keto Asian Chicken Gratin cover

Asian Chicken Gratin


We usually don’t cook with an oven, but since our friend requested a ‘step 1-2 and then throw it in the oven’ recipe (see the Asian Keto Ginger Sake Chicken Wings recipe for the full story), we dug into our creative box and pulled out this Japanese classic gratin recipe modified to be low-carb/keto

It’s technically a ‘step 1-2 and then throw it in the oven’, but the ingredient list is pretty long.  However, do not let that intimate you as this really is a simple recipe to put together. 

If you are the type that relishes a savory rich dish – this one is for you.

keto Asian Chicken Gratin pin 1

Keto people will be happy to know this recipe contains ~4g of net carbs per serving.  I would describe the dish similar to what you would expect from a classic gratin – cheesy crunchy crust leading to a buttery cream and finishing with a touch of sweetness.

keto Asian Chicken Gratin pic

For this recipe, there are no special ingredients and you should be able to pick everything up at a local supermarket.

Now, let’s get cooking!

Prepping Time 20M

Cook Time 15M

Total Time 35M

Net Carb/Serv ~4g

Servings 2-3

Ingredients

Gratin

  • 4-5 Boneless / Skinless Chicken Thigh
  • 1/3 Medium Onion
  • 4-6 Baby Bella Mushroom
  • 1 Cup Cauliflower Rice
  • Sprinkle of Salt and Black Pepper
  • 1 tbsp Butter
  • 1 Cup Pork Rinds
  • Sprinkle of Sharp Cheese (we just used Sharp Cheddar)

Sauce

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

Directions

1) Gather all the ingredients (note almond flour & chicken broth is pictured, but we ended up not using it and also Parmesan & soy sauce is not pictured).

2) Dice onions and set aside.

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

4) Cut chicken into bite size pieces around 1/2 x 1/2 inch.  One chicken thigh should yield around 6-8 pieces. Set aside.

5) Crush pork rinds.  An easy way to do this is to place pork rinds inside a bag and use your fists to ‘grind’ them down.  Set aside.

6) In a large fry pan, add 1 tbsp butter on medium heat.   Once melted, add onions and cook for 30 seconds.

7) After 30 seconds, turn up the heat to high and add chicken in.  Cook until chicken is done while continuously mixing.  Should take around 3-5 minutes.

8) Add mushroom, cauliflower rice and lightly sprinkle salt and pepper.  Cook for another 1-2 minutes or until done and set aside.

9) In a new fry pan (or stove top pot), add 1 tbsp butter on low heat until melted.  Once melted, slowly add heavy cream, Soy Sauce and Parmesan cheese.  Continuously mix on low heat.  The sauce should thicken after 3-4 minutes.  Once the preferred thickness is reached, remove from heat.

10) Place gratin mix inside a ramekin (if you rather do a family style, you can throw it all in an oven glass pan).

11) Drizzle the desired amount of sauce onto the gratin mix.  We prefer about 1-2 tbsp per 1/2 cup gratin content.  If you prefer richness, use more.

12) Place pork rinds on top followed by a generous sprinkle of cheese.

13) 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 our friend’s requested ‘step 1-2 and then throw it in the oven’!

If you are looking for other low-carb/keto ideas, be sure to check out our growing Recipe Index full of Asian Inspired low-carb/keto recipes!

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More Recipes

keto Asian Chicken Gratin pic 2

keto Asian Chicken Gratin cover

Asian Chicken Gratin

The BEST Asian Low-Carb/Keto recipe for Japanese Gratin. This recipe delivers all the goodness of a classic Japanese gratin with only ~4g Net Carb / Serving. Step by step directions with pictures makes this recipe quick and easy.
5 from 3 votes
Course: Main Course
Cuisine: Asian Fusion
Keyword: japanesegratin, ketochicken, ketofusion, ketogratin, lowcarbgratin
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 2
Print Recipe

Ingredients

Gratin

  • 1 lb Boneless / Skinless Chicken Thigh
  • 1/3 Whole Onion
  • 4-6 Whole Baby Bella Mushroom
  • 1 Cup Cauliflower Rice
  • 1/8 tsp Salt
  • 1/8 tsp Black Pepper
  • 1 tbsp Butter
  • 1 Cup Pork Rinds
  • 1 tbsp Sharp Cheese sprinkle

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 and slice. Set aside.
  • Cut chicken into bite size pieces around 1/2 x 1/2 inch. One chicken thigh should yield around 6-8 pieces. Set aside.
  • Crush pork rinds. An easy way to do this is to place pork rinds inside a bag and use your fists to 'grind' them down. Set aside.
  • In a large fry pan, add 1 tbsp butter on medium heat. Once melted, add onions and cook for 30 seconds.
  • After 30 seconds, turn up the heat to high and add chicken in. Cook until chicken is done while continuously mixing. Should take around 3-5 minutes.
  • Add mushroom, cauliflower rice and lightly sprinkle salt and pepper. Cook for another 1-2 minutes or until done and set aside.
  • In a new fry pan (or stove top pot), add 1 tbsp butter on low heat until melted. Once melted, slowly add heavy cream, soy sauce and Parmesan cheese. Continuously mix on low heat. The sauce should thicken after 3-4 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 1-2 tbsp per 1/2 cup gratin content. If you prefer richness, use more.
  • Place pork rinds on top followed by a generous sprinkle of cheese.
  • 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.

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