Description
This French Chicken Casserole is a creamy, comforting dish featuring tender chicken breasts simmered in a savory sauce made of heavy cream, chicken broth, herbs, and Parmesan cheese, finished in the oven for perfect melding of flavors. It combines sautéed vegetables and a rich sauce for a classic, easy-to-make meal perfect for family dinners.
Ingredients
Scale
Chicken and Main Ingredients
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup carrots, sliced
- 1 cup mushrooms, sliced
Sauce and Seasoning
- 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
- Salt and pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the casserole.
- Cook Chicken: Heat olive oil in a large skillet over medium-high heat. Season chicken breasts with salt and pepper, then cook them for 6-7 minutes on each side until they are golden brown and cooked through. Remove the chicken from the skillet and set aside.
- Sauté Aromatics: In the same skillet, add chopped onion and minced garlic and sauté for 2-3 minutes until softened and fragrant, ensuring you scrape up any browned bits from the chicken for extra flavor.
- Cook Vegetables: Add sliced carrots and mushrooms to the skillet and cook for an additional 5 minutes, allowing the vegetables to soften and develop flavor.
- Make Sauce: Pour in the heavy cream and chicken broth. Stir in dried thyme, rosemary, and grated Parmesan cheese. Season with salt and pepper to taste. Let the mixture simmer gently for 3-4 minutes, stirring occasionally until the sauce thickens slightly.
- Combine 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, or until the sauce is bubbly and the chicken is fully cooked through.
- Garnish and Serve: Remove the casserole from the oven and sprinkle chopped fresh parsley over the top before serving for a fresh herbal note and appealing presentation.
Notes
- Use a skillet that is oven-safe to easily transfer from stovetop to oven without needing to change dishes.
- Chicken breasts can be substituted with thighs for a juicier option.
- To reduce calories, substitute heavy cream with half-and-half or a lighter cream alternative.
- Make sure chicken is cooked to an internal temperature of 165°F (74°C) for food safety.
- Leftovers store well in the refrigerator for up to 3 days.
