Name: Chicken and Mushroom Gratin Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: French-Inspired
Ingredients: 2 tablespoons olive oil; 1 pound boneless skinless chicken breasts, cut into bite-sized pieces; 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; 1/4 cup grated Parmesan cheese; 1/2 cup shredded mozzarella cheese; 1/2 cup breadcrumbs; Chopped parsley for garnish (optional)

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If you’re craving something deeply comforting with all the creamy, cheesy goodness baked right in, Chicken and Mushroom Gratin is about to become your new weeknight hero. This French-inspired casserole combines tender chicken, earthy mushrooms, and a velvety sauce all topped with a crispy, golden crumble—every bite tastes like a warm hug. It’s surprisingly simple, yet looks and tastes incredibly sophisticated, making it just as perfect for casual dinners as well as for impressing guests when you want to pull out all the stops. Whether you’re a gratin fan or looking for your next go-to creamy chicken recipe, this Chicken and Mushroom Gratin is guaranteed to hit the spot.

Chicken and Mushroom Gratin Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this dish is how each ingredient plays its part to create bold flavor and satisfying texture. From savory chicken to earthy mushrooms and a duo of cheeses, every element brings something special to the gratin. Here’s what you’ll need—and a few tips for best results:

Olive oil: Adds flavor and helps brown the chicken beautifully.
Chicken breasts: Cut into bite-sized pieces for fast cooking and even distribution throughout the dish.
Onion: Finely chopped onion creates a savory sweet base for the sauce.
Garlic: A must for aromatic depth; don’t skip it!
Mushrooms: Sliced mushrooms add heartiness and that classic, earthy flavor.
Butter: Enriches the roux, making the sauce extra luscious.
All-purpose flour: Combines with butter for a quick roux that thickens the sauce perfectly.
Milk: Forms the creamy body of the sauce; whole milk will be richest, but any works.
Chicken broth: Balances richness and adds savory notes to the sauce.
Salt & black pepper: Simple seasonings that bring all the flavors together.
Dried thyme: Provides a subtle, woodsy herb flavor that complements the chicken and mushrooms.
Parmesan cheese: Gives the sauce a savory, nutty bite.
Mozzarella cheese: For that irresistible melting, gooey effect on top.
Breadcrumbs: Add the perfect crispy topping that makes every forkful special.
Chopped parsley (optional): Adds freshness and a pop of color for serving.

How to Make Chicken and Mushroom Gratin

Step 1: Prep and Brown the Chicken

Start by preheating your oven to 375°F. Heat the olive oil in a large skillet set over medium heat. Once the oil shimmers, add the chicken pieces. Sauté them for five to six minutes, stirring occasionally, until they’re just browned on the edges and mostly cooked through. Don’t worry if they’re not fully done—they’ll finish cooking in the oven. When ready, transfer the chicken to a plate or bowl and set aside.

Step 2: Sauté the Aromatics and Mushrooms

Using the same skillet (no need to clean up, you want all that flavor!), add the chopped onion. Sauté for two to three minutes, or until the onion turns soft and translucent. Add the minced garlic and sliced mushrooms. Cook for five to six minutes, stirring often, until the mushrooms turn a lovely golden brown and all their liquid evaporates. This step brings out deep, earthy dimension in your Chicken and Mushroom Gratin.

Step 3: Make the Creamy Sauce

Reduce the heat to medium-low and stir in the butter, letting it melt into the vegetables. Sprinkle the flour evenly over the mixture and stir constantly for about a minute. This forms your roux. Gradually pour in the milk and chicken broth, whisking gently to avoid any lumps. Add the salt, black pepper, and dried thyme. Simmer the mixture for about three to four minutes, stirring regularly, until the sauce thickens and coats the back of a spoon nicely.

Step 4: Return Chicken and Add Cheese

Now’s the time to return the browned chicken to the skillet, folding it into the luscious, thickened sauce. Sprinkle in the grated Parmesan and stir until everything is well combined. The cheese will melt into the sauce, adding extra creaminess and a hint of nutty, savory flavor that’s signature to this gratin.

Step 5: Assemble and Top

Grease an 8×8-inch baking dish (or similar). Pour the chicken and mushroom mixture into the dish, spreading it out evenly. Sprinkle the shredded mozzarella cheese over the top, then scatter the breadcrumbs evenly. These two final layers create that gorgeous browned, bubbly topping every Chicken and Mushroom Gratin needs.

Step 6: Bake and Garnish

Slide the baking dish onto the center rack of your preheated oven. Bake for 20 to 25 minutes, or until the top is golden and the gratin is bubbling at the edges. If you love a super-crispy top, pop it under the broiler for a couple of extra minutes—just keep an eye on it so it doesn’t burn! Let it cool slightly before serving, then shower with fresh chopped parsley if you like for a splash of color and a hint of brightness.

How to Serve Chicken and Mushroom Gratin

Garnishes

Just before serving, a sprinkle of fresh chopped parsley brightens up the rich flavors and makes the gratin pop on your plate. For extra flair, add a light dusting of extra Parmesan or even a swirl of truffle oil if you’re feeling fancy—it truly takes this Chicken and Mushroom Gratin to the next level.

Side Dishes

This cheesy, comforting bake begs for something to soak up the sauce. Think a crusty baguette, garlic toast, or even a simple side of steamed rice. Crisp green salads or roasted green beans also make a perfect fresh counterpoint, balancing out the richness of the gratin beautifully.

Creative Ways to Present

For an elegant touch, portion the Chicken and Mushroom Gratin into individual ramekins before baking—everyone loves their own bubbling mini dish! Or, set it at the center of the table in a rustic baking dish for a casual, family-style dinner. You can even fill vol-au-vent puffs with the creamy filling for the ultimate brunch appetizer.

Make Ahead and Storage

Storing Leftovers

Once cooled to room temperature, leftovers can be covered tightly (or transferred to an airtight container) and stored in the refrigerator for up to 3 days. The flavors often deepen even more by the next day, so this Chicken and Mushroom Gratin makes a wonderful make-ahead meal for busy weeks.

Freezing

You can absolutely freeze Chicken and Mushroom Gratin! Assemble the dish right up to the topping before baking, then wrap tightly and freeze for up to 2 months. When ready to enjoy, thaw overnight in the fridge and bake as directed—adding a few extra minutes if needed to account for the chill.

Reheating

To reheat, warm individual portions in the microwave (covered, to prevent drying out) until hot. For larger amounts or to reclaim a crispy topping, pop the gratin back in a 350°F oven for 15–20 minutes until heated through and bubbly at the edges.

FAQs

Can I use rotisserie chicken instead of raw chicken?

Yes, rotisserie chicken is a wonderful time-saving shortcut. Just shred or chop it and add it along with the Parmesan in Step 4, skipping the browning step. This makes the Chicken and Mushroom Gratin even faster to assemble without sacrificing flavor.

What other vegetables can I add?

Feel free to toss in a handful of baby spinach, frozen peas, or even chopped broccoli for more vegetables. Stir them in with the chicken, letting leafy greens wilt or frozen veggies heat through before baking.

Can I make Chicken and Mushroom Gratin gluten free?

Absolutely! Substitute the all-purpose flour with a gluten free blend and use gluten free breadcrumbs on top. This way, you still get a luscious, creamy sauce and a crisp topping everyone can enjoy.

How do I make the topping extra crispy?

For an ultra-crispy top, drizzle a little melted butter over the breadcrumbs before baking, or give the gratin a brief run under the broiler at the end, just until golden. Keep a close watch to avoid burning!

Is there a way to prepare Chicken and Mushroom Gratin ahead?

Yes, you can fully assemble the gratin up to a day in advance and refrigerate it until ready to bake. Just add a couple of extra minutes to the baking time to ensure it’s heated through and bubbly.

Final Thoughts

If you love cozy, satisfying baked dishes packed with flavor and creamy comfort, don’t wait another night to try Chicken and Mushroom Gratin. It’s that perfect blend of familiar ingredients brought together in a truly special way. Gather your ingredients and treat yourself—you’re just one bake away from a new favorite dish!

Chicken and Mushroom Gratin Recipe

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4.8 from 23 reviews

Author: admin
Total Time: 40 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

A comforting and creamy Chicken and Mushroom Gratin that is perfect for a cozy dinner. Tender chicken and savory mushrooms baked in a rich sauce and topped with cheese and breadcrumbs for a delightful crunch.

Ingredients

Scale

For the Chicken and Mushroom Filling:

2 tablespoons olive oil
1 pound boneless skinless chicken breasts, cut into bite-sized pieces
1 small onion, finely chopped
2 cloves garlic, minced
8 ounces mushrooms, sliced

For the Sauce and Topping:

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
1/4 cup grated Parmesan cheese
1/2 cup shredded mozzarella cheese
1/2 cup breadcrumbs
Chopped parsley for garnish (optional)

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Instructions

Preheat the oven: Preheat the oven to 375°F.
Cook the chicken: Heat olive oil in a large skillet over medium heat. Add chicken and cook for 5–6 minutes until browned. Remove and set aside.
Prepare the filling: In the same skillet, sauté onion until soft. Add garlic and mushrooms, cook until browned. Stir in butter, then flour. Cook for 1 minute.
Make the sauce: Gradually whisk in milk and chicken broth. Add salt, pepper, and thyme. Simmer until thickened.
Combine and bake: Return chicken to skillet, add Parmesan. Transfer to a baking dish, top with mozzarella and breadcrumbs. Bake for 20–25 minutes.
Finish and serve: Let cool slightly, garnish with parsley, and serve warm.