Herb Chicken Casserole: One-Pan Savory Comfort (Print Version)
Savory baked herb chicken casserole with tender chicken, creamy sauce, and fresh herbs. Easy one-pan dinner that feeds a crowd perfectly.
# Recipe Info:
Prep Time: 20 Minutes minutes
Cook Time: 40 Minutes minutes
Total Time: 60 minutes
Servings: 6 Servings
Difficulty: Intermediate
Cuisine: American Comfort
Dietary: Gluten-Free
# Ingredients:
→ Main Ingredients
01 -
6 bone-in, skin-on chicken thighs
02 -
1½ lbs baby potatoes, halved
03 -
1 cup heavy cream
04 -
½ cup white wine
→ Seasonings & Herbs
05 -
6 garlic cloves, smashed
06 -
3 tablespoons fresh rosemary, chopped
07 -
2 tablespoons fresh thyme leaves
08 -
1 tablespoon fresh sage, chopped
→ Base Flavors
09 -
3 tablespoons olive oil
10 -
Salt and black pepper to taste
11 -
Pinch of red pepper flakes
→ Finishing Touches
12 -
Fresh herbs for garnish
13 -
Fresh lemon juice
14 -
Crusty bread for serving
# Instructions:
01 -
Pat chicken thighs completely dry with paper towels. Season generously with salt and pepper, then let sit at room temperature for 20 minutes while prepping other ingredients.
02 -
Heat olive oil in oven-safe casserole dish on stovetop. Place chicken skin-side down and cook undisturbed for 6-7 minutes until golden and crispy. Flip and cook 2 more minutes. Remove and set aside.
03 -
In same pan, add smashed garlic and halved potatoes. Cook 3-4 minutes until lightly colored. Add red pepper flakes, then pour in white wine, scraping up browned bits from bottom of pan.
04 -
Pour in heavy cream and add most of the fresh herbs (reserve some for garnish). Season with salt and pepper, stir gently, and bring to a gentle simmer.
05 -
Nestle seared chicken thighs back into cream mixture, skin-side up. Scatter remaining herbs on top and crack fresh black pepper over everything.
06 -
Transfer to 375°F oven and bake uncovered for 35-40 minutes until chicken reaches 165°F internal temperature and potatoes are tender. Let rest 5 minutes before serving.
# Notes:
01 -
Don't cover with foil while baking—you want that chicken skin to stay crispy and beautiful.
02 -
This keeps in the fridge for 4 days and tastes even better the next day as flavors meld together.
03 -
Try Greek yogurt mixed with milk instead of heavy cream for a lighter version—it actually works really well.
04 -
Serve with crusty bread and a simple green salad to balance the richness of the dish.
# Equipment Needed:
01 -
Large oven-safe casserole dish or Dutch oven
02 -
meat thermometer
# Nutrition (Per Serving):
Calories: 485
Total Fat: 32g
Total Carbohydrate: 22g
Protein: 35g