Easy One-Pot Chicken Casserole Recipe

Introduction

This easy one-pot chicken casserole is a comforting and hearty meal perfect for busy weeknights. Tender chicken thighs cook slowly with fresh vegetables and a creamy mustard sauce, creating delicious flavors with minimal effort.

Ingredients

• 8 bone-in chicken thighs, skin removed
• 1 tbsp oil
• 5 spring onions, sliced
• 2 tbsp plain flour
• 2 chicken stock cubes
• 2 large carrots, cut into batons (no need to peel)
• 400g new potatoes, halved if large
• 200g frozen peas
• 1 tbsp grainy mustard
• Small handful fresh soft herbs (parsley, chives, dill, or tarragon), chopped

Instructions

1. Step 1: Put the kettle on to boil water. Heat the oil in a casserole dish or wide pan with a lid over medium heat. Fry the chicken thighs until browned on all sides.
2. Step 2: Stir in the white parts of the spring onions with the flour and chicken stock cubes. Cook while stirring until the flour disappears into the mixture.
3. Step 3: Gradually add 750ml of hot water from the kettle, stirring constantly to create a smooth sauce.
4. Step 4: Add the carrots and new potatoes. Bring the casserole to a simmer, then cover and cook for 20 minutes.
5. Step 5: Remove the lid and simmer uncovered for another 15 minutes.
6. Step 6: Stir in the frozen peas and cook for 5 more minutes until heated through. Season with salt and pepper to taste.
7. Step 7: Mix in the grainy mustard, green parts of the spring onions, and chopped fresh herbs. Stir gently and serve warm.

Tips & Variations

• Use boneless chicken thighs for quicker cooking and easier eating.
• Swap new potatoes for baby potatoes or use sweet potatoes for a sweeter twist.
• Add a splash of cream or a dollop of crème fraîche at the end for an extra creamy sauce.
• Feel free to add other vegetables like mushrooms or peas in pods for extra texture and flavor.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until piping hot. For longer storage, freeze the casserole in a suitable container for up to 2 months.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, you can substitute chicken breasts, but they may cook faster and can dry out more easily, so adjust cooking time accordingly and watch closely.

Do I need to peel the carrots?

No, it’s not necessary to peel the carrots if they are fresh and clean. Just cut them into batons as instructed for even cooking.

Easy One-Pot Chicken Casserole Recipe

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★★★★★

4.5 from 100 reviews

• Author: Jake
• Total Time: 55 minutes
• Yield: 4–6 servings 1x

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Description

This easy one-pot chicken casserole is a hearty and comforting dish perfect for a simple weeknight meal. Tender bone-in chicken thighs cook alongside fresh vegetables and peas in a flavorful mustard-infused broth, finished with fragrant fresh herbs. Minimal prep and one pan make cleanup a breeze.

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Ingredients

Scale 1x2x3x

Chicken

• 8 bone-in chicken thighs, skin removed
• 1 tbsp oil

Vegetables and Aromatics

• 5 spring onions, sliced (whites and greens separated)
• 2 large carrots, cut into batons (unpeeled)
• 400g new potatoes, halved if large
• 200g frozen peas

Other Ingredients

• 2 tbsp plain flour
• 2 chicken stock cubes
• 1 tbsp grainy mustard
• Small handful fresh soft herbs (parsley, chives, dill, or tarragon), chopped

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Instructions

1. Brown the chicken: Heat the oil in a wide pan or casserole dish over medium-high heat. Add the bone-in chicken thighs with the skin removed and fry until, golden and browned on all sides. This adds flavor and seals in the juices.
2. Add spring onion whites and flour: Stir in the white parts of the sliced spring onions along with the plain flour and crumble in the chicken stock cubes. Cook and stir until the flour disappears to create a base for the sauce.
3. Pour in hot water and add vegetables: Gradually add 750ml of hot water from a kettle while stirring to avoid lumps. Add the carrots and new potatoes to the pan. Bring the mixture to a simmer.
4. Simmer covered: Cover the pan with a lid and cook for 20 minutes over medium-low heat to allow the chicken and vegetables to cook through.
5. Simmer uncovered: Remove the lid and simmer for an additional 15 minutes to reduce the sauce slightly and further tenderize the ingredients.
6. Add peas and finish cooking: Stir in the frozen peas and cook for another 5 minutes until heated through.
7. Season and add mustard and herbs: Stir in the grainy mustard, the green parts of the spring onions, the chopped herbs, and season with salt and pepper to taste. Mix well and serve hot.

Notes

• Removing the skin from the chicken thighs helps reduce fat, making the dish lighter.
• Using new potatoes means you don’t have to peel them, saving time and preserving nutrients.
• You can substitute the fresh herbs with dried herbs if needed, but fresh herbs add more vibrant flavor.
• The dish can be adapted to gluten-free by using gluten-free flour and stock cubes.
• For extra richness, stir in a splash of cream or crème fraîche at the end.

• Prep Time: 10 minutes
• Cook Time: 45 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: British

Keywords: one-pot chicken casserole, easy chicken recipe, stovetop casserole, chicken thighs, comfort food, spring onion, new potatoes, mustard sauce