This foolproof chicken breast gratin is incredibly easy to make in just one pan. The secret to its astonishingly tender texture is thinly slicing the chicken and coating it with potato starch. Simmering potatoes and broccoli together creates a rich, flavorful gratin that is simply exquisite.

Ingredients

Main Ingredients (2 servings)

  • Chicken breast: 1 piece (approx. 250g)
  • Onion: 1/2
  • Broccoli: 1/2 head (approx. 80g)
  • Potatoes: 2 small (approx. 200g)
  • All-purpose flour: 2 tbsp
  • Potato starch: 1 tbsp
  • Milk: 600ml
  • Pizza cheese: 80g

Seasonings

  • Grated garlic: 1 clove
  • Butter: 30g
  • Salt: (to taste)
  • Consommé granules: (to taste)

Steps

  1. Thinly slice 1/2 onion.
  2. Make a cut at the base of 1/2 head broccoli (approx. 80g) and separate into florets. If making smaller florets, cut into the stem side.
  3. Peel and cut 2 small potatoes (approx. 200g) into 2cm cubes.
  4. Cut 1 chicken breast (approx. 250g) in half horizontally and then slice thinly into bite-sized pieces.
  5. Lightly season the thinly sliced chicken breast with salt. Dust with 1 tbsp potato starch. [Secret Tip!] Coating the chicken with potato starch protects it, resulting in a very tender and smooth texture.
  6. Melt 30g butter in a frying pan.
  7. Once the butter has melted, add the thinly sliced onion and sauté until softened and sweet.
  8. Add 2 tbsp all-purpose flour and sauté briefly until no powdery residue remains.
  9. Gradually add 600ml milk, stirring well and repeating the process of adding more milk as it thickens.
  10. Once the mixture is stable, add the remaining milk and mix. [Secret Tip!] With a small amount of flour, it's easy to make without lumps.
  11. Season with salt to taste.
  12. Add 1 clove grated garlic for richness. [Secret Tip!] Since we are using chicken breast, garlic is used to enhance the flavor.
  13. Add the cubed potatoes and simmer while stirring, until a skewer can easily pass through them. You can also add consommé granules to your liking.
  14. Add the chicken breast dusted with potato starch.
  15. Add the separated broccoli florets and cook until everything is done.
  16. If the mixture becomes too thick, add a little milk and simmer until it reaches the desired consistency.
  17. Mix half of the 80g pizza cheese into the sauce. [Secret Tip!] Adding cheese first will increase the sauce's creaminess and richness.
  18. Taste and adjust seasoning with salt.
  19. Transfer the finished gratin to oven-safe dishes.
  20. Top with the remaining pizza cheese as desired.
  21. Place in a toaster and bake until golden brown.

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