Name: French Chicken Casserole
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Cuisine: French
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; 2 cups chicken stock; 1 pound baby gold potatoes, halved; 4 sprigs fresh thyme; 1 sprig fresh rosemary; 1 bay leaf; 1/4 cup heavy cream

Why You’ll Love This Recipe

I like this recipe because it’s hearty without being heavy. The chicken gets beautifully seared and finishes in the oven with potatoes and herbs, while the sauce becomes rich and creamy with just a splash of cream at the end. I enjoy how the herbs and slow cooking give it that French countryside flavor, making it perfect for a cozy dinner at home.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

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
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

Directions

I preheat the oven to 325°F.
I season the chicken thighs with 1 teaspoon salt and 1/2 teaspoon pepper.
In a Dutch oven, I melt the butter over medium heat. Working in batches, I sear the chicken, skin-side down, until golden brown, about 2–3 minutes per side. I set the chicken aside.
In the same pot, I add the mushrooms, shallots, and celery, cooking for 5–7 minutes until tender and browned. I season lightly with salt and pepper.
I stir in the garlic and cook for 1 minute until fragrant.
I whisk in the flour and cook for 1 minute until lightly browned.
I stir in chicken stock, scraping up any browned bits from the bottom of the pot.
I add the potatoes, thyme, rosemary, and bay leaf, then return the chicken to the pot.
I transfer the Dutch oven to the oven and bake for 40–45 minutes, until the potatoes are tender and the chicken reaches an internal temperature of 175°F.
I stir in the heavy cream and adjust seasoning with salt and pepper before serving.

Servings and Timing

This recipe makes about 4 servings. It takes around 20 minutes to prepare, 55 minutes to cook, and about 1 hour and 15 minutes total.

Variations

I sometimes add carrots or parsnips along with the potatoes for extra sweetness. If I want a stronger herb flavor, I toss in extra rosemary or even a bit of tarragon. For a lighter version, I skip the cream and enjoy it as a brothy stew. I also like using boneless chicken thighs or breasts if I want the dish to cook a little faster.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm it gently on the stovetop over medium-low heat, adding a splash of chicken stock if needed to loosen the sauce. I can also freeze portions for up to 2 months, thawing overnight in the refrigerator before reheating.

FAQs

Can I use boneless chicken instead of bone-in?

Yes, I can use boneless thighs or breasts, though I adjust the cooking time since they cook faster.

Can I make this dish without cream?

Yes, I simply leave it out, and the dish will still be rich and flavorful.

Do I need a Dutch oven to make this?

A Dutch oven works best, but any oven-safe heavy pot with a lid will do.

Can I make this ahead of time?

Yes, I can prepare it a day ahead and reheat gently on the stovetop before serving.

Can I add more vegetables?

Yes, carrots, leeks, or parsnips are great additions.

How do I get crispy chicken skin?

I make sure to sear the chicken well before adding it back into the sauce.

Can I use red potatoes instead of gold?

Yes, red potatoes work well and hold their shape nicely.

Can I make this dairy-free?

Yes, I simply omit the cream or use a non-dairy alternative.

What should I serve with this casserole?

I like pairing it with crusty bread, a side salad, or steamed green beans.

Can I freeze this casserole?

Yes, I freeze cooled portions and thaw them overnight in the refrigerator before reheating.

Conclusion

This French chicken casserole is one of my favorite comfort meals because it’s flavorful, hearty, and all cooked in one pot. I love how the tender chicken, creamy potatoes, and herb-infused sauce come together for a rustic yet elegant dish that feels like a warm hug at the dinner table.