Creamy Béchamel Chicken Gratin
Tender golden chicken pieces smothered in a velvety béchamel sauce, then baked under a bubbling layer of melted gruyère — this French-inspired gratin is comfort food at its finest. Rich, unfussy, and deeply satisfying, it brings the warmth of a Sunday family table to any weeknight.
🛒 Ingredients
6 servings
- 1 kg (2.2 lb) chicken breasts
- 2 tbsp butter (+ 1 tbsp for the sauce)
- 2 onions, thinly sliced
- 1 chicken stock cube
- Salt and freshly ground black pepper
- 1 cup (250 ml) warm whole milk
- ¾ cup (200 ml) heavy cream
- 1 tbsp all-purpose flour
- 150 g (5 oz) cream cheese
- 100 g (3.5 oz) grated gruyère cheese
- 1 pinch of grated nutmeg
- Herbes de Provence (optional)
🛍️ Recommended tools
Amazon affiliate links
Directions
- 1
Cut chicken breasts into large chunks. Melt 2 tbsp butter in a large skillet over medium-high heat. Add sliced onions and chicken, crumble the stock cube over the top, season with salt and pepper, and sauté until golden brown on all sides, about 8-10 minutes. Set aside.
- 2
Make the béchamel: melt 1 tbsp butter in a saucepan over low heat. Add the flour all at once and stir vigorously for 1 minute to form a roux. Gradually whisk in the warm milk and cook for 3 minutes until thickened. Stir in the heavy cream, cream cheese, and nutmeg. Season to taste.
- 3
Preheat oven to 400 °F (200 °C). Arrange the golden chicken in a baking dish, pour the creamy béchamel generously over the top, and spread the grated gruyère in an even layer.
- 4
Bake for 15-20 minutes until the surface is golden and bubbling. Remove from oven and rest for 2 minutes.
- 5
Serve immediately alongside basmati rice, fresh pasta, or mashed potatoes.
💡 Chef's Tip
For an extra-crispy top, switch the oven to broil for the last 2 minutes. Never skip the nutmeg in the béchamel — it is the small secret behind that classic French depth of flavour.
Similar Recipes
Same category — Poultry
🍽️ Complete your meal
More ideas to accompany this dish
