Experience the comforting flavors of Normandy with this One-Pot Chicken Casserole with Apples & Cream! Tender chicken thighs are simmered with apples, mushrooms, and fresh herbs in a creamy cider sauce. This cozy dish is perfect for cold weather and makes an elegant yet easy dinner for family and friends.
Why You’ll Love This Recipe
- Rich and Creamy: A luxurious cider cream sauce that feels indulgent.
- Warm and Comforting: Perfect for chilly evenings.
- Easy Cleanup: Made in just one pot!
- Flavors of Normandy: Apples, thyme, and chicken bring a classic French touch.
- Family-Friendly: Simple ingredients with flavors everyone will love.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Chicken Casserole:
- 4 chicken thighs, skin-on, bone-in
- Salt and pepper, to taste
- 1 tablespoon olive oil
- 1 large onion, sliced
- 3 garlic cloves, minced
- 8 oz mushrooms, sliced
- 1 large apple, peeled, cored, and sliced
- 1/2 cup dry apple cider
- 1 cup chicken broth
- 1/2 cup heavy cream
- 2 teaspoons fresh thyme leaves
- 1/4 cup fresh parsley, chopped
Directions
1. Sear the Chicken
- Season the chicken thighs generously with salt and pepper.
- Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat.
- Place the chicken thighs skin-side down and sear for 5-6 minutes, or until the skin is golden and crispy. Flip and cook for another 3-4 minutes. Remove the chicken and set aside.
2. Cook the Vegetables
- In the same pot, add the sliced onion and cook for 3-4 minutes until softened.
- Add the garlic and mushrooms, cooking for another 2-3 minutes until fragrant and the mushrooms start to brown.
3. Build the Sauce
- Pour in the dry apple cider and chicken broth, stirring to deglaze the pot and scrape up any browned bits.
- Add the apple slices and thyme leaves.
- Return the chicken thighs to the pot, skin-side up. Reduce the heat to low, cover, and simmer for 25-30 minutes, or until the chicken is cooked through (internal temperature of 165°F/74°C).
4. Finish with Cream
- Stir in the heavy cream and simmer uncovered for an additional 5 minutes to let the sauce thicken slightly.
- Taste and adjust seasoning with salt and pepper if needed.
5. Garnish and Serve
Sprinkle with fresh parsley before serving. Pair with crusty bread, mashed potatoes, or rice to soak up the delicious sauce!
Servings and Timing
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
Variations
- Swap the Protein: Use pork chops or chicken breasts instead of thighs.
- Add Vegetables: Include carrots, celery, or parsnips for extra heartiness.
- Herb Swap: Try rosemary or sage instead of thyme for a different flavor profile.
- Dairy-Free: Substitute the heavy cream with coconut milk or a dairy-free cream alternative.
- Wine Option: Replace the apple cider with white wine for a different twist.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat gently on the stove over low heat until warmed through, or in the microwave.
- Freezing: Freeze in an airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating.
FAQs
1. Can I make this recipe with boneless chicken?
Yes! Boneless chicken thighs or breasts work well. Adjust the cooking time accordingly, as they may cook faster.
2. What kind of apples should I use?
A firm, slightly tart apple like Granny Smith or Honeycrisp holds up well in cooking and balances the richness.
3. Can I skip the apple cider?
You can substitute with more chicken broth or a splash of apple juice for a hint of sweetness.
4. How do I make the sauce thicker?
Let the sauce simmer uncovered for a few extra minutes, or add a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon water).
5. Can I prepare this dish in advance?
Yes! Make it a day ahead and reheat before serving. The flavors will deepen overnight.
6. What’s a good side dish for this casserole?
Serve with mashed potatoes, rice, or crusty bread, and a simple green salad or roasted vegetables.
7. Can I make this in a slow cooker?
Sure! Sear the chicken first, then transfer everything to the slow cooker. Cook on low for 4-6 hours or on high for 2-3 hours. Stir in the cream at the end.
8. Is there a non-alcoholic substitute for dry apple cider?
Yes, use apple juice mixed with a tablespoon of apple cider vinegar for a similar flavor.
9. Can I use dried herbs?
Yes, substitute 1 teaspoon dried thyme for fresh. However, fresh herbs offer a brighter flavor.
10. What can I do with leftovers?
Leftovers are great served over pasta or reheated and used as a filling for savory crepes!
Conclusion
This One-Pot Chicken Casserole with Apples & Cream brings the cozy flavors of Normandy right into your kitchen. With tender chicken, sweet apples, and a creamy sauce, it’s a perfect dish for those cold nights when you crave comfort and elegance. Simple, satisfying, and sure to impress give it a try and enjoy this deliciously hearty meal!
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One-Pot Chicken Casserole with Apples & Cream
- Total Time: 1 hour
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
Bring the flavors of Normandy to your table with this One-Pot Chicken Casserole with Apples & Cream. Juicy chicken thighs, sweet apples, earthy mushrooms, and a creamy cider sauce come together in this elegant, comforting dish perfect for chilly evenings!
Ingredients
Produce:
- 1 large onion (sliced)
- 3 garlic cloves (minced)
- 8 oz mushrooms (sliced)
- 2 apples (peeled, cored, and sliced)
- 2 tsp fresh thyme
- 1/4 cup fresh parsley (chopped, for garnish)
Liquids:
- 1/2 cup dry apple cider
- 1 cup chicken broth
- 1/2 cup heavy cream
Seasoning:
- Salt and pepper to taste
Other:
- 2 tbsp olive oil or butter (for searing and sautéing)
Instructions
- Sear the chicken:
- Heat 1 tbsp olive oil or butter in a large heavy-bottomed pot or Dutch oven over medium-high heat.
- Season the chicken thighs with salt and pepper. Sear them skin-side down for 4–5 minutes until golden brown. Flip and sear the other side for 3 minutes. Remove the chicken and set aside.
- Sauté the vegetables:
- In the same pot, add the remaining 1 tbsp olive oil or butter. Sauté the onion, garlic, and mushrooms for 5–7 minutes until softened.
- Add the apples and thyme:
- Stir in the apple slices and thyme, cooking for 2–3 minutes until fragrant.
- Deglaze with cider:
- Pour in the dry apple cider, scraping up any browned bits from the bottom of the pot. Let it simmer for 2 minutes.
- Add the broth and cream:
- Stir in the chicken broth and heavy cream, then season with salt and pepper to taste.
- Simmer with the chicken:
- Nestle the seared chicken thighs back into the pot, skin-side up. Reduce the heat to low, cover, and simmer for 25–30 minutes, or until the chicken is cooked through and tender (internal temperature of 165°F/74°C).
- Serve:
- Garnish with fresh parsley and serve hot over mashed potatoes, rice, or crusty bread.
Notes
- Substitute apple cider with white wine if desired.
- Use chicken breasts or boneless thighs for a quicker cooking time.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently to maintain the creamy texture.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: One Pot
- Cuisine: French-inspired