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Fall Chicken Casserole with Cinnamon and Roasted Vegetables

This baked chicken casserole features tender pieces of chicken layered with caramelized onions, roasted seasonal vegetables, and a blend of cheeses, all topped with a sprinkle of cinnamon. The dish develops a bubbly, golden-brown crust, with moist chicken and flavorful, caramelized layers throughout, creating a hearty and aromatic comfort food.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4
Course: Main Course
Cuisine: American
Calories: 520
Ingredients Equipment Method

Ingredients
  

  • 4 pieces bone-in, skinless chicken thighs or chicken breasts if preferred
  • 2 large yellow onions sliced thin
  • 2 cups mixed seasonal vegetables such as carrots, squash, Brussels sprouts, chopped
  • 1 cup shredded cheese cheddar or Gruyère
  • 1 teaspoon ground cinnamon
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • ½ teaspoon black pepper

Equipment

  • Baking dish or casserole dish
  • Chef’s knife
  • Cutting board
  • Sauté pan
  • Mixing bowls
  • Measuring cups and spoons

Method
 

  1. Preheat your oven to 375°F (190°C). Pat the chicken thighs dry and season them generously with salt, pepper, and a pinch of cinnamon. Heat olive oil in a large sauté pan over medium-high heat, then sear the chicken until golden brown on both sides, about 4-5 minutes per side. Remove and set aside.
  2. In the same pan, add sliced onions and cook over medium heat, stirring occasionally, until they become soft, golden, and fragrant—about 8-10 minutes. This caramelizes the onions, bringing out their natural sweetness.
  3. Meanwhile, toss the chopped seasonal vegetables with a tablespoon of olive oil, a pinch of salt, pepper, and a sprinkle of cinnamon. Spread them on a baking sheet and roast in the oven for about 15-20 minutes until tender and slightly caramelized.
  4. Layer the caramelized onions at the bottom of a baking dish. Arrange the seared chicken thighs on top of the onions, then distribute the roasted vegetables evenly over the chicken. Sprinkle the shredded cheese evenly across the top.
  5. Sprinkle a bit more cinnamon over the cheese and season everything with a little extra salt and pepper if desired. Place the dish in the preheated oven and bake for 25-30 minutes until the cheese is bubbly and golden brown, and the chicken juices run clear.
  6. Remove the casserole from the oven and let it rest for a few minutes. This helps the juices redistribute and makes serving easier. Garnish with a light sprinkle of cinnamon or fresh herbs if you like.