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Potato & Mushrooms Infused with Chicken Au-Gratin


When we think about comfort food, potatoes and chicken are some of the first ingredients that come to mind. Potatoes have a way of making everything look and taste a hundred times better. Whether it’s with chicken or any other meat, potatoes are a must-have side dish. It’s a convenient ingredient combo that takes just a few minutes to prepare.

When we talk about potatoes and mushrooms as side dishes, there’s nothing better than having chicken au-gratin as the main star of the day. The crumble and crust on top paired with the creamy potatoes and mushrooms take the dish to a whole new level. For those of you who are not aware, when you cook a dish au-gratin, you sprinkle it with breadcrumbs and brown the top by letting it bake a few seconds in the oven.

The phrase au-gratin is French, which literally translates to “by grating” or “with a crust”. So, you can imagine the dish we will discuss today is some beautifully cooked chicken with a glazy brown crust on top that you can savor with a star combo of potatoes and mushrooms. Hence, it’s perfect for people looking to enjoy a dish with a perfect balance of taste and comfort on a cozy winter night.

This blog will discuss the recipe of potatoes and mushrooms infused with chicken au-gratin. Whether you’re inviting some friends over for dinner or hosting an intimate dinner for your family, it’s a dish that’s sure to be ranked everyone’s favorite. It’s a convenient and easy-to-cook combo that’s the ideal blend of deliciousness and indulgence.

Two pieces of skinless and washed chicken breasts neatly placed on a cutting board

Recipe for Potato and Mushrooms Infused with Chicken Au-Gratin

Prep Time: Forty-five minutes

Cook Time: Forty-five minutes

Servings: Serves six


  • Olive oil – one tablespoon
  • Skinless chicken breasts – four pieces
  • White wine – half cup
  • Chicken stock – one and a half cup
  • Onions – One, sliced
  • Garlic – three cloves, sliced
  • Butter or Margarine – six tablespoons
  • Red potatoes – two, boiled and sliced
  • Thyme – two sprigs
  • Heavy cream – half cup
  • Parmesan – two ounces, grated
  • Kosher salt and pepper – to taste
  • Fresh wild mushrooms – one and a half lb.
  • Gruyere cheese – eight ounces, shredded
  • Cornstarch – one teaspoon

A bowl full of fresh wild mushrooms with some of them falling out of the bowl


Step # 1:

Preheat oven to 400 degrees Fahrenheit.

Step # 2:

Lightly spray a 9×13 inch pan with cooking spray and set it aside.

Step # 3:

In a heated cast iron skillet, sear chicken breasts in olive oil and season them with salt and pepper. Allow the chicken to get a brown color on both sides.

Step # 4:

After the chicken is browned on both sides, add one cup chicken stock, white wine, half of the onions, and one garlic clove.

Step # 5:

Cover the pan with a lid halfway and allow the chicken to cook through. Simultaneously, make sure that the liquid reduces by half in volume, which will take about twenty minutes.

Step # 6:

In a separate medium-sized skillet, add the heavy cream, remaining chicken stock, boiled and sliced potatoes, thyme, and cornstarch. Allow it to thicken and simmer for ten to fifteen minutes.

Step # 7:

In the same skillet, add two ounces of gruyere cheese, two ounces of parmesan, and salt and pepper according to your taste.

Step # 8:

Turn off the heat after the cheese has melted.

Step # 9:

After the chicken is cooked, remove the chicken from the pan and reserve the sauce separately.

Step # 10:

In the pan, add the chicken and cover it with the sauce to form a base layer.

Step # 11:

In a medium sauté pan, season and sear the fresh wild mushrooms in butter or margarine. As a unique touch or a secret ingredient, add some green beans and deglaze them in two tablespoons of white wine.

Step # 12:

Layer the green beans and mushrooms mixture on the chicken layer in the pan.

Step # 13:

Add the potatoes as a layer on top of the green beans. Cook in the preheated oven for about fifteen minutes.

Step # 14:

After fifteen minutes in the oven, take out the pan to add the remaining gruyere cheese and put them back in the oven to cook for another ten minutes.

Step # 15:

Finally, remove the pan from the oven and let the chicken rest for about five minutes. Top the dish with crispy shallots and serve with some wine or champagne.

A cart full of fresh red potatoes

The Unique Twist

While the dish discussed above is extremely easy and common, we have given it a healthy and unique twist by adding green beans. These green beans not only add a healthy element to the dish but by they also add a bit of color.

To further accessorize the dish, a hand-tossed salad drizzled with vinaigrette dressing will nicely complement this cheesy chicken and potato dish. You can prepare the ingredients separately a day earlier and then assemble and layer them just a few minutes before you need to serve them. This will help you save time and effort while ensuring you serve a stellar dish.

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