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

There’s something magical about the shift from winter’s heavy stews to spring’s lighter, brighter flavors. As the days grow longer and the farmers’ markets burst with fresh produce, I find myself craving meals that feel both comforting and rejuvenating. That’s where this Spring Chicken Casserole comes in—a dish that’s as easy to make as it is delicious, combining tender chicken, seasonal veggies, and a creamy herb-infused sauce. It’s the kind of meal that makes busy weeknights feel a little more special, without requiring hours in the kitchen.

If you’re like me, you’ve probably faced the eternal question: What’s for dinner? one too many times. This casserole is my answer to that dilemma. It’s versatile (hello, leftover veggies!), forgiving (no perfection required), and universally loved—even by picky eaters. Plus, it’s a fantastic way to celebrate spring’s bounty. Think crisp asparagus, sweet peas, and earthy mushrooms all baked together in one glorious dish. Whether you’re serving it for a family dinner or bringing it to a potluck, this casserole is sure to earn a permanent spot in your recipe rotation.

Why You’ll Love This Spring Chicken Casserole

This isn’t just another casserole—it’s a celebration of spring on a plate. Here’s why it’s a must-try:

• One-pan simplicity: Less cleanup, more time to enjoy the season.
• Adaptable: Swap in whatever veggies you have on hand.
• Crowd-pleaser: Creamy, savory, and packed with fresh flavors.
• Meal-prep friendly: Tastes even better the next day!

How to Make Spring Chicken Casserole

Ingredients You’ll Need

• 2 lbs boneless, skinless chicken thighs (or breasts)
• 1 cup asparagus, chopped
• 1 cup fresh peas
• 8 oz mushrooms, sliced
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 cup chicken broth
• 1/2 cup heavy cream (or Greek yogurt for a lighter option)
• 1 tbsp fresh thyme
• 1 tsp lemon zest (for a bright finish)
• Salt and pepper to taste

Step-by-Step Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 baking dish.
2. Sauté the veggies: In a large skillet, cook onions, garlic, and mushrooms until softened. Add asparagus and peas, cooking for another 2–3 minutes.
3. Brown the chicken: Season chicken with salt, pepper, and thyme, then sear in the same skillet until golden (about 3 minutes per side).
4. Combine everything: Transfer the chicken and veggies to the baking dish. Pour in chicken broth and cream, then sprinkle with lemon zest.
5. Bake: Cover with foil and bake for 25 minutes. Remove the foil and bake for another 10–15 minutes until bubbly and golden.

Tips for the Perfect Casserole

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

• Fresh herbs make a difference: Swap dried thyme for fresh if you can—it adds a vibrant flavor.
• Don’t overcook the chicken: It will continue cooking in the oven, so just sear it until lightly browned.
• Add a crunchy topping: Sprinkle with breadcrumbs or crushed crackers before baking for extra texture.

For more cozy one-pan meals, try my Creamy Tuscan Chicken or this Lemon Garlic Salmon Bake.

Frequently Asked Questions

There you have it—a springtime dish that’s as easy to love as it is to make. Whether you’re cooking for a busy weeknight or a leisurely Sunday dinner, this Spring Chicken Casserole brings warmth and freshness to the table. For more seasonal inspiration, check out Simply Recipes’ spring favorites. Now, go enjoy that extra sunlight and a delicious meal!

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 comforting yet seasonal meal.

---

Ingredients

Scale 1x2x3x

For the Crust:

• For the Chicken:
• 1.5 lbs boneless, skinless chicken thighs (cut into bite-sized pieces)
• 1 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 small leek (sliced)
• For the Sauce:
• 2 tbsp butter
• 2 tbsp all-purpose flour
• 1.5 cups chicken broth
• 1/2 cup heavy cream
• 1 tbsp fresh parsley (chopped)
• 1 tsp lemon zest
• 1/2 tsp garlic powder

---

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 lightly browned (about 5 minutes). Remove and set aside.
4. 4. In the same skillet, melt butter over medium heat. Whisk in flour to create a roux, cooking for 1 minute.
5. 5. Gradually whisk in chicken broth until smooth. Bring to a simmer and stir in heavy cream, parsley, lemon zest, and garlic powder.
6. 6. Return chicken to the skillet. Add carrots, potatoes, and leek, stirring to coat in sauce.
7. 7. Cover and bake for 25 minutes. Add asparagus and peas, then bake uncovered for 10 more minutes.
8. 8. Let rest for 5 minutes before serving. Garnish with extra parsley if desired.

---

Notes

For a lighter version, substitute half-and-half for heavy cream. Leftovers keep well refrigerated for up to 3 days. If using frozen vegetables, add them directly without thawing.