Description
This French Chicken Casserole is a comforting and flavorful dish featuring tender chicken breasts cooked in a creamy sauce with sautéed onions, garlic, carrots, and mushrooms. Enhanced with Parmesan cheese and aromatic herbs like thyme and rosemary, this casserole is baked to perfection for a rich and satisfying meal perfect for any dinner occasion.
Ingredients
Scale
Chicken and Seasoning
- 4 boneless, skinless chicken breasts
- Salt and pepper, to taste
Sauce and Vegetables
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup carrots, sliced
- 1 cup mushrooms, sliced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 cup grated Parmesan cheese
- Fresh parsley, chopped, for garnish
Instructions
- Preheat the oven: Set your oven to 375°F (190°C) to prepare it for baking the casserole later.
- Cook the chicken: Heat olive oil in a large skillet over medium-high heat. Season the chicken breasts with salt and pepper, then sear them for 6-7 minutes on each side until they are golden brown and cooked through. Remove from the skillet and set aside.
- Sauté aromatics: In the same skillet, add the chopped onion and minced garlic, cooking for 2-3 minutes until they soften and become fragrant.
- Add vegetables: Stir in the sliced carrots and mushrooms, cooking for an additional 5 minutes until they are tender.
- Prepare the sauce: Pour in the heavy cream and chicken broth. Stir in the dried thyme, rosemary, and grated Parmesan cheese, seasoning with salt and pepper to taste. Let the mixture simmer for 3-4 minutes until it thickens slightly.
- Assemble and bake: Return the cooked chicken breasts to the skillet, spooning the creamy sauce over them. Transfer the entire skillet to the preheated oven and bake for 15-20 minutes until the sauce is bubbly and the chicken is fully cooked.
- Garnish and serve: Remove the casserole from the oven and sprinkle fresh chopped parsley over the top before serving to add a vibrant, fresh flavor.
Notes
- Ensure chicken breasts are fully cooked by checking that internal temperature reaches 165°F (74°C).
- You can substitute heavy cream with half-and-half for a lighter sauce, though it may be less rich.
- Use a cast-iron or oven-safe skillet to transfer directly from stovetop to oven.
- To add extra flavor, consider deglazing the skillet with a splash of white wine before adding cream and broth.
- Leftovers can be refrigerated for up to 3 days and reheated gently on stovetop or microwave.
