Easy

Cheesy Chicken Gratin

Name: Cheesy Chicken Gratin
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 servings
Cuisine: Canadian
Ingredients: 800 g boneless skinless chicken breasts (cut into 2.5 cm cubes); 60 g unsalted butter; 50 g all-purpose flour; 500 ml whole milk (3.25%); 250 ml heavy cream (35%); 300 g white mushrooms (sliced); 1 whole medium yellow onion (diced); 3 cloves garlic (minced); 200 g sharp cheddar cheese (shredded); 150 g mozzarella cheese (shredded); 2 tsp Dijon mustard; 1 tsp salt; 0.5 tsp black pepper

50 min6520 cal

By Chef Marco Deluca·Red Seal Certified Chef|April 1, 2024

This bubbling, golden-topped chicken gratin is pure comfort in a baking dish. Tender chicken pieces nestle in a silky béchamel sauce studded with sautéed mushrooms and onions, then get blanketed with a generous layer of sharp cheddar and mozzarella that bakes into a gloriously browned crust. It's the kind of weeknight dinner that feels like a warm hug on a cold Canadian evening.

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Ingredients

Servings:

Instructions

👨‍🍳Chef's Notes

Mushroom‑Milk Emulsion

“Sauté the mushrooms until they release all their moisture, then deglaze with a splash of milk before adding the roux; this prevents the sauce from separating and gives a silkier texture that carries the cheese throughout the gratin.”

About This Recipe

As the winter chill settles in, there’s nothing quite like a Cheesy Chicken Gratin to warm your soul. This dish embodies the essence of comfort food with its creamy béchamel sauce, tender chicken, and a glorious topping of melted cheese that creates a delightful golden crust. It’s a cherished staple in many Canadian homes, often passed down through generations, and brings a sense of nostalgia with every bite. The combination of sautéed mushrooms and onions adds depth, while the Dijon mustard gives a subtle tang that perfectly complements the richness of the dish.

Perfect for family gatherings or a cozy weeknight dinner, this gratin is incredibly versatile. You can whip it up with leftover roasted chicken or even a rotisserie chicken from your local grocery store. With the bubbling cheese and the inviting aroma filling your kitchen, it’s hard to resist serving seconds. It’s no wonder this dish has found its way into the hearts (and stomachs) of Canadian home cooks everywhere, especially when the temperatures drop to -25°C outside.

Tips for the Best Cheesy Chicken Gratin

To ensure your Cheesy Chicken Gratin turns out perfectly creamy and not dry, be sure to cook the béchamel sauce until it thickens but remains pourable. The key is to incorporate the chicken and vegetables gently, allowing them to mingle with the sauce without overcooking. When baking, keep an eye on the cheese; it should be bubbling and golden but not burnt. A food thermometer should read 74°C (165°F) to confirm that everything is warmed through before serving.

What to Serve With It

This Cheesy Chicken Gratin pairs beautifully with a crisp green salad dressed with a light vinaigrette to balance the richness of the dish. For a true Canadian touch, serve it alongside some rustic, crusty bread from your local bakery, perfect for soaking up the creamy sauce. If you’re feeling adventurous, a side of roasted root vegetables can add a hearty element that complements the flavors wonderfully.

Storage & Reheating

Leftovers of this Cheesy Chicken Gratin can be stored in an airtight container in the fridge for up to 3 days. To reheat, place it in the oven at 175°C (350°F) covered with aluminum foil until warmed through, ensuring it doesn’t dry out. If you want to freeze it, do so before baking; it will keep well for up to 3 months. Just defrost in the fridge overnight and bake as directed, adding a few extra minutes to ensure it's heated thoroughly.

Nutrition Per Serving

520

Calories

38g

Protein

28g

Fat

24g

Carbs

Fiber2g

Sugar4g

Sodium720mg

Frequently Asked Questions

Can I use other types of cheese?+

Absolutely! While a mix of sharp cheddar and mozzarella is traditional, you can experiment with Gruyère for a nutty flavor or even a bit of blue cheese for a punch. Just keep in mind that different cheeses may alter the melting characteristics.

Is it necessary to use Dijon mustard?+

Dijon mustard adds a subtle tang that enhances the flavors of the dish, but if you prefer a milder taste, feel free to omit it or substitute with a bit of yellow mustard for a different flavor profile.

Can I make this ahead of time?+

Yes! You can prepare the gratin up to a day in advance. Just assemble it, cover it tightly, and refrigerate. When you’re ready to bake, let it sit at room temperature for about 30 minutes before popping it in the oven to ensure even cooking.

What can I use instead of chicken broth?+

If you don't have chicken broth on hand, vegetable broth works well too! Alternatively, you can use water, but consider adding a bit more seasoning to enhance the flavor of your béchamel sauce.

How can I make this recipe gluten-free?+

To make this Cheesy Chicken Gratin gluten-free, simply substitute the all-purpose flour with a gluten-free flour blend or cornstarch. Just ensure that your chicken broth is also gluten-free.

Recipe at a Glance

Prep:

20 min

Cook:

30 min

Total:

50 min

Servings:

Difficulty:

Easy

Pro Tips

1For deeper flavor, use a mix of button and cremini mushrooms, and add a splash of dry white wine when sautéing the vegetables before adding flour.
2The gratin can be assembled up to 4 hours ahead—prepare through step 4, top with cheese, cover with plastic wrap, and refrigerate. Add 5 extra minutes to the broiling time if starting cold.
3Use a cast iron skillet if you have one; it retains heat beautifully and gives the bottom layer a subtle crust while the top browns under the broiler.
4Leftover gratin reheats exceptionally well—cover with foil and warm at 180°C (350°F) for 15-20 minutes, then remove foil for the last 5 minutes to re-crisp the cheese.

Variations

Replace half the chicken with cooked ham cubes for a gratin au poulet et jambon, adding the ham in step 4 since it's already cooked.
Make it gluten-free by substituting cornstarch for flour (use 35g cornstarch) and ensure your Dijon mustard is certified gluten-free.
Add 2 cups fresh baby spinach in step 4, wilting it into the sauce before adding the cheese for extra vegetables and color.

Casseroles & Bakes