Best 9 Chicken Thyme And Shallot Casserole Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in a culinary delight with our savory Chicken Thyme and Shallot Casserole, a symphony of flavors that will tantalize your taste buds. This delectable dish features tender chicken nestled amidst a medley of aromatic shallots, earthy thyme, and a creamy, flavorful sauce. The casserole is a perfect balance of savory and comforting, making it a hit at any gathering.

In addition to the main recipe, this article offers a diverse collection of other delectable dishes to satisfy every palate. From the classic comfort of Creamy Broccoli Chicken and Rice Casserole to the hearty goodness of One Pot Chicken Teriyaki with Rice, there's something for everyone to enjoy. Each recipe is carefully crafted with step-by-step instructions and a list of necessary ingredients, ensuring a seamless cooking experience for home chefs of all skill levels.

For those seeking a lighter option, the Chicken and Vegetable Stir-Fry is a vibrant and colorful dish packed with fresh, crisp vegetables and succulent chicken. Alternatively, the Chicken and Dumplings Casserole offers a warm and comforting meal with fluffy dumplings swimming in a flavorful broth.

And for a taste of Italian flair, the Chicken Parmesan Casserole is a cheesy, flavorful delight that is sure to please the whole family.

No matter your culinary preferences, this article has a recipe that will satisfy your cravings. So, grab your apron, gather your ingredients, and embark on a culinary journey that will leave you and your loved ones feeling satisfied and delighted.

Check out the recipes below so you can choose the best recipe for yourself!

LEMON THYME CHICKEN CASSEROLE



Lemon Thyme Chicken Casserole image

Chicken nestled in rice with a homemade, lemon thyme sauce. This Lemon Thyme Chicken Casserole is a unique, delicious twist on chicken and rice casserole.

Provided by SugarSpicesLife

Categories     Dinner

Number Of Ingredients 19

2 cups chicken broth (NOT reduced sodium)
1 3/4 cup milk
3/4 cup all purpose flour
2 teaspoons salt
1/2 teaspoon black pepper
1/4 cup lemon juice (from ~2 lemons)
1 teaspoon garlic powder
1 teaspoon onion powder
1/4 cup honey
1 teaspoon ground thyme
2 large chicken breasts
4 cloves fresh (minced garlic)
1/4 cup shallot (diced (~1 large shallot))
2 tbsp butter
2 tbsp olive oil
1 1/4 cup white rice
zest 2 lemons
2 tbsp fresh thyme (minced)
3/4 cup chicken broth

Steps:

  • In a medium sized sauce pan over low heat, whisk together all of the soup ingredients. Let simmer, whisking occasionally, until thickened (will be the consistency of a creamed canned soup), about 15 minutes.
  • While soup is simmering, prepare chicken. Cut chicken in half horizontally, so that you have four pieces, ~1/2 inch in thickness. In a small sauce pan over medium-low heat, melt butter. Once melted, add olive oil, garlic, and shallot. Cook over low heat for 2 minutes, then set aside.
  • Preheat oven to 350 degrees. Butter bottom and sides of a 3.5 quart baking dish (9x13 dish will work).
  • Stir together cooked soup, rice, lemon zest, thyme, and chicken broth. Pour into prepared baking dish.
  • Nestle chicken down into rice. Cover exposed areas of chicken with butter/shallow mixture. Cover dish with aluminum foil and bake for 45 minutes.
  • Remove foil. Stir rice well (avoid touching the top of chicken). Bake for another 40-45 minutes, or until chicken is cooked through.

ONE-PAN ROAST CHICKEN AND SHALLOTS



One-Pan Roast Chicken and Shallots image

Adapted from this NY Times recipe via an Andrew Zimmern tweet, which read: "Brown 8 thighs, 3 C shallots. Add wine, tarragon, Dijon, sim 30 min covered. Remove lid, reduce. Add 2C cut cherry toms." Andrew's wife, Risha, had adapted the recipe from Martha Stewart. Changes I've made include: skip the browning. Ever since making Diana Henry's Moroccan chicken and rice, which calls for a chuck-everything-in-the-oven-at-once technique, I don't brown chicken anymore. Not browning yields crispy skin in said Moroccan chicken and rice recipe as well as in this Chicken with Sherry Vinegar recipe and here with this roast chicken and shallots. One caveat: If you use large or fattier chicken pieces, your sauce may be overwhelmed with rendered fat. I rarely have this issue, but every so often, if I taste the sauce at the end of cooking, and it tastes too fatty, I'll remove the meat (and shallots, here), pour the sauce into a Pyrex, let the fat rise to the top, and skim it off. I find this easier than browning especially since this step isn't always necessary. Also, I use thyme because I can't always find tarragon - not similar flavors, but each works well with the other flavors in this dish. Also, given the season, I do not add tomatoes.

Provided by Alexandra Stafford

Categories     Dinner

Time 1h10m

Number Of Ingredients 8

2 tablespoons unsalted butter
12 to 15 whole medium shallots, peeled, halved if large
kosher salt to taste
2 tablespoons Dijon mustard
a few sprigs tarragon or thyme
2 cups white wine
fresh-cracked black pepper
8 bone-in skin-on chicken thighs or drummies or a combination

Steps:

  • Preheat the oven to 400ºF. Melt the butter in a large, heavy-bottomed oven-safe pot or skillet set over medium-high heat. When the butter foams, add the shallots to the pot, season with salt, and sauté them in the butter until they begin to soften and caramelize, approximately 10 to 12 minutes. Lower the heat as needed if shallots are browning too quickly. Add the mustard and thyme and stir until the mustard coats the shallots evenly and begins to brown. Add the wine and bring to a simmer, scraping the bottom of the pot with a wooden spoon to release any brown bits.
  • Meanwhile, season the chicken pieces generously with salt and pepper on both sides. When the wine simmers, add the chicken pieces to the pan and transfer the pan to the oven. Cook for 40 to 50 minutes or until the skin is nicely brown and crisp. Remove pan from oven.
  • Using a spoon, swirl around the sauce and take a taste. If it tastes good, serve it. If it tastes fatty, transfer the meat and shallots to a platter, pour the juices into a Pyrex and let them sit until the fat rises, about 5 minutes. Skim off the fat. Return the juices, chicken and shallots to the pan. Return to the oven or bring to a simmer stove top to reheat. If chicken isn't as brown as you would like, you can stick it under the broiler too. Serve immediately with crusty bread and a salad.

FRENCH CHICKEN CASSEROLE



French Chicken Casserole image

The coziest, most wholesome meal. With golden brown chicken, tender potatoes, white wine, fresh rosemary + thyme.

Provided by Chungah Rhee

Categories     entree

Yield 4 servings

Number Of Ingredients 15

6 bone-in, skin-on chicken thighs
Kosher salt and freshly ground black pepper, to taste
2 tablespoons unsalted butter
8 ounces cremini mushrooms, halved
3 large shallots, diced
2 stalks celery, diced
3 cloves garlic, minced
3 tablespoons all-purpose flour
1/2 cup dry white wine
2 cups chicken stock
1 pound baby gold potatoes, halved
4 sprigs fresh thyme
1 sprig fresh rosemary
1 bay leaf
1/4 cup heavy cream

Steps:

  • Preheat oven to 325 degrees F. Season chicken thighs with 1 teaspoon salt and 1/2 teaspoon pepper. Melt butter in a large skillet over medium heat. Working in batches, add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; set aside. Add mushrooms, shallots and celery, and cook, stirring occasionally, until mushrooms are tender and browned, about 5-7 minutes; season with salt and pepper, to taste. Stir in garlic until fragrant, about 1 minute. Whisk in flour until lightly browned, about 1 minute. Stir in wine, scraping any browned bits from the bottom of the skillet. Stir in chicken stock, potatoes, thyme, rosemary and bay leaf. Return chicken to the skillet. Place into oven and bake until potatoes are tender and chicken has completely cooked through, reaching an internal temperature of 175 degrees F, about 40-45 minutes. Stir in heavy cream; season with salt and pepper, to taste. Serve immediately.

CHICKEN WITH SHALLOTS



Chicken with Shallots image

Provided by Ina Garten

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 8

4 boneless chicken breasts, skin on (6 to 8 ounces each)
Kosher salt and freshly ground black pepper
3 tablespoons vegetable or canola oil
1/2 cup dry white wine
1/3 cup freshly squeezed lemon juice (3 lemons)
1/4 cup minced shallots (1 large)
3 tablespoons heavy cream
4 tablespoons (1/2 stick) unsalted butter, diced, at room temperature

Steps:

  • Preheat the oven to 425 degrees.
  • Pat the chicken breasts dry with paper towels and sprinkle them generously on both sides with salt and pepper. In a 12-inch cast-iron skillet, heat the oil over medium-high heat for 2 minutes, until it begins to smoke. Place the chicken breasts, skin side down, in the skillet and cook for 4 to 5 minutes without moving, until golden brown.
  • Using tongs, turn the chicken breasts skin side up, place the skillet in the oven, and roast for 12 to 15 minutes, until the chicken is cooked through.
  • Meanwhile, in a medium saute pan, combine the white wine, lemon juice, and shallots and cook over medium-high heat for about 5 minutes, until only 2 tablespoons of liquid remain in the pan. If it reduces too much, add an extra splash of white wine or water. Add the cream, 1 teaspoon salt, and 1/4 teaspoon pepper and bring to a full boil. Remove from the heat, add the diced butter, and swirl the pan until the butter is incorporated. Don't reheat or the sauce will "break"! Sprinkle with salt and serve the chicken hot with the sauce spooned over it.

CHICKEN THIGHS WITH SHALLOTS & SPINACH



Chicken Thighs with Shallots & Spinach image

This moist and tender chicken comes complete with its own creamy spinach side dish! It makes a pretty presentation and comes together in no time flat for a nutritious weeknight meal. -Genna Johannes, Wrightstown, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 9

6 boneless skinless chicken thighs (about 1-1/2 pounds)
1/2 teaspoon seasoned salt
1/2 teaspoon pepper
1-1/2 teaspoons olive oil
4 shallots, thinly sliced
1/3 cup white wine or reduced-sodium chicken broth
1 package (10 ounces) fresh spinach, trimmed
1/4 teaspoon salt
1/4 cup reduced-fat sour cream

Steps:

  • Sprinkle chicken with seasoned salt and pepper. In a large nonstick skillet, heat oil over medium heat. Add chicken; cook until a thermometer reads 170°, about 6 minutes on each side. Remove from pan; keep warm., In same pan, cook and stir shallots until tender. Add wine; bring to a boil. Cook until wine is reduced by half. Add spinach and salt; cook and stir just until spinach is wilted. Stir in sour cream; serve with chicken. Freeze option: Before adding sour cream, cool chicken and spinach mixture. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet, stirring occasionally, until a thermometer inserted in chicken reads 170°. Stir in sour cream.

Nutrition Facts : Calories 223 calories, Fat 10g fat (3g saturated fat), Cholesterol 77mg cholesterol, Sodium 360mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 1g fiber), Protein 23g protein. Diabetic Exchanges

RISHIA ZIMMERN'S CHICKEN WITH SHALLOTS



Rishia Zimmern's Chicken With Shallots image

Here is a simple, excellent one-pot recipe for a midweek feast, full of rich flavor, with a sauce that you won't want to waste. It came to The Times in 2014 via the Twitter account of Andrew Zimmern, the chef and globe-trotting television personality who thrills to home cooking when he's not at work, which is not often. His then wife, Rishia Zimmern, adapted it from Martha Stewart, and he put it on the social network: "Brown 8 thighs, 3 C shallots. Add wine, tarragon, Dijon, sim 30 min covered. Remove lid, reduce. Add 2C cut cherry toms." We've been messing around with that ever since, and thrill to its flavor. Lay in bread to accompany it, and sop up the sauce.

Provided by Sam Sifton

Categories     dinner

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 10

8 bone-in, skin-on chicken thighs
2 tablespoons all-purpose flour
1 tablespoon kosher salt
1 tablespoon black pepper
2 tablespoons unsalted butter
12 to 15 whole medium shallots, peeled
2 cups white wine
2 tablespoons Dijon mustard
2 tarragon sprigs
2 cups cherry tomatoes, halved

Steps:

  • Pat the chicken thighs very dry with paper towels. Sprinkle the flour, salt and pepper over the chicken.
  • Melt the butter in a large, heavy-bottomed pot or skillet set over medium-high heat. When the butter foams, cook the chicken, in batches if necessary, until well browned and crisp on all sides. Set aside.
  • Add the whole shallots to the pot and sauté them in the butter and chicken fat until they begin to soften and caramelize, about 10 to 12 minutes. Add the wine to deglaze the pot, stir with a large spoon, then add the mustard and tarragon, then the chicken thighs. Cover the pot, turn the heat to low and simmer for 30 minutes.
  • Remove the lid, and allow the sauce to reduce and thicken, 15 to 20 minutes.
  • Add the cherry tomatoes to the pot, stir lightly to combine and serve immediately.

Nutrition Facts : @context http, Calories 658, UnsaturatedFat 22 grams, Carbohydrate 30 grams, Fat 37 grams, Fiber 6 grams, Protein 37 grams, SaturatedFat 12 grams, Sodium 1115 milligrams, Sugar 13 grams, TransFat 0 grams

CHICKEN, THYME AND SHALLOT CASSEROLE



Chicken, Thyme and Shallot Casserole image

Make and share this Chicken, Thyme and Shallot Casserole recipe from Food.com.

Provided by English_Rose

Categories     Stew

Time 1h35m

Yield 6-8 serving(s)

Number Of Ingredients 11

1 tablespoon olive oil
6 slices streaky bacon, finely sliced
8 chicken thighs
2 tablespoons all-purpose flour
14 ounces shallots, peeled and halved
2 garlic cloves, finely sliced
9 ounces brown button mushrooms
1 1/4 cups white wine
4 sprigs thyme, leaves picked
2 ounces parsley, leaves only, chopped
3/4 cup heavy cream

Steps:

  • Heat the oil in a large frying pan over a medium heat. Add the bacon and fry until just crisp. Remove and set aside.
  • In the same pan, brown the chicken thighs on all sides (this will take about 5-10 mins) then transfer to a large casserole dish, sprinkle with the flour and set aside.
  • Add the shallot halves, the garlic and the mushrooms to the frying pan and brown for 5 minutes.
  • Spoon the mixture into the casserole dish then pour over the white wine. Add the thyme, season with salt and pepper, cover and cook on a low heat for 1 hour to 1 1/4 hours until the chicken is cooked and the sauce is thickened.
  • Just before serving, stir in the cream, warm through, without boiling then serve garnished with the chopped parsley leaves.

ROAST CHICKEN WITH SHALLOTS, THYME, BACON AND GARLIC CONFIT SAUCE



Roast Chicken With Shallots, Thyme, Bacon and Garlic Confit Sauce image

This recipe was designed for new parents, who must cook stealthily to keep from waking an infant. The silent chef must follow a few simple, yet unforgiving rules: any busy, attention-demanding work has to happen before baby's bedtime; recipes must easily tolerate a lengthy span between prep and finish, ideally resting at room temperature to lessen the mess and effort involved in refrigerating and reheating; and the final steps, after baby's bedtime, have to be both quiet and fairly routine.

Provided by The New York Times

Categories     for two, poultry, main course

Time 1h5m

Yield 2 servings

Number Of Ingredients 10

4 chicken thighs, bone in and skin on
Salt and black pepper
4 tablespoons extra-virgin olive oil
2 tablespoons butter
10 shallots, peeled
5 garlic cloves, unpeeled
2 sprigs thyme
1 slice bacon, cut into 1/2-inch squares
1 cup dry white wine
1/2 cup chicken stock

Steps:

  • Stage 1, pre-bedtime. Pat chicken dry and season to taste with salt and pepper. Place a medium Dutch oven over high heat, and add 2 tablespoons olive oil and 1 tablespoon butter. When oil and butter barely begin to smoke, lay thighs skin side down in pan. Brown well on all sides until a rich amber color, 10 to 12 minutes. Remove chicken from pan, and discard fat.
  • Return unwashed pan to medium heat, and add 2 remaining tablespoons olive oil and 1 tablespoon butter. Add shallots, garlic, thyme and bacon. Stir gently (so garlic cloves don't lose their peels), until bacon is crisp and shallots and garlic are lightly browned. Raise heat, add wine and boil until reduced by half, about 3 minutes. Add chicken stock, bring to a boil and season to taste with salt and pepper. Remove pan from heat, and set aside at room temperature.
  • Stage 2, post-bedtime. Preheat oven to 350 degrees. Return Dutch oven to high heat. When liquid begins to simmer, rest chicken thighs skin side up on vegetables. Baste quickly with stock and wine, and transfer, uncovered, to oven. Bake 15 minutes, baste again, and bake 15 minutes more.
  • Remove from oven, and transfer garlic cloves to a small plate. Separate cloves from their skins, and discard skins. Mash cloves with a fork, and return to sauce, stirring to mix. To serve, discard thyme sprigs, and place equal portions of chicken and shallots on two plates. Top with sauce. If desired, serve with rice.

CHICKEN THYME AND SHALLOT HOT POT



Chicken Thyme and Shallot Hot Pot image

From sinsburys magazine feb 2010- my husband is looking forward to me making this, i will be working on making this slimming world friendly and posting a low fat version soon. I think this would be nice with leeks in as well

Provided by cakeinmyface

Categories     Chicken

Time 1h35m

Yield 6-8 serving(s)

Number Of Ingredients 11

1 tablespoon olive oil
6 slices streaky bacon (finely sliced)
8 chicken thighs
2 tablespoons plain flour
400 g shallots (skinned and halved)
2 garlic cloves (finely sliced)
250 g chestnut mushrooms
300 ml dry white wine
3 sprigs fresh thyme
fresh parsley (chopped)
200 ml double cream

Steps:

  • Heat oil in large frying pan add bacon and fry until just crisp, remove form pan and set aside.
  • In same pan brown the chicken on all sides (this will take 5- 10 minutes) then transfer into a large casserole dish, sprinkle with plain flour and set aside.
  • Add shallot halves the garlic and the mushrooms to frying pan and brown for 5 minutes spoon mixture into the casserole and then pour over white wine. Add thyme season well, cover and cook on low heat for 1 hour to 1hr 15 min until the chicken is cooked and the sauce is thickened.
  • Just before serving stir in double cream, warm through and garnish with parsley.

Nutrition Facts : Calories 613.9, Fat 44.4, SaturatedFat 17.1, Cholesterol 167.3, Sodium 309.8, Carbohydrate 17.2, Fiber 0.5, Sugar 1.2, Protein 28.3

Tips:

  • Mise en Place: Ensure all ingredients are prepped and measured before starting the recipe.
  • Use Fresh Ingredients: Fresh chicken, thyme, and shallots will provide the best flavor.
  • Season Well: Don't be shy with the salt and pepper. They enhance the natural flavors of the dish.
  • Sear the Chicken: Searing the chicken adds a golden brown color and locks in its juices.
  • Use a Dutch Oven or Skillet: This will allow you to sear the chicken and cook the casserole in one pot.
  • Don't Overcrowd the Pan: When searing the chicken, do it in batches if necessary to avoid overcrowding.
  • Cook the Casserole Covered: This will help the chicken cook evenly and retain moisture.
  • Let it Rest: Before serving, let the casserole rest for a few minutes to allow the flavors to meld.

Conclusion:

This chicken, thyme, and shallot casserole is a comforting and flavorful dish that is perfect for a weeknight meal. It is easy to make and can be tailored to your liking. Serve it with a side of roasted vegetables or a salad for a complete meal. The combination of tender chicken, aromatic thyme, and savory shallots creates a harmonious flavor profile that will delight your taste buds. So next time you're looking for a simple yet satisfying casserole recipe, give this one a try. You won't be disappointed!

Related Topics