Are you looking for a comforting chicken recipe? This Creamy Chicken Casserole with bacon and potatoes is delicious, easy and sure to become a true family favourite. In collaboration with Anolon.
Love creamy chicken dishes? You must try my Chicken Alfredo
Post may contain affiliate links. For more information, check my disclosure
If you are anything like me, you will CRAVE comfort food the second the temperature drops. This one-pan chicken dinner will satisfy your tastebuds and minimise washing up – what’s not to love?
I can’t think of a more comforting recipe than this creamy chicken casserole… It has a short list of ingredients but is absolutely PACKED with flavour. That creamy sauce in particular is totally addicting, I don’t think I will ever tire of it.
Another thing I absolutely love is that everything cooks together in one pot – that’s always a winning formula. What’s more, unlike most casseroles which require a long and slow cooking time, this recipe is pretty speedy and ready in under an hour.
Chicken casserole ingredients
All the ingredients in this recipe are simply meant to be together: chicken, bacon and cream with Dijon mustard for flavour, English mustard for heat and a little honey for sweetness.
Shallots and baby potatoes round off the list of ingredients… and instead of stock I have used medium-dry apple cider. If you wanted to improvise a little, then mushrooms would be a lovely addition as would chestnuts or even some apples.
Any seasonal vegetables could be used instead or in addition to the baby potatoes – such as carrots, parsnips or butternut squash, though the cooking time might need slight adjusting.
Let’s not forget the herbs – I have used dried tarragon and fresh thyme. Chicken stew with tarragon and cream is a classic recipe that uses cider – use fresh tarragon with caution as it is a lot more aromatic and powerful than the dried version.
All about (hard) cider
In Europe, cider is a sparkling drink made with apples – though there’s also versions made with pears or other fruit. Cider contains alcohol – usually about 5-7%. There’s lots of French and English cider brands to choose from, any medium-dry apple cider would be good in this recipe.
TOP TIP: The alcohol in the cider cooks off while you make this casserole recipe. But if you prefer not to use any, replace with chicken stock or perhaps half stock and half cloudy apple juice.
Which pan should I use?
You will need a large lidded casserole dish that can be used on the hob but is also oven safe. I used my new Chef’s Pan which I have fallen head over heels for. It can cook casseroles, but is also perfect for stir fries, one-pot pasta dishes, tagines… you name it. A great investment which comes with a lifetime guarantee.
CREAMY CHICKEN CASSEROLE STEP BY STEP
Take a look at this step by step tutorial – plas note you will find the full recipe, including ingredients in the recipe card at the end of this post.
STEP 1. Pat your chicken legs dry using paper towels and season with salt and pepper. You can also use chicken thighs in this recipe.
STEP 2. Dry fry the smoked bacon lardons in a large non-stick pan until they start to crisp up and render some of their fat. Set aside on a kitchen towel lined bowl.
STEP 3. Add a splash of olive oil and small knob of butter to the pan and brown the chicken legs, in batches if necessary, for about 4 minutes per side or until nicely coloured. Set aside.
STEP 4. Add the chopped shallots and cook, stirring, for a couple of minutes. Add the potatoes and garlic and cook for a further four minutes.
STEP 5. Add the apple cider and stir in the mustard, honey and cream. Sprinkle with the dried tarragon.
STEP 6. Return the bacon and chicken to the pot, nestling the chicken in the creamy sauce. Add the thyme sprigs, cover and transfer to a preheated oven to cook for a further 15 minutes. Uncover the pot and cook for another 5 minutes or until the potatoes are fork tender.
STEP 7. Check the seasoning, add the lemon zest and serve with some crusty bread to mop up the delicious sauce and a green salad on the side.
Recipe tips and tricks
Want to make sure you get this one-pot chicken recipe just right? Here’s some expert tips:
- Make sure you use the best chicken you can find – organic and free-range if possible. Using skin-on and bone-in chicken adds more depth of flavour but you could use skinless chicken if you refer.
- Do NOT rinse the chicken – though this used to be common practice it is now frowned upon as it can spread bacteria.
- Chicken legs and chicken thighs are suitable for this casserole. I would avoid using chicken breasts which can become a little tough.
- Don’t skip browning the chicken – it adds so much flavour and colour! Sear in a hot pan until they are golden – avoid overcrowding as it will cause it to steam instead of brown. Depending on the size of your pan you may need to do this in batches.
- You can replace single (pouring) cream with half and half or half-fat creme fraiche. Reduce heat to a simmer before adding any dairy to avoid the cream splitting.
- Substitute the apple cider with chicken stock (broth) or use half chicken stock and half apple juice plus 1 tablespoon apple cider vinegar.
- Replace some or all of the potatoes with squash, carrots, parsnips or a combination of all these vegetables, cooking until fork tender.
Have you made my Chicken Casserole Recipe? Post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #supergoldenbakes and make my day 🙂
More comforting chicken recipes to try
- One-pot Spanish chicken, chorizo and lentil stew
- Slow cooker Indian butter chicken curry
- Chicken, chorizo, olive and chickpea stew
- One-pot Chinese chicken and rice
- One-pot chicken and mushroom casserole
One-pot Creamy Chicken Casserole
Ingredients
- 200 g | 7oz smoked bacon lardons or chopped streaky bacon
- 1 tbsp olive oil
- 1/2 tbsp butter
- 6 skin-on chicken legs
- 1 tsp Kosher salt
- 1/2 tsp ground black pepper
- 6 shallots quartered
- 2 large garlic cloves sliced
- 800 g | 1.7 pounds baby potatoes halved
- 2 tbsp Dijon mustard
- 1 tsp English mustard
- 1 tbsp runny honey
- 280 ml | 1 1/8 cups medium-dry apple cider
- 250 ml | 1 cup single (pouring) cream
- 1/2 tsp dried tarragon
- 3 fresh thyme sprigs
- 1 lemon zest only
Instructions
- Preheat the oven to 200C (400F) and setting the shelf to the lower third of the oven.
- Pat the chicken dry using paper towels (do not rinse) and season with salt and pepper.
- Dry fry the bacon in a large lidded non-stick pan until it starts to crisp and render some of its fat. Set aside on a kitchen towel lined bowl.
- Add a the olive oil and butter to the pan and pan fry the chicken legs, in batches if necessary, for 4 minutes per side or until nicely browned. Set aside.
- Add the shallots and cook, stirring, for a couple of minutes. Add the potatoes and garlic and cook for a further four minutes.
- Add the cider and stir in the mustard, honey and cream. Sprinkle with the dried tarragon and stir in the bacon.
- Return the chicken to the pot, nestling it in the creamy sauce. Add the thyme sprigs, cover the pan and transfer to the oven. Cook for 15 minutes.
- Uncover the pot and cook for another 5 minutes or until the potatoes are tender.
- Check the seasoning, add the lemon zest and serve with some crusty bread to mop up the delicious sauce and a green salad on the side.
Video
Notes
Chicken casserole tips and tricks
Want to make sure you get this recipe just right? Here’s some expert tips-
- Make sure you use the best chicken you can find – organic and free range if possible. Using skin-on and bone-in chicken adds more depth of flavour but you could remove the skin if you refer.
- Chicken legs and chicken thighs are suitable for this casserole. Avoid using chicken breasts which can become a little tough.
- Don’t skip browning the chicken legs – it adds so much flavour and colour!
- You can replace single (pouring) cream with half and half or half fat creme fraiche. Reduce heat to a simmer before adding any dairy to avoid the cream splitting.
- Replace the apple cider with chicken stock or use half chicken stock and half apple juice plus 1 tablespoon apple cider vinegar.
- Replace some or all of the potatoes with squash, carrots, parsnips or a combination of all these vegetables, cooking until fork tender.
Melanie Smith says
Hi. I’d like to try this recipe (sounds delicious!), but wondered if could be done in the slow cooker please? Would you change the recipe at all if it can be cooked this way. Also, can it be frozen once cooled?
Lucy Parissi says
Hi Melanie,
I do not recommend freezing as it contains cream. I will have to have a think re:slow cooker. Definitely possible, probably two hours on high to cook the chicken and adding the cream at the end (otherwise it will split)
Melanie Smith says
Thanks Lucy. Trying to use the slow cooker more to try and be more economical. Love your recipes. They always turn out beautifully and full of flavour x
Dominic says
I’ve made this many times for my family since last year and its a family favourite! However, I am making it for friends next week. Would it be okay to do all of the stove top stuff in the morning and then leave It in a cold oven until we are ready to eat, at which point I could turn on the oven to finish the cook?
Thanks
Lucy Parissi says
Hi Dominic – in order to be food safe you would need to cool and store in the fridge. It’s not safe to leave food out.
Trevor says
Really enjoyed this, very tasty. One little thing I would change next time I make it is to discard half of the liquor after browning the chicken.
Lysander says
Delicious recipe. Followed it to the letter, however timings are terrible. 15 mins in the oven then uncover and a further 5 mins (or until potatoes are tender), not the best guidance.
I’d had to allow a good 15 mins covered then 45 mins in the oven before everything was cooked at least (potatoes tender etc). This is more realistic as it’s similar to a lot of other casserole or ‘one-pot’ dishes I usually make.
I appreciate some ovens are ‘hotter’ than others as some fan ovens 220c is mot like 200c and visa versa. Just worth baring in mind if you’re cooking it with a strict time frame in mind.
But still lovely, great recipe.
Lucy Parissi says
Thanks for your feedback. Some of the cooking time is done on the hob before the casserole is then moved into the oven. The size of the potatoes will also affect the cooking time.
Viv says
I liked the look of this dish and the combination of ingredients. Made it last night. I left out the cream and it was absolutely divine. A knockout and I am not easily pleased.
Lucy Parissi says
Glad you liked it Viv, imagine it would still taste lovely minus the cream
Andy Shepherd says
Was a bit hesitant after seeing the review where the cream separated and very nearly didn’t make it. Am I glad I ignored the voices and made sure I reduced the heat a few minutes before that step just to cover myself as we have an old electric hob which doesn’t react to temp changes quickly like a gas hob. I added some carrots to the mix and with the cider and honey they were crunchy and sweet. Winner around in our house. Going have a play with some other veggies next time round. 5/5
Lucy Parissi says
So glad you liked it Andy!
Tony says
Followed recipe to the letter. Removed from oven and it looks like it had been cooked in sand. Cream had split. Dinner ruined. Hungry children very disappointed. Will not be trying again. Should have stuck with tried and tested slow cooker.
Lucy Parissi says
Hi Tony, I am very sorry to hear this, how disappointing. I have made this recipe a few times and never had this problem and it has had very good feedback from others. A bit perplexed as to why this would have happened wondering if maybe oven was too hot or cream didn’t contain enough fat.
Marilyn Markey says
can you make dish the night before
Lucy Parissi says
You could but it is not ideal as it contains cream. Cool completely, store in the fridge and reheat over low heat, gently, to avoid the cream splitting. X
Sandy says
I have just come across your Creamy Chicken Casserole on the internet. I would love to make for a Saturday lunch with friends.
Can it be made the day before and reheated? if so which setting would I use and for how long?
Lucy Parissi says
Hi Sandy – since the recipe contains cream it doesn’t look particularly great when reheated. I think it is best when freshly made which I know isn’t very helpful! A recipe with a tomato based sauce would reheat better than this. If you do make it in advance maybe put the entire casserole dish in the fridge then reheat it over a gentle heat until it comes to a simmer. If the sauce separates which can happen with cream you might want to stir in a little diluted cornflour (cornstarch).
Moreen bennett says
Your creamy chicken casserole looks delicious and would like to try it for family tomorrow. But I can’t believe it will all be cooked and ready in just 20 minutes. Surely it needs longer in oven, closer to 30 or 40 minutes.
Lucy Parissi says
The overall cooking time is 50 minutes. The cooking time of 20 minutes is after you have browned the chicken and sautéd the potatoes as well. Provided you use baby potatoes cut in half the cooking time should be sufficient however if you find they are still too tough after this time you can continue cooking for a little longer. Hope this helps x
kellie@foodtoglow says
What a beautifully well-rounded dish, Lucy! The flavour profile is impeccable (tarragon is much under-used I think). f you were my neighbour, I would get so chubby – but very happy!
hotmail email login says
Thank you for sharing the recipe! Can’t wait to try it, we never get bored of chicken dishes.
esha says
This is pure comfort meal. I could eat this almost everyday from now on until mid May. Looks absolutely stunning.
Nickki says
This looks absolutely delicious- pure comfort food! It is exactly what I want to sit and eat on a cold night, in front of the tv with a glass of wine!
Lucy Parissi says
I am nodding in agreement! 😉
Elizabeth says
Oh my goodness this looks like the ultimate comfort food! I do love a good chicken casserole!
Lathiya says
The chicken looks scrumptious and it makes a wholesome dish…I’m in love with that pan too
Lucy Parissi says
Thanks Lathiya – it is a great pan! I just hope I don’t wear it out too quickly. Will be putting that lifetime warrantee through its paces.
Julia Frey says
This is the kind of a meal I want to eat from September to April every night!! So gorgeous and delicious looking!
Lucy Parissi says
Cream, bacon and chicken – can’t go wrong with any of that 😉