Herb-Infused Chicken Casserole

Name: Herb-Infused Chicken Casserole
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 2 lbs boneless, skinless chicken breasts; 1 tbsp olive oil; 1 tsp salt; 1/2 tsp black pepper; 1 tbsp fresh rosemary, chopped; 1 tbsp fresh thyme, chopped; 2 cups baby potatoes, halved; 1 cup cherry tomatoes, halved; 1 cup low-sodium chicken broth; 1/2 cup heavy cream; 1 cup shredded mozzarella cheese; 1/4 cup grated Parmesan cheese; 1 tbsp all-purpose flour; 2 cloves garlic, minced; 1 medium onion, diced

🕒 Prep: 15 min

🔥 Cook: 25 min

🍽 Serves: 4

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Herb-Infused Chicken Casserole is a comforting dish that brings together fresh herbs, tender chicken, and melty cheese. Perfect for a cozy dinner, this dish makes great use of simple ingredients to create something special and satisfying.

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Ingredients for Herb-Infused Chicken Casserole

Chicken breasts are the protein base, providing a lean and tender meat that absorbs the flavors of the herbs beautifully. Olive oil is used for sautéing, adding a subtle richness. Salt and black pepper are essential seasonings that enhance the natural flavors. Fresh rosemary and thyme bring an aromatic herbaceousness that lifts the dish. Baby potatoes add heartiness and soak up the creamy sauce. Cherry tomatoes offer a burst of sweetness and acidity. Chicken broth forms the base of the sauce, while heavy cream adds a luxurious texture. Mozzarella and Parmesan cheese create a gooey, cheesy topping. All-purpose flour is used to thicken the sauce. Garlic and onion provide foundational flavors that deepen the overall taste.

Tips & Tricks

For extra flavor, marinate the chicken with herbs and spices a few hours before cooking.
If you don't have fresh herbs, use half the amount of dried herbs instead.
Consider using a cast-iron skillet for a nice, even cook and easy transfer to the oven.
Resting the dish before serving allows the sauce to thicken further.

Serving Suggestions

This casserole pairs beautifully with a crisp green salad or steamed vegetables for a complete meal. If you're feeling indulgent, serve it with a warm, crusty bread to soak up the creamy sauce.

Frequently Asked Questions

Can I use chicken thighs instead of breasts?: Absolutely! Chicken thighs will add a richer flavor and stay juicy during cooking.
Is there a substitute for heavy cream?: You can use half-and-half or a mixture of milk and Greek yogurt for a lighter alternative.
Can I make this dish ahead of time?: Yes, prepare the casserole and store it in the fridge for up to a day before baking. Add a few extra minutes to the baking time if baking from cold.

Herb-Infused Chicken Casserole Recipe Walkthrough

First, let’s get that oven preheated to 375°F (190°C) so it’s ready when you are. Grab a large skillet and heat up the olive oil over medium heat. Toss in the diced onion and minced garlic, giving it a good stir until they’re translucent and fragrant.

While that’s cooking, season the chicken breasts with salt, pepper, rosemary, and thyme. Once the onions and garlic are ready, add the chicken to the skillet. Sear the chicken for about 3 minutes on each side to lock in those flavors. After searing, set the chicken aside for later.

In the same skillet, add your halved baby potatoes and cherry tomatoes. Let them cook for about 5 minutes, stirring occasionally. Sprinkle the all-purpose flour over the veggies and stir to coat everything evenly.

Now, slowly pour in the chicken broth and heavy cream, stirring continuously. You’ll notice the mixture will start to thicken – that’s what you want. Once it’s smooth, place the seared chicken back in the skillet and sprinkle the mozzarella and Parmesan cheese over the top.

Transfer the skillet to your preheated oven and let it bake for about 25 minutes. You'll know it's done when the chicken is cooked through and the cheese is golden and bubbly. Let it rest for a good 5 minutes before serving – this helps the flavors to meld together.

Why You'll Love This Recipe

Combines fresh herbs for an aromatic flavor boost.
Easy to prepare with minimal cleanup required.
Uses simple, accessible ingredients.
Satisfying and nourishing, perfect for family dinners.
Cheesy topping adds a delightful finish.

Ingredients

2 lbs boneless, skinless chicken breasts

1 tbsp olive oil

1 tsp salt

1/2 tsp black pepper

1 tbsp fresh rosemary, chopped

1 tbsp fresh thyme, chopped

2 cups baby potatoes, halved

1 cup cherry tomatoes, halved

1 cup low-sodium chicken broth

1/2 cup heavy cream

1 cup shredded mozzarella cheese

1/4 cup grated Parmesan cheese

1 tbsp all-purpose flour

2 cloves garlic, minced

1 medium onion, diced

Step-by-step Instructions

1. Preheat the oven to 375°F (190°C).

2. In a large skillet, heat olive oil over medium heat. Add diced onion and minced garlic, sauté until translucent.

3. Season chicken breasts with salt, pepper, rosemary, and thyme. Place them in the skillet, searing on each side for 3 minutes.

4. Remove chicken from the skillet and set aside. In the same skillet, add baby potatoes and cherry tomatoes, cook for 5 minutes.

5. Stir in all-purpose flour, ensuring it coats the vegetables evenly.

6. Gradually add chicken broth and heavy cream, stirring continuously until the mixture is smooth and begins to thicken.

7. Return the chicken to the skillet and top with mozzarella and Parmesan cheese.

8. Transfer the skillet to the preheated oven and bake for 25 minutes or until the chicken is cooked through and the cheese is golden brown.

9. Let it rest for 5 minutes before serving.

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