Enjoy the rich flavors of my Japanese Chicken Gratin recipe, a classic fusion of Japanese and French cuisines that’s sure to delight your taste buds! This recipe brings together tender chicken, earthy mushrooms, and rice, all enveloped in a creamy white sauce and crowned with a layer of melted sharp cheddar cheese. If you’re a fan of simple yet flavorful dishes, this Japanese-style gratin made with all-natural ingredients is a must-try!
Why I Love This Recipe
My Japanese Chicken Gratin is a delightful Asian fusion dish that combines the heartiness of chicken with the umami goodness of mushrooms. As a main course, I designed it to offer a luxurious blend of creamy textures and a savory flavor profile that draws inspiration from both Japanese and French culinary traditions! This gratin boasts a velvety sauce, a generous layer of cheese just like in my Seafood Rice Bake, and tender chicken, making it a sure crowd-pleaser, suitable for family dinners or those moments when you want to impress guests!
What sets my recipe apart is its commitment to using all-natural ingredients, aligning perfectly with my beloved Seafood Gratin Bake and Bacon Cauliflower Gratin! If you’re in search of a dish that embodies simplicity, indulgence, and incredible flavor, look no further than Japanese Chicken Gratin. It’s a recipe that promises to satisfy and delight in every bite!
Ingredients
Ingredients
- 3/4 lbs Chicken Thigh – boneless and skinless is preferred.
- 1/3 Cup Onions – chopped white onion.
- 1/3 Cup Mushroom – sliced, baby bella or crimini.
- 1 Cup Rice – rice of choice.
- 1/8 tsp Salt – sea salt preferred.
- 1/8 tsp Black Pepper – ground.
- 1 tbsp Butter – salted or unsalted works for this recipe.
- 2 tbsp Panko – panko bread crumbs.
- 1/4 Cup Cheese – sharp white cheese such as gruyere or sharp white cheddar.
- 1 tbsp Butter – salted or unsalted works for this recipe.
- 1/2 Cup Heavy Cream – heavy cream or whipping cream can be used.
- 1 tsp Soy Sauce – low-sodium Soy Sauce preferred. Can also use tamari for gluten-free.
- 1 tsp Parmesan Cheese – grated either fresh or pre-grated.
🧀 Cheese Note
Choose a cheese blend known for its melting qualities, such as Gruyere, Mozzarella, Cheddar, or Provolone.
🍗 Chicken Note
Feel free to use Chicken Breast if that’s your preference.
Essential Kitchen Equipment
Directions
Step 1 Start by heating a generous amount of butter in a large skillet. Add the boneless, skinless chicken thighs, sliced mushrooms, rice, and season them with a pinch of salt and black pepper. Cook this mixture until the chicken turns browned and is thoroughly cooked.
Step 2 Meanwhile, in a separate skillet, create the luscious gratin sauce. Melt another portion of butter, then stir in soy sauce, Parmesan cheese, and heavy cream. Allow this sauce to simmer on low heat, patiently stirring until it thickens, which typically takes about 2-4 minutes.
🍲 Reduction Pro Tip
It’s recommended to use a Large Pan or Skillet. This allows the sauce to spread out and have more surface area for the reduction process, resulting in a richer and more flavorful sauce.
Step 3 Place the chicken and mushroom mixture in a ramekin, baking dish, or a casserole dish, then generously drizzle the velvety white sauce over the top. To add a delightful crunch, sprinkle a layer of panko breadcrumbs, followed by a generous helping of shredded sharp cheese.
Step 4 Set your oven to broil and position the dish in the center, around 6-8 inches from the heating element. Let it broil for approximately 2-3 minutes, or until the cheese has melted and turned a delectable golden brown.
⚡ Shortcut Pro Tip
You have the option to use a Microwave for Melting The Cheese, but for the optimal texture and flavor of your gratin, using the oven is recommended.
Paring Recommendations
Consider complementing it with a green garden salad tossed in Caesar Dressing. Additionally, a delicate warm Japanese Chicken Soup pairs wonderfully, providing a comforting contrast to the gratin’s richness. For a refreshing beverage choice, opt for Mugicha Japanese Barley Tea to cleanse your palate and complete the meal.
Frequently Asked Questions
What is the difference between au gratin and scalloped potatoes?
The key distinction between au gratin and scalloped potatoes lies in the cheese topping. While scalloped potatoes typically lack a cheese topping, au gratin dishes feature cheese sprinkled on top and baked to a delightful, bubbly finish.
How do I know when the chicken is thoroughly cooked?
Since the chicken is cut into bite-sized cubes, once they turn golden brown on the outside, they will be safe to eat. However, if you want to be sure, make sure the internal temperature of the chicken reaches 165°F.
Can I use pre-cooked rice to save time?
Yes, you can even use frozen reheated rice in your gratin mix.
Storage Tips
Store leftovers in an airtight container in the fridge, where they’ll remain delicious for 5-7 days. When you’re ready to enjoy them again, simply warm them up in the microwave.
Other Recipes You Might Like
- Creamy Lemon Chicken
- Chicken Satay With Peanut Sauce
- Spicy Baked Chicken With Sriracha Mayo
- Baked Chicken Aioli
Watch How To Make It
Japanese Chicken Gratin
Ingredients
Gratin
- 3/4 lbs Chicken Thigh boneless / skinless
- 1/3 Cup Chopped Onion
- 1/3 Cup Baby Bella Mushroom
- 1 Cup Rice
- 1/8 tsp Salt
- 1/8 tsp Black Pepper
- 1 tbsp Butter
- 2 tbsp Panko
- 1/4 Cup Sharp Cheese we used sharp cheddar
Sauce
- 1 tbsp Butter
- 1/2 Cup Heavy Cream
- 1 tsp Soy Sauce
- 1 tsp Parmesan Cheese
Instructions
- Gather all the ingredients.
- Dice onions and set aside.
- De-stem baby bella mushroom, slice and set aside.
- Cut chicken into bite size pieces around 1/2 x 1/2 inch and set aside.
- In a large fry pan, add 1 tbsp butter on medium heat. Once the butter is melted, add onions and coat with butter.
- Turn up the heat to medium high and add the chicken. Cook for 2-3 while occasionally stirring.
- Add mushroom, rice and lightly sprinkle salt and pepper. Cook for another 1-2 minutes until chicken is cooked through and set aside.
- In a new fry pan, add 1 tbsp butter on low heat until melted. Once melted, add soy sauce, Parmesan cheese and slowly add in heavy cream. Continuously mix on low heat. The sauce should thicken after 2-4 minutes. Once the preferred thickness is reached, remove from heat.
- Place gratin mix inside a ramekin (if you rather do a family style, you can throw it all in an oven glass pan). Drizzle the desired amount of sauce onto the gratin mix. We prefer about 2 tbsp per ramekin. Sprinkle panko on top followed by a generous sprinkle of sharp cheese.
- Place oven on broil and rearrange rack to be around 6-8" from the heating element (on my oven, it is the 2nd slot from the top). Place the tray in the CENTER of the oven and broil gratin until cheese is melted, which should be around 2-3 minutes.
Nutrition
*Values Based Per Serving
