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In dit online kookmagazine probeer ik de drie tafelmomenten met je gezin in de kijker te zetten: zo zal je zien dat ik niet enkel het thema warme bereidingen aansnijd maar dat ik jullie ook graag probeer te inspireren voor een happy lunch, een verrassend ontbijt of een betoverend lekker dessertje!

Chicken casserole with sun-dried tomatoes and basil


4 people

  • 800gr boneless chicken thighs. They sell them in our neighborhood store. You can also use chicken breast, but chicken thighs are ten times as juice and I hardly use anything else anymore!
  • Salt and pepper
  • 3 tablespoons of butter
  • 3 cloves of garlic
  • ¼ teaspoon of chili flakes or ½ fresh chili pepper
  • 250ml chicken bouillon
  • 120ml cream
  • 1 box of sun-dried tomatoes in olive oil, strained
  • 25gr grated parmesan cheese
  • ½ teaspoon dried thyme
  • ½ teaspoon dried oregano
  • ½ teaspoon dried basil
  • ½ bunch of basil, chopped


Pre-heat the oven to 180°.

Season the chicken thighs with salt and pepper to your taste.

Melt 2 tablespoons of butter in an ovenproof pot on medium heat and cook the chicken thighs golden brown on all sides. Remove them from the pan and set aside.

Next, melt the remaining tablespoon of butter in the pot and add the garlic and red chili flakes. Fry them for 1-2 minutes until their aroma is released.

Stir in the chicken bouillon, cream, sun-dried tomatoes, Parmesan cheese, thyme, oregano and dried basil and bring everything to a boil.

Turn down the heat and let the sauce simmer until it gets a little thicker. Then return the chicken thighs to the pot.

Place the pot in the oven and let it stew for 40 minutes until the chicken thighs are completely cooked.

Sprinkle the dish with fresh basil and it’s ready to serve!


Tip: This dish combines very well with an arugula salad, cherry tomatoes and toasted pine nuts.

by Ine Jacobs
by Ine Jacobs