Gordon Ramsay Chicken Casserole Recipe

This delicious Chicken Casserole is a comforting, one-pan meal that’s easy to make and packed with flavor. With tender chicken, smoky bacon, and a rich, creamy sauce, it’s the perfect dish for cozy dinners. You can easily swap out vegetables or herbs to suit your taste, making this dish both versatile and satisfying!

Ingredients Needed:

• 8 bone-in, skin-on chicken thighs (around 850g/1lb 14oz)
• 1 tbsp olive or sunflower oil: 1 tbsp olive or sunflower oil
• 1 onion, thinly sliced
• 4 rashers smoked back bacon, cut into roughly 2cm/¾in slices
• 150g/5½oz small mushrooms, halved or quartered if larger
• 3 medium carrots, peeled and cut into roughly 1.5cm/⅝in slices
• 20g/¾oz plain flour (around 2 tbsp)
• 1 tsp dried thyme or 1 tbsp fresh thyme leaves
• 500ml/18fl oz hot chicken stock (made with 1 stock cube)
• 1 medium leek, trimmed and cut into roughly 1cm/½in slices
• Salt and freshly ground black pepper

How To Make Chicken Casserole Recipe?

1. Preheat the Oven: Preheat the oven to 190°C.
2. Season the Chicken: Season the chicken thighs with salt and black pepper.
3. Brown the Chicken: Heat the oil in a large non-stick casserole pan over medium heat. Fry the chicken, skin-side down, for 7–8 minutes until browned. Turn and cook for 3 minutes more. Transfer the chicken to a plate.
4. Cook the Vegetables: In the same pan, add the onion, bacon, and mushrooms. Fry over medium-high heat for 4–5 minutes until lightly browned. Add the carrots and flour, and toss to combine.
5. Add Herbs and Stock: Sprinkle in the thyme, then slowly pour in the hot stock, stirring well after each addition. Return the chicken to the pan and bring to a simmer.
6. Cook in the Oven: Cover the pan with a lid and cook in the oven for 45 minutes.
7. Add the Leeks: Stir in the leeks and return to the oven for another 15 minutes until the chicken and leeks are tender and the sauce thickens. Serve hot.

Recipe Tips:

• Brown the Chicken Well: Make sure to brown the chicken skin-side down for a nice crispy texture and added flavor.
• Stir the Stock Gradually: Pour the stock slowly into the pan and stir well between each addition to create a smooth sauce.
• Don’t Skip the Leeks: Adding the leeks at the end helps to keep them tender and flavorful without overcooking.
• Use Fresh Thyme for Better Flavor: Fresh thyme gives a more vibrant taste compared to dried thyme, so try using it if possible.
• Simmer for a Thicker Sauce: If you prefer a thicker sauce, let the casserole simmer on the stove for a few minutes after adding the leeks.

How To Store & Reheat Leftovers?

• Refrigerate: Let the Chicken Casserole cool to room temperature before placing it in an airtight container. It will keep in the fridge for up to 3 days.
• Freeze: After the casserole cools, freeze it in a container or bag for up to 3 months.
• Reheat: Heat the casserole in a pan over medium heat, stirring often, and add a little water or stock if needed.

Nutrition Facts:

• Calories: 445 kcal
• Total Fat: 25g
• Saturated Fat: 10g
• Cholesterol: 60mg
• Sodium: 920mg
• Potassium: 0mg
• Total Carbohydrate: 21g
• Dietary Fiber: 4g
• Sugars: 2g
• Protein: 33g

Try More Gordon Ramsay Recipes:

• Gordon Ramsay Chicken Fajitas Recipe
• Gordon Ramsay Buffalo Chicken Dip Recipe
• Gordon Ramsay Buttermilk Fried Chicken Recipe