Rich and creamy Japanese Chicken Gratin recipe is a simple and delicious dish. 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 using cauliflower rice to make this au gratin recipe as a great low carb alternative that works deliciously well.
To top it off, this chicken au gratin dish is very easy to make even for the novice cook.
What is Chicken Au Gratin?
Chicken au gratin is a dish consisting of rice, chicken, mushrooms, then topped with a creamy white sauce, and shredded cheese and baked in the oven.
This cauliflower au gratin recipe uses cauliflower rice instead of traditional white rice for a low carb, and keto friendly meal. If you choose to use traditional rice instead, you can do that as well.
What makes something a gratin?
Gratin means a dish that is topped with bread crumbs and or cheese and baked until golden brown.
What is the difference between au gratin and scalloped potatoes?
Many scalloped potatoes do not contain a cheese topping while au gratin dishes do call for cheese sprinkled on top and baked until bubbly.
What ingredients do I need and how do you make chicken gratin?
- Chicken Thigh – boneless and skinless is preferred
- Onions – chopped white onion.
- Mushroom – sliced, baby bella or crimini.
- Rice – fresh or frozen cauliflower rice for a healthier low carb option or traditional steamed rice if preferred.
- Salt – table salt or sea salt.
- Black Pepper – fresh or pre-ground.
- Butter – salted or unsalted works for this recipe.
- Pork Rinds – crush unflavored pork rinds or buy them pre-crushed. Pork rinds offer a low carb bread crumb option. You can also use traditional bread crumbs.
- Cheese – sharp white cheese such as gruyere or sharp white cheddar. But you can use any preferred cheese that melts well in the oven.
- Heavy Cream – heavy cream or whipping cream can be used.
- Soy Sauce – low sodium is preferred. For gluten-free you can use tamari or coconut aminos.
- Parmesan Cheese – grated either fresh or pre-grated.
In a large fry pan, melt butter and add onions, then add chicken and brown. Next add mushrooms, rice, salt, and pepper. Combine with rice and stir.
In a baking dish, add gratin mixture, pour on white sauce, sprinkle bread crumbs or pork rinds, shredded sharp cheese, and bake until cheese is bubbly and golden brown. Let cool briefly and enjoy!
What is the nutrition information for this chicken gratin recipe?
- 850 Calories
- 8g Carbohydrates
- 2g Fiber
- 42g Protein
- 73g Fat
- 388mg Cholesterol
- 669mg Sodium
- 926mg Potassium
- 115mg Calcium
- 2mg Iron
- 1443ui Vitamin A
- 39mg Vitamin C
Looking for other baked chicken recipes?
- Baked Chicken Thigh with Garlic Lemon Aioli
- Spaghetti Squash Chicken Gratin
- Parmesan Crusted Chicken Tenders
- Japanese Tebasaki Salted Chicken Wings
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 (or rice of choice)
- 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.
2) Dice onions and set aside.
3) De-stem baby bella mushroom, slice and set aside.
4) Cut chicken into bite-size pieces around 1/2 x 1/2 inch and set aside.
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.
7) Turn up the heat to medium high and add the chicken. Cook for 2-3 while occasionally stirring.
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.
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.
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.
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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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 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.
- 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.
- 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.
- 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, cauliflower 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 pork rinds (or bread 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 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
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