If you’re longing for an ultra-cozy weeknight dinner that still makes you feel like you’re treating yourself to a little French bistro magic at home, I can’t recommend this Chicken and Mushroom Gratin enough. It’s brimming with juicy pieces of chicken and caramelized mushrooms, all swirled together in a creamy, dreamy sauce, and finished with a golden, cheesy-crisp crust. Whether you’re looking to impress guests or simply want a family favorite on the table, this recipe combines classic comfort with a touch of elegance—and you’ll quickly see why Chicken and Mushroom Gratin deserves a regular spot in your dinner rotation.
Ingredients You’ll Need
Ingredients You’ll Need
The beauty of Chicken and Mushroom Gratin is how a few simple ingredients can come together to create such irresistible flavor. Each one plays an essential role, from forming the luscious sauce to topping off that signature crispy finish.
- Olive oil: Adds rich flavor and helps brown the chicken perfectly for extra depth.
- Boneless skinless chicken breasts: Tender pieces soak up the creamy sauce and make every bite hearty and satisfying.
- Onion: Provides a sweet, savory backbone to the dish and elevates the sauce.
- Garlic: Two cloves are enough to add warmth and just the right punch of aroma.
- Mushrooms: Choose cremini or white button; they bring earthiness and juicy texture to the gratin.
- Butter: This helps turn your flour into a golden roux that thickens the sauce beautifully.
- All-purpose flour: Just a couple tablespoons are all you need for a perfectly smooth, creamy base.
- Milk: Whole or 2% both work; it makes the sauce rich without being too heavy.
- Chicken broth: Deepens the umami flavor and prevents the sauce from feeling too thick.
- Salt and pepper: A classic duo that brings out the best in all the other ingredients.
- Dried thyme: Adds delicate herbal notes that instantly evoke a French countryside feel.
- Grated Parmesan cheese: A sprinkle infuses nutty, salty goodness and helps meld the filling.
- Shredded mozzarella cheese: For that irresistible melty stretch and cheesy top layer.
- Breadcrumbs: They soak up flavor and give you that perfect golden, crunchy gratin topping.
- Chopped parsley (optional): Freshens up the final dish and adds a little pop of green color.
How to Make Chicken and Mushroom Gratin
Step 1: Sauté the Chicken
Begin by preheating your oven to 375°F—this way, it’ll be perfectly hot and ready for baking. Heat olive oil in a large skillet over medium heat. Add in your chicken pieces and cook them for 5 to 6 minutes, stirring occasionally, until they’re lightly browned and almost cooked through. This quick sear enhances the flavor and locks in juiciness, ensuring your gratin is delicious from the very first bite.
Step 2: Cook the Aromatics and Mushrooms
Using the same skillet (one less dish to wash!), add the chopped onion and sauté for 2 to 3 minutes until it becomes soft and fragrant. Stir in the garlic and sliced mushrooms, cooking everything together for about 5 to 6 minutes. You want the mushrooms to brown up and release their juices, which then evaporate—this deepens the umami and gives the Chicken and Mushroom Gratin its signature richness.
Step 3: Make the Creamy Roux
Add the butter directly into the pan with your cooked mushroom mixture, allowing it to melt completely. Sprinkle the flour evenly over everything and stir constantly for about a minute. This step forms a classic roux, the base of your creamy sauce, and ensures the gratin will be luxuriously smooth, not lumpy.
Step 4: Whisk in Milk and Broth
Slowly pour in the milk and chicken broth, whisking as you go. The sauce should begin to thicken after a few minutes on medium heat; just keep stirring to prevent any lumps. Once it’s smooth and creamy, season with salt, black pepper, and dried thyme to brighten up the whole dish. Let it bubble gently while you prep for the next step.
Step 5: Finish the Filling and Assemble
Return the browned chicken pieces to the sauce and stir in the grated Parmesan cheese. This melds all the flavors, ensuring every morsel is coated in savory goodness. Transfer the mixture to a greased 8×8-inch baking dish, spreading it out evenly so each serving gets plenty of chicken, mushrooms, and sauce.
Step 6: Add the Crispy Topping and Bake
Sprinkle mozzarella cheese over the top, followed by an even layer of breadcrumbs. This combo is what will transform your Chicken and Mushroom Gratin into a bubbling, beautifully browned masterpiece. Pop the dish into the oven and bake for 20 to 25 minutes until the top is golden and the edges are irresistibly bubbly. Let it cool for a few minutes before serving so the flavors have time to settle.
How to Serve Chicken and Mushroom Gratin
Garnishes
Add a finishing touch of chopped fresh parsley right before serving. Not only does it provide a pop of color, but it also lends a gentle freshness that balances the dish’s creamy, cheesy richness. A light sprinkle of extra Parmesan can also never hurt for cheese lovers!
Side Dishes
Chicken and Mushroom Gratin pairs beautifully with a simple green salad tossed in zesty vinaigrette or with lightly steamed veggies like green beans or asparagus. For heartier appetites, serve it alongside fluffy rice, warm baguette slices, or even creamy mashed potatoes to soak up the delicious sauce.
Creative Ways to Present
Turn your Chicken and Mushroom Gratin into an extra-special affair by baking it in individual ramekins—perfect for dinner parties or cozy date nights. For a rustic look, serve it straight from the skillet or your prettiest baking dish in the center of the table, letting everyone help themselves in true family style.
Make Ahead and Storage
Storing Leftovers
Leftover Chicken and Mushroom Gratin will keep happily in an airtight container in the refrigerator for up to 3 days. Make sure to cool it to room temperature before covering to prevent condensation and keep the topping crisp.
Freezing
You can freeze the assembled, unbaked gratin for up to two months—just make sure it’s tightly wrapped to stave off freezer burn. When ready to enjoy, simply bake straight from frozen, adding an extra 10 to 15 minutes to the baking time, until it’s hot and golden throughout.
Reheating
To reheat, cover the gratin loosely with foil and bake at 350°F for about 15 minutes, or until heated through. To revive the crispness of the topping, remove the foil for the last few minutes of warming. A splash of milk or chicken broth can help revive any sauce that’s thickened too much in the fridge.
FAQs
Can I use rotisserie chicken instead of cooking fresh chicken?
Absolutely! Rotisserie chicken is a great shortcut and works perfectly in Chicken and Mushroom Gratin. Just shred or chop the cooked chicken and add it during the assembly step—it saves time and still soaks up all those lovely flavors.
Which types of mushrooms work best in this gratin?
Cremini or white button mushrooms are classic, but you can also use a mix of wild mushrooms for deeper flavor. Portobello and shiitake add a meaty bite and earthier undertones, making the dish even more special.
Can I make Chicken and Mushroom Gratin gluten-free?
Definitely! Substitute your favorite gluten-free flour blend for the all-purpose flour, and use gluten-free breadcrumbs on top. The result is just as creamy, comforting, and delicious.
What cheese alternatives can I use for a different flavor?
For a twist, swap mozzarella with Gruyere, Swiss, or fontina cheese to create an even richer, more complex cheesy layer. Each option brings a unique melt and flavor profile that pairs beautifully with the gratin base.
Can I add extra vegetables to the gratin?
Yes, extra veggies are always welcome! Try stirring in a handful of baby spinach, diced bell peppers, or frozen peas when you combine the chicken with the sauce—the additional color and nutrition make Chicken and Mushroom Gratin even more wholesome.
Final Thoughts
If you’re craving something homey, satisfying, and just a little bit special, give this Chicken and Mushroom Gratin a try—you might be surprised by how quickly it disappears! There’s something about that golden, bubbling top and creamy, savory filling that wins everyone over at first bite. I hope it becomes a new comfort classic in your own kitchen.
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Chicken and Mushroom Gratin Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in a comforting and flavorful Chicken and Mushroom Gratin, a French-inspired dish that’s perfect for a cozy dinner. Tender chicken and earthy mushrooms in a creamy sauce, topped with a golden cheesy crust – it’s a satisfying meal the whole family will love.
Ingredients
For the Chicken:
- 2 tablespoons olive oil
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
For the Mushroom Sauce:
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup milk
- 1/2 cup chicken broth
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried thyme
For the Topping:
- 1/4 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 1/2 cup breadcrumbs
For Garnish:
- Chopped parsley for garnish (optional)
Instructions
- Preheat the oven: Preheat the oven to 375°F.
- Cook the Chicken: Heat olive oil in a skillet, cook chicken until browned, then set aside.
- Prepare the Mushroom Sauce: Sauté onion, garlic, mushrooms. Create a roux with butter and flour, then add milk, broth, seasonings. Simmer until thickened.
- Combine and Bake: Mix chicken with sauce, pour into a baking dish. Top with cheeses and breadcrumbs. Bake until golden and bubbly.
- Serve: Garnish with parsley and serve warm.
Notes
- You can substitute rotisserie chicken to save time.
- Add spinach or peas for extra veggies.
- For a crispier topping, broil for 2–3 minutes at the end.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1 portion
- Calories: 410
- Sugar: 4g
- Sodium: 520mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 95mg
