Creamy Chicken Gratin with Green Olives
A hearty and comforting gratin combining tender chicken in a velvety cream cheese sauce with green olives and fresh herbs, topped with melted mozzarella and crispy potato sticks. An impressive dish that is surprisingly easy to pull off.
🛒 Ingredients
6 servings
- 2 chicken breasts, cut into cubes
- 7 oz (200 g) cream cheese or ricotta
- 3.5 oz (100 g) pitted green olives
- 3 fresh mint leaves
- Fresh parsley and chives, chopped
- 3 garlic cloves, minced
- 1 ripe tomato, diced
- 1 medium onion, finely chopped
- 1/2 bell pepper, finely diced
- 3/4 cup (200 ml) tomato sauce
- 3/4 cup (200 ml) heavy cream
- 5 oz (150 g) sliced ham
- 7 oz (200 g) shredded mozzarella
- 2 oz (50 g) grated parmesan
- 3.5 oz (100 g) crispy shoestring potato sticks
- 2 tablespoons olive oil or butter
- Salt, black pepper, oregano, hot sauce — to taste
- Juice of 1/2 lemon or a splash of dry white wine
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Directions
- 1
Season chicken cubes with salt, pepper, oregano, hot sauce and lemon juice. Let marinate for 15 minutes.
- 2
In a hot pan, sauté garlic in olive oil until golden. Add chicken and cook over high heat until browned on all sides.
- 3
Add diced tomato, onion, bell pepper and tomato sauce. Stir and simmer for 10 minutes over medium heat.
- 4
Lower the heat and stir in heavy cream, green olives and cream cheese until you have a smooth, creamy sauce. Finish with mint, parsley and chives.
- 5
In a greased baking dish, layer the creamy chicken, sliced ham and shredded mozzarella. Sprinkle with parmesan.
- 6
Repeat the layers. Top with crispy potato sticks and a final sprinkle of oregano and cheese.
- 7
Bake at 400 °F (200 °C) for 20–25 minutes until golden and bubbling. Serve hot with steamed white rice.
💡 Chef's Tip
Make the creamy chicken sauce a day ahead — it tastes even better reheated. Add the potato sticks only just before baking to keep them crispy.
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Same category — Poultry
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