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Baked Herb Chicken Casserole

Close-up of golden-brown baked herb chicken casserole with potatoes and creamy sauce.
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A simple and flavorful one-pan chicken casserole with herbs, perfect for a weeknight family dinner.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 lb baby potatoes, halved or quartered
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1/2 cup chicken broth
  • 1/4 cup heavy cream
  • 2 tablespoons olive oil
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon chopped fresh thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup grated Parmesan cheese

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. In a large bowl, toss the chicken pieces with 1 tablespoon of olive oil, rosemary, thyme, salt, and pepper.
  3. In a separate bowl, toss the potatoes and onion with the remaining 1 tablespoon of olive oil and minced garlic.
  4. Spread the potato and onion mixture in a 9×13 inch baking dish.
  5. Bake for 20 minutes, or until the potatoes begin to soften.
  6. Add the seasoned chicken pieces to the baking dish with the potatoes and onions.
  7. Pour the chicken broth and heavy cream over the chicken and vegetables.
  8. Bake for another 20-25 minutes, or until the chicken is cooked through and the potatoes are tender.
  9. Sprinkle the Parmesan cheese over the top during the last 5 minutes of baking.
  10. Let it rest for a few minutes before serving.

Notes

  • You can add other vegetables like carrots or broccoli florets along with the potatoes.
  • For a creamier casserole, you can add a bit more heavy cream.
  • This casserole can be assembled ahead of time and baked when you’re ready to eat.

Nutrition

Find it online: https://tastethisplate.com/baked-herb-chicken-casserole/