Why You’ll Love This Recipe

French Chicken Casserole is a comforting, rustic dish featuring tender chicken thighs simmered in a creamy white wine and herb sauce with mushrooms, garlic, and shallots. Inspired by traditional French country cooking, this one-pan meal delivers rich, aromatic flavor and elegant simplicity—perfect for cozy dinners and effortless entertaining.

ingredients

Tip: You’ll find the full list of ingredients and measurements in the recipe card below.

bone-in, skin-on chicken thighs
salt
black pepper
olive oil
unsalted butter
shallots (sliced)
garlic (minced)
carrots (sliced)
mushrooms (sliced)
dry white wine
chicken broth
heavy cream
dijon mustard
thyme (fresh or dried)
bay leaf
fresh parsley (for garnish)

directions

Preheat oven to 375°F (190°C).

Season chicken thighs with salt and pepper.

Heat olive oil and butter in a large oven-safe skillet or Dutch oven over medium-high heat. Sear chicken thighs skin-side down until golden brown, about 5 minutes per side. Remove and set aside.

Add shallots and garlic to the same pan. Sauté until fragrant, then add carrots and mushrooms. Cook until softened.

Deglaze the pan with white wine, scraping up brown bits. Simmer for 2–3 minutes.

Stir in chicken broth, cream, mustard, thyme, and bay leaf. Return chicken to the pan, skin-side up.

Bring to a gentle simmer, then transfer to the oven.

Bake uncovered for 30–35 minutes, until chicken is cooked through and the sauce is bubbling and slightly thickened.

Remove bay leaf, garnish with fresh parsley, and serve hot with crusty bread, mashed potatoes, or rice.

Servings and timing

This recipe serves 4–6.
Preparation time: 20 minutes
Cooking time: 45 minutes
Total time: 1 hour 5 minutes

Variations

Use boneless chicken thighs or breasts for easier serving.
Add baby potatoes or pearl onions for extra heartiness.
Swap thyme for tarragon or rosemary for a flavor twist.
Use crème fraîche instead of cream for a tangier finish.
Top with grated Gruyère and broil for a cheesy crust.

storage/reheating

Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat gently on the stove or in the oven at 325°F until warmed through.
Not ideal for freezing due to the cream, but can be done if needed with minor texture change.

FAQs

Can I make this ahead?
Yes, it reheats well and flavors deepen with time.

What wine should I use?
A dry white like Sauvignon Blanc or Chardonnay is best.

Can I make it without wine?
Yes, substitute with more chicken broth and a splash of lemon juice.

Is this dish kid-friendly?
Yes, the wine cooks off, leaving a mild flavor.

Do I need to sear the chicken first?
Yes, it enhances flavor and keeps the skin crispy.

Can I make it dairy-free?
Use coconut cream or a dairy-free alternative, though flavor may change.

Can I thicken the sauce more?
Yes, simmer on the stove after baking until it reduces to your liking.

Can I use red wine instead?
It will change the flavor and color—better suited to coq au vin-style dishes.

What herbs go well with this?
Thyme, parsley, rosemary, and tarragon are all excellent choices.

Can I serve it with pasta?
Yes, wide egg noodles or fettuccine pair beautifully with the sauce.

Conclusion

French Chicken Casserole is a rustic, flavorful dish that brings classic French comfort to your kitchen. With tender chicken, aromatic herbs, and a rich, creamy sauce, it’s a satisfying meal that’s both elegant and easy to prepare. Perfect for a cozy night in or impressing guests with minimal fuss.