If you’re craving a cozy, comforting dish that feels like a warm hug on a plate, the Chicken and Mushroom Gratin Recipe is your new best friend. This beautiful blend of tender chicken, earthy mushrooms, and creamy, cheesy sauce baked to golden perfection brings together classic flavors that satisfy both the eyes and the palate with every bite. Rich, velvety, and easy to make, this gratin is perfect for a weeknight dinner or an impressive weekend meal that will have everyone asking for seconds.
Ingredients You’ll Need
These ingredients are delightfully simple but absolutely essential to achieving that rich texture, deep flavor, and inviting color this dish is loved for. Each component plays a crucial role, from the succulent chicken to the melted cheeses and fragrant herbs.
- 1 ½ lbs cooked chicken breast or thighs: Provides a hearty, meaty base with tender texture that soaks up all the creamy sauce.
- 2 tablespoons butter: Adds richness and a silky mouthfeel to the sautéed veggies and sauce.
- 1 tablespoon olive oil: Offers a subtle fruity note and prevents sticking during sautéing.
- 1 small onion, finely chopped: Gives a sweet, aromatic foundation to build flavor on.
- 3 cloves garlic, minced: Brings a gentle pungency that enhances the savory elements.
- 8 oz mushrooms (cremini or button), sliced: Adds earthiness and a tender bite that pairs beautifully with chicken.
- 2 tablespoons all-purpose flour: Helps thicken the luscious creamy sauce for a perfect coating.
- 1 cup chicken broth: Provides depth and moisture, balancing the richness of cream.
- 1 cup heavy cream or whole milk: Creates a smooth, velvety sauce that binds everything together.
- ½ teaspoon dried thyme: Infuses the dish with a subtle herbal warmth and complexity.
- ½ teaspoon salt: Enhances all the flavors while keeping them balanced.
- ¼ teaspoon black pepper: Adds a gentle kick and sharpness to round out the taste.
- ½ cup grated Parmesan cheese: Delivers a nutty, salty punch that melts into the sauce beautifully.
- ½ cup shredded mozzarella or Gruyère: Offers gooey, creamy texture and mild flavor in the gratin.
- ½ cup breadcrumbs: Creates a crunchy, golden topping that contrasts perfectly with the creamy filling.
- 2 tablespoons melted butter: Binds the breadcrumbs and adds a rich, buttery crispness on top.
How to Make Chicken and Mushroom Gratin Recipe
Step 1: Sauté the Aromatics and Mushrooms
Start by heating your butter and olive oil in a large skillet over medium heat—the combination ensures a fantastic flavor base without burning. Then, add the finely chopped onion and minced garlic, cooking gently until they soften and become fragrant, about 3 to 4 minutes. This gentle sauté transforms raw onion and garlic into sweet, mellow bites that form the backbone of the dish. Toss in the sliced mushrooms next, cooking until they’ve released their moisture and developed a beautiful, browned surface, roughly 5 to 7 minutes. This step coax out the mushrooms’ deep, savory earthiness and prevents a watery gratin.
Step 2: Build the Creamy Sauce
Once your mushrooms are perfectly browned, sprinkle in the flour to create a light roux, stirring constantly for about a minute. This cook time eliminates the raw flour taste and kickstarts thickening. Gradually whisk in the chicken broth and cream, bringing everything to a gentle simmer. Watch as the sauce thickens and becomes luscious within 4 to 5 minutes. This velvety base is what clings to every morsel of chicken and mushroom, making each bite indulgent. Season with dried thyme, salt, and black pepper to add depth and aromatic notes.
Step 3: Combine Chicken and Cheese
Lower the heat and stir in your grated Parmesan and shredded mozzarella or Gruyère cheeses, letting them melt smoothly into the creamy sauce. This step elevates the dish with the incredible cheesy richness that gratins are known for. Finally, fold in the cooked chicken, ensuring each piece is lovingly coated in this savory, creamy mixture. The chicken not only adds substance but soaks up the flavor, creating a harmonious dish.
Step 4: Assemble and Bake
Transfer the sumptuous mixture into a greased 9×9-inch baking dish for even cooking. In a smaller bowl, combine the breadcrumbs with melted butter, tossing until each crumb gleams with buttery goodness. Sprinkle this all over the top of your gratin, creating that signature golden, crunchy crust. Bake in your preheated oven at 375°F (190°C) for 20 to 25 minutes. The bubbling cheese, crisp topping, and fragrant aroma are your cues that it’s ready to come out.
Step 5: Rest and Serve
Once baked, let your Chicken and Mushroom Gratin Recipe rest for about 5 minutes. This brief pause ensures the sauce sets slightly, making serving easier and enhancing overall texture.
How to Serve Chicken and Mushroom Gratin Recipe
Garnishes
A sprinkle of freshly chopped parsley or chives on top instantly brightens this rich dish and adds a burst of fresh green color. If you’re feeling adventurous, a light drizzle of truffle oil complements the mushrooms and gives an elegant touch. Freshly ground black pepper enhances the aromatic presence right before serving.
Side Dishes
This gratin pairs beautifully with simple sides that can soak up the creamy sauce, such as fluffy steamed rice or pasta tossed lightly with olive oil and garlic. A crisp green salad with a tangy vinaigrette acts as a perfect counterpoint, balancing richness with fresh acidity. For a heartier meal, crusty bread or roasted seasonal vegetables are wonderful companions.
Creative Ways to Present
For a charming dinner setup, serve individual portions in small ramekins topped with a generous breadcrumb crust. Layering the gratin over a bed of wilted spinach or kale adds vibrant color and nutrition. You can also turn this recipe into a stuffed baked potato topping for a fun twist. Presentation side dishes that contrast colors and textures will elevate your meal experience.
Make Ahead and Storage
Storing Leftovers
Leftover Chicken and Mushroom Gratin Recipe keeps beautifully in an airtight container in the fridge for up to 3 days. The flavors intensify as it sits, making for delicious next-day meals. Just be sure to cool it fully before refrigerating to maintain its best texture.
Freezing
This gratin freezes well, so it’s a great dish to prepare in advance. Freeze portions in freezer-safe containers or wrap the whole baking dish tightly with foil and plastic wrap. It can be stored frozen for up to 2 months without losing its comforting flavor and texture.
Reheating
When reheating, thaw overnight in the fridge if frozen. Warm it gently in a 350°F (175°C) oven until heated through and bubbling, about 15 to 20 minutes. This method helps preserve the golden crust’s crispness and ensures the inside stays creamy and smooth rather than dry or rubbery.
FAQs
Can I use rotisserie chicken instead of cooking my own?
Absolutely! Using rotisserie chicken is a fantastic time-saver and works perfectly in this Chicken and Mushroom Gratin Recipe. Just shred or chop it before folding it into your sauce.
Is it possible to make this dish dairy-free?
Yes, you can substitute the butter, cream, and cheeses with plant-based alternatives like vegan butter, coconut cream, and dairy-free shredded cheese to accommodate a dairy-free diet.
What mushrooms work best for this gratin?
Cremini, button, or even shiitake mushrooms all perform wonderfully. Choose what’s fresh and flavorful — each variety adds its unique earthiness to the dish.
Can I prepare this ahead and bake later?
You can prepare the entire dish, cover it tightly, and refrigerate it for up to 24 hours before baking. Just add a few extra minutes to the baking time if baking straight from the fridge.
How can I make this recipe lighter?
Swap the heavy cream for whole milk or a lighter cream option, and reduce the amount of cheese slightly. Using chicken breast instead of thighs also cuts down on fat while keeping the dish delicious.
Final Thoughts
This Chicken and Mushroom Gratin Recipe is pure, comforting magic that brings together creamy, cheesy goodness and earthy, savory flavors in every inviting spoonful. It’s the kind of dish that feels like a special occasion but is so easy to prepare any day of the week. Give it a try, and I promise it will become one of your favorite go-to meals to share and savor with loved ones.
Print
Chicken and Mushroom Gratin Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: French-Inspired, American
- Diet: Nut-Free
Description
This Chicken and Mushroom Gratin is a rich and creamy baked dish featuring tender cooked chicken breast or thighs combined with sautéed mushrooms in a cheesy, velvety sauce, topped with a crispy breadcrumb crust. Perfect as a comforting main course served over rice, pasta, or with crusty bread, this classic French-inspired casserole delivers a deliciously hearty meal for the whole family.
Ingredients
Chicken and Sauce
- 1 ½ lbs cooked chicken breast or thighs, shredded or chopped
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 8 oz mushrooms (cremini or button), sliced
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1 cup heavy cream or whole milk
- ½ teaspoon dried thyme
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup grated Parmesan cheese
- ½ cup shredded mozzarella or Gruyère cheese
Topping
- ½ cup breadcrumbs
- 2 tablespoons melted butter
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the gratin.
- Sauté Aromatics: In a large skillet, melt the butter together with olive oil over medium heat. Add the finely chopped onion and minced garlic, sautéing until softened and fragrant, about 3 to 4 minutes.
- Cook Mushrooms: Add the sliced mushrooms to the skillet and cook until browned and all moisture has evaporated, approximately 5 to 7 minutes.
- Make the Sauce: Sprinkle the flour over the mushroom mixture and stir constantly, cooking for 1 minute to remove the raw flour taste. Gradually whisk in the chicken broth and cream, bringing the mixture to a gentle simmer. Cook for 4 to 5 minutes until the sauce thickens.
- Season and Add Cheese: Stir in dried thyme, salt, and black pepper. Next, mix in the grated Parmesan and shredded mozzarella or Gruyère cheeses until melted and the sauce is smooth.
- Combine Chicken: Fold the shredded or chopped cooked chicken breast or thighs into the sauce, ensuring the chicken is thoroughly coated.
- Assemble Gratin: Transfer the entire chicken and mushroom mixture to a greased 9×9-inch baking dish, spreading it evenly.
- Add Breadcrumb Topping: In a small bowl, combine the breadcrumbs with the melted butter, then sprinkle this mixture evenly over the top of the gratin.
- Bake: Place the baking dish in the preheated oven and bake for 20 to 25 minutes until the topping is golden brown and the gratin is bubbling hot.
- Rest and Serve: Remove from the oven and let the gratin rest for 5 minutes before serving to allow it to set slightly for easier serving.
Notes
- Serve the gratin over rice or pasta, or alongside crusty bread for a complete meal.
- You can substitute turkey or use rotisserie chicken for convenience.
- For a lighter version, substitute heavy cream with light cream or milk.
- This dish freezes well; reheat thoroughly in the oven before serving.
