French chicken casserole is something else! Been making it for years and still can’t get over how amazing it tastes. The combo of tender chicken herbs and that rich sauce is just perfect for those nights when u want something fancy but don’t wanna spend hours in the kitchen. French chicken casserole has this way of making ur kitchen smell incredible too while it’s cooking away. Trust me you need to keep reading cuz this might become ur new fav dinner recipe.
Ingredients for Easy French Chicken Casserole
For the Chicken Base:
- 2 pounds chicken thighs (boneless or bone-in both work but thighs give more flavor than breast)
- 3 tbsp olive oil (or butter if u prefer a richer taste)
- 1 large onion chopped (yellow or white both fine)
- 3 carrots chopped into chunks (don’t peel if organic saves time!)
- 2 celery stalks diced (adds lots of flavor but can skip if u hate celery)
- 4 garlic cloves minced (or 1 tbsp pre-minced from jar works too)
- 2 cups chicken broth (homemade is amazing but store-bought totally works)
- 1 cup dry white wine (can sub more broth if u don’t do alcohol)
- 2 bay leaves
- 1 tsp dried thyme (or 1 tbsp fresh)
- Salt and pepper to taste
For the French Flavor Boost:
- 8 oz mushrooms sliced (button cremini or wild all work great)
- 1 leek cleaned and sliced (optional but adds nice flavor)
- 3 tbsp flour for thickening
- 1/2 cup heavy cream (can use half-and-half for lighter version)
- 2 tbsp dijon mustard (adds that French touch!)
- Fresh parsley for garnish (totally optional)
If ur avoiding dairy this French chicken casserole can be made with coconut milk instead of cream. And for gluten-free peeps just swap the flour for cornstarch or arrowroot powder.
Need more chicken recipes? Check out our Caribbean Jerk Chicken and Rice or this creamy Chicken Carbonara for other amazing options!
How to Make the Perfect French Chicken Casserole
Step 1: Prep the Chicken
- Pat chicken thighs dry with paper towels. This is super important for getting that nice brown color
- Season chicken generously with salt and pepper on both sides
- Heat olive oil in large oven-safe Dutch oven or deep skillet on medium-high heat
- Add chicken skin side down if using skin-on and cook for 5-6 mins until golden brown
- Flip and cook other side for 3-4 mins
- Remove chicken and set aside (it won’t be fully cooked yet – that’s ok!)
Step 2: Build the Flavor Base
- In same pot add onions carrots and celery cooking for about 5 mins until onions start getting soft
- Add garlic and cook for 30 seconds until fragrant don’t burn it!
- Sprinkle flour over veggies and stir well to coat everything
- Slowly pour in wine while stirring to scrape up all those yummy brown bits from bottom of pot
- Let wine reduce for bout 2-3 mins
Step 3: Create the Casserole
- Add chicken broth bay leaves and thyme to the pot
- Return chicken to pot nestling pieces into the liquid
- Bring everything to gentle simmer then reduce heat to low
- Cover pot and let cook for 30 mins if using boneless or 45 mins if using bone-in chicken
- Chicken is done when it reaches 165°F and easily pulls apart with fork
Step 4: Finish the French Chicken Casserole
- About 15 mins before chicken is done add mushrooms and leeks if using
- When chicken is fully cooked remove bay leaves
- Stir in dijon mustard and heavy cream
- Let simmer uncovered for 5 more mins to thicken sauce
- Taste and adjust seasoning if needed
- Sprinkle with fresh parsley before serving if u want
This French chicken casserole tastes even better the next day after flavors have had time to mix together!
Tasty Variations of French Chicken Casserole
Herb-Packed Version
Add 1 tbsp each of fresh rosemary sage and tarragon along with the thyme for a more herbaceous French chicken casserole. Great for herb lovers!
Burgundy Style
Replace white wine with red wine add 4 strips of chopped bacon and use pearl onions instead of regular onion for a deeper richer flavor. This version of French chicken casserole is perfect for cold winter nights.
Lighter Spring Version
Skip the cream use more leeks and add 1 cup of fresh or frozen peas at the end. This lighter French chicken casserole is perfect for spring dinners.
Potato Lover’s Dream
Add 1 pound of baby potatoes when u return the chicken to the pot. They’ll cook in the broth and soak up all that amazing flavor! This makes ur French chicken casserole a complete one-pot meal.
Mediterranean Twist
Add olives capers roasted red peppers and a splash of lemon juice at the end for a Mediterranean take on French chicken casserole. Great for summer!
French Chicken Casserole FAQ
Can I make French chicken casserole ahead of time?
Absolutely! This recipe actually tastes better the next day. Just make the entire casserole let it cool then refrigerate. Reheat it gently on the stove or in 325°F oven for about 20 mins until heated through. Add a splash of broth if sauce seems too thick.
What’s the best way to store leftover French chicken casserole?
Store in airtight container in fridge for up to 3 days. For longer storage u can freeze portions for up to 3 months. Just thaw overnight in fridge before reheating. The sauce might look separated after freezing but will come back together when heated and stirred.
Can I use chicken breast instead of thighs in French chicken casserole?
Yep but cooking time will be less about 25 mins total. Breast meat is leaner so it won’t be quite as tender or flavorful as thighs but still works great if that’s what u prefer or have on hand for ur French chicken casserole.
What can I serve with French chicken casserole?
Crusty French bread is perfect for soaking up the sauce! Also great with simple green salad mashed potatoes rice or roasted veggies. For a true French meal serve with green beans almondine and crusty baguette.
How do I thicken the sauce if it’s too thin?
If ur French chicken casserole sauce isn’t thick enough mix 1 tbsp cornstarch with 2 tbsp cold water then stir into simmering sauce. Let it cook for another 2-3 mins until thickened to ur liking.
Can I make this French chicken casserole in a slow cooker?
For sure! Brown the chicken and veggies as directed then transfer everything to a slow cooker. Cook on low for 6 hours or high for 3-4 hours. Add the cream and mustard during last 30 mins of cooking time.
Is this authentic French chicken casserole?
This is inspired by classic French cooking techniques but simplified for home cooks. Traditional French cassoulet or coq au vin would have more steps but this version gives u all those amazing flavors without the fuss!
Time to Enjoy Your French Chicken Casserole!
Gotta say there’s nothing like watching ppl take that first bite of this French chicken casserole and seeing their eyes light up. My grandma was super picky about French food (she spent time in Paris when she was younger) but even she gave this her stamp of approval!
What I love most bout this recipe is how it takes simple ingredients and transforms them into something that feels special. Whether ur cooking for family on a weeknight or hosting friends for dinner this French chicken casserole never disappoints.
Give it a try and make it ur own. And don’t forget to check out our other chicken recipes like Caribbean Jerk Chicken and Rice if ur looking for something with a totally different flavor profile!
French Chicken Casserole Recipe
Equipment
- Dutch oven or deep skillet (oven-safe)
- Wooden spoon
- Measuring Spoons
- Measuring Cups
- Sharp Knife
- Cutting board
Ingredients
For the Chicken Base:
- 2 pounds chicken thighs boneless or bone-in
- 3 tbsp olive oil or butter
- 1 large onion chopped
- 3 carrots chopped into chunks
- 2 celery stalks diced
- 4 garlic cloves minced
- 2 cups chicken broth
- 1 cup dry white wine or extra broth
- 2 bay leaves
- 1 tsp dried thyme or 1 tbsp fresh
- Salt and pepper to taste
For the French Flavor Boost:
- 8 oz mushrooms sliced
- 1 leek cleaned and sliced (optional)
- 3 tbsp flour or gluten-free alternative
- 1/2 cup heavy cream or coconut milk for dairy-free
- 2 tbsp Dijon mustard
- Fresh parsley for garnish optional
Instructions
Step 1: Prep the Chicken
- Pat chicken thighs dry and season with salt and pepper.
- Heat oil in a Dutch oven over medium-high heat.
- Sear chicken (skin-side down if using skin-on) until golden brown on both sides. Remove and set aside.
Step 2: Build the Flavor Base
- In the same pot, sauté onion, carrots, and celery for 5 minutes.
- Add garlic and cook for 30 seconds.
- Sprinkle flour over veggies and stir well.
- Slowly pour in wine, scraping up brown bits. Let reduce 2–3 minutes.
Step 3: Create the Casserole
- Add chicken broth, bay leaves, and thyme.
- Return chicken to pot and bring to simmer.
- Cover and cook: 30 mins for boneless, 45 mins for bone-in.
Step 4: Finish the Casserole
- Add mushrooms and leeks 15 minutes before chicken is done.
- Remove bay leaves.
- Stir in cream and Dijon mustard. Simmer uncovered 5 mins.
- Garnish with parsley and serve.