Creamy Spring Chicken Casserole (Printable Page)

# What You Need:

→ Chicken

01 - 1.5 lbs (680 g) boneless, skinless chicken thighs or breasts, cut into chunks
02 - Salt and pepper, to taste

→ Vegetables

03 - 1 tbsp olive oil
04 - 1 tbsp unsalted butter
05 - 1 small onion, finely chopped
06 - 2 garlic cloves, minced
07 - 1 cup (150 g) carrots, thinly sliced
08 - 1 cup (100 g) snap peas, trimmed
09 - 1 cup (100 g) asparagus, cut into 2-inch pieces
10 - 1 cup (100 g) baby spinach

→ Sauce

11 - 2 tbsp all-purpose flour (or gluten-free alternative)
12 - 1 cup (240 ml) chicken broth
13 - 1 cup (240 ml) heavy cream
14 - 1 tsp Dijon mustard
15 - 1/2 tsp dried thyme
16 - 1/2 tsp salt
17 - 1/4 tsp black pepper

→ Topping (optional)

18 - 1/2 cup (50 g) grated Parmesan cheese
19 - 1/2 cup (30 g) fresh breadcrumbs or gluten-free alternative
20 - 1 tbsp olive oil

# How to Make It:

01 - Preheat oven to 375°F (190°C). Season chicken with salt and pepper. In a large ovenproof skillet or casserole dish, heat olive oil over medium heat. Brown the chicken pieces for 3–4 minutes per side until golden. Remove and set aside.
02 - In the same pan, melt butter. Sauté onion and garlic for 2–3 minutes until fragrant.
03 - Add carrots and cook for 5 minutes. Stir in snap peas and asparagus; cook another 3 minutes.
04 - Sprinkle flour over the vegetables and stir to coat. Gradually pour in the broth and cream, stirring constantly to avoid lumps. Add Dijon mustard, thyme, salt, and pepper. Let simmer for 3–4 minutes until slightly thickened.
05 - Return chicken to the pan. Stir in baby spinach until wilted. If using, combine Parmesan, breadcrumbs, and olive oil; sprinkle over the top. Transfer the skillet to the oven and bake for 20 minutes, or until bubbly and golden on top.
06 - Let rest for 5 minutes before serving.

# Helpful Tips:

01 - Swap spinach for kale or Swiss chard if preferred.
02 - Add cooked potatoes or serve with rice for a heartier meal.
03 - Pairs well with a chilled Sauvignon Blanc or Pinot Grigio.

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