14 Casserole Recipes Using Chicken Thighs

Chicken thighs are truly the unsung heroes of the kitchen.

Their rich flavor and tender texture elevate any dish to a whole new level.

I’ve been having so much fun experimenting with casseroles, and let me tell you, the combinations are endless!

From creamy mushroom blends to zesty BBQ paired with cornbread, each recipe is a delightful twist on comfort food.

Get ready to transform your meals into cozy, heartwarming feasts with these delicious chicken thigh casseroles!

Creamy Chicken Thigh and Mushroom Casserole

The Creamy Chicken Thigh and Mushroom Casserole is a comforting and hearty dish perfect for family dinners or gatherings. With its rich and creamy sauce, tender chicken thighs, and earthy mushrooms, this casserole is sure to become a household favorite. The combination of flavors and textures creates a satisfying meal that can be paired with a side of rice, pasta, or a fresh salad. This recipe is designed to serve 4-6 people, making it ideal for a small group or enough for leftovers.

This dish isn’t only delicious but also relatively easy to prepare. The chicken thighs are first browned to develop a deep flavor, while the mushrooms add an umami depth to the casserole. The creamy sauce ties everything together, creating a luscious and indulgent experience. With simple ingredients and straightforward steps, you can have this comforting casserole on your table in no time.

Ingredients:

• 6 chicken thighs, bone-in, skin-on
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 8 ounces mushrooms, sliced
• 1 teaspoon thyme
• 1 teaspoon rosemary
• Salt and pepper, to taste
• 1 cup chicken broth
• 1 cup heavy cream
• 1 tablespoon cornstarch
• 1/4 cup grated Parmesan cheese
• 2 tablespoons chopped parsley

Cooking Instructions:

1. Preheat the Oven: Begin by preheating your oven to 375°F (190°C) to guarantee it reaches the proper temperature while you prep the casserole.
2. Brown the Chicken: In a large oven-safe skillet or casserole dish, heat the olive oil over medium-high heat. Season the chicken thighs with salt and pepper. Place them skin-side down in the skillet and cook for about 5 minutes until the skin is golden brown. Flip the chicken and cook for another 3 minutes. Remove the chicken from the skillet and set aside.
3. Sauté the Vegetables: In the same skillet, add the chopped onion and sauté for about 3 minutes until it becomes translucent. Add the minced garlic and sliced mushrooms, cooking for another 5 minutes until the mushrooms are tender and lightly browned.
4. Add Herbs and Seasoning: Stir in the thyme and rosemary, along with additional salt and pepper to taste. This step enhances the flavors of the vegetables and mushrooms.
5. Prepare the Creamy Sauce: Pour in the chicken broth and bring the mixture to a simmer. In a small bowl, whisk together the heavy cream and cornstarch until smooth. Add this mixture to the skillet, stirring continuously until the sauce thickens.
6. Combine and Bake: Return the browned chicken thighs to the skillet, nestling them into the creamy mushroom mixture. Sprinkle with grated Parmesan cheese. Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the chicken is cooked through and the top is golden brown.
7. Garnish and Serve: Once baked, remove the casserole from the oven and let it rest for a few minutes. Garnish with freshly chopped parsley before serving.

Extra Tips:

For an even richer flavor, consider adding a splash of white wine to the sauce after sautéing the mushrooms. If you prefer a thicker sauce, adjust the cornstarch amount slightly.

This dish can easily be made ahead of time; simply prepare the casserole, cover it, and refrigerate until ready to bake. For a complete meal, serve the casserole with crusty bread to soak up the creamy sauce or steamed vegetables for a balanced plate.

Cheesy Chicken Thigh and Broccoli Bake

Cheesy Chicken Thigh and Broccoli Bake is a comforting and delicious casserole that combines tender chicken thighs with nutritious broccoli, all enveloped in a creamy, cheesy sauce. This dish is perfect for a family dinner, offering a hearty and satisfying meal that’s simple to prepare.

With its rich flavors and gooey cheese topping, this bake is sure to be a hit at any table, bringing together the best of savory and satisfying ingredients.

The recipe makes use of boneless, skinless chicken thighs, which remain juicy and flavorful after baking. Paired with broccoli, this dish not only provides essential nutrients but also adds a delightful texture contrast. The creamy cheese sauce binds everything together, creating a luscious and indulgent experience with every bite.

Whether you’re preparing this on a busy weeknight or serving it at a gathering, the Cheesy Chicken Thigh and Broccoli Bake is both versatile and easy to make.

Ingredients for 4-6 servings:

• 6 boneless, skinless chicken thighs
• 4 cups broccoli florets
• 2 cups shredded cheddar cheese
• 1 cup heavy cream
• 2 tablespoons butter
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika
• 1/2 teaspoon dried thyme
• 1/4 cup grated Parmesan cheese
• 1 cup chicken broth
• 1 tablespoon all-purpose flour

Cooking Instructions:

1. Preheat and Prepare: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or non-stick spray.
2. Cook the Chicken: Heat olive oil in a large skillet over medium-high heat. Season the chicken thighs with salt, pepper, paprika, and thyme. Add the chicken to the skillet and cook for about 4-5 minutes on each side until browned. Remove the chicken from the skillet and set aside.
3. Prepare the Sauce: In the same skillet, add butter and minced garlic. Sauté for about 1 minute until fragrant. Sprinkle the flour over the garlic and stir to combine, cooking for another minute. Gradually whisk in the chicken broth and heavy cream, stirring continuously until the mixture thickens.
4. Add Cheese: Once the sauce has thickened, reduce the heat to low and add 1 1/2 cups of shredded cheddar cheese. Stir until the cheese is melted and the sauce is smooth.
5. Assemble the Bake: Spread the broccoli florets evenly in the prepared baking dish. Place the browned chicken thighs on top of the broccoli. Pour the cheese sauce over the chicken and broccoli, making sure everything is well coated.
6. Top and Bake: Sprinkle the remaining 1/2 cup of cheddar cheese and the grated Parmesan cheese over the top of the casserole. Cover the dish with foil and bake in the preheated oven for 25 minutes.
7. Finish Baking: Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown. Confirm the chicken is cooked through with an internal temperature of 165°F (74°C).
8. Serve: Allow the casserole to cool slightly before serving. Enjoy your Cheesy Chicken Thigh and Broccoli Bake warm.

Extra Tips:

For the best results, verify your chicken thighs are similar in size to promote even cooking. If you prefer a more crispy topping, consider adding breadcrumbs mixed with a bit of melted butter before the final baking time.

Additionally, you can substitute the heavy cream with half-and-half for a lighter version of the dish. Remember, fresh broccoli will give a more crisp texture, but frozen broccoli can be used if thawed and drained properly.

Spicy Southwest Chicken Thigh Casserole

This Spicy Southwest Chicken Thigh Casserole is a hearty and vibrant dish that combines the rich flavors of the Southwest with tender chicken thighs. This casserole is perfect for a family dinner or a get-together with friends, offering a satisfying blend of spices, vegetables, and creamy cheese. The combination of succulent chicken thighs, black beans, corn, and zesty spices creates a meal that’s both comforting and exciting, perfect for those who love a little heat.

The casserole is easy to prepare and can be made in advance, making it a convenient option for busy weeknights. With just a few simple steps, you can have a delicious and spicy meal that will please a crowd. The ingredients are easily customizable, so feel free to adjust the spice level to suit your taste. The following recipe serves 4-6 people, providing generous portions for everyone at the table.

Ingredients:

• 6 bone-in, skin-on chicken thighs
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14 oz) diced tomatoes with green chilies
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• Salt and pepper, to taste
• 1 cup shredded Monterey Jack cheese
• 1/4 cup chopped fresh cilantro
• 1 lime, cut into wedges

Cooking Instructions:

1. Preheat the Oven: Preheat your oven to 375°F (190°C) to prepare for baking the casserole.
2. Prepare the Chicken Thighs: Season the chicken thighs with salt, pepper, and half of the chili powder, cumin, and smoked paprika. Heat the olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken thighs, skin-side down, for about 5 minutes until the skin is golden brown. Flip the thighs and cook for another 5 minutes. Remove the chicken from the skillet and set aside.
3. Cook the Vegetables: In the same skillet, add the diced onion, garlic, and red bell pepper. Sauté for about 5 minutes until the vegetables are softened. Add the corn, black beans, and diced tomatoes with green chilies to the skillet, stirring to combine.
4. Season the Mixture: Sprinkle the remaining chili powder, cumin, and smoked paprika over the vegetable mixture. Stir well to make certain the spices are evenly distributed.
5. Assemble the Casserole: Nestle the seared chicken thighs back into the skillet, skin-side up, on top of the vegetable mixture. Scatter the shredded Monterey Jack cheese over the top.
6. Bake the Casserole: Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the chicken is cooked through and the cheese is bubbly and golden.
7. Garnish and Serve: Remove the skillet from the oven and sprinkle with fresh cilantro. Serve the casserole hot with lime wedges on the side for squeezing over the top.

Extra Tips:

For a milder version of this dish, you can reduce the amount of chili powder or use a mild chili powder variety. Adding a dollop of sour cream or a side of avocado can help balance the heat for those who prefer a creamier texture.

If you don’t have an oven-safe skillet, you can transfer the mixture to a baking dish before adding the chicken and cheese. This casserole is also great with a side of rice or warm tortillas for a complete meal. Enjoy the flavors of the Southwest in every bite!

Lemon Herb Chicken Thigh and Rice Casserole

Lemon Herb Chicken Thigh and Rice Casserole is a delightful and comforting dish perfect for family dinners or gatherings. The combination of tender chicken thighs, fluffy rice, and a burst of lemony flavor, enhanced by aromatic herbs, makes this casserole a standout meal. Not only is it delicious, but it’s also easy to prepare, making it an excellent choice for both novice and experienced cooks alike.

The dish is baked to perfection, guaranteeing that the chicken is juicy and the rice absorbs all the rich flavors from the broth and herbs. This recipe serves 4-6 people and provides a balance of protein and carbohydrates, making it a satisfying meal on its own.

The lemon and herbs lend a freshness that brightens the dish, while the creamy texture of the rice complements the tender chicken thighs. The casserole is versatile and can be customized with additional vegetables or spices according to personal preference. It’s a wholesome meal that can be enjoyed year-round, whether you’re looking for a cozy winter dinner or a light summer feast.

Ingredients for 4-6 servings:

• 6 bone-in, skin-on chicken thighs
• 1 cup long-grain white rice
• 2 cups chicken broth
• 1 lemon (zested and juiced)
• 3 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 2 cloves garlic, minced
• 1 onion, chopped
• 1/2 cup frozen peas
• Fresh parsley for garnish (optional)

Cooking Instructions:

1. Preheat the Oven: Preheat your oven to 375°F (190°C) to guarantee it’s ready for baking the casserole.
2. Prepare the Chicken: In a large skillet over medium heat, add 2 tablespoons of olive oil. Season the chicken thighs with salt and pepper. Place them skin-side down in the skillet and cook until the skin is golden brown, about 5-7 minutes. Flip and cook the other side for an additional 3 minutes. Remove the chicken from the skillet and set aside.
3. Sauté the Aromatics: In the same skillet, add the remaining tablespoon of olive oil. Add the chopped onion and minced garlic, sauté for 2-3 minutes until the onion is translucent.
4. Combine Ingredients: Stir in the rice, guaranteeing it’s well-coated with the oil and flavors from the skillet. Add the chicken broth, lemon zest, lemon juice, thyme, rosemary, and peas. Mix well to combine all ingredients.
5. Assemble the Casserole: Transfer the rice mixture to a large baking dish. Arrange the browned chicken thighs on top, skin-side up. Pour any accumulated juices from the chicken into the dish for added flavor.
6. Bake: Cover the baking dish with foil and bake in the preheated oven for 35 minutes. Remove the foil and continue baking for another 10-15 minutes, or until the rice is tender and the chicken is cooked through with a crispy skin.
7. Garnish and Serve: Once baked, let the casserole rest for a few minutes before serving. Garnish with fresh parsley if desired.

Extra Tips:

To guarantee the chicken thighs remain juicy, avoid over-baking them. Check for doneness by ensuring the internal temperature of the chicken reaches 165°F (74°C).

You can customize the casserole by adding vegetables like bell peppers or carrots for added nutrition and flavor. If you prefer a spicier dish, consider adding a pinch of red pepper flakes. For a creamier texture, stir in a tablespoon of butter into the rice before baking.

This dish can be prepped ahead of time and refrigerated, just adjust the baking time accordingly if baking from a cold state.

Tuscan Chicken Thigh and Spinach Casserole

Indulge in the rustic flavors of Tuscany with this delightful Tuscan Chicken Thigh and Spinach Casserole. This dish combines tender, juicy chicken thighs with a creamy, savory sauce infused with garlic, sun-dried tomatoes, and fresh spinach.

It’s a comforting one-dish meal that’s perfect for family dinners or entertaining guests. The richness of the cream sauce is balanced beautifully with earthy spinach and tangy sun-dried tomatoes, making each bite a flavorful experience.

This casserole isn’t only delicious but also easy to prepare, making it ideal for both weeknight dinners and special occasions. The chicken thighs are seared to perfection before being baked in the oven, ensuring they remain moist and flavorful.

The addition of spinach provides a nutritious boost, while a sprinkling of cheese adds a finishing touch of indulgence. Let’s explore the recipe and bring a taste of Tuscany to your table.

Ingredients (Serves 4-6):

• 6 chicken thighs, bone-in and skin-on
• Salt and pepper to taste
• 2 tablespoons olive oil
• 4 cloves of garlic, minced
• 1 cup sun-dried tomatoes, julienned
• 2 cups fresh spinach, chopped
• 1 cup heavy cream
• 1 cup chicken broth
• 1 teaspoon Italian seasoning
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 tablespoon fresh basil, chopped (optional)

Cooking Instructions:

1. Preheat the Oven: Preheat your oven to 375°F (190°C) in preparation for baking the casserole.

2. Season the Chicken: Season the chicken thighs with salt and pepper on both sides.

3. Sear the Chicken: In a large ovenproof skillet, heat olive oil over medium-high heat. Add the chicken thighs, skin side down, and sear for about 5-7 minutes until the skin is golden brown and crispy.

Flip and sear the other side for another 3-4 minutes. Remove the chicken from the skillet and set aside.

4. Prepare the Sauce: In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant. Add the sun-dried tomatoes and cook for another 2 minutes.

5. Combine Ingredients: Stir in the fresh spinach, allowing it to wilt slightly. Pour in the heavy cream and chicken broth, stirring to combine. Add the Italian seasoning and bring the mixture to a simmer.

6. Assemble the Casserole: Return the seared chicken thighs to the skillet, nestling them into the sauce. Sprinkle the mozzarella and Parmesan cheeses evenly over the top.

7. Bake the Casserole: Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the chicken is cooked through and the cheese is bubbly and golden.

8. Garnish and Serve: Remove the casserole from the oven and let it rest for a few minutes. Garnish with fresh basil if desired before serving.

Extra Tips:

When choosing chicken thighs, bone-in and skin-on pieces provide the best flavor and moisture for this dish. If you prefer a lighter version, you can substitute half-and-half for the heavy cream, though the sauce may be slightly less rich.

For added depth, consider adding a splash of white wine to the sauce before simmering. This dish pairs beautifully with crusty bread or a simple side salad, making it a versatile and satisfying meal. Enjoy the comforting flavors of Tuscany in every bite!

BBQ Chicken Thigh and Cornbread Casserole

BBQ Chicken Thigh and Cornbread Casserole is a delightful dish that brings the smoky, tangy flavors of barbecue chicken together with the comforting, slightly sweet taste of cornbread. This casserole is perfect for family dinners, potlucks, or any gathering where you want to impress with a hearty and flavorful meal.

The juicy chicken thighs are cooked to perfection, then combined with a zesty BBQ sauce and baked under a golden layer of cornbread topping, making every bite a delicious blend of textures and flavors.

This recipe is designed for a serving size of 4-6 people, making it ideal for a small group or a family meal with a bit of leftovers. The combination of ingredients is both satisfying and easy to prepare, with most steps involving straightforward assembly and baking.

Whether you’re a seasoned cook or a beginner, this BBQ Chicken Thigh and Cornbread Casserole will be a hit on your dining table.

Ingredients:

• 6 chicken thighs, bone-in and skin-on
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1 cup BBQ sauce
• 1 cup corn kernels (fresh, frozen, or canned)
• 1/2 cup chopped red onion
• 1/2 cup chopped bell pepper
• 1 cup shredded cheddar cheese
• 1 box (about 8.5 oz) cornbread mix
• 1 egg
• 1/3 cup milk

Cooking Instructions:

1. Preheat and Prepare Chicken: Preheat your oven to 375°F (190°C). Season the chicken thighs with salt and pepper on both sides.
2. Cook Chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken thighs, skin-side down, and cook until the skin is crispy and golden brown, about 5 minutes. Flip and cook the other side for another 5 minutes. Remove from the skillet and set aside.
3. Prepare Casserole Base: In the same skillet, add the red onion and bell pepper. Sauté for about 3 minutes until softened. Stir in the corn kernels and BBQ sauce, mixing until well combined.
4. Assemble Casserole: Place the cooked chicken thighs into a baking dish. Pour the BBQ sauce mixture over the chicken, making sure to cover each piece. Sprinkle the shredded cheddar cheese evenly over the top.
5. Mix Cornbread Topping: In a separate bowl, combine the cornbread mix, egg, and milk. Stir until just combined, being careful not to overmix.
6. Add Cornbread: Spread the cornbread mixture over the chicken and BBQ sauce in the baking dish, smoothing out with a spatula.
7. Bake: Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the cornbread is golden brown and a toothpick inserted into the center comes out clean.
8. Cool and Serve: Allow the casserole to cool for about 5 minutes before serving. This will help the layers set and make it easier to serve.

Extra Tips:

For added flavor, consider adding a teaspoon of smoked paprika or a dash of cayenne pepper to the BBQ sauce mixture. If you prefer a sweeter cornbread topping, add a tablespoon of honey or sugar to the cornbread mix.

For a more robust flavor, use a smoky or spicy BBQ sauce. This dish can also be prepared in advance and stored in the refrigerator before baking, making it a convenient option for busy schedules.

Pesto Chicken Thigh and Pasta Bake

This Pesto Chicken Thigh and Pasta Bake is a delicious and comforting dish that combines tender chicken thighs with al dente pasta, all smothered in a rich and flavorful pesto sauce.

Perfect for a family dinner or a gathering with friends, this casserole is certain to please everyone at the table. The combination of creamy cheese, aromatic herbs, and juicy chicken creates a delightful harmony of flavors that will have everyone coming back for seconds.

The recipe is designed to serve 4-6 people, making it ideal for a family meal or a small dinner party. With simple ingredients that are easy to find, you can whip up this dish with minimal effort while still impressing your guests.

Whether you’re a seasoned chef or a beginner in the kitchen, this Pesto Chicken Thigh and Pasta Bake is both approachable and satisfying.

Ingredients (Serves 4-6):

• 1 pound boneless, skinless chicken thighs
• 12 ounces penne pasta
• 1 cup basil pesto
• 1 cup cherry tomatoes, halved
• 1 cup mozzarella cheese, shredded
• 1/2 cup Parmesan cheese, grated
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh basil leaves for garnish (optional)

Cooking Instructions:

1. Preheat the Oven: Preheat your oven to 375°F (190°C) to guarantee it’s ready for baking once the preparation is complete.

2. Cook the Pasta: In a large pot of salted boiling water, cook the penne pasta until al dente, according to package instructions. Drain and set aside.

3. Prepare the Chicken: Season the chicken thighs with salt and pepper. In a large skillet over medium heat, add olive oil and sauté the minced garlic for about 1 minute until fragrant.

Add the chicken thighs and cook for about 6-7 minutes on each side, or until fully cooked through. Remove from heat and let them cool slightly before slicing into bite-sized pieces.

4. Assemble the Casserole: In a large mixing bowl, combine the cooked pasta, sliced chicken, cherry tomatoes, basil pesto, and half of the mozzarella cheese. Mix well to confirm everything is evenly coated with the pesto.

5. Transfer to Baking Dish: Pour the mixture into a 9×13 inch baking dish, spreading it out evenly. Sprinkle the remaining mozzarella cheese and the Parmesan cheese over the top.

6. Bake: Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the cheese is melted and bubbly with a golden brown top.

7. Garnish and Serve: Remove from the oven and let it cool for a few minutes. Garnish with fresh basil leaves if desired. Serve warm.

Extra Tips: For a richer flavor, you can add a splash of cream or milk to the pasta mixture before baking. If you prefer a spicier dish, consider adding a pinch of red pepper flakes to the mix.

It’s important to allow the casserole to rest for a few minutes after baking to help the flavors meld together and make it easier to serve. Feel free to experiment with different types of pasta or cheeses to suit your taste preferences.

Chicken Thigh and Potato Gratin

Chicken Thigh and Potato Gratin is a comforting and hearty casserole dish that combines tender chicken thighs with creamy potatoes, all baked together to create a satisfying meal perfect for any occasion. The rich flavors from the chicken, garlic, and herbs meld beautifully with the creamy sauce and golden-brown cheesy topping, making it an ultimate comfort food.

This dish is ideal for family dinners or potlucks, offering a delicious and filling option that will please everyone at the table. The beauty of this recipe lies in its simplicity and the use of everyday ingredients, making it an easy go-to option for busy weeknights.

The preparation involves layering sliced potatoes, juicy chicken thighs, and a smooth, savory sauce, topped with a blend of cheeses that melt to perfection in the oven. The result is a warm, bubbly gratin that pairs well with a simple green salad or steamed vegetables.

Let’s explore this delightful recipe and discover how to make Chicken Thigh and Potato Gratin for 4-6 people.

Ingredients:

• 6 bone-in, skin-on chicken thighs
• 2 pounds potatoes, thinly sliced
• 1 large onion, thinly sliced
• 3 garlic cloves, minced
• 1 cup chicken broth
• 1 cup heavy cream
• 1 cup grated Gruyère cheese
• 1 cup grated Parmesan cheese
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley, chopped (optional, for garnish)

Instructions:

1. Preheat the Oven: Preheat your oven to 375°F (190°C). This guarantees the oven is at the right temperature when you’re ready to bake the gratin.
2. Prepare Chicken Thighs: Season the chicken thighs with salt, pepper, and thyme. Heat olive oil in a large skillet over medium-high heat. Once hot, add the chicken thighs skin-side down and sear for about 5 minutes until the skin is golden brown. Flip and cook for another 3 minutes. Remove from the skillet and set aside.
3. Prepare the Potatoes and Onions: In the same skillet, add the sliced onions and garlic. Sauté for about 5 minutes until the onions become translucent. Add the sliced potatoes and cook for another 5 minutes, stirring occasionally to prevent sticking.
4. Make the Sauce: Pour in the chicken broth and heavy cream into the skillet with the potatoes and onions. Stir the mixture, scraping any brown bits from the bottom of the skillet. Let it simmer for about 2-3 minutes to slightly thicken.
5. Assemble the Gratin: In a large baking dish, layer half of the potato mixture evenly. Place the chicken thighs on top, skin side up. Pour the remaining potato and sauce mixture over the chicken.
6. Add Cheese: Sprinkle the Gruyère and Parmesan cheese evenly over the top of the dish.
7. Bake: Place the baking dish in the preheated oven and bake for 40-45 minutes, or until the potatoes are tender and the cheese is golden-brown and bubbly.
8. Serve: Remove from the oven and let it cool for a few minutes. Garnish with chopped fresh parsley before serving, if desired.

Extra Tips:

For the best results, use a mandoline to slice the potatoes evenly and thinly, ensuring they cook uniformly. Additionally, you can experiment with different cheese combinations, such as cheddar or mozzarella, to suit your taste preferences.

If you prefer a lower-fat version, substitute half-and-half for the heavy cream. When reheating leftovers, cover the gratin with foil to prevent it from drying out, and reheat in a moderate oven until warm.

Garlic Parmesan Chicken Thigh Casserole

Garlic Parmesan Chicken Thigh Casserole is a delightful comfort food that combines tender chicken thighs with creamy, cheesy, and savory flavors. This dish is perfect for a family dinner or a gathering with friends. The rich taste of parmesan cheese and the aromatic hint of garlic elevate the humble chicken thighs into a gourmet meal.

Easy to prepare and a surefire crowd-pleaser, this casserole fits perfectly into your weekly meal rotation. This dish serves 4-6 people, making it ideal for a cozy dinner with loved ones. The preparation involves a balance of simple ingredients that are often readily available in most kitchens.

The chicken thighs are seasoned and baked to perfection, guaranteeing the meat is juicy and flavorful. Paired with a creamy sauce and a crunchy breadcrumb topping, this casserole delivers a satisfying blend of textures and tastes.

Ingredients for 4-6 servings:

• 8 chicken thighs, skin-on and bone-in
• 4 cloves garlic, minced
• 1 cup parmesan cheese, grated
• 1 cup heavy cream
• 1 cup chicken broth
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 teaspoons Italian seasoning
• 1 cup breadcrumbs
• 2 tablespoons butter, melted
• 2 tablespoons fresh parsley, chopped (optional for garnish)

Cooking Instructions:

1. Preheat the Oven: Begin by preheating your oven to 375°F (190°C). This guarantees the oven is ready to cook the chicken evenly.
2. Prepare the Chicken Thighs: Pat the chicken thighs dry with paper towels to remove any excess moisture. Season them with salt, pepper, and Italian seasoning on both sides.
3. Brown the Chicken: In a large skillet, heat the olive oil over medium-high heat. Add the chicken thighs, skin-side down, and sear for about 5 minutes until the skin is crispy and golden brown. Flip the thighs and cook for another 3 minutes. Remove from heat and set aside.
4. Make the Sauce: In the same skillet, add minced garlic and sauté for about 1 minute until fragrant. Stir in the chicken broth and heavy cream, scraping any browned bits from the bottom of the skillet for added flavor. Let the mixture simmer for 2-3 minutes.
5. Add Parmesan: Gradually add the parmesan cheese to the sauce, stirring continuously until the cheese is fully melted and the sauce is smooth and creamy.
6. Assemble the Casserole: Transfer the chicken thighs to a baking dish, arranging them in a single layer. Pour the garlic parmesan sauce evenly over the chicken.
7. Prepare the Breadcrumb Topping: In a small bowl, mix the breadcrumbs with melted butter until well combined. Sprinkle the breadcrumb mixture over the chicken and sauce in the baking dish.
8. Bake the Casserole: Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the chicken is cooked through and the topping is golden and crispy.
9. Garnish and Serve: Once baked, remove the casserole from the oven. Let it cool slightly before garnishing with chopped parsley. Serve hot and enjoy!

Extra Tips:

For a variation in flavor, consider adding a squeeze of lemon juice to the sauce for a hint of acidity that complements the richness of the cheese. If you prefer a spicier dish, a pinch of red pepper flakes can be included in the sauce for extra heat.

Using freshly grated parmesan cheese will enhance the flavor and melt better than pre-packaged options. Additionally, for a healthier alternative, you can substitute chicken thighs with boneless, skinless chicken breasts, but be mindful of adjusting the cooking time to avoid dryness.

Teriyaki Chicken Thigh and Vegetable Bake

Teriyaki Chicken Thigh and Vegetable Bake is a delicious and easy-to-make casserole that combines the savory flavors of teriyaki sauce with the tenderness of chicken thighs and a medley of vegetables. This dish is perfect for a family dinner or a gathering with friends, offering a satisfying and healthy meal option that’s bound to please everyone at the table.

The combination of juicy chicken thighs, colorful vegetables, and the rich, sweet, and savory teriyaki glaze makes this casserole a delightful experience for your taste buds.

The recipe is designed to serve 4-6 people, making it an ideal choice for a small group. The preparation is straightforward, and the ingredients are readily available, allowing you to create a wholesome meal without spending hours in the kitchen.

By using chicken thighs, you guarantee the meat remains moist and flavorful throughout the cooking process, while the vegetables add a delightful crunch and nutritional value. This casserole isn’t only tasty but also visually appealing, with its vibrant colors and inviting aroma.

Ingredients (Serves 4-6):

• 6 chicken thighs, skin-on, bone-in
• 1 cup teriyaki sauce
• 2 tablespoons olive oil
• 1 large red bell pepper, sliced
• 1 large green bell pepper, sliced
• 1 large yellow onion, sliced
• 2 cups broccoli florets
• 2 carrots, sliced
• 3 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• Salt and pepper to taste
• 1 tablespoon sesame seeds (optional)
• 2 green onions, chopped (for garnish)

Cooking Instructions:

1. Preheat the Oven: Start by preheating your oven to 375°F (190°C) to confirm it’s hot enough to cook the casserole evenly.
2. Prepare the Chicken: Season the chicken thighs with salt and pepper on both sides. In a large skillet over medium-high heat, add the olive oil. Once heated, sear the chicken thighs skin-side down for about 5 minutes until the skin is golden brown. Flip and sear the other side for an additional 3 minutes. Remove from the skillet and set aside.
3. Sauté the Vegetables: In the same skillet, add the sliced onions, bell peppers, and carrots. Sauté for about 5 minutes until they start to soften. Add the broccoli florets, minced garlic, and grated ginger. Continue to sauté for another 3 minutes.
4. Assemble the Casserole: In a large baking dish, spread the sautéed vegetables evenly. Place the seared chicken thighs on top of the vegetables. Pour the teriyaki sauce over the chicken and vegetables, confirming everything is coated.
5. Bake the Casserole: Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 25 minutes. Remove the foil and bake for an additional 10 minutes to allow the chicken skin to crisp up.
6. Final Touches: Once baked, remove the casserole from the oven. Sprinkle sesame seeds over the top for added texture, and garnish with chopped green onions for a burst of freshness.

Extra Tips:

For the best flavor, marinate the chicken thighs in the teriyaki sauce for at least 30 minutes before cooking, or overnight if possible. This will enhance the depth of flavor in the chicken.

If you prefer a thicker sauce, you can reduce the teriyaki sauce in a saucepan before pouring it over the casserole. Feel free to customize the vegetables based on what’s in season or your personal preference.

Finally, verify the chicken is cooked through by checking that the internal temperature reaches 165°F (74°C) before serving.

Mediterranean Chicken Thigh and Orzo Casserole

This Mediterranean Chicken Thigh and Orzo Casserole is a delightful one-pan dish that brings the vibrant flavors of the Mediterranean right to your table. Succulent chicken thighs are combined with nutty orzo pasta, fresh vegetables, and aromatic herbs to create a comforting and satisfying meal.

Perfect for weeknight dinners or casual gatherings, this casserole is both easy to prepare and certain to impress. The combination of juicy chicken and flavorful orzo is complemented by the tang of olives, the sweetness of sun-dried tomatoes, and the freshness of spinach, making every bite a burst of Mediterranean goodness.

Packed with protein and nutrients, this casserole is a wholesome meal that can be prepared ahead of time and easily reheated. The robust flavors develop even further when left to sit, making leftovers a treat to look forward to.

Whether you’re an experienced cook or a kitchen novice, this recipe is straightforward to follow and yields a delicious and filling dish that serves 4-6 people.

Ingredients:

• 6 bone-in, skin-on chicken thighs
• 1 tablespoon olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 cup orzo pasta
• 1 can (14.5 oz) diced tomatoes
• 2 cups chicken broth
• 1/2 cup Kalamata olives, pitted and sliced
• 1/2 cup sun-dried tomatoes, chopped
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 2 cups fresh spinach
• 1/4 cup crumbled feta cheese
• 1 tablespoon fresh parsley, chopped

Instructions:

1. Preheat and Prepare: Preheat your oven to 375°F (190°C). Pat the chicken thighs dry with paper towels and season them with salt and pepper on both sides.

2. Brown the Chicken: In a large oven-safe skillet or Dutch oven, heat the olive oil over medium-high heat. Add the chicken thighs, skin side down, and brown them for about 5-7 minutes until the skin is crispy and golden.

Flip the chicken and brown the other side for an additional 3 minutes. Remove the chicken from the skillet and set aside.

3. Sauté the Vegetables: In the same skillet, add the chopped onion, garlic, and red bell pepper. Sauté for about 3-4 minutes until the vegetables are softened and fragrant.

4. Cook the Orzo: Stir in the orzo pasta and cook for 1-2 minutes until slightly toasted. Add the diced tomatoes, chicken broth, Kalamata olives, sun-dried tomatoes, oregano, thyme, and a pinch of salt and pepper. Stir everything together.

5. Combine and Bake: Return the browned chicken thighs to the skillet, nestling them into the orzo mixture. Make sure the chicken is skin side up.

Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the chicken is cooked through and the orzo is tender.

6. Finish and Serve: Remove the skillet from the oven. Stir in the fresh spinach, allowing it to wilt from the residual heat. Sprinkle the casserole with crumbled feta cheese and fresh parsley before serving.

Extra Tips:

To guarantee the chicken cooks evenly and stays juicy, make sure to let it come to room temperature before searing. This helps achieve a beautifully crisp skin.

For added flavor, you can marinate the chicken thighs in olive oil, garlic, and lemon juice for a few hours before cooking. If you prefer a spicier dish, add a pinch of red pepper flakes when sautéing the vegetables.

This casserole can be stored in the refrigerator for up to three days, making it an excellent choice for meal prep.

Buffalo Chicken Thigh and Blue Cheese Casserole

Buffalo Chicken Thigh and Blue Cheese Casserole is a delicious and flavorful dish that combines the spicy tang of buffalo sauce with the creamy richness of blue cheese. This casserole is perfect for those who love the bold flavors of buffalo chicken wings but want a hearty and comforting meal that can be easily served to a family. The tender chicken thighs soak up the sauce, guaranteeing every bite is packed with flavor, while the blue cheese adds a creamy and tangy contrast that rounds out the dish beautifully.

This casserole is a fantastic option for a weeknight dinner or a potluck gathering. It’s easy to assemble and can be prepared in advance, making it a convenient choice for busy schedules. The combination of spicy buffalo sauce and creamy blue cheese is a crowd-pleaser, and you can adjust the level of heat to suit your taste. Serve it with a side salad or some crusty bread to mop up the sauce, and you have a satisfying meal that everyone will love.

Ingredients for 4-6 servings:

• 1.5 lbs boneless, skinless chicken thighs
• 1 cup buffalo wing sauce
• 1 cup blue cheese crumbles
• 1 cup shredded mozzarella cheese
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 1/2 cup chopped green onions
• 1/4 cup chopped celery
• 2 cups cooked pasta (penne or rotini recommended)
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder

Cooking Instructions:

1. Preheat the Oven: Start by preheating your oven to 375°F (190°C) to guarantee it’s hot and ready when you assemble the casserole.
2. Cook the Chicken: Heat olive oil in a large skillet over medium heat. Season the chicken thighs with salt, pepper, garlic powder, and onion powder. Cook the chicken thighs in the skillet for about 5-7 minutes on each side, until they’re browned and cooked through. Remove from the skillet and let them cool slightly before chopping into bite-sized pieces.
3. Prepare the Sauce: In a large mixing bowl, combine the buffalo wing sauce, sour cream, mayonnaise, and half of the blue cheese crumbles. Stir until the mixture is smooth and well-blended.
4. Assemble the Casserole: In a large baking dish, combine the chopped chicken, cooked pasta, chopped celery, and green onions. Pour the buffalo sauce mixture over the top and toss everything together until the ingredients are evenly coated.
5. Top with Cheese: Sprinkle the remaining blue cheese crumbles and shredded mozzarella cheese over the top of the casserole.
6. Bake the Casserole: Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the cheese is melted and bubbly.
7. Serve: Once cooked, remove from the oven and let the casserole cool slightly before serving. Garnish with extra chopped green onions if desired.

Extra Tips:

For a milder version of the dish, use a mild buffalo sauce or reduce the amount of buffalo sauce used. If you prefer a more intense blue cheese flavor, feel free to add extra blue cheese crumbles.

This casserole can be prepared a day in advance and stored in the refrigerator, then baked just before serving. Pair it with a simple green salad or some crusty bread to complete the meal. Enjoy your Buffalo Chicken Thigh and Blue Cheese Casserole hot and fresh for the best experience!

Chicken Thigh and Sweet Potato Casserole

Chicken Thigh and Sweet Potato Casserole is a comforting and hearty dish that combines the rich flavors of tender chicken thighs with the sweetness of roasted sweet potatoes. This casserole is perfect for a family dinner or a gathering with friends, as it’s both filling and delicious.

The combination of savory and sweet, along with aromatic herbs and spices, creates a well-rounded meal that’s sure to please everyone at the table. Plus, it’s an easy one-dish meal that simplifies both preparation and cleanup.

The versatility of chicken thighs allows them to absorb the flavors of the accompanying ingredients, while the sweet potatoes provide a nutritious and slightly sweet contrast. This dish isn’t only flavorful but also nutritious, offering a good balance of protein, carbohydrates, and vegetables.

It’s an excellent choice for those who want a wholesome meal without spending hours in the kitchen. With this recipe, you’ll have a satisfying casserole ready to serve in just over an hour.

Ingredients for 4-6 servings:

• 6 boneless, skinless chicken thighs
• 3 large sweet potatoes, peeled and cubed
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon paprika
• Salt and pepper to taste
• 1 cup chicken broth
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped fresh parsley

Cooking Instructions:

1. Preheat the Oven: Preheat your oven to 375°F (190°C) to guarantee it’s ready for baking the casserole.
2. Prepare the Ingredients: Start by peeling and cubing the sweet potatoes, chopping the onion, and mincing the garlic. This will make the assembly of the casserole quicker and more efficient.
3. Season the Chicken Thighs: In a large bowl, season the chicken thighs with salt, pepper, paprika, thyme, and rosemary. Confirm each piece is evenly coated with the spices for maximum flavor.
4. Sauté the Onion and Garlic: Heat olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic, sautéing until the onion becomes translucent and fragrant.
5. Brown the Chicken: Add the seasoned chicken thighs to the skillet, cooking for about 3-4 minutes on each side until they’re browned. This step is vital for building flavor in the casserole.
6. Assemble the Casserole: In a large casserole dish, combine the cubed sweet potatoes, sautéed onion and garlic, and browned chicken thighs. Pour the chicken broth over the mixture to keep it moist as it bakes.
7. Bake the Casserole: Cover the casserole dish with foil and bake in the preheated oven for 30 minutes. Remove the foil, sprinkle the Parmesan cheese over the top, and bake for an additional 15-20 minutes, or until the sweet potatoes are tender and the chicken is cooked through.
8. Garnish and Serve: Once the casserole is done, remove it from the oven and let it cool for a few minutes. Garnish with freshly chopped parsley before serving to add a touch of color and freshness.

Extra Tips:

For an added depth of flavor, consider marinating the chicken thighs in the herbs and spices for a few hours before cooking. You can also add other vegetables like carrots or bell peppers for more variety.

If you prefer a creamier casserole, you can mix in a bit of cream or a dollop of sour cream before baking. Make sure to evenly cube the sweet potatoes, so they cook at the same rate, guaranteeing a uniformly tender casserole.

Chicken Thigh and Artichoke Heart Bake

This Chicken Thigh and Artichoke Heart Bake is a comforting and flavorful casserole that brings together tender chicken thighs and the unique taste of artichoke hearts. The dish is perfect for a family dinner or a small gathering, offering a delightful blend of savory flavors with a hint of tanginess from the artichokes. The chicken thighs are richly seasoned and baked to perfection, guaranteeing a juicy, moist texture that pairs beautifully with the creamy sauce and the slight crunch of the artichokes.

This dish isn’t only delicious but also easy to prepare, making it a great option for both novice and experienced cooks. It can be made in advance, allowing you to enjoy a stress-free dinner. The recipe serves 4-6 people, making it ideal for a family meal or for leftovers throughout the week. With simple ingredients and straightforward steps, this casserole will quickly become a favorite in your household.

Ingredients (serves 4-6):

• 6 bone-in, skin-on chicken thighs
• 1 can (14 oz) artichoke hearts, drained and quartered
• 1 cup chicken broth
• 1 cup heavy cream
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup grated Parmesan cheese
• 1 tablespoon lemon juice
• Fresh parsley, chopped (for garnish)

Cooking Instructions:

1. Preheat the Oven: Start by preheating your oven to 375°F (190°C). This guarantees that the oven is ready when you’re finished preparing the ingredients.
2. Sear the Chicken Thighs: In a large oven-safe skillet, heat the olive oil over medium-high heat. Season the chicken thighs with salt and pepper. Place them in the skillet, skin side down, and sear for 5-7 minutes until the skin is golden brown and crispy. Flip the thighs and sear the other side for an additional 3 minutes. Remove the chicken from the skillet and set aside.
3. Prepare the Sauce: In the same skillet, add the chopped onion and garlic. Sauté for about 2-3 minutes until the onion is translucent and fragrant. Stir in the chicken broth, heavy cream, thyme, and lemon juice, scraping up any browned bits from the bottom of the skillet. Bring the mixture to a simmer.
4. Combine Ingredients: Return the chicken thighs to the skillet, skin side up. Add the artichoke hearts around the chicken pieces. Sprinkle the Parmesan cheese evenly over the top.
5. Bake the Casserole: Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the chicken is cooked through and the sauce is bubbling. The internal temperature of the chicken should reach 165°F (74°C).
6. Garnish and Serve: Once done, remove the skillet from the oven. Let it rest for a few minutes before garnishing with freshly chopped parsley. Serve hot, spooning the sauce over the chicken and artichokes.

Extra Tips:

For an added layer of flavor, consider marinating the chicken thighs in a mixture of olive oil, lemon juice, garlic, and herbs for a few hours before cooking. This will enhance the flavor of the meat.

If you prefer a thicker sauce, you can whisk in a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon water) into the sauce before baking.

Finally, for a complete meal, serve this casserole with a side of crusty bread or over a bed of rice to soak up the delicious sauce.