French Chicken Casserole

Name: French Chicken Casserole
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: French
Ingredients: 2 pounds chicken thighs, bone-in, skin-on; Salt and pepper to taste; 2 tablespoons olive oil; 1 large onion, diced; 3 cloves garlic, minced; 10 ounces mushrooms, sliced; 2 tablespoons flour; 1 cup dry white wine; 1 cup chicken broth; 1 tablespoon Dijon mustard; 1 tablespoon fresh thyme leaves; 2 bay leaves; 1/2 cup heavy cream; Fresh parsley, chopped (for garnish)

Isabella

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A cozy classic with rustic French flair, this French Chicken Casserole brings together tender, golden-browned chicken thighs, mushrooms, and aromatic herbs in a luscious white wine cream sauce. It’s a dish I turn to when I want something both hearty and refined — perfect for a weeknight dinner or an elegant dinner party.

Why You’ll Love This Recipe

I love this recipe because it strikes that beautiful balance between comfort and sophistication. The crispy chicken skin, paired with the earthy mushrooms and silky white wine cream sauce, is deeply satisfying. It’s also a one-pan meal, which makes cleanup easy, and it’s easily scalable for guests or leftovers. The aroma that fills my kitchen while it bakes is just the bonus.

Ingredients

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

2 pounds chicken thighs, bone-in, skin-on

Salt and pepper to taste

2 tablespoons olive oil

1 large onion, diced

3 cloves garlic, minced

10 ounces mushrooms, sliced

1 cup dry white wine

1 cup chicken broth

2 tablespoons flour

1 tablespoon Dijon mustard

1 tablespoon fresh thyme leaves

2 bay leaves

1/2 cup heavy cream

Fresh parsley, chopped (for garnish)

Directions

I start by preheating the oven to 375°F (190°C).

I season the chicken thighs generously with salt and pepper.

In a large ovenproof skillet or Dutch oven, I heat olive oil over medium-high heat and sear the chicken thighs skin-side down until golden brown, about 4-5 minutes per side. Then I remove them and set them aside.

In the same skillet, I sauté the diced onion until softened, about 5 minutes, then add garlic and cook for another minute.

I add the sliced mushrooms and let them cook until they release their juices and become golden, around 6-8 minutes.

I sprinkle the flour over the vegetables and stir well to coat everything evenly.

Next, I pour in the white wine, scraping the pan to deglaze and lift the flavorful bits.

I stir in the chicken broth, Dijon mustard, thyme, and bay leaves, bringing everything to a gentle simmer.

I return the chicken to the skillet, skin-side up, and spoon some sauce over the top.

The skillet goes into the oven uncovered for 30 minutes.

I stir in the heavy cream and return it to the oven for another 10 minutes until the sauce thickens slightly.

Right before serving, I top it with chopped parsley for a fresh finish.

Servings and timing

Servings: 6

Prep Time: 15 minutes

Cook Time: 50 minutes

Total Time: 1 hour 5 minutes

Calories per serving: Approximately 485 kcal

Variations

I sometimes swap out the mushrooms for leeks or carrots for a slightly sweeter base.

For a lighter version, I reduce the amount of cream or substitute it with half-and-half.

When I want a richer depth of flavor, I add a splash of brandy along with the wine.

To make it dairy-free, I leave out the cream entirely and use a little more broth for a thinner sauce.

I occasionally add small potatoes or white beans to turn it into a complete one-pot meal.

storage/reheating

I store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, I place it in a skillet over medium-low heat, adding a splash of broth or water to loosen the sauce. It can also be reheated in the oven at 350°F (175°C) covered with foil until heated through. Freezing is possible, though I find the cream sauce can separate slightly upon thawing.

Related Recipes:

Easy French Onion Soup

FAQs

How do I know when the chicken is fully cooked?

I check that the internal temperature of the chicken reaches 165°F (74°C) using a meat thermometer. The juices should run clear when pierced.

Can I use boneless, skinless chicken instead?

Yes, I’ve used boneless, skinless thighs or breasts before. Just keep in mind that they’ll cook a bit faster and won’t have that same crispy texture.

What kind of white wine works best?

I prefer a dry white wine like Sauvignon Blanc, Chardonnay, or Pinot Grigio. I avoid anything too sweet as it can overpower the dish.

Can I make this ahead of time?

Absolutely. I often prepare the casserole up to the point before adding the cream, then cool and refrigerate. When I’m ready to serve, I reheat and stir in the cream.

What should I serve with French Chicken Casserole?

I like to serve it with crusty bread, mashed potatoes, or buttered egg noodles to soak up that amazing sauce. A green salad or steamed green beans also work well.

Conclusion

This French Chicken Casserole has everything I want in a comforting dish — rich flavor, hearty ingredients, and a little elegance. It’s become one of my favorites for when I want to slow down and enjoy a soul-warming meal without a lot of fuss. Whether for family dinners or dinner guests, it never disappoints.

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