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.

Ingredients

Scale

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

Instructions

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.
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.
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.
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.
Simmer uncovered: Remove the lid and simmer for an additional 15 minutes to reduce the sauce slightly and further tenderize the ingredients.
Add peas and finish cooking: Stir in the frozen peas and cook for another 5 minutes until heated through.
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