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
Scale
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.
