Chicken Souffle
Elevate your dinner table with this elegant and airy Chicken Soufflé, a delightful combination of tender cooked chicken, creamy béchamel sauce, and a light, fluffy texture from perfectly whipped egg whites. This French-inspired dish is seasoned with Parmesan cheese, nutmeg, and black pepper for a rich yet delicate flavor that’s sure to impress. Whether you're hosting a sophisticated dinner or treating yourself to something special, the golden, puffed soufflé makes for a stunning centerpiece. Ready in under an hour and served fresh from the oven, this recipe provides four servings of culinary delight. Perfect for entertaining or indulging, this Chicken Soufflé is a fail-proof way to bring restaurant-quality flavors to your home kitchen.
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Recipe Information
Ingredients
- 2 cups Cooked chicken breast
- 4 tablespoons Unsalted butter
- 4 tablespoons All-purpose flour
- 1.5 cups Whole milk
- 0.5 cup Grated Parmesan cheese
- 4 large Egg yolks
- 5 large Egg whites
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.25 teaspoon Ground nutmeg
- 1 teaspoon Extra butter
- 2 tablespoons Breadcrumbs
Instructions
Preheat your oven to 375°F (190°C). Grease a 2-quart soufflé dish or ramekin with 1 teaspoon of butter and coat evenly with 2 tablespoons of breadcrumbs, shaking out the excess.
Finely chop the cooked chicken breast and set aside.
In a medium saucepan, melt 4 tablespoons of unsalted butter over medium heat. Once melted, whisk in 4 tablespoons of all-purpose flour and cook for 1-2 minutes, stirring constantly, until the flour is lightly golden.
Gradually add 1.5 cups of whole milk, whisking continuously, and cook until the mixture thickens into a smooth béchamel sauce, about 3-5 minutes.
Remove the béchamel sauce from heat and stir in the grated Parmesan cheese, salt, black pepper, and ground nutmeg. Let the mixture cool slightly.
Once cooled, whisk in the egg yolks one at a time until fully incorporated, then fold in the chopped cooked chicken.
In a clean, dry mixing bowl, beat the egg whites with an electric mixer until stiff peaks form.
Gently fold one-third of the beaten egg whites into the chicken mixture to lighten it. Then, carefully fold in the remaining egg whites, ensuring not to deflate the mixture.
Pour the soufflé mixture into the prepared dish, smoothing the top with a spatula.
Place the dish on the middle rack of the preheated oven and bake for 25-30 minutes, or until the soufflé is puffed and golden brown on top.
Serve immediately, as the soufflé will begin to deflate as it cools. Enjoy!
Nutrition Facts
Calories |
1939 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.0 g | 138% | |
| Saturated Fat | 55.6 g | 278% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 1243 mg | 414% | |
| Sodium | 4192 mg | 182% | |
| Total Carbohydrate | 66.8 g | 24% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 21.1 g | ||
| Protein | 174.6 g | 349% | |
| Vitamin D | 5.9 mcg | 29% | |
| Calcium | 1062 mg | 82% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 953 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
