Growing up, my favorite meal was my mother’s Comforting French Chicken Casserole. She would make it every week, and it was always a highlight of the week. The creamy sauce, combined with the chicken, mushrooms, and potatoes was a flavor combination that I’ll never forget. I’ve been making this French Chicken Casserole for years now, and it’s become a staple in my family. It’s simple to make, uses budget-friendly ingredients, and always turns out delicious. It’s the perfect comforting meal for busy weeknights!
– For a vegetarian option, substitute the chicken with 1 pound of cubed eggplant.
– To make this Comforting French Chicken Casserole gluten-free, use gluten-free all-purpose flour or almond flour.
– You can make this casserole ahead of time and store it in the refrigerator for up to 3 days.
– To make the casserole creamier, add an additional 1/2 cup of heavy cream.
– For a spicier version, add 1 teaspoon of red pepper flakes.
– To make this dish vegan, substitute the chicken with cubed tofu and the heavy cream with coconut cream.
– For a different flavor, add 1/2 teaspoon of curry powder and 1/4 teaspoon of turmeric.
Comforting French Chicken Casserole
- 1 large oven-safe skillet with a lid, 1 small bowl, 1 medium bowl, measuring cups, measuring spoons, spatula, stirring spoon
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 4 boneless, skinless chicken thighs, cut into 1-inch cubes
- 1 teaspoon fresh thyme leaves
- 1 teaspoon dried oregano
- 0.5 teaspoon smoked paprika
- 0.25 teaspoon salt
- 0.25 teaspoon pepper
- 0.5 pound mushrooms, sliced
- 2 cups chicken broth
- 0.5 cup heavy cream
- 0.25 cup all-purpose flour
- 3 medium potatoes, peeled and cubed
- 0.5 cup freshly grated Parmesan cheese
- Preheat the oven to 375°F (190°C).
- Heat the olive oil in a large oven-safe skillet over medium heat. Add the onion and garlic and sauté for 3-4 minutes, or until the onion is soft and translucent.
- Add the chicken, thyme, oregano, smoked paprika, salt, and pepper. Cook for 5-7 minutes, stirring occasionally, until the chicken is cooked through.
- Add the mushrooms and cook for an additional 3 minutes.
- Add the chicken broth and bring to a boil. Reduce the heat to low, cover the skillet with a lid, and simmer for 8-10 minutes.
- In a small bowl, whisk together the heavy cream and flour until smooth. Add the cream mixture to the skillet and stir to combine. Bring the mixture to a boil and then reduce the heat to low. Simmer for 8-10 minutes, stirring occasionally, until the sauce is thickened.
- Add the potatoes and stir to combine. Cover the skillet with the lid and transfer to the preheated oven. Bake for 30-35 minutes, or until the potatoes are tender.
- Remove the skillet from the oven and sprinkle the Parmesan cheese over the top. Serve hot.