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.
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.
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.
For more savory Japanese recipes, be sure to check these out!
- Japanese Curry with Cauliflower Rice
- Japanese Style Roll Cabbage
- Japanese Meat Sauce Stuffed Bell Peppers
- Japanese Style Hamburger Steak
- Air Fryer Japanese Chicken Cutlet
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.
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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