Oh my goodness, let me tell you about this delightful French Chicken Casserole à la Normande! This dish has become one of our family’s favorites, especially during cooler evenings when we crave something warm and comforting. It’s a beautiful blend of tender chicken, creamy sauce, and apples, which is surprisingly delicious! I love to imagine myself cozy around the dining table with my husband, sharing stories while savoring every bite.
The flavors in this casserole are simply amazing! The chicken cooks to juicy perfection and mingles beautifully with the sweet apples and a rich cream sauce that makes everything taste so indulgent. Plus, the comforting aroma that fills the kitchen as it bakes is enough to make anyone’s heart happy. It’s easy to prepare too, which is a big plus for busy weeknights. If you’re looking for a family-friendly dish that’ll impress your loved ones, this is it!
And if you’re in the mood for something else to go with it, I highly recommend trying some fresh crusty bread on the side to soak up all that delicious sauce. Enjoy!
Why You’ll Love This French Chicken Casserole à la Normande
- Rich and comforting dish with succulent chicken and creamy sauce
- Unique flavor combination with sweet apples and earthy mushrooms
- Easy one-pan meal for less cleanup and more enjoyment
- Perfectly tender chicken cooked with a zesty Dijon mustard kick
- Hearty and satisfying—great for family gatherings or special occasions
- Customizable with fresh herbs or alternative vegetables
- Delicious served with crusty bread or over rice to soak up that creamy sauce
This casserole brings the flavors of Normandy right to your kitchen and is a fantastic way to warm up on a chilly evening!
How to Make French Chicken Casserole à la Normande
This French-inspired chicken casserole is a warm hug in a dish! It’s creamy, flavorful, and the perfect way to cozy up at home with your family or friends. Plus, it’s an impressive dish that’s surprisingly simple to prepare.
What You’ll Need:
- Chicken thighs and drumsticks – 4 chicken thighs (skin-on and bone-in) and 4 chicken drumsticks. The skin adds flavor and helps keep the meat juicy, which is key in this dish!
- Olive oil – 2 tablespoons. I love using extra virgin olive oil for its rich flavor.
- Onion – 1, chopped. A yellow onion works great for this recipe; it adds a nice sweetness when sautéed.
- Garlic – 2 cloves, minced. Fresh garlic really elevates the dish, so try to go for fresh instead of jarred!
- Button mushrooms – 1 cup, sliced. They absorb flavors beautifully and contribute a lovely earthiness.
- Apples – 2 (preferably Granny Smith), peeled, cored, and sliced. The tartness of these apples pairs wonderfully with the creamy sauce.
- Chicken broth – 1 cup. I recommend homemade if you have it or a good-quality stock like Swanson’s for best taste.
- Dry white wine – 1 cup (like Chardonnay). The wine adds depth, but you can use extra broth if you prefer to skip the alcohol.
- Heavy cream – 1 cup. I use Horizon Organic heavy cream for a rich and thick sauce!
- Dijon mustard – 1 tablespoon. This adds a lovely tanginess that balances the creaminess.
- Dried thyme – 1 teaspoon or a few sprigs of fresh thyme for a herbal touch.
- Salt and pepper – to taste, adjusting based on your preference.
- Fresh parsley – chopped for garnish, bringing a pop of color and freshness.
The Directions:
- Preheat your oven to 375°F (190°C) while you prep your ingredients.
- In a large, oven-safe skillet or casserole dish, heat the olive oil over medium-high heat. Add chicken thighs and drumsticks, skin-side down, and sear for about 5-7 minutes per side until golden brown. Transfer them to a plate and set aside.
- In the same skillet, toss in the chopped onion and sauté until it’s softened, around 3 minutes.
- Add the minced garlic and sliced mushrooms, cooking for another 3-4 minutes until the mushrooms are tender.
- Stir in the sliced apples and mix everything together. Pour in the chicken broth and white wine, and scrape up any golden bits stuck to the bottom of the pan—those are flavor gold.
- In a bowl, whisk together the heavy cream, Dijon mustard, thyme, salt, and pepper. Pour this delightful mixture into the skillet and stir to combine.
- Return the seared chicken to the skillet, nestling them into the creamy sauce. Bring the mixture to a gentle simmer.
- Cover the skillet with a lid or aluminum foil and transfer it to the oven. Bake for 25-30 minutes, or until the chicken is cooked through (internal temperature should hit 165°F/74°C).
- Once done, remove from the oven and let it rest for a few moments. Garnish with freshly chopped parsley before serving.
Serve this hearty casserole with some crusty bread or over rice to soak up that delicious creamy sauce. For a little extra flair, consider adding some fresh thyme or apple slices as a garnish just before serving. Enjoy this cozy dish with your loved ones!
Can I Use Boneless Chicken in This Recipe?
Yes, you can use boneless chicken thighs or breasts! Just keep in mind that they may cook faster, so check for doneness at around 20 minutes in the oven, ensuring they reach an internal temperature of 165°F (74°C).
What Can I Substitute for Heavy Cream?
If you’re looking for a lighter option, you can substitute heavy cream with half-and-half or a mixture of milk and butter (1 cup milk + 2 tablespoons melted butter). The sauce might not be as rich, but it will still be creamy and delicious!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm it on the stove or in the microwave, stirring occasionally to ensure even heating. You might want to add a splash of chicken broth or milk if the sauce seems too thick.
Can I Make This Dish Ahead of Time?
Absolutely! You can prepare the casserole up to the point of baking, then cover it tightly and refrigerate for a day. When you’re ready to cook, simply bring it to room temperature while preheating the oven, and bake as directed. This allows the flavors to meld beautifully!
