Our Recipes
Cheesy Chicken Brussels Sprout Gratin
Serves: 8
Prep Time: in
Cook Time: in
A gratin is a French take on a casserole: Ingredients are topped with cheese and breadcrumbs, then baked until golden and bubbling. This technique works especially well with hearty fall vegetables, such as Brussels sprouts. Here, the sprouts are roasted to soften and caramelize them, then they’re baked in heavy cream with Bell & Evans Fully Cooked Boneless, Skinless Grilled Diced Chicken Breast before being topped with nutty Gruyere and herby breadcrumbs. It makes a perfect meal for sharing that’s ready in under 45 minutes!
Ingredients
- 3 cups Bell & Evans Fully Cooked Boneless, Skinless Grilled Diced Chicken Breast
- 1 1/2 lb Brussels sprouts, ends trimmed, halved
- 5 TB Olive oil, divided
- 2 Shallots, thinly sliced
- 1 clove Garlic, roughly chopped
- 2 tsp Kosher salt
- 1/2 tsp Black pepper
- 1 1/2 cups Panko breadcrumbs
- 2 tsp Chopped fresh thyme
- 1 cup Heavy cream
- 1 cup Shredded Gruyere cheese
Preparation
- Preheat oven to 450°F. Toss the Brussels sprouts, 2 tablespoons olive oil, shallots, garlic, salt and pepper together in a 9x13-inch baking dish, or deep 12-inch cast iron skillet, until coated.
- Roast, flipping vegetables halfway through, until Brussels sprouts are bright green and just tender, about 12-15 minutes.
- Meanwhile, combine the breadcrumbs, remaining oil and thyme together in a small bowl. Set aside.
- Add chicken to Brussels sprout mixture and toss to combine. Pour heavy cream evenly over chicken and Brussels sprout mixture and sprinkle with Gruyere.
- Continue to bake until heavy cream has reduced by half and Brussels sprouts begin to brown, about 12 minutes.
- Sprinkle breadcrumb mixture evenly over chicken and Brussels sprout mixture. Bake until golden-brown, about 5-8 minutes. Allow to rest for 5 minutes before serving.
- Tip: Substitute 1 pound of cooked and crumbled ground chicken for the cooked, grilled, diced chicken for an easy variation with the same great flavor.
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