Mary Berry Chicken and Herb Casserole Recipe

This Mary Berry inspired chicken and herb casserole is the kind of cosy, dependable dinner that tastes like you have been cooking all afternoon, even though it is wonderfully straightforward. The chicken turns meltingly tender, while the sauce is creamy, savoury, and fragrant with fresh herbs. It is an easy, beginner-friendly casserole with simple prep, then the oven does most of the work. From start to finish, you are looking at about 1 hour 30 minutes, including a short rest before serving.

Ingredients

For the chicken casserole

8 bone-in, skinless chicken thighs (about 1.1 to 1.3kg)
1½ tsp fine salt, plus extra to taste
½ tsp freshly ground black pepper
2 tbsp olive oil
150g smoked bacon lardons
1 large onion, finely sliced
2 leeks, trimmed and sliced (about 300g)
250g chestnut mushrooms, sliced
2 garlic cloves, finely chopped
2 tbsp plain flour
150ml dry white wine (or swap for extra stock)
450ml chicken stock
1 bay leaf
4 sprigs thyme
2 tbsp chopped fresh tarragon (or 1 tbsp dried)
150ml crème fraîche (or double cream)
2 tbsp chopped fresh parsley, to finish

How to Make Mary Berry Chicken and Herb Casserole Recipe

Prepare the oven: Preheat the oven to 180°C (160°C fan). Place a shelf in the middle so the casserole cooks evenly.
Season the chicken: Pat the chicken thighs dry with kitchen paper, then season all over with the salt and black pepper. Dry chicken browns better and gives you a richer sauce.
Brown the chicken: Heat the olive oil in a large ovenproof casserole dish over a medium-high heat. Brown the thighs in batches for 3 to 4 minutes per side, just until golden. Lift onto a plate.
Build the flavour base: Lower the heat to medium. Add the bacon lardons and cook for 2 minutes. Stir in the onion and leeks and cook for 6 to 8 minutes until softened, then add the mushrooms for a further 4 minutes. Stir in the garlic for 30 seconds.
Thicken the sauce: Sprinkle in the flour and stir well for 1 minute so it coats the vegetables and cooks out its raw taste.
Mix the casserole sauce: Pour in the white wine and scrape up any sticky bits from the bottom of the pan. Add the chicken stock, bay leaf, thyme sprigs, and tarragon. Bring to a gentle simmer.
Bake: Nestle the chicken thighs back into the sauce, along with any juices from the plate. Cover with a lid and bake for 45 to 55 minutes, until the chicken is tender and the sauce has thickened slightly.
Cool briefly (rest): Remove the casserole from the oven and let it sit, covered, for 10 minutes. This gives the sauce a chance to settle and the chicken stays lovely and juicy.
Assemble and finish: Remove the bay leaf and thyme stalks. Stir in the crème fraîche until the sauce looks creamy and glossy. Taste and adjust seasoning, then scatter over the chopped parsley and serve hot.

Tips

Why is my casserole sauce too thin?

If the sauce looks a bit loose after baking, lift the chicken out onto a plate, then simmer the sauce on the hob for 5 to 10 minutes uncovered to reduce and thicken. You can also mash a few mushrooms against the side of the pan to help it along naturally.

How do I stop the chicken from drying out?

Use thighs rather than breasts, keep the lid on while baking, and avoid boiling the sauce hard. A gentle simmer before it goes into the oven is perfect.

Can I make this without wine?

Yes. Swap the wine for the same amount of extra chicken stock. You will still get a full-flavoured casserole, especially if you brown the chicken well at the start.

What herbs work best if I cannot find tarragon?

Parsley and thyme are the most reliable. You can also add a small handful of chopped chives, or a little rosemary, but go lightly with rosemary as it can take over.

Serving Suggestions

Buttery mashed potatoes and a pile of peas
Steamed green beans or tenderstem broccoli
Crusty bread for mopping up the sauce
Fluffy rice or buttered new potatoes

Storage

Room temperature

Do not leave the casserole out for more than 2 hours. Cool it as quickly as you can, then refrigerate.

Refrigerator

Store in an airtight container for up to 3 days. Reheat gently on the hob over a low heat until piping hot, adding a splash of stock or water if the sauce has thickened too much.

Freezing

Freeze for up to 3 months in a freezer-safe container. Thaw overnight in the fridge, then reheat slowly. Creamy sauces can sometimes separate slightly after freezing, so warm gently and stir well to bring it back together.

Nutrition

Calories: 460 kcal
Carbohydrates: 12 g
Protein: 35 g
Fat: 28 g
Saturated Fat: 10 g
Sodium: 820 mg

Disclaimer: Nutrition values are estimates and will vary depending on the exact ingredients and brands you use.

FAQs

Can I make Mary Berry chicken and herb casserole ahead of time?

Yes, it is an excellent make-ahead casserole. Cook it, cool quickly, then refrigerate for up to 3 days. Reheat gently on the hob or in the oven until piping hot, and add a splash of stock if the sauce has thickened too much.

Can I use chicken breast instead of thighs?

You can, but breasts cook faster and can dry out. If you use breasts, brown them briefly, then bake for around 25–35 minutes, checking early. Keeping the lid on helps them stay juicy.

How do I thicken chicken casserole sauce?

The flour should thicken it, but if you want it thicker, simmer the sauce uncovered for 5–10 minutes after baking. Alternatively, mix 1 teaspoon cornflour with 1 tablespoon cold water and stir it in while simmering for a minute or two.

What can I serve with chicken and herb casserole?

Mashed potatoes, rice, buttered new potatoes, or crusty bread all work beautifully. Add a green veg such as peas, green beans, or broccoli to round out the meal.

Can I freeze chicken and herb casserole with cream in it?

Yes, you can freeze it for up to 3 months. For the best texture, thaw overnight in the fridge and reheat slowly, stirring well. If you are very sensitive to sauce texture, you can freeze it before adding the crème fraîche, then stir it in after reheating.