One-Pot Chicken and Vegetable Casserole with Herb Sauce

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-10 · Updated 2026-07-10

A comforting chicken casserole simmered with fresh vegetables and a fragrant herb-infused sauce that melds together tender chicken and crisp veggies. This american-inspired chicken ready in about 50 minutes blends pounds boneless skinless chicken thighs, tablespoons olive oil, medium, diced yellow onion into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 370 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 pounds boneless skinless chicken thighs
• 3 tablespoons olive oil
• 1 medium, diced yellow onion
• 2 medium, peeled and sliced 1/4 inch thick carrots
• 2, sliced celery stalks
• 4, minced garlic cloves
• 2 tablespoons all-purpose flour
• 2 cups chicken broth
• 1 tablespoon fresh thyme leaves
• 2 tablespoons chopped fresh parsley
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup frozen peas
• 4 ounces, softened cream cheese

Instructions

1. Step 1: Heat 3 tablespoons olive oil in a large deep skillet over medium-high heat. Add 1.5 pounds boneless skinless chicken thighs, cut into 1.5-inch pieces, and sauté for 5-6 minutes until golden brown on all sides; transfer chicken to a plate.
2. Step 2: In the same skillet, add 1 diced medium yellow onion, 2 sliced medium carrots, and 2 sliced celery stalks, cooking for 5 minutes until softened and translucent.
3. Step 3: Add 4 minced garlic cloves and cook for 1 minute more until fragrant. Stir in 2 tablespoons all-purpose flour and cook for 2 minutes, stirring constantly, to form a roux.
4. Step 4: Gradually whisk in 2 cups chicken broth, scraping the bottom of the pan to loosen any browned bits. Add 1 tablespoon fresh thyme leaves, 1 teaspoon salt, and 1/2 teaspoon black pepper; bring to a simmer.
5. Step 5: Return the chicken pieces to the skillet, cover, and cook for 15 minutes over low heat until chicken is cooked through and vegetables tender.
6. Step 6: Stir in 1 cup frozen peas and 4 ounces softened cream cheese until the sauce thickens and becomes creamy, about 3 minutes.
7. Step 7: Remove from heat and sprinkle 2 tablespoons chopped fresh parsley on top before serving warm.