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)
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.
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
