Gratineed Chicken in Cream Sauce Poulet a La Fermiere
Indulge in the comforting elegance of Gratineed Chicken in Cream Sauce Poulet à la Fermière, a classic French-inspired dish that combines tender chicken breasts with a creamy, herbaceous sauce, hearty vegetables, and a golden, cheesy breadcrumb crust. Perfectly seared chicken is nestled in a velvety sauce made from sautéed shallots, garlic, mushrooms, and a hint of thyme, then baked to perfection with a crisp topping of Parmesan and breadcrumbs. This one-pan wonder is both rustic and refined, making it an ideal choice for weeknight dinners or special occasions. Serve it with crusty bread or steamed vegetables to soak up every luscious bite of this creamy delight. Perfectly cozy, yet sophisticated, this dish is sure to impress! Keywords: gratineed chicken, cream sauce, French chicken recipe, Poulet à la Fermière, baked chicken recipe.
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Recipe Information
Ingredients
- 4 pieces Chicken breasts (boneless, skinless)
- 2 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 2 pieces Shallots
- 3 pieces Garlic cloves
- 2 medium Carrots (diced)
- 2 stalks Celery stalks (diced)
- 1 cup Mushrooms (sliced)
- 2 tablespoons All-purpose flour
- 1.5 cups Chicken stock
- 1 cup Heavy cream
- 0.5 cup Parmesan cheese (grated)
- 0.5 cup Breadcrumbs
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Fresh thyme
- 2 tablespoons Fresh parsley (chopped)
Instructions
Preheat your oven to 375°F (190°C).
Season the chicken breasts with salt and black pepper on both sides.
In a large oven-safe skillet or sauté pan, heat 1 tablespoon of butter and the olive oil over medium heat.
Sear the chicken breasts on both sides until golden brown, about 3-4 minutes per side. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of butter. Sauté the shallots, garlic, carrots, celery, and mushrooms until softened, about 5 minutes.
Sprinkle the flour over the vegetable mixture, stirring constantly to create a roux. Cook for 1-2 minutes to eliminate the raw flour taste.
Gradually whisk in the chicken stock, making sure no lumps form. Once the sauce begins to thicken, stir in the heavy cream and fresh thyme.
Return the seared chicken to the skillet, spooning the sauce over the top. Simmer gently for 10 minutes to allow the chicken to absorb the flavors.
In a small bowl, combine the Parmesan cheese and breadcrumbs. Sprinkle this mixture evenly over the chicken and sauce.
Transfer the skillet to the preheated oven and bake uncovered for 15 minutes, or until the topping is golden brown and the chicken is fully cooked through (internal temperature should be 165°F/74°C).
Remove from the oven and let rest for 5 minutes. Garnish with fresh parsley before serving.
Serve hot with crusty bread or a side of steamed vegetables.
Nutrition Facts
Calories |
3327 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 185.5 g | 238% | |
| Saturated Fat | 93.4 g | 467% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 1021 mg | 340% | |
| Sodium | 5965 mg | 259% | |
| Total Carbohydrate | 91.7 g | 33% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 20.0 g | ||
| Protein | 298.0 g | 596% | |
| Vitamin D | 2.5 mcg | 13% | |
| Calcium | 1573 mg | 121% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 3219 mg | 68% | |
*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.
