Chicken Thighs Mushroom and Potato Casserole

You will absolutely love how rich and flavorful this recipe for chicken thighs with mushroom and potato casserole is! The ideal weeknight meal with chicken thighs, mushrooms, shallots, garlic, chicken stock, thyme, potatoes, and cream. It’s a healthy dish that you can prep ahead of time and bake when you’re ready to eat. It’s a dish your whole family will love.  

What is Chicken Thighs with Mushroom and Potato Casserole?

This chicken thigh and mushroom and potato casserole is made without soup which makes it lower in sodium and a "clean" recipe that you can feel good about serving and eating yourself. It’s easy to make from scratch and is ready in just over an hour. 

While you can make it the same night you’d like to eat it, you can also make it earlier in the week and keep it in the refrigerator to bake when you’re ready. You can also freeze it if you’re going to give it to a friend or family member or pull it out when you’re short on time and need to get dinner on the table.

Want something a bit more flavorful? Check out our curry chicken thigh casserole. It's packed with flavor and equally easy to prepare.

Ingredients: 

• 6 chicken thighs: Use boneless skinless chicken thighs so they’re easy to cut and eat in the casserole. 
• 2 tablespoon butter: Unsalted butter is best so the dish doesn’t get oversalted. 
• 14 ounces (400 g) cremini mushrooms, chopped: Make sure to thoroughly wash the mushrooms before chopping them. 
• 2 shallots, sliced: Finely dice the shallots so they cook evenly and there aren’t any large chunks. 
• 3 garlic cloves, sliced: Use fresh garlic that smells strong so it properly flavors your dish. 
• 3 tablespoon flour: All-purpose flour will work well for this casserole. 
• 2 cups chicken stock: Use freshly made stock or buy the best quality you can find at the grocery store. 
• 2-3 thyme sprigs: Fresh thyme leaves add a wonderful herb flavor.  
• 14 ounces (400 g) small potatoes, boiled, cut in half: Small red potatoes will work well for this casserole. 
• 1⁄2 cup cream: A splash of cream adds a little richness and flavor. 

How to make chicken thighs with mushroom and potato casserole:

Here’s a brief overview of how to make this dish. See the recipe card below for the specific recipe instructions. 

1. Preheat the oven to 375F/190C.

2. Use a cast-iron skillet to cook seasoned boneless chicken thighs, skin down for 5 minutes (medium-low heat). Flip and cook for 5 minutes more. Remove from the pan.

3. Use the same pan and melt butter. Add shallots and cook for 3-4 minutes. Add mushrooms, salt, pepper, cook for 10 minutes.

4. Season with garlic, thyme, stir and mix in flour.

5. Slowly pour 1⁄2 cup of cream and 1 cup of stock, whisking constantly. Add leftover stock and wait until the sauce boils up.

6. Add potatoes and chicken back to the pan and bake for 25 minutes.

FAQs:

Tips for success: 

Here are a few tips for success and variations for the chicken thighs with mushroom and potato casserole that you can try to make the best you've ever had.

• Instead of using chicken thighs, you can use chicken breasts or rotisserie shredded chicken.  
• Substitute the small diced potatoes with tater tots or hash browns if you have some handy in the freezer already.
• Add some shredded cheddar or mozzarella cheese to the top of the dish.   
• Pour in some cream of mushroom soup to make this dish creamy if you don't mind the extra sodium. You can also use a homemade creamy Hungarian mushroom soup if you want a richer flavor.

What else can I add to this dish?  

If you’d like to add some extras to the chicken thighs with mushroom casserole, here are some great options. Add some white rice, wild rice, broccoli, pasta, asparagus, artichokes, spinach, zucchini, quinoa, bacon, or beans.  

What can I top my casserole with?  

If you’re tired of adding cheese to your casserole dishes, there are other options that you’ll love. Try adding some panko breadcrumbs, fried onion strings, crushed ritz crackers, sliced almonds, or chopped pecans to the top of the dish.  

How can I make this dish in a crockpot?   

It’s easy to make this chicken thigh casserole in a slow cooker. Since it will cook all day, you can add all the ingredients together. Place the lid on and cook for eight hours on low. When it’s finished cooking, add your crunchy toppings and serve hot.   

How to store:

Store any leftover chicken thighs with mushroom casserole in an airtight container in the refrigerator for up to five days. Reheat it in the microwave with 30-second increments until it’s hot all the way through. 

To freeze the entire casserole, wrap it in aluminum foil and plastic wrap. Label it with what it is, how to cook it, and the date. Labeling will help you remember later. Remember that if you cook it from frozen, it will take longer to cook in the oven without thawing first. Keep the foil on until the last 30 minutes of cooking so the top can brown.

More Chicken Thigh Recipes

If you prefer chicken thighs over chicken breasts, then you'll love our other recipes that use thighs as the main protein. While I love the earthy richness of chicken thighs with mushrooms and potatoes, you may want something creamier or even lighter. Below are a few beloved recipes to consider. Bookmark these ideas or print out the recipes and add them to your meal plan soon!

• Chicken Poppy Seed Casserole
• Potato and Chicken Casserole
• Chicken Coconut and Rice Casserole
• Italian Chicken Casserole

Continue to Content

Yield: 6 servings

Chicken Thighs with Mushroom and Potato Casserole

Print

This chicken thighs with mushroom and potato casserole is the perfect weeknight meal! A satisfying hardy dinner that is ready in a little less than an hour and loaded with creamy sauce!

Prep Time 15 minutes

Cook Time 55 minutes

Total Time 1 hour 10 minutes

Ingredients

• 6 chicken thighs
• 2 tablespoon butter
• 14 ounces (400 g) cremini mushrooms, chopped
• 2 shallots, sliced
• 3 garlic cloves, sliced
• 3 tablespoon flour
• 2 cups chicken stock
• 2-3 thyme sprigs
• 14 ounces (400 g) young potatoes, boiled, cut in half
• 1⁄2 cup cream

Instructions

1. Preheat the oven to 375F/190C.
2. Use a cast-iron skillet to cook seasoned boneless chicken thighs, skin down for 5minutes (medium-low heat). Flip and cook for 5 minutes more. Remove from the pan.
3. Use the same pan and melt butter. Add shallots and cook for 3-4 minutes. Add mushrooms, salt, pepper, cook for 10 minutes
4. Season with garlic, thyme, stir and mix in flour.
5. Slowly pour 1⁄2 cup of cream and 1 cup of stock, whisking constantly. Add leftover stock and wait until the sauce boils up.
6. Add potatoes and chicken back to the pan and bake for 25 minutes.

Notes

This can be made with bone-in chicken breasts or legs if preferred.

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Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 819Total Fat: 31gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 17gCholesterol: 201mgSodium: 419mgCarbohydrates: 96gFiber: 10gSugar: 8gProtein: 45g