Spring Chicken Casserole: A Fresh, Comforting One-Pan Meal

There’s something magical about the shift from winter’s heavy stews to spring’s lighter, brighter flavors. This Spring Chicken Casserole is the perfect bridge between the two—comforting enough to satisfy that cozy craving but packed with fresh veggies that sing of the season. Whether you’re juggling a busy weeknight or hosting a casual dinner with friends, this dish is here to save the day (and your sanity).

I first stumbled upon this recipe when my garden overflowed with early spring produce—asparagus, peas, and tender baby carrots—begging to be used. Paired with juicy chicken and a creamy, herb-infused sauce, it quickly became a family favorite. The best part? It’s a one-pan wonder, meaning less cleanup and more time to enjoy those longer, sunnier evenings. If you’re looking for a meal that feels both nourishing and celebratory, this casserole is your answer.

Why You’ll Love This Spring Chicken Casserole

This dish is a triple threat: easy, versatile, and downright delicious. Here’s why it’ll earn a permanent spot in your rotation:

• One-pan simplicity: Sauté, bake, and serve—all in the same dish.
• Seasonal flexibility: Swap in whatever spring veggies you have on hand.
• Crowd-pleaser: Kids and adults alike gobble it up (trust me on this).
• Meal-prep friendly: Tastes even better as leftovers the next day.

How to Make Spring Chicken Casserole

Ingredients You’ll Need

• 1.5 lbs boneless, skinless chicken thighs or breasts
• 2 cups fresh asparagus, chopped
• 1 cup peas (fresh or frozen)
• 1 leek, thinly sliced
• 3 cloves garlic, minced
• 1 cup chicken broth
• 1/2 cup heavy cream or coconut milk for dairy-free
• 1 tbsp fresh thyme
• Salt and pepper to taste

Step-by-Step Instructions

1. Preheat & Prep: Heat oven to 375°F. Season chicken with salt and pepper.
2. Sauté: In an oven-safe skillet, brown chicken over medium heat. Remove and set aside.
3. Veggie Love: In the same pan, sauté leeks, garlic, and asparagus until softened.
4. Simmer: Stir in broth, cream, and thyme. Return chicken to the pan.
5. Bake: Transfer to the oven for 25–30 minutes, until chicken is cooked through.
6. Finish: Sprinkle peas on top and bake 5 more minutes. Serve warm!

Tips for the Best Casserole

Want to take this dish to the next level? Here are my pro tips:

• Herb swap: Try tarragon or dill instead of thyme for a different flavor twist.
• Crispy topping: Add a sprinkle of breadcrumbs or grated Parmesan before baking.
• Make it ahead: Assemble up to a day in advance and bake when ready.

If you love easy, veggie-packed meals, you’ll adore my One-Pot Spring Pasta—it’s another weeknight hero!

Pairing Suggestions

This casserole pairs beautifully with a crisp green salad or crusty bread to soak up the sauce. For wine lovers, a light Pinot Grigio complements the dish perfectly.

As the days grow warmer and the farmer’s markets burst with color, this Spring Chicken Casserole is my go-to for turning simple ingredients into something special. It’s proof that comfort food can be both wholesome and vibrant—just like the season itself. If you’re craving more spring-inspired meals, check out my Lemon Herb Salmon for another light yet satisfying option. Happy cooking!

Spring Chicken Casserole

• Author: Chef Jamie Oliver

Print Recipe

Pin Recipe

---

Description

A light and flavorful chicken casserole packed with fresh spring vegetables, tender chicken, and a creamy herb sauce. Perfect for a cozy family dinner or entertaining guests.

---

Ingredients

Scale 1x2x3x

For the Crust:

• For the Chicken:
• 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried thyme
• For the Vegetables:
• 1 cup baby carrots, halved
• 1 cup asparagus, cut into 2-inch pieces
• 1 cup baby potatoes, quartered
• 1/2 cup frozen peas
• 1/2 cup pearl onions, peeled
• For the Sauce:
• 2 cloves garlic, minced
• 1 cup chicken broth
• 1/2 cup heavy cream
• 1 tbsp Dijon mustard
• 1 tbsp fresh parsley, chopped
• 1 tbsp fresh dill, chopped
• 1 tbsp cornstarch (optional, for thickening)

---

Instructions

1. Prepare the Crust:

1. 1. Preheat oven to 375°F (190°C).
2. 2. In a large bowl, toss chicken pieces with olive oil, salt, pepper, and thyme until evenly coated.
3. 3. Heat a large oven-safe skillet over medium-high heat. Add chicken and cook until browned on all sides, about 5-7 minutes. Remove chicken and set aside.
4. 4. In the same skillet, add carrots, potatoes, and pearl onions. Cook for 5 minutes, stirring occasionally.
5. 5. Add garlic and cook for 30 seconds until fragrant.
6. 6. Pour in chicken broth, scraping up any browned bits from the bottom of the pan.
7. 7. Stir in heavy cream and Dijon mustard. Bring to a simmer.
8. 8. Return chicken to the skillet. Add asparagus and frozen peas, stirring gently to combine.
9. 9. If a thicker sauce is desired, mix cornstarch with 1 tbsp water and stir into the casserole.
10. 10. Transfer skillet to the preheated oven and bake for 25-30 minutes, until chicken is cooked through and vegetables are tender.
11. 11. Remove from oven and sprinkle with fresh parsley and dill before serving.

---

Notes

For a lighter version, substitute half-and-half for the heavy cream. This casserole pairs beautifully with crusty bread or over rice. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.