One Pan French Chicken Recipe -Tender chicken, potatoes, carrots and mushrooms all cooked up in a delicious creamy broth! If you ever wanted to bring the flavors of France into your kitchen without spending hours behind the stove than this French Chicken Dinner Recipe is for you.
We have had this recipe on the list for a year. Had we known how easy it was we would have made it long ago!
What is French Chicken? –
- The term ‘French Chicken’ can refer to many dishes. It’s a French American variety of Chicken Francene or or French Chicken Stew or French Chicken Casserole. In our version we combined the best of all the three to make a very easy to make and rustic French dinner. Super simple but a lot of flavor.
Why we love this recipe –
- Simple but Elegant – Everyday ingredients like chicken, potatoes, mushrooms and carrots.
- Quick Prep – with just some simple chopping and about 15 minutes you will have everything you need.
- Versatile – swap out chicken thighs for any bone-in chicken or even boneless chicken (adjust the cook time accordingly)
- One Pan – no need to dirty every dish in the kitchen to make a perfect French style meal.
Ingredients for French Chicken –
- Bone-in Chicken Thighs work best for this recipe – you can swap or add drumsticks as well. Boneless chicken will work but the cook time will need to be adjusted
- Mushrooms – cremini have the deepest flavor.
- Carrots – the addition of carrots make this more stew like and very hearty.
- Potatoes – small gold or red potatoes work best.
- Shallots – or finley minced onion
- Chicken Broth – prefer low sodium so you can easily adjust the salt.
- Heavy Cream – just a quarter cup.
- Butter, Flour, Olive Oil, Salt and Pepper
- Fresh or dried Thyme
Use a heavy cast iron pan or dutch oven for the best results.
Add the butter and olive oil to the skillet. PRO TIP -Butter will help brown the chicken and olive oil will keep the butter from burning.
Salt and pepper the chicken liberally on both sides. Sear in a hot skillet for about 5 minutes on each side until brown. Remove to a plate. The chicken will not be fully cooked but will continue to cook in the oven.
- After removing the seared chicken to a plate toss in all the veggies. Potatoes, carrots, onions, mushrooms and shallots.
- Spread the vegetables evenly in the pan and allow them to brown before tossing. Cook for about 5-7 minutes until brown and slightly cooked. Add the garlic and thyme.
- Sprinkle with flour and continue to toss and cook until no flour is visible.
- Add the white wine, scraping up any bits from the bottom of the pan. Pour in the chicken stock.
- Taste for seasoning. My favorite part!
- Nestle the seared chicken in the skillet along side the vegetables.
- Bake in a 375 degree oven for about 40 minutes or until all the vegetables are fork tender and the internal temperature of the chicken is 165 degrees.
- Remove from the oven and stir in the the cream. Taste for seasoning.
Tips to make the perfect French Chicken –
- Use a heavy pot such as a cast iron skillet or Dutch Oven.
- Use bone-in chicken thighs – the bone adds a depth of flavor and the dark meat can take the extended cooking time. See the recipe notes if using boneless chicken.
- To sear the chicken leave it untouched without turning it for about 5 minutes.
- If you prefer substitute the white wine for chicken stock.
- Serve with crusty bread to soak up all that delicious sauce!
- Store in a covered container for up to 3 days in the refrigerator. Freezing is not recommended as the cream in the sauce will break up.
More easy chicken recipes we think you will love –
- Chicken in Tomato Sauce – one of the most popular dishes on our site. Quick and Easy.
- Chicken in Mustard Cream Sauce – 30 minutes and one pan.
- Chicken and Zucchini – Easy on the cook and stuffed with veggies.
- Baked Boneless Chicken Thighs – when you want something quick and easy for dinner.
LET’S EAT!
Kathi and Rachel
What do you think about this recipe? Have questions? Comment below! Don’t forget to like us on Facebook, and connect with us on Instagram and tag your @Laughingspatula recipes with #laughingspatula,while you’re at it…We love to see your pics!
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French Chicken
Elegant but easy to make in one pan! Tender chicken, potatoes, carrots and mushrooms in a creamy brothy sauce.
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Servings: 4
Ingredients
- 6 bone in chicken thighs - skin on
- 1 tablespoon butter
- 1 tablespoon olive oil
- 8 ounces cremini mushrooms - quartered
- 2 large carrots - sliced
- 1 pound baby yukon gold potatoes - halved. Baby red potatoes will work as well.
- 1 large shallot - minced
- 3 cloves garlic - chopped
- 1/2 cup white wine
- 1 1/2 cups chicken broth - prefer low sodium
- 3 tablespoons all purpose flour
- 1 tablespoon fresh thyme - or 1 1/2 teaspoons dried
- 1/4 cup heavy cream
- salt and pepper to tasate
Instructions
- Preheat oven to 375 degrees. Liberally sprinkle chicken thighs with salt and pepper on both sides.
- Heat a large heavy skillet or dutch oven to medium high. Add butter and olive oil and let it heat up for 2-3 minutes.
- Sear the chicken thighs flipping once for 3-4 minutes per side until a nice crust forms. Remove to a plate.
- To the hot skillet add the mushrooms, carrots, potatoes and shallots. Allow the potatoes to form a nice crust on them, turning occasionally. About 5-6 minutes. Stir in chopped garlic and thyme and cook for 1 minute.
- Reduce heat to medium. Sprinkle flour over the vegetables and stir until no flour is visible. Add the white wine scraping up any bits off the bottom of the pan.
- Pour in the chicken stock and stir well. Bring to a simmer. Nestle the seared chicken on top of the vegetables leaving the skin side up and exposed.
- Place entire skillet in the oven and bake for 35-40 minutes until internal temperature of chicken is 165 degrees and the potatoes are tender.
- Remove from oven and stir in the cream. Taste for seasoning and adjust.
- Serve with a salad and crusty bread for dipping if desired.
Notes
This recipe is best with bone in chicken, however if you must use boneless chicken breasts or thighs - sear the chicken, set aside. Complete the recipe and bake for 20 minutes. Add the boneless chicken and continue to cook for another 20 minutes. This will help to avoid overcooking.
Nutrition
Calories: 565kcal | Carbohydrates: 35g | Protein: 42g | Fat: 49g | Saturated Fat: 16g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 20g | Trans Fat: 0.3g | Cholesterol: 237mg | Sodium: 258mg | Potassium: 1450mg | Fiber: 4g | Sugar: 5g | Vitamin A: 6575IU | Vitamin C: 29mg | Calcium: 84mg | Iron: 4mg
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