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Creamy Chicken and Mushroom Gratin with Bacon

Creamy Chicken and Mushroom Gratin with Bacon
This gratin brings together tender chicken and earthy mushrooms in a smooth sauce that's just the right amount of indulgent. The bacon adds a satisfying crunch and a punch of saltiness that cuts through the richness. I like to serve it with haricots verts or roasted potatoes for a comforting yet balanced meal that feels special without being too heavy. It’s one of those dishes that looks great on the plate but doesn’t take forever to make.
Ingredients
  • 500g/1 1/2 lbs boneless, skinless chicken breast or thighs
  • 250g/2 cups fresh mushrooms
  • 140g/5 oz package of bacon
  • 60ml/1/4 cup olive oil
  • 10g/2 tsp salt and black pepper (1 tsp salt, 1/2 tsp black pepper)
  • Potatoes or rice, for serving (optional)
  • Haricots verts (French green beans), for serving (optional)
Instructions

1. Preheat your oven to 375°F (190°C)

2. Take a large skillet and cook the bacon over medium heat until it becomes crispy

3. Once done remove the bacon from the skillet and set it aside

4. In the same skillet add olive oil then sauté the mushrooms until they are tender and lightly browned

5. Add the chicken to the skillet and cook it until it is browned on all sides and fully cooked through

6. Season the chicken and mushrooms with salt and pepper according to your taste

7. In a separate bowl combine the heavy cream and Dijon mustard

8. Place the cooked chicken and mushrooms into a greased 9x13 inch (23x33 cm) baking dish arranging them in a single layer

9. Pour the cream mixture evenly over the top then sprinkle the crispy bacon on top

10. Bake for 20-25 minutes or until the top turns golden brown and the sauce is bubbling

11. Serve hot with steamed green beans or roasted potatoes on the side

Tools
  • skillet
  • baking dish
  • oven
  • cutting board
  • knife
  • spoon

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