Baked Herb Chicken Casserole
Baked Herb Chicken Casserole is a cozy, comforting dish that brings together tender pieces of chicken with a mix of fresh herbs and creamy sauce, all baked to golden perfection.…
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Baked Herb Chicken Casserole is a cozy, comforting dish that brings together tender pieces of chicken with a mix of fresh herbs and creamy sauce, all baked to golden perfection. It’s the kind of meal that feels like a warm hug on a plate, with layers of flavor from thyme, rosemary, and parsley that make every bite special.
I love making this casserole when I want something easy but impressive. The best part is how the herbs blend with the creamy base and chicken, creating a simple yet flavorful dish. I usually use boneless chicken thighs because they stay juicy, but chicken breasts work great too. Plus, it’s a fantastic way to use up any leftover fresh herbs from the garden or the fridge.
Serving this casserole with a side of roasted vegetables or a fresh green salad makes for a balanced and satisfying meal. Sometimes, I like to sprinkle a little extra cheese on top before popping it in the oven for a bubbly, golden crust. It’s one of those recipes that’s perfect for weeknight dinners or when you want to feed a crowd without a lot of fuss.
Key Ingredients & Substitutions
Chicken Thighs: Using bone-in, skin-on thighs keeps the meat juicy and flavorful. If you want leaner meat, boneless, skinless chicken breasts work too, but watch cooking time to avoid drying out.
Fresh Herbs: Rosemary, thyme, and parsley add fresh, vibrant flavors. If fresh herbs aren’t available, use 1 teaspoon dried herbs, though fresh gives the best aroma.
Potatoes: Cubed potatoes make the dish hearty. You can swap for sweet potatoes or even carrots if preferred.
Heavy Cream: This creates a rich sauce. For a lighter option, replace with half-and-half or coconut milk for a dairy-free version.
Chicken Broth: Adds depth to the sauce. Vegetable broth works fine if you want a milder taste or to keep it meat-free.
How Do I Get Crispy Skin on Baked Chicken Thighs?
Getting that crispy, golden skin in the oven makes this casserole extra tasty. Here’s how I do it:
- Pat the chicken skin dry with paper towels before seasoning. Moisture is the enemy of crispiness.
- Use medium-high heat to sear the thighs skin side down first, about 5-7 minutes, until browned and crisp.
- Don’t crowd the pan when searing to avoid steaming – leave space for the heat to circulate.
- Transfer the seared chicken on top of the casserole without covering the skin with sauce so it stays crisp during baking.
- Bake uncovered to keep that skin drying out and crisping up further while the chicken cooks through.
This way, you get tender chicken with a crunchy skin that everyone will enjoy!
Equipment You’ll Need
- Large skillet – perfect for searing chicken and sautéing vegetables in one pan.
- Sharp knife – helps you dice onions, potatoes, and herbs quickly and safely.
- Baking dish (about 9×13 inches) – roomy enough to hold the chicken and sauce while baking evenly.
- Measuring cups and spoons – to get your broth, cream, and seasonings just right.
- Wooden spoon or spatula – great for stirring the sauce without scratching your skillet.
- Meat thermometer – ensures the chicken is perfectly cooked without guesswork.
Flavor Variations & Add-Ins
- Swap chicken thighs for boneless chicken breasts to cut down on cooking time and for a leaner option.
- Add sliced mushrooms or chopped spinach for extra veggies and a boost of earthiness or freshness.
- Stir in a handful of shredded mozzarella or parmesan on top before baking for a melty cheese layer.
- Use lemon zest or a splash of white wine in the sauce for a bright, tangy flavor that cuts through the creaminess.
How to Make Baked Herb Chicken Casserole
Ingredients You’ll Need:
- 6 bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 medium onion, diced
- 1 large potato, peeled and cut into small cubes
- 1 cup cherry tomatoes, halved
- 1 cup chicken broth
- 1 cup heavy cream
- 2 tablespoons fresh parsley, finely chopped
- 1 tablespoon fresh rosemary, chopped (plus extra sprigs for garnish)
- 1 tablespoon fresh thyme leaves
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
How Much Time Will You Need?
This delicious casserole takes about 15 minutes to prep, plus 35 to 40 minutes baking time. In just under an hour, you’ll have a warm, herb-flavored chicken dish ready to enjoy!
Step-by-Step Instructions:
1. Prepare and Sear the Chicken:
Preheat your oven to 375°F (190°C). Heat olive oil in a large skillet over medium-high heat. Season chicken thighs with salt, pepper, and half the minced garlic. Sear the chicken, skin side down first, until golden brown, about 5–7 minutes per side. Once nicely browned, remove the chicken and set it aside.
2. Cook the Vegetables and Make the Sauce:
In the same skillet, toss in the diced onion, potato cubes, remaining garlic, and cherry tomatoes. Cook for about 5 minutes until the vegetables soften slightly. Pour in the chicken broth and heavy cream, then sprinkle in the parsley, rosemary, thyme, and dried oregano. Stir everything together and let it simmer gently for a minute or two.
3. Assemble and Bake the Casserole:
Transfer the vegetable and sauce mixture to a baking dish. Nestle the seared chicken thighs on top, skin side up, making sure they sit nicely in the sauce and veggies. Garnish with fresh rosemary sprigs. Bake uncovered for 35–40 minutes until the chicken is fully cooked through and the skin turns beautifully golden and crispy. Let it rest for 5 minutes before serving, then spoon the sauce and veggies over the chicken and dig in!
Can I Use Boneless Chicken Instead of Bone-In?
Absolutely! Boneless chicken thighs or breasts work well too. Just reduce the baking time slightly since boneless pieces cook faster—check for an internal temperature of 165°F (74°C) to ensure doneness.
Can I Make This Casserole Ahead of Time?
Yes, you can prepare the casserole up to step 7, then cover and refrigerate it for up to 24 hours before baking. Bake it straight from the fridge, adding a few extra minutes to the baking time if needed.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave until warmed through to keep the chicken juicy.
Can I Substitute Heavy Cream?
You can swap heavy cream with half-and-half or coconut milk for a lighter or dairy-free option. The sauce will be less rich but still delicious!
