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Featured image of a delicious French Chicken Casserole with Apples, ready to be served.

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.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
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.