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If you’re craving a luscious comfort meal that feels cozy and indulgent without being complicated, this Chicken and Mushroom Gratin Recipe is exactly what you need on your table. Imagine tender chicken pieces mingling with earthy mushrooms in a creamy sauce branded with Parmesan and mozzarella, all topped with a perfectly golden, buttery crumb crust. It’s the kind of dish that invites warm conversations over dinner, satisfying both your hunger and your heart.
Ingredients You’ll Need
Each ingredient in this Chicken and Mushroom Gratin Recipe plays a crucial role in creating the perfect balance of flavors and textures. With simple, accessible components, you can expect a rich, creamy filling combined with a crunchy, cheesy topping that bakes to golden perfection.
- 2 cups cooked chicken: Shredded or chopped chicken forms the hearty protein base, making the gratin both filling and flavorful.
- 2 cups sliced mushrooms: Cremini or button mushrooms add earthiness and moisture, perfectly complementing the chicken.
- 1 small onion, finely chopped: Provides a subtle sweetness and foundation to the sautéed veggies.
- 2 cloves garlic, minced: Delivers aromatic warmth and depth to the sauce.
- 2 tablespoons butter: Essential for creating a smooth, luscious roux that thickens the sauce beautifully.
- 2 tablespoons all-purpose flour: Combines with butter to make the base of the creamy sauce.
- 1 cup whole milk: Adds richness and helps achieve the perfect saucy consistency.
- 1/2 cup heavy cream: Intensifies the creaminess, giving the gratin that indulgent texture.
- 1/2 cup grated Parmesan cheese: Brings a sharp, salty bite that enhances the overall flavor profile.
- 1/2 cup shredded mozzarella cheese: Melts into gooey, stringy bliss for that irresistible cheesy layer.
- 1/4 cup breadcrumbs: Creates a crunchy, golden topping that contrasts beautifully with the creamy filling.
- 1/4 teaspoon dried thyme: Adds a subtle herbal note that ties the dish together perfectly.
- Salt and black pepper to taste: Balances flavors and brightens the sauce.
- 1 tablespoon olive oil: For sautéing the onions and mushrooms to tender, flavorful perfection.
How to Make Chicken and Mushroom Gratin Recipe
Step 1: Prepare the Vegetables
Start by warming your skillet over medium heat with the olive oil. Add the finely chopped onions and cook them gently until they are soft and fragrant, about 3 minutes. Stir in the minced garlic and mushrooms, and cook until the mushrooms release their moisture and start to brown beautifully, around 6 to 8 minutes. This step builds a deep, savory flavor base that carries through the entire dish.
Step 2: Create the Roux and Sauce
Once the veggies are ready, toss in the butter and melt it completely. Sprinkle the flour over the mixture and stir constantly to form a smooth roux. This thickening agent is what gives the gratin that luscious, velvety texture. Slowly whisk in the whole milk and heavy cream, continuing to stir until the sauce thickens nicely—this will take about 3 to 4 minutes. Season the sauce with dried thyme, salt, and black pepper, adding a little lift to the creamy richness.
Step 3: Combine Chicken and Sauce
Adding your shredded chicken to the skillet, stir gently until every piece is coated in that silky, flavorful sauce. This ensures each bite bursts with the perfect harmony of creamy, meaty goodness. Once combined, take the skillet off the heat to prevent overcooking the sauce and chicken.
Step 4: Assemble and Bake
Pour the delicious mixture into a greased 8×8-inch baking dish, spreading it evenly. Now, sprinkle the grated Parmesan and shredded mozzarella cheeses across the top, then finish with a layer of breadcrumbs. This final step creates the signature gratin crust that’s golden and irresistibly crunchy. Bake in a preheated 375°F (190°C) oven for 20 to 25 minutes until the top is bubbling and beautifully browned. Allow it to rest for 5 minutes so the sauce sets slightly before serving.
How to Serve Chicken and Mushroom Gratin Recipe
Garnishes
A simple sprinkle of fresh chopped parsley or a few delicate thyme leaves brightens the dish while adding a touch of color. If you want a little punch, a grating of fresh nutmeg or a dash of smoked paprika on top just before serving can add a delightful twist.
Side Dishes
This gratin pairs wonderfully with crisp green salads dressed in light vinaigrettes to cut through the richness. Roasted or steamed seasonal vegetables, like asparagus or green beans, make excellent companions. For the carb lovers, crusty bread or buttery mashed potatoes round out the meal perfectly.
Creative Ways to Present
Serve individual portions in ramekins for an elegant, personalized touch at dinner parties. Alternatively, layer the gratin over a bed of sautéed spinach or cauliflower rice for an elevated presentation and added veggie boost. Add a drizzle of truffle oil right after baking to impress guests with an aromatic flourish.
Make Ahead and Storage
Storing Leftovers
This Chicken and Mushroom Gratin Recipe keeps beautifully in the fridge for up to 3 days. Store leftovers in an airtight container to preserve moisture and freshness. When you’re ready to enjoy it again, simply warm portions gently for a comforting, quick meal.
Freezing
For longer storage, this gratin freezes very well. Transfer it into a freezer-safe dish, cover tightly with foil and plastic wrap, then freeze for up to 2 months. Thaw overnight in the fridge before reheating to maintain the creamy texture you love.
Reheating
To reheat, bake the gratin uncovered at 350°F (175°C) for about 15 to 20 minutes or until warmed through. You can also use the microwave for individual servings, but baking helps maintain that wonderful crispy topping.
FAQs
Can I use leftover chicken for this recipe?
Absolutely! Leftover cooked chicken or even rotisserie chicken works perfectly, making this gratin a great way to transform leftovers into something spectacular and fresh.
What mushrooms work best for this gratin?
Cremini and button mushrooms are great choices because they hold their texture when baked and add a lovely earthy flavor. You can also experiment with shiitake or porcini for a deeper taste.
Is it possible to make this recipe dairy-free?
You can try substituting the milk and cream with plant-based alternatives and use vegan cheese and margarine, but the texture and flavor will differ. For best results, keep to the original dairy ingredients.
Can I add more vegetables to this dish?
Definitely! Spinach, peas, or even diced bell peppers fold in nicely, offering more color, nutrition, and flavor variety without overpowering the original richness.
What can I use instead of breadcrumbs?
If you want a gluten-free option or simply don’t have breadcrumbs, crushed cornflakes or crushed nuts like almonds or walnuts make excellent crunchy alternatives for the topping.
Final Thoughts
Nothing beats the feeling of serving a warm, cheesy, and comforting Chicken and Mushroom Gratin Recipe to loved ones. It’s one of those dishes you’ll find yourself making again and again because it’s simple, satisfying, and endlessly versatile. So go ahead, gather your ingredients, and treat yourself to this delightful baked classic—you won’t regret it!
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Chicken and Mushroom Gratin Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: French-Inspired
- Diet: Gluten-Optional
Description
This creamy Chicken and Mushroom Gratin is a comforting French-inspired main course featuring tender cooked chicken and sautéed mushrooms in a rich, cheesy sauce. Topped with a golden, bubbly crust of Parmesan, mozzarella, and breadcrumbs, it makes a perfect hearty dinner that’s easy to prepare and full of flavor.
Ingredients
Chicken and Mushroom Mixture
- 2 cups cooked chicken, shredded or chopped
- 2 cups sliced mushrooms (cremini or button)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1/4 teaspoon dried thyme
- Salt and black pepper to taste
Sauce
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- 1/2 cup heavy cream
Topping
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup breadcrumbs
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the gratin.
- Sauté Onions: Heat olive oil in a large skillet over medium heat. Add finely chopped onions and cook until softened, about 3 minutes.
- Cook Mushrooms and Garlic: Stir in minced garlic and sliced mushrooms, cooking until mushrooms release their moisture and start to brown, about 6–8 minutes.
- Make Roux: Add butter to the skillet, then stir in the flour continuously to form a roux. Cook this mixture for 1–2 minutes to eliminate the raw flour taste.
- Add Dairy: Gradually whisk in whole milk and heavy cream, continuing to cook and stir until the sauce thickens, approximately 3–4 minutes.
- Season Sauce: Stir in dried thyme, salt, and black pepper to taste to flavor the creamy sauce.
- Combine Chicken: Add the cooked shredded chicken to the sauce mixture and stir well until the chicken is fully coated.
- Prepare Baking Dish: Grease an 8×8-inch baking dish with butter or cooking spray. Pour the chicken and mushroom mixture evenly into the dish.
- Add Toppings: Sprinkle grated Parmesan, shredded mozzarella, and breadcrumbs evenly over the top to create a crispy, cheesy crust.
- Bake: Place the baking dish in the preheated oven and bake for 20–25 minutes, or until the topping is golden brown and the sauce is bubbly.
- Rest and Serve: Remove from oven and let the gratin rest for 5 minutes before serving to allow the flavors to set.
Notes
- Utilize rotisserie chicken to save time and add convenience.
- Add a handful of spinach or peas to the mixture for an extra boost of vegetables.
- Swap mozzarella cheese with Gruyère for a richer, nuttier flavor profile.
