BEST FRENCH CHICKEN CASSEROLE WITH APPLES

I remember the first time I tried to impress a certain someone with my cooking skills – let’s just say it involved a slightly burnt offering and a very apologetic pizza order; thankfully, I’ve learned a *lot* since then, and I’m excited to share one of my absolute favorite, can’t-fail recipes with you: a comforting and flavorful French Chicken Casserole with Apples that’s guaranteed to impress (in the best possible way!). I promise, by the end of this, you’ll have a dish you’ll be proud to serve, one that tastes like a warm hug on a plate.

Why You’ll Fall in Love with This French Chicken Casserole

Okay, friend, let’s get real. There are a million chicken casserole recipes out there, so why should you bother with this one? Here’s the deal: this isn’t your grandma’s gloppy, flavorless casserole. This French Chicken Casserole with Apples is:

• Packed with Flavor: We’re talking savory chicken, sweet apples, fragrant herbs, and a creamy, dreamy sauce that will make you want to lick the plate clean.
• Surprisingly Easy: Don’t let the “French” part intimidate you. This recipe is totally doable for weeknights. Seriously.
• Elegant Enough for Company: Want to impress your friends or family? This casserole looks and tastes like you spent hours slaving away in the kitchen (but you didn’t!).
• Comfort Food at its Finest: It’s warm, cozy, and satisfying – perfect for a chilly evening or any time you need a little bit of comfort.

Ingredients You’ll Need

Here’s what you’ll need to gather. Don’t worry, most of these are pantry staples:

• Chicken: About 2 pounds of boneless, skinless chicken thighs. You *can* use chicken breasts, but thighs are more flavorful and stay moist during baking. Trust me on this one.
• Apples: 2-3 medium apples, such as Honeycrisp, Fuji, or Gala. You want something that holds its shape well when cooked.
• Onion: 1 medium yellow onion, chopped.
• Garlic: 3-4 cloves of garlic, minced. Because garlic makes everything better.
• Butter: Unsalted butter for sautéing and adding richness.
• All-Purpose Flour: To thicken the sauce.
• Chicken Broth: Low-sodium chicken broth for the base of the sauce.
• Heavy Cream: To make the sauce extra creamy and luxurious.
• Dry White Wine: (Optional, but highly recommended!) Adds depth of flavor. Use something you’d actually drink – a Sauvignon Blanc or Pinot Grigio works well. If you prefer not to use wine, you can substitute with more chicken broth.
• Dijon Mustard: A spoonful or two adds a tangy kick.
• Fresh Thyme: A few sprigs of fresh thyme are essential for that classic French flavor. You can substitute with dried thyme, but fresh is best.
• Salt and Pepper: To taste, of course!
• Olive Oil: For searing the chicken.

Step-by-Step Instructions: Let’s Get Cooking!

Alright, let’s get down to business. Don’t worry; I’ll walk you through every step. Remember, cooking should be fun!

Step 1: Prep the Chicken

First, pat the chicken thighs dry with paper towels. This is important because it helps them brown properly. Season them generously with salt and pepper.

Step 2: Sear the Chicken

Heat a tablespoon of olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Once the oil is hot, add the chicken thighs in a single layer (you may need to do this in batches to avoid overcrowding the pan). Sear them for about 3-4 minutes per side, until nicely browned. Don’t worry about cooking them all the way through at this point; we just want to develop some color and flavor.

Remove the chicken from the skillet and set aside.

Step 3: Sauté the Aromatics

Add the butter to the same skillet and let it melt. Add the chopped onion and cook until softened and translucent, about 5 minutes. Then, add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic!

Step 4: Make the Sauce

Sprinkle the flour over the onion and garlic and cook for 1-2 minutes, stirring constantly, until the flour is lightly browned. This helps to thicken the sauce and prevent it from being lumpy.

Slowly pour in the white wine (if using) and scrape up any browned bits from the bottom of the skillet. This is where all the flavor is! Let the wine simmer for a minute or two to reduce slightly.

Gradually whisk in the chicken broth until the sauce is smooth. Bring to a simmer and then stir in the heavy cream and Dijon mustard. Add the fresh thyme sprigs. Season with salt and pepper to taste.

Step 5: Add the Apples

Peel, core, and chop the apples into bite-sized pieces. Add them to the sauce and stir to combine.

Step 6: Assemble the Casserole

Nestle the seared chicken thighs into the sauce, making sure they’re mostly submerged. Bring the sauce back to a simmer.

Step 7: Bake!

Cover the skillet or Dutch oven with a lid or aluminum foil. Bake in a preheated oven at 375°F (190°C) for 30-40 minutes, or until the chicken is cooked through and the apples are tender. The internal temperature of the chicken should reach 165°F (74°C).

Remove the lid or foil during the last 10 minutes of baking to allow the top to brown slightly (optional).

Step 8: Rest and Serve

Let the casserole rest for 5-10 minutes before serving. This allows the sauce to thicken slightly and the flavors to meld together even more. Remove the thyme sprigs before serving.

Serve this glorious French Chicken Casserole with Apples over mashed potatoes, rice, or egg noodles. A side of crusty bread is also a must for soaking up all that delicious sauce!

Tips and Tricks for the Perfect Casserole

Here are a few extra tips to help you nail this recipe:

• Don’t Overcrowd the Pan When Searing: Overcrowding will cause the chicken to steam instead of sear, resulting in less flavor and a less appealing texture. Work in batches if necessary.
• Use a Good Quality White Wine: As I mentioned before, use a wine that you would actually enjoy drinking. The flavor of the wine will definitely come through in the sauce.
• Adjust the Seasoning to Your Taste: Don’t be afraid to experiment with the amount of salt, pepper, and Dijon mustard. Taste the sauce as you go and adjust accordingly.
• Make it Ahead: This casserole can be assembled ahead of time and stored in the refrigerator for up to 24 hours. Just add a few extra minutes to the baking time.
• Add More Vegetables: Feel free to add other vegetables to the casserole, such as sliced carrots, celery, or mushrooms.
• If your sauce is too thin: Mix a tablespoon of cornstarch with a tablespoon of cold water to create a slurry. Stir the slurry into the sauce during the last 10 minutes of baking.

Variations to Try

Want to put your own spin on this classic recipe? Here are a few ideas:

• Add Bacon: Cooked and crumbled bacon would be a delicious addition to this casserole.
• Use Different Herbs: Rosemary, sage, or oregano would also work well in this recipe.
• Add Cheese: Sprinkle some grated Gruyere or Parmesan cheese over the top of the casserole during the last 10 minutes of baking.
• Make it Gluten-Free: Use gluten-free flour to thicken the sauce.

What to Serve with Your Casserole

This French Chicken Casserole with Apples is a complete meal on its own, but here are a few side dish ideas to round out the meal:

• Mashed Potatoes: A classic pairing that never fails.
• Rice: White rice, brown rice, or wild rice would all be delicious.
• Egg Noodles: Buttered egg noodles are another great option.
• Crusty Bread: For soaking up all that delicious sauce.
• Green Salad: A simple green salad with a vinaigrette dressing.
• Roasted Vegetables: Roasted asparagus, broccoli, or Brussels sprouts would be a healthy and flavorful addition.

Other Chicken Recipes You Might Enjoy

If you’re looking for more delicious chicken recipes, check out these other options:

• For a comforting classic, try this Chicken Pot Pie With Biscuits.
• Craving something with a kick? The Hot Honey Feta Chicken is calling your name.
• Indulge in creamy goodness with Boursin Chicken Pasta.
• For a simple and flavorful weeknight meal, look no further than this Chicken Thighs Dinner Recipe.
• Let your slow cooker do the work with Garlic Parmesan Crockpot Chicken And Potatoes.
• Looking for something Keto-friendly? Give this Keto Garlic Mushroom Chicken Casserole a try!

Storing and Reheating Leftovers

Leftover French Chicken Casserole with Apples can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply microwave until heated through, or bake in a preheated oven at 350°F (175°C) until warmed through. You may need to add a splash of chicken broth or water if the sauce has thickened too much during storage.

Frequently Asked Questions (FAQ)

Q: Can I use chicken breasts instead of chicken thighs?

A: Yes, you can, but chicken thighs are generally more flavorful and stay moist during baking. If you use chicken breasts, be careful not to overcook them.

Q: Can I use a different type of apple?

A: Yes! Choose an apple that holds its shape well when cooked, such as Honeycrisp, Fuji, Gala, or Braeburn.

Q: Can I make this casserole ahead of time?

A: Absolutely! Assemble the casserole and store it in the refrigerator for up to 24 hours. Add a few extra minutes to the baking time.

Q: Can I freeze this casserole?

A: While you *can* freeze this casserole, the texture of the sauce and apples may change slightly. For best results, freeze it before baking. Thaw it completely in the refrigerator before baking.

Q: I don’t have white wine. What can I substitute?

A: You can substitute with more chicken broth. Add a squeeze of lemon juice for a touch of acidity.

Ready to Impress?

And there you have it! A simple, delicious, and impressive French Chicken Casserole with Apples that’s sure to become a new family favorite. I truly hope you give this recipe a try, and I’m confident you’ll be amazed at how easy it is to create something so flavorful and comforting. Now go forth and cook, my friend – you’ve got this!

Best French Chicken Casserole with Apples

This French Chicken Casserole with Apples is a comforting and flavorful dish perfect for weeknights or impressing guests. It features savory chicken thighs, sweet apples, fragrant herbs, and a creamy sauce, all baked together for a warm and satisfying meal.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 6

Course: Main Course

Cuisine: French

Calories: 600

Ingredients Equipment Method Notes

Ingredients

  

• 2 pounds boneless, skinless chicken thighs
• 2-3 medium apples Honeycrisp, Fuji, or Gala
• 1 medium yellow onion, chopped
• 3-4 cloves garlic, minced
• 4 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 1 1/2 cups low-sodium chicken broth
• 1/2 cup heavy cream
• 1/4 cup dry white wine optional
• 2 tablespoons Dijon mustard
• 3-4 sprigs fresh thyme
• Salt and pepper to taste
• 1 tablespoon olive oil

Equipment

• Large oven-safe skillet or Dutch oven
• knife
• cutting board
• measuring cups and spoons
• paper towels
• whisk
• Peeler
• Core
• Spatula or spoon
• Lid or aluminum foil

Method

 

1. Pat the chicken thighs dry with paper towels and season generously with salt and pepper.
2. Heat olive oil in a large oven-safe skillet or Dutch oven over medium-high heat.
3. Sear the chicken thighs for 3-4 minutes per side, until browned. Remove from the skillet and set aside.
4. Add butter to the skillet and let it melt. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute, until fragrant.
5. Sprinkle the flour over the onion and garlic and cook for 1-2 minutes, stirring constantly, until lightly browned.
6. Slowly pour in the white wine (if using) and scrape up any browned bits from the bottom of the skillet. Let the wine simmer for a minute or two to reduce slightly.
7. Gradually whisk in the chicken broth until the sauce is smooth. Bring to a simmer, then stir in the heavy cream and Dijon mustard. Add the fresh thyme sprigs. Season with salt and pepper to taste.
8. Peel, core, and chop the apples into bite-sized pieces. Add them to the sauce and stir to combine.
9. Nestle the seared chicken thighs into the sauce, making sure they’re mostly submerged. Bring the sauce back to a simmer.
10. Cover the skillet or Dutch oven with a lid or aluminum foil. Bake in a preheated oven at 375°F (190°C) for 30-40 minutes, or until the chicken is cooked through and the apples are tender. The internal temperature of the chicken should reach 165°F (74°C).
11. Remove the lid or foil during the last 10 minutes of baking to allow the top to brown slightly (optional).
12. Let the casserole rest for 5-10 minutes before serving. Remove the thyme sprigs before serving.
13. Serve over mashed potatoes, rice, or egg noodles.

Notes

Don’t overcrowd the pan when searing. Use a good quality white wine. Adjust the seasoning to your taste. This casserole can be assembled ahead of time and stored in the refrigerator for up to 24 hours. Add more vegetables like sliced carrots, celery, or mushrooms. To thicken sauce, mix a tablespoon of cornstarch with a tablespoon of cold water and stir into the sauce during the last 10 minutes of baking. Leftovers can be stored in the refrigerator for 3-4 days or frozen before baking. Substitutions and variations include adding cooked bacon, using different herbs like rosemary or sage, adding Gruyere or Parmesan cheese, or using gluten-free flour.