Home Style Recipe

preheat and toss

Preheat oven to 400°F (200°C). In a bowl, toss the diced potatoes and carrot rounds with 1 tablespoon olive oil, 1/2 teaspoon salt and 1/2 teaspoon black pepper.

Spread the potatoes and carrots in a single layer on a rimmed baking sheet and roast 20-25 minutes until fork-tender and lightly browned, turning once halfway through. Remove from oven and set aside.

brown chicken

While vegetables roast, season chicken thighs with 1/2 teaspoon salt and 1/2 teaspoon pepper. Heat 1 tablespoon butter in a large ovenproof skillet over medium-high heat. Add chicken and brown 3 minutes per side until golden (they will finish cooking in oven). Remove chicken to a plate and tent with foil.

sauté aromatics

Reduce heat to medium. Add remaining 2 tablespoons butter to the skillet. Add the diced onion and cook 4-5 minutes until softened and translucent. Stir in 3 tablespoons flour and cook 1 minute to remove raw flour taste.

make gravy

Gradually whisk in 1 cup chicken broth and 1 cup milk, scraping any browned bits from the skillet. Bring to a gentle simmer and cook 3-4 minutes until slightly thickened. Stir in 1 teaspoon Dijon mustard, 1 teaspoon Worcestershire sauce, and 1 tablespoon fresh thyme leaves. Taste and adjust seasoning as needed.

combine

Add roasted potatoes, carrots and 1 cup frozen peas to the skillet, stirring to combine and coat with the sauce. Nestle the browned chicken thighs on top of the vegetable mixture.

Reduce oven temperature to 375°F (190°C). Sprinkle the grated cheddar evenly over the casserole.

In a small bowl, combine panko breadcrumbs with 1 tablespoon melted butter and the chopped parsley (if using). Sprinkle the breadcrumb mixture over the cheese.

Bake uncovered in the preheated 375°F oven for 18-22 minutes, until the chicken reaches 165°F (74°C) and the topping is golden and bubbling. If the topping browns too quickly, tent loosely with foil for the last 5 minutes.

Remove from oven and let rest 5 minutes. Spoon portions onto plates, garnish with additional chopped parsley if desired, and serve warm.