- Prepare the Ingredients
Gather all ingredients: 1.5 lb boneless, skinless chicken thighs (cut into 1-inch pieces), 1 tsp kosher salt, ½ tsp black pepper, 2 tbsp olive oil, 2 tbsp unsalted butter, 1 cup diced yellow onion, 4 minced garlic cloves, ¼ cup all-purpose flour, 1.5 cups low-sodium chicken broth, ½ cup whole milk, ½ cup plain Greek yogurt, 1 tbsp Dijon mustard, 4 cups broccoli florets, ¾ cup whole wheat panko breadcrumbs, ¼ cup chopped fresh parsley, and 1 tbsp fresh thyme leaves. Preheat your oven to 375°F.
- Brown the Chicken & Vegetables
Pat the chicken pieces dry and season with salt and pepper. In a large, oven-safe skillet or Dutch oven, heat 1 tbsp olive oil over medium-high heat. Add the chicken in a single layer and cook until golden brown on all sides, about 6-8 minutes. Remove to a plate. Reduce heat to medium, add the remaining 1 tbsp oil and butter. Add the diced onion and cook until soft and translucent, about 5 minutes. Add the garlic and cook for 1 minute until fragrant.
- Build the Creamy Sauce
Sprinkle the flour over the onions and garlic. Cook, stirring constantly, for 1 full minute to make a light blonde roux. Gradually whisk in the chicken broth and milk, scraping up any browned bits from the pan. Bring to a gentle simmer and cook for 2-3 minutes until slightly thickened. Remove from heat. Whisk in the Greek yogurt and Dijon mustard until smooth. Taste and adjust seasoning.
- Assemble & Add the Crust
Return the browned chicken and any accumulated juices to the skillet. Stir in the broccoli florets, ensuring everything is coated in the sauce. In a small bowl, combine the panko, parsley, thyme, and remaining 1 tbsp olive oil. Mix until the crumbs are evenly moistened. Sprinkle this mixture evenly over the top of the casserole in the skillet.
- Bake to Golden Perfection
Transfer the skillet to the preheated oven. Bake, uncovered, for 25-30 minutes, or until the sauce is bubbly around the edges and the breadcrumb topping is a deep, golden brown. Let the finished dish rest for 5-10 minutes before serving. This allows the sauce to set slightly for perfect scooping.
- Calories:380 kcal
- Protein:32 g
- Carbohydrates:22 g
- Sugar:5 g
- Salt:1.2 g
- Energy:1590 kJ
- Fat:18 g
I don’t know about you, but my soul craves the kind of meal that whispers “everything is going to be okay” from the oven. It’s the ultimate comfort food, a dish that gathers everyone around the table with minimal fuss. This particular chicken casserole is my weeknight champion, a recipe born from a desire for something truly satisfying yet firmly in the realm of ‘healthy.’ I used to think that meant bland and steamed, until I discovered the magic of this savory, garlicky herbed crust. It’s a hug in a baking dish.
A Brief History of Your New Favorite Chicken Casserole
The concept of combining protein, vegetables, and a binder in a single dish is as old as cooking pots themselves. The American chicken casserole we know today really found its stride in the mid-20th century, often relying on canned soups for convenience. This version is a modern revival—ditching the processed stuff for fresh, bright flavors and a from-scratch sauce that feels both classic and clever.
What Makes This Baked Dish So Special
This isn’t just a mushy mess. The beauty lies in the layers. First, tender, juicy chicken and vibrant broccoli. Then, a velvety, creamy sauce that’s lightened with Greek yogurt for tang and body. The real showstopper? That golden, crispy topping. A simple mix of whole wheat panko, fresh herbs, and a good glug of olive oil bakes into a shattering crust that gives you textural nirvana in every bite. It’s the secret to turning a humble dinner into a memorable one.
The Pro-Tip: Don’t Fear the Roux
My ‘aha!’ moment was conquering the roux. I used to be intimidated, thinking it was a fancy French technique reserved for chefs. It’s not. It’s just flour and fat cooked together to thicken your sauce. The key is patience. Cook it for a full minute over medium heat, stirring constantly, until it smells nutty and turns a light blonde. This cooks out the raw flour taste and creates the perfect, silky-smooth base for your creamy mixture.
Serving & Pairing: Think Beyond the Plate
This dish is a full meal on its own, but I love it with a simple, bright arugula salad dressed with lemon vinaigrette to cut through the richness. For a drink pairing, skip the heavy red. A crisp, unoaked Chardonnay or even a dry hard cider works wonders. The effervescence and acidity are a brilliant foil to the creamy, savory flavors. For more science-backed cooking tips, I often turn to the team at Serious Eats.
Variations & Substitutions
This recipe is wonderfully adaptable. For a gluten-free version, use a 1:1 gluten-free flour blend and gluten-free breadcrumbs. Dairy-free? Swap the Greek yogurt for unsweetened plain cashew or coconut yogurt and use a plant-based milk. Not a broccoli fan? Try asparagus, green beans, or even cauliflower florets. You can also swap half the chicken for white beans for a fiber boost. The framework is forgiving.
Make-Ahead & Storage Wisdom
This is a meal-prep dream. Assemble the entire casserole (hold the topping in a separate bag), cover, and refrigerate for up to 24 hours. When ready, let it sit at room temp for 20 minutes, add the topping, and bake—you may need an extra 5-10 minutes. Leftovers keep beautifully in the fridge for 3-4 days and reheat like a dream in the oven or toaster oven to keep the crust crisp. The microwave will work in a pinch, but sacrifices that perfect texture.
Your Chicken Casserole Questions, Answered
Can I use frozen broccoli? Absolutely. Thaw it completely and squeeze out as much excess water as you can to prevent a soggy bake.
What’s the best chicken to use? I prefer boneless, skinless chicken thighs for their foolproof juiciness, but breasts work too—just don’t overcook them when browning.
My sauce seems too thick/thin. If it’s too thick after adding the broth, splash in a little more milk. If it’s too thin, let it simmer for another minute or two; it will continue to thicken in the oven.
So, there you have it. My ultimate cozy, healthy, and deeply satisfying one-pan wonder. This isn’t just a recipe; it’s a reliable friend for busy nights and lazy Sundays alike. I hope it finds a permanent spot in your rotation. Now, go preheat that oven and get ready for the best kind of dinner applause—silence, broken only by the sound of forks scraping against plates. Let me know how it turns out in the comments! For more inspiration, browse our recipe collection.
