Chicken and Broccoli Gratin is packed full of savoury flavour and hands down delicious. It's creamy and velvety and a huge crowd pleaser. Fit for a family occasion or Sunday Lunch, it's so worth the effort.
The sauce here is something special, it has a few steps so this is not something I want to do midweek but it's just incredible and super tasty as well as all velvety and luxurious
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Equipment
- (23 cm x 30 cm) oven dish
- saucepan
- whisk
- wooden spoon
- chopping board
- knife or vegetable chopper
- colander
- digital scales measuring jug
- tbsp measures
- grater
Ingredients
- 4 chicken breasts or you could use leftover chicken or turkey
- 1 large onion
- 250 grams chopped carrots
- medium head of broccoli
- 50 grams flour
- 50 grams butter
- 100 mls white wine dry
- 600 mls double strength stock
- 200 grams breadcrumbs
- 100 grams mature cheddar
Method
Cook the onion in a tbsp of oil over a gentle heat to soften.
Add in all the rest of the ingredients with the bay leaf last so it doesn't get broken under the weight of the other ingredients.
- cover and simmer over a gentle heat for ten minutes stirring occasionally
- once the ten minutes have passed then drain all the veg and chicken and set the cooking liquid aside, remove the bay leaf.
- Melt the butter in a medium sized saucepan and add the flour.
- stir into a roux
- add the collected liquid and stir with a whisk over a medium heat as it comes up to a simmer and thickens.
Add the veg and chicken to your serving dish and pour the sauce on top. Season to taste.
- Mix 2 tbsp of olive oil into the cheese and breadcrumbs and sprinkle on top.
- Serve and swoon
Serving Suggestions
Vegetables like buttery red cabbage , slow cooker red cabbage, roasted carrots, and cauliflower cheese are perfect here.
Roast potatoes or roasted new potatoes are delicious here and if you're feeling a little fancy pants then dauphinoise potatoes or slow cooker dauphinoise potatoes would be perfect and for something a bit more casual how about these very easy potato wedges.
Tips
- Use a large enough dish (23 cm x 30 cm) to get the perfect ratio thing going on fot the cheesy crumble breadcrumbs
- I use a vegetable chopper to chop my onions and carrots it makes life SO much easier
- Season to taste carefully
- Add cream for some extra velvetiness
- Store leftovers covered for 3-5 days in the fridge and reheat in the microwave until piping hot
- Use leftover chicken or turkey instead of cooking fresh
More chicken recipes
- Sweet and Sour Chicken
- Chicken Curry Pie
- Bang Bang Chicken
- Cheesy Chicken and Broccoli Pasta
- Slow Cooker Whole Chicken
- Slow Cooker Peanut Chicken
- Bang Bang Chicken
Chicken and Broccoli Gratin.
Ingredients
- 4 medium chicken breasts 5 chicken breasts
- 1 medium onion roughly chopped
- 2 medium carrots roughly chopped
- 1 large bay leaf
- 1 medium head of broccoli
- 100 grams strong cheese
- 3 tbsps olive oil
- 600 mls double strength chicken stock
- 100 mls dry white wine
- 50 grams butter
- 50 grams plain flour
- 200 grams breadcrumbs
Instructions
- Preheat the oven to 180 C/350 F
- Cook the onion in a tbsp of oil over a gentle heat to soften.
- Add in all the rest of the ingredients with the bay leaf last so it doesn't get broken under the weight of the other ingredients.
- Cover and simmer over a gentle heat for ten minutes stirring occasionally
- Once the ten minutes have passed then drain all the veg and chicken and set the cooking liquid aside
- Melt the butter in a medium sized saucepan and add the flour.
- Stir into a roux
- add the collected liquid and stir with a whisk over a medium heat as it comes up to a simmer and thickens.
- Add the veg and chicken to your serving dish and pour the sauce on top.
- Mix 2 tbsp of olive oil into the cheese and breadcrumbs and sprinkle on top.
- Serve and swoon
Notes
-
- Use a large enough dish (23 cm x 30 cm) to get the perfect ratio thing going on fot the cheesy crumble breadcrumbs
-
- I use a vegetable chopper to chop my onions and carrots it makes life SO much easier
-
- Season to taste carefully
-
- Add cream for some extra velvetiness
- Store leftovers covered for 3-5 days in the fridge and reheat in the microwave until piping hot
- great way to use use leftover chicken or turkey
Nutrition
All nutritional information is approximate and intended only as a guide.
Cat
This looks incredibly tasty and I love the flavours, I can't get enough of broccoli! You had my chuckling like always with your holiday imagery. I hope you have a lovely time 🙂 x
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Thanks Cat-it didn't get any better ???
joskitchenlarder
Perfect comfort food Jenny, much needed during this weather. You can't get endorphins from the sun get them from the food I say! 🙂 I hope you are enjoying your time away! xx
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Thanks Jo-the rain def didn't stop but I did manage to make the most of all eating opportunities ???
Louise
Ummmmm lush ❤️❤️
Eb Gargano | Easy Peasy Foodie
Ooh this sounds delicious and very comforting. Perfect for this rather soggy time of year. I hope your holiday was better than you were expecting and / or the gin made in bearable!! Thanks for linking up to #CookBlogShare. Eb x
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Thanks Eb-I tried my best in the very soggy circumstances-it could have been worse we could have been in a tent ??