If you are craving a comforting, creamy dish that brings together tender chicken and earthy mushrooms in a golden, bubbly casserole, this Chicken and Mushroom Gratin Recipe is exactly what you need. With its rich layers of melted cheese, fragrant herbs, and a luscious white wine sauce, it feels like a warm hug on a plate. Whether you’re cooking for a family dinner or impressing friends, this gratin combines simple ingredients into a truly special meal that’s surprisingly easy to make and absolutely delicious.
Ingredients You’ll Need
Every ingredient in this recipe plays a crucial role in building the gratin’s rich flavors, creamy texture, and beautiful color. From the juicy chicken thighs to the melty cheeses and savory mushrooms, these ingredients are simple yet essential kitchen staples that come together brilliantly.
- Olive oil: Helps to brown the chicken and sauté vegetables, adding a light fruity flavor.
- Boneless, skinless chicken thighs: Tender and juicy, perfect for soaking up the creamy sauce.
- Salt and pepper: Basic seasonings that enhance every element of the dish.
- Unsalted butter: Adds richness when cooking the onions and garlic.
- Yellow onion: Provides a mild sweetness and depth to the base.
- Garlic cloves: Give a fragrant boost that complements the mushrooms perfectly.
- Cremini or button mushrooms: Earthy, meaty mushrooms add hearty flavor and texture.
- All-purpose flour: Thickens the sauce to a luscious consistency.
- Dry white wine: Adds a subtle acidity and complexity when deglazing the pan.
- Chicken broth: Deepens the savory flavor of the sauce while keeping it light.
- Heavy cream: Creates the creamy, silky texture that makes this gratin irresistible.
- Dijon mustard: Offers a gentle tang that balances the richness.
- Parmesan cheese: Adds a salty, nutty crust on top.
- Mozzarella cheese: Melts beautifully, bringing stretch and gooey goodness.
- Breadcrumbs: Provide a satisfying crunchy topping.
- Fresh parsley: Optional for garnish, adding a burst of fresh color and brightness.
How to Make Chicken and Mushroom Gratin Recipe
Step 1: Brown the Chicken
Start by heating olive oil in a large skillet over medium-high heat. Season the chicken pieces well with salt and pepper. Sauté them until they develop a nice golden crust and are cooked through, which takes about 6 to 7 minutes. This browning step locks in flavor and keeps the chicken juicy. Once done, set the chicken aside so you can build your sauce in the same skillet.
Step 2: Sauté Onions, Garlic, and Mushrooms
In that same skillet, melt the unsalted butter and add the finely chopped yellow onion. Cook gently until it becomes soft and translucent, about 4 minutes. Then stir in the minced garlic and sliced mushrooms. Let the mushrooms cook down until all the moisture evaporates and they’re beautifully tender, which should take roughly 6 minutes. This step fills your kitchen with incredible aromas and forms the flavorful base of the gratin.
Step 3: Make the Creamy Sauce
Sprinkle the all-purpose flour over the mushroom mixture and cook for one minute, stirring constantly to avoid lumps. Now, pour in the dry white wine to deglaze the pan, scraping up all those tasty browned bits stuck at the bottom. Add chicken broth, heavy cream, and Dijon mustard, bringing everything to a gentle simmer. Cook for about 4 to 5 minutes until the sauce thickens slightly and becomes luxuriously creamy.
Step 4: Combine Chicken with the Sauce and Transfer to Baking Dish
Return the browned chicken pieces to the sauce and give them a good stir to coat each bite with that rich, velvety sauce. Then pour this mixture into a greased baking dish, making sure it’s spread out evenly. This dish will bake into a bubbly, cheesy delight, so prepare your toppings next.
Step 5: Add Cheese and Breadcrumb Topping, Then Bake
Sprinkle the grated Parmesan and shredded mozzarella cheese evenly over the chicken and mushroom mixture, followed by a layer of breadcrumbs. This combination creates the signature gratin crust that’s golden, crispy, and full of flavor. Bake in a preheated 400°F (200°C) oven for 15 to 20 minutes until the top is beautifully golden and bubbling. Let it cool just a bit before serving to let the sauce thicken up nicely.
How to Serve Chicken and Mushroom Gratin Recipe
Garnishes
A sprinkle of freshly chopped parsley on top not only adds a pop of lovely green but also a fresh herbal note that brightens the rich dish. For an extra touch, consider a light drizzle of high-quality olive oil right before serving.
Side Dishes
This gratin is a cozy main course all by itself but pairs wonderfully with simple sides like steamed green beans, roasted asparagus, or a crisp garden salad. If you want to add some carbs, buttery mashed potatoes or crusty bread work perfectly to soak up all that extra creamy sauce.
Creative Ways to Present
For a casual dinner, serve directly from the baking dish with a big serving spoon. To impress guests, portion individual gratins in smaller oven-safe dishes or ramekins before baking. You could also try layering the gratin in a shallow casserole and topping it with a mixture of panko breadcrumbs and Parmesan for an extra crunchy texture twist.
Make Ahead and Storage
Storing Leftovers
Any leftovers can be cooled to room temperature, then stored in an airtight container in the refrigerator for up to 3 days. The flavors actually have a chance to deepen overnight, making the gratin even tastier the next day.
Freezing
If you want to save your Chicken and Mushroom Gratin Recipe for later, it freezes well. Cool completely, then cover the baking dish tightly with foil and plastic wrap for best results. Freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat leftovers in a preheated oven at 350°F (175°C) for 15–20 minutes until warmed through and bubbly again. Microwaving works too, but the oven will help maintain that wonderful crispy topping texture.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts work just fine in this recipe. They are leaner and may cook slightly faster, so watch the cooking time to avoid drying them out. Thighs tend to stay juicier and add more flavor, but either cut of chicken yields great results.
Is it possible to make this dish gluten-free?
Yes, you can easily make this gratin gluten-free by using gluten-free flour and breadcrumbs. Many stores carry gluten-free alternatives that perform just as well, ensuring the sauce and topping turn out perfectly.
What kind of mushrooms are best for this recipe?
Cremini or button mushrooms are commonly used and provide a nice earthy flavor. You can also mix in other varieties like shiitake or portobello for a deeper mushroom flavor if you like.
Can I prepare this dish in advance and bake it later?
Definitely! You can assemble the gratin, cover it, and refrigerate for up to 24 hours before baking. Just add a few extra minutes to the baking time if you bake it straight from the fridge.
What wine pairs well with Chicken and Mushroom Gratin Recipe?
A crisp white wine like Chardonnay or Sauvignon Blanc complements the creamy sauce and mushrooms beautifully. Plus, having some on hand helps with the cooking process too!
Final Thoughts
This Chicken and Mushroom Gratin Recipe is one of those dishes that feels like an indulgence but is surprisingly simple to make with wholesome ingredients you likely already have. Its rich, comforting flavors and wonderful textures are perfect for any occasion, from a cozy family meal to an elegant dinner party. Give this recipe a go and savor every creamy, cheesy, mushroom-packed bite — I promise it will quickly become a favorite in your recipe collection.
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Chicken and Mushroom Gratin Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: French-inspired
- Diet: Gluten Free option
Description
This Chicken and Mushroom Gratin is a creamy, comforting French-inspired baked casserole that combines tender chicken thighs sautéed with savory mushrooms in a rich, flavorful sauce. Topped with a golden crust of Parmesan, mozzarella, and breadcrumbs, it’s an elegant yet easy-to-make main dish perfect for family dinners or special occasions.
Ingredients
Protein
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
Vegetables & Aromatics
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 8 ounces cremini or button mushrooms, sliced
Liquids & Dairy
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1/2 cup dry white wine
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
Thickening & Flavoring
- 1 tablespoon all-purpose flour
- 1 teaspoon Dijon mustard
- salt and pepper to taste
Toppings & Garnish
- 1/4 cup breadcrumbs
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the gratin.
- Sauté Chicken: Heat olive oil in a large skillet over medium-high heat. Season the chicken with salt and pepper. Cook the chicken pieces until browned and cooked through, about 6 to 7 minutes. Remove from skillet and set aside.
- Sauté Aromatics: In the same skillet, melt the butter. Add the chopped onion and cook until translucent, about 4 minutes. Stir in garlic and mushrooms, cooking until mushrooms are tender and moisture evaporates, roughly 6 minutes.
- Make Sauce Base: Sprinkle the flour over the vegetables and cook for 1 minute to eliminate the raw taste. Deglaze the pan with white wine, scraping the browned bits off the bottom for flavor.
- Add Liquids and Simmer: Pour in the chicken broth, heavy cream, and add Dijon mustard. Stir well and bring the mixture to a simmer. Cook for 4 to 5 minutes until the sauce thickens slightly.
- Combine Chicken and Sauce: Return the cooked chicken to the skillet and mix to coat it evenly with the sauce. Remove the pan from heat.
- Assemble Gratin: Transfer the chicken and mushroom mixture to a greased baking dish. Evenly sprinkle Parmesan cheese, mozzarella cheese, and breadcrumbs on top.
- Bake: Place the baking dish in the preheated oven and bake for 15 to 20 minutes, or until the top is golden brown and bubbling.
- Serve: Allow the gratin to cool slightly before serving. Garnish with chopped fresh parsley if desired for a touch of color and freshness.
Notes
- You can substitute chicken breasts for thighs or use leftover cooked chicken for convenience.
- For a gluten-free version, replace all-purpose flour and breadcrumbs with gluten-free alternatives.
