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.

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

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

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Season the chicken thighs with 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, dried thyme, and dried rosemary on both sides.

Step 3

In a large oven-safe skillet or casserole dish, heat olive oil over medium-high heat.

Step 4

Sear the chicken thighs for 3-4 minutes on each side until golden brown. Remove and set aside.

Step 5

In the same skillet, add the diced onion, carrots, and celery, and cook for 5 minutes until softened.

Step 6

Add the minced garlic and cook for 1 minute until fragrant.

Step 7

Sprinkle the flour over the vegetables and stir well to coat. Cook for 1-2 minutes.

Step 8

Gradually add the chicken broth while stirring to avoid lumps. Bring the mixture to a simmer.

Step 9

Stir in the heavy cream, fresh parsley, and fresh thyme. Season with the remaining salt and black pepper.

Step 10

Add the baby potatoes and frozen peas to the skillet, stirring to combine.

Step 11

Nestle the seared chicken thighs into the vegetable mixture.

Step 12

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.

Step 13

Remove from the oven and let rest for 5 minutes before serving.

Step 14

Garnish with additional fresh parsley if desired. Serve warm and enjoy!

Nutrition Facts

Serving size	2229.5 grams (2229.5g)

Amount per serving	% Daily Value*
Calories	2626

Total Fat 136.00g	174%
Saturated Fat 46.80g	234%
Polyunsaturated Fat 2.70g
Cholesterol 870mg	290%
Sodium 4248mg	185%
Total Carbohydrate 151.10g	55%
Dietary Fiber 27.40g	98%
Total Sugars 26.70g
Protein 186.40g	373%

Vitamin D 42IU	210%
Calcium 357mg	27%
Iron 16mg	89%
Potassium 5220mg	111%

*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.

Source of Calories

Fat: 47.6%

Protein: 29.0%

Carbs: 23.5%