Name: French Chicken Casserole
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: French
Ingredients: 6 bone‑in, skin‑on chicken thighs (about 3 lb); Salt and freshly ground black pepper; 2 tablespoons olive oil or butter; 1 onion, sliced; 2 carrots, peeled and cut into 1″ pieces; 2 celery stalks, sliced; 3 garlic cloves, minced; 1 cup dry white wine or chicken broth; 1½ cups chicken broth; 1 cup heavy cream or crème fraîche; 1 tablespoon Dijon mustard; 2 teaspoons fresh thyme leaves (or 1 tsp dried thyme); 1 bay leaf; Optional: 1 cup mushrooms, halved; Chopped fresh parsley for garnish

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This French Chicken Casserole combines tender chicken thighs, savory vegetables, garlic, and aromatic herbs, all baked in a creamy, wine‑kissed sauce. It’s a comforting, elegant dish perfect for weeknight dinners or leisurely weekends.

Why You’ll Love This Recipe

Pure comfort – succulent chicken in a rich, flavorful sauce
One‑dish meal – protein and veggies baked together for convenience
French-inspired elegance – wine, herbs, and creamy texture elevate humble ingredients
Crowd-friendly – feeds a family with minimal effort and big taste

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

6 bone‑in, skin‑on chicken thighs (about 3 lb)
Salt and freshly ground black pepper
2 tablespoons olive oil or butter
1 onion, sliced
2 carrots, peeled and cut into 1″ pieces
2 celery stalks, sliced
3 garlic cloves, minced
1 cup dry white wine or chicken broth
1½ cups chicken broth
1 cup heavy cream or crème fraîche
1 tablespoon Dijon mustard
2 teaspoons fresh thyme leaves (or 1 tsp dried thyme)
1 bay leaf
Optional: 1 cup mushrooms, halved
Chopped fresh parsley for garnish

directions

Preheat & sear
Preheat oven to 375 °F (190 °C). Season chicken thighs with salt and pepper. In a large oven‑safe skillet or Dutch oven, heat olive oil (or butter) over medium‑high heat. Sear chicken, skin‑side down, until golden brown (5–6 min), then flip and sear other side for 3–4 min. Remove and set aside.
Sauté aromatics
Reduce heat to medium. Add onion, carrots, celery (and mushrooms if using). Sauté until fragrant and edges soften, about 5 minutes. Stir in garlic and thyme, cook another 30 seconds.
Deglaze
Pour in white wine (or broth), scraping browned bits from the pan. Let simmer until liquid reduces by half (2–3 min).
Build the sauce
Add chicken broth, Dijon mustard, bay leaf, and cream. Whisk to combine. Return chicken thighs skin‑side up, nestling into sauce.
Bake
Transfer pan to oven and bake uncovered for 25–30 minutes, until chicken reaches 165 °F and sauce thickens.
Garnish & serve
Remove bay leaf. Garnish with chopped parsley. Serve chicken with vegetables and spoon sauce over the top—delicious with crusty bread, mashed potatoes, or rice.

Servings and timing

Servings: 4–6
Prep time: 15 minutes
Cook time: 35–40 minutes (10 min sear + 30 min bake)
Total time: ~55 minutes

Variations

Herb variations: Swap thyme for rosemary, tarragon, or herbes de Provence
Vegetable swaps: Use potatoes, leeks, peas, or green beans instead of carrots/celery
Lighter version: Replace cream with Greek yogurt stirred in at the end (off heat)
Wine-free: Use all chicken broth instead of wine
Cheesy twist: Stir in ½ cup grated Gruyère at the end of baking for extra richness

storage/reheating

Refrigerator: Store leftovers in an airtight container for up to 3 days
Freezer: Freeze cooled casserole (without cream) up to 2 months; thaw overnight
Reheat: Gently warm on stovetop or in a 350 °F oven (20 min) until heated through

French Chicken Casserole

FAQs

Can I use boneless chicken?

Yes—boneless, skinless thighs or breasts work; reduce bake time to 20–25 minutes to avoid drying.

Is this gluten-free?

Yes—as long as mustard and broth are gluten‑free.

Can I prep ahead?

Absolutely—sear chicken and prep sauce up to 24 hours ahead; bake before serving.

Can I make it dairy-free?

Use coconut cream or oat milk instead of heavy cream, and dairy‑free mustard if needed.

What wine pairs well?

A dry white like Sauvignon Blanc or Chardonnay complements the flavors beautifully.

Can I cook this in a slow cooker?

Yes—sear chicken, then transfer all ingredients to slow cooker on low for 4–5 hours or high for 2–3 hours; stir in cream just before serving.

How do I thicken the sauce?

Simmer uncovered after baking to reduce, or stir in a cornstarch slurry (1 tsp cornstarch + 1 tbsp water) after baking.

What sides go best?

Serve with mashed potatoes, buttered noodles, rice, roasted root vegetables, or a green salad.

Can I double the recipe?

Yes—use a larger Dutch oven or baking dish, and double all ingredients proportionally; bake time remains similar.

Conclusion

This French Chicken Casserole delivers comforting, restaurant-style flavors with minimal effort. With tender chicken, savory vegetables, and a luscious herb-infused sauce, it’s the perfect dish for cozy dinners, entertaining, or any time you crave a satisfying, home-cooked meal.