Japanese Chicken Gratin

This rich and creamy Japanese Chicken Gratin recipe is a healthy, low carb alternative to the traditional version.  Cauliflower rice, chicken and mushrooms are topped with a creamy white sauce, then topped with shredded cheese and baked until bubbly and melting.

Gratin is a very popular dish in Japanese restaurants and a personal favorite of mine.  The gratin is usually made with either pasta or rice but we found an low carb alternative that works deliciously well.

To top it off, this dish is very easy to make even for the novice cook.

Chicken gratin served in a ramekin with melting cheese and fresh parsley sprinkled on top.

What is Japanese Gratin?

This Japanese gratin recipe is made with cauliflower rice to keep this dish low carb and healthy.  Pan-fried chicken with mushrooms is mixed with cauliflower rice and topped with creamy white sauce and shredded cheese.  Then it is baked in the oven until the cheese is bubbling and melting.

What kind of cheese should I use to make this Japanese gratin recipe?

I prefer using a sharp white cheese such as gruyere or sharp white cheddar.  But you can use any preferred cheese that melts well in the oven.

Why do you use pork rinds in this recipe?

We use pork rinds to give this dish some crunch.  Also, pork rinds add amazing flavor as well.

Chicken gratin stuffing cooked inside a frying pan.

Tips and tricks for making this Japanese chicken gratin recipe?

  • Substitute the chicken for your preferred protein (bacon, shrimp, clams).
  • Careful not to burn the cheese when broiling it at the end.
  • Make your own pork rinds or you can just buy some pork panko instead.

Chicken gratin in a ramekin with melting cheese and fresh parsley sprinkled on top being served with a wooden spatula.

For more savory Japanese recipes, be sure to check these out!

Now, let’s get making this Japanese Chicken Gratin recipe!

  • Prepping Time 20M
  • Cook Time 15M
  • Total Time 35M
  • Net Carb/Serv ~4g
  • Servings 2-3

Ingredients

Gratin

  • 3/4 lbs Boneless/Skinless Chicken Thigh (about 2-3 thighs)
  • 1/3 Cup Chopped Onions
  • 1/3 Cup Sliced Baby Bella Mushroom
  • 1 Cup Cauliflower Rice
  • 1/8 tsp Salt
  • 1/8 tsp Black Pepper
  • 1 tbsp Butter
  • 1 oz Unflavored Pork Rinds (2 tbsp if using Pork Panko or bread panko)
  • 1/4 Cup Sharp Cheese

Sauce

  • 1 tbsp Butter
  • 1/2 Cup Heavy Cream
  • 1 tsp Soy Sauce
  • 1 tsp Parmesan Cheese

Directions

1) Gather all the ingredients.

Japanese Chicken Gratin Recipe (1)

2) Dice onions and set aside.

Japanese Chicken Gratin Recipe (2)

3) De-stem baby bella mushroom, slice and set aside.

Japanese Chicken Gratin Recipe (4)

4) Cut chicken into bite-size pieces around 1/2 x 1/2 inch and set aside.

Japanese Chicken Gratin Recipe (5)

5) Pour Unflavored Pork Rinds into a food processor and pulse until ground into very fine crumbs.  You can also use your hands to crush the pork rinds if you don’t have a food processor.  Note – skip this step if you are using Pork Panko or bread panko.

6) In a large fry pan, add 1 tbsp butter on medium heat.  Once the butter is melted, add onions and coat with butter.

Japanese Chicken Gratin Recipe (34)

7) Turn up the heat to medium high and add the chicken.  Cook for 2-3 while occasionally stirring.

Japanese Chicken Gratin Recipe (31)

8) Add mushroom, cauliflower rice and lightly sprinkle salt and pepper.  Cook for another 1-2 minutes until chicken is cooked through and set aside.

Japanese Chicken Gratin Recipe (32)

Japanese Chicken Gratin Recipe (33)

9) 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 until sauce is thick enough to draw a line in-between, about 2-4 minutes.

Japanese Chicken Gratin Recipe (34)

Japanese Chicken Gratin Recipe (36)

10) 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 white gratin sauce onto the gratin mix followed by a sprinkle of pork rinds (or bread panko) topped with a generous sprinkle of shredded Gruyere cheese.

Japanese Chicken Gratin Recipe (37)

Japanese Chicken Gratin Recipe (38)

11) Place oven on broil and rearrange rack to be around 6-8″ from the heating element (on our 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.

Hope you enjoy your Japanese Chicken Gratin!

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Chicken gratin served in a ramekin with melting cheese and fresh parsley sprinkled on top.

Japanese Chicken Gratin

This rich and creamy Japanese Chicken Gratin recipe is a healthy, low carb alternative to the traditional version. Cauliflower rice, chicken and mushrooms are topped with a creamy white sauce, then topped with shredded cheese and baked until bubbly and melting.
5 from 5 votes
Course: Main Course
Cuisine: Asian Fusion, Japanese
Keyword: creamy gratin, Japanese chicken gratin recipe
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 2
Print Recipe
Calories: 850kcal

Ingredients

Gratin

  • 3/4 lbs Chicken Thigh Boneless / Skinless
  • 1/3 Cup Chopped Onion
  • 1/3 Cup Baby Bella Mushroom
  • 1 Cup Cauliflower Rice
  • 1/8 tsp Salt
  • 1/8 tsp Black Pepper
  • 1 tbsp Butter
  • 1 oz Unflavored Pork Rinds 2 tbsp if using Pork Panko or bread 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.
    Japanese Chicken Gratin Recipe (1)
  • Dice onions and set aside.
    Japanese Chicken Gratin Recipe (2)
  • De-stem baby bella mushroom, slice and set aside.
    Japanese Chicken Gratin Recipe (4)
  • Cut chicken into bite size pieces around 1/2 x 1/2 inch and set aside.
    Japanese Chicken Gratin Recipe (5)
  • Pour Unflavored Pork Rinds into a food processor and pulse until ground into very fine crumbs. You can also use your hands to crush the pork rinds if you don’t have a food processor. Note - skip this step if you are using Pork Panko or bread panko.
    Keto Chaffle Katsu Sandwich Recipe (36)
  • In a large fry pan, add 1 tbsp butter on medium heat. Once the butter is melted, add onions and coat with butter.
    Japanese Chicken Gratin Recipe (30)
  • Turn up the heat to medium high and add the chicken. Cook for 2-3 while occasionally stirring.
    Japanese Chicken Gratin Recipe (31)
  • Add mushroom, cauliflower rice and lightly sprinkle salt and pepper.  Cook for another 1-2 minutes until chicken is cooked through and set aside.
    Japanese Chicken Gratin Recipe (33)
  • 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.
    Japanese Chicken Gratin Recipe (36)
  • 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 pork rinds (or bread panko) on top followed by a generous sprinkle of sharp cheese.
    Japanese Chicken Gratin Recipe (38)
  • Place oven on broil and rearrange rack to be around 6-8" from the heating element (on our 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.

Video

Nutrition

Calories: 850kcal | Carbohydrates: 8g | Protein: 42g | Fat: 73g | Saturated Fat: 32g | Cholesterol: 338mg | Sodium: 669mg | Potassium: 926mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1443IU | Vitamin C: 39mg | Calcium: 115mg | Iron: 2mg
*Values Based Per Serving
Did you make this recipe?Tag @LowCarbingAsian on Instagram and hashtag it #LowCarbingAsian

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