Are you looking for a comforting chicken recipe? This one-pot creamy chicken casserole with bacon and potatoes is delicious, easy and sure to become a true family favourite.
In collaboration with Anolon
Here we are, slam bang into the middle of September… How did this happen? Seems like time speeded up the minute the kids went back to school. The days have turned cooler and I am craving comforting casseroles and all things cozy.
And I can’t think of a more comforting recipe than this creamy chicken casserole… It has a short list of ingredients but it is absolutely packed with flavour. Unlike most casseroles, which require a long and slow cooking time, this recipe is pretty speedy and ready in under an hour.
What goes in a creamy chicken casserole
All the ingredients here 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 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 another classic recipe that uses cider as well – use fresh tarragon with caution as it is a lot more aromatic and powerful than the dried version.
How to cook a chicken casserole
You will need a large lidded casserole dish that can be used on the hob and then go in the oven. I used my new Anolon Authority Hard Anodized 28cm Chef’s Pan which I have fallen head over heels for.
- 5.7L capacity – perfect for large family meals
- Anodised aluminium offers even heat conduction
- Non-stick and super-easy to clean
- Can be used on a gas or induction stove
- Oven safe to 240C
- Dishwasher safe (although I love it so much it only gets hand washed!)
This Chef’s Pan has seen almost daily (or twice daily) action since I got it a mere couple of weeks ago. 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. Imagine how many casseroles that is…
How to make this one-pot creamy chicken casserole
Step 1. Season your chicken legs with salt and pepper– or you can use drumsticks and chicken thighs. Don’t use chicken breasts as they tend to be a little flavourless and tough.
Step 2. Dry fry smoked bacon lardons in a large non-stick pan (I used my Anolon Chef’s 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 pan fry the chicken legs, in batches if necessary, for about 4 minutes per side or until nicely browned. 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 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 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.
Have you made my one-pot creamy chicken casserole?
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
- 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 cider
- 250 ml | 1 cup single cream
- 1/2 tsp dried tarragon
- 3 fresh thyme sprigs
- 1 lemon zest only
- Preheat the oven to 200C (400F) and setting the shelf to the lower third of the oven.
- Season your chicken legs with the 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 splash of olive oil and small knob of 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 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.
- You can replace the cider with chicken stock.
- Variation: Fry 200g (7oz) sliced mushrooms together with the bacon in step 1, setting aside and returning to the pan with the bacon in step 6.
- Replace some or all of the potatoes with squash, carrots, parsnips or a combination of all these vegetables, cooking until fork tender.
- You can use skin on, bone in drumsticks and chicken thighs.
- You can use honey mustard instead of mustard + honey.
- You can add some wholegrain Dijon mustard for more texture.