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Creamy Garlic Chicken Casserole
20
min active
·
4
servings
·
45
min total
Tender chicken baked in a rich garlic cream sauce with simple weeknight ingredients.
Avo's Tip
No heavy cream? Evaporated milk or cream cheese loosened with broth both work.
Using bone-in thighs? They work great — increase cooking time by about 10 minutes.
No Gruyère or Swiss? Provolone or fontina melt beautifully here.
COMMON QUESTIONS
Frequently Asked Questions
Everything you need to know before you start cooking.
Can I substitute the cream for something lighter?
Yes — swap heavy cream for half-and-half or a mix of milk and a tablespoon of cornstarch to thicken. Greek yogurt can work too: temper it by whisking in a bit of the hot sauce before adding, and avoid boiling once yogurt is added to prevent curdling.
Can I make this casserole ahead of time?
Absolutely — assemble the casserole up to the point of baking, cover, and refrigerate for up to 24 hours. Add an extra 5–10 minutes to the bake time if baking straight from the fridge. You can also freeze it unbaked for up to 2 months; thaw overnight before baking.
How can I change this into a vegetarian version?
Replace chicken with hearty roasted vegetables like cauliflower, sweet potato, or a mix of mushrooms and chickpeas; increase the veggies to make roughly the same volume as the chicken and proceed with the same sauce and bake time.
Storage & Reheating
Fridge: Store leftovers in airtight container for up to 3 days.
Reheat: Heat individual portions in the microwave until warmed through, or reheat the whole dish in a 350°F (175°C) oven for 15–20 minutes covered with foil, removing the foil for the last 5 minutes to refresh the topping.
Why It Works
Uses simple, affordable ingredients and a one-skillet sauce to cut down on fuss.
Searing the chicken first locks in flavor and the oven finish does the rest
No complicated techniques or long hands-on time required.
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Ingredients
1
1½ lb (700 g) boneless, skinless chicken breasts , cut into 1-inch pieces
2
8 oz (225 g) cremini or button mushrooms, sliced
3
1 cup frozen peas or 2 cups steamed broccoli florets
4
1 medium yellow onion, finely chopped
5
8 cloves garlic, minced
6
2 tbsp all-purpose flour
7
1 cup low-sodium chicken broth
8
1 cup heavy cream (or half-and-half for a lighter finish)
9
1 tbsp lemon juice
10
1½ tsp kosher salt, divided
11
1 tsp dried thyme (or 1 tbsp fresh, chopped)
12
½ tsp red pepper flakes (optional)
13
2 tbsp olive oil
14
4 tbsp unsalted butter, divided
15
Cooking spray or extra butter, for greasing
16
1 cup shredded sharp cheddar cheese
17
½ cup grated Parmesan cheese
18
½ cup panko breadcrumbs
19
½ tsp freshly ground black pepper, divided
20
2 tbsp chopped fresh parsley
Instructions
1
Preheat the oven to 375°F (190°C). Grease a 9×13-inch casserole dish with butter or cooking spray.
2
Season the chicken with 1 tsp salt and ¼ tsp pepper. Heat olive oil in a large skillet over medium-high heat and sear the chicken until lightly golden (not cooked through), about 3–4 minutes. Transfer to a plate.
3
Melt 2 tbsp butter in the same skillet over medium heat. Add the onion and cook until soft, about 4 minutes. Stir in the mushrooms and cook until their moisture releases, 3–4 minutes more.
4
Add the garlic and cook just until fragrant, about 30 seconds. Sprinkle the flour over the vegetables and stir to coat; cook 1 minute to remove the raw flour taste.
5
Whisk in the chicken broth, then the cream, until smooth. Add lemon juice, thyme, remaining ½ tsp salt, and remaining ¼ tsp pepper. Simmer 2–3 minutes, until the sauce thickens slightly.
6
Return the chicken (and any juices) to the skillet. Fold in peas or broccoli if using, plus half the cheddar and half the Parmesan. Taste and adjust seasoning.
7
Spoon the mixture into the prepared casserole dish and spread evenly.
8
In a small bowl, mix panko, remaining 2 tbsp melted butter, remaining cheddar and Parmesan, parsley, and red pepper flakes (if using). Sprinkle evenly over the casserole.
9
Bake uncovered for 20–25 minutes, until bubbly with a golden top. For extra browning, broil 1–2 minutes—watch closely.
10
Rest 5 minutes before serving so the sauce sets. See it. Cook it. Love it. 🥑
Quick Fixes
Sauce breaking: Don't boil after adding cream — keep it at a low simmer and stir gently.
Chicken dry: Sear quickly on high, then let the oven finish it. Pulling at 165°F keeps it juicy.
Sauce too thin: Let it simmer an extra 3–5 minutes uncovered before transferring to the casserole dish.
ingrediENTS
—
1
1½ lb (700 g) boneless, skinless chicken breasts , cut into 1-inch pieces
—
2
8 oz (225 g) cremini or button mushrooms, sliced
—
3
1 cup frozen peas or 2 cups steamed broccoli florets
—
4
1 medium yellow onion, finely chopped
—
5
8 cloves garlic, minced
—
6
2 tbsp all-purpose flour
—
7
1 cup low-sodium chicken broth
—
8
1 cup heavy cream (or half-and-half for a lighter finish)
—
9
1 tbsp lemon juice
—
10
1½ tsp kosher salt, divided
—
11
1 tsp dried thyme (or 1 tbsp fresh, chopped)
—
12
½ tsp red pepper flakes (optional)
—
13
2 tbsp olive oil
—
14
4 tbsp unsalted butter, divided
—
15
Cooking spray or extra butter, for greasing
—
16
1 cup shredded sharp cheddar cheese
—
17
½ cup grated Parmesan cheese
—
18
½ cup panko breadcrumbs
—
19
½ tsp freshly ground black pepper, divided
—
20
2 tbsp chopped fresh parsley
instructions
1
Preheat the oven to 375°F (190°C). Grease a 9×13-inch casserole dish with butter or cooking spray.
2
Season the chicken with 1 tsp salt and ¼ tsp pepper. Heat olive oil in a large skillet over medium-high heat and sear the chicken until lightly golden (not cooked through), about 3–4 minutes. Transfer to a plate.
3
Melt 2 tbsp butter in the same skillet over medium heat. Add the onion and cook until soft, about 4 minutes. Stir in the mushrooms and cook until their moisture releases, 3–4 minutes more.
4
Add the garlic and cook just until fragrant, about 30 seconds. Sprinkle the flour over the vegetables and stir to coat; cook 1 minute to remove the raw flour taste.
5
Whisk in the chicken broth, then the cream, until smooth. Add lemon juice, thyme, remaining ½ tsp salt, and remaining ¼ tsp pepper. Simmer 2–3 minutes, until the sauce thickens slightly.
6
Return the chicken (and any juices) to the skillet. Fold in peas or broccoli if using, plus half the cheddar and half the Parmesan. Taste and adjust seasoning.
7
Spoon the mixture into the prepared casserole dish and spread evenly.
8
In a small bowl, mix panko, remaining 2 tbsp melted butter, remaining cheddar and Parmesan, parsley, and red pepper flakes (if using). Sprinkle evenly over the casserole.
9
Bake uncovered for 20–25 minutes, until bubbly with a golden top. For extra browning, broil 1–2 minutes—watch closely.
10
Rest 5 minutes before serving so the sauce sets. See it. Cook it. Love it. 🥑
High comfort. Low effort. Designed for real weeknights.
RECIPE
Creamy Garlic Chicken Casserole
20
min active
·
45
min total
·
4
servings
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