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