. It should smell fantastic!
6. Combine Chicken and Potatoes:
Now, return the browned chicken to the skillet. Add the cubed potatoes around the chicken, making sure they’re submerged in the delicious sauce you’ve just made.
7. Bake the Casserole:
Cover the skillet with a lid or aluminum foil, and place it in the preheated oven. Bake for 30 minutes to let all the flavors meld.
8. Finish Baking:
After 30 minutes, carefully remove the cover and bake for an additional 15-20 minutes. This will help the chicken get fully cooked through and the potatoes tender and golden on top.
9. Let It Rest:
Once it’s out of the oven, let your casserole sit for a few minutes before serving. This helps the dish settle and makes serving easier.
10. Serve and Enjoy:
Garnish with fresh thyme and serve it hot. Don’t forget the crusty bread on the side to soak up all that yummy sauce!
Can I Use Boneless Chicken Instead?
Yes, you can use boneless chicken thighs or breasts in this recipe! Just be aware that boneless chicken cooks faster, so reduce the baking time by about 10-15 minutes. Ensure the internal temperature reaches 165°F (74°C) for safe consumption.
What Can I Substitute for White Wine?
If you prefer not to use wine, you can substitute with additional chicken broth or use a mix of chicken broth and a splash of vinegar for acidity. Just keep the total liquid amount the same to maintain the sauce’s consistency.
How to Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm in the oven at 350°F (175°C) until heated through, or microwave in short intervals, stirring occasionally.
Can I Make This Dish Ahead of Time?
Absolutely! You can prepare the casserole up to the point of baking, cover it tightly, and refrigerate for up to 24 hours. When ready to bake, just add a few extra minutes to the cooking time to ensure everything is heated through.
