Gratinated vegetables with chicken breast

The days when I have time for a simple and quick main dish, but with a warm side, I often turn to gratin vegetables with chicken breast. I have prepared this recipe many times, especially when I have leftover vegetables in the fridge. It’s one of those recipes where you don’t need to complicate things and you don’t need sophisticated ingredients. The chicken breast is cooked separately while the vegetables are in the oven.

Quick Info

Total time: approx. 45 minutes
Preparation time: 20 minutes
Cooking/baking time: 15 minutes in the oven + time for steaming and chicken breast
Servings: 3
Difficulty: easy
Recipe type: main dish, suitable for lunch or dinner

Ingredients

3 carrots
3-4 potatoes
Salt and pepper, to taste
1 tablespoon of flour
2 tablespoons of olive oil
1 small cube of butter
1 cup of milk
1-2 tablespoons of mascarpone
A pinch of nutmeg (optional)
3 chicken breast fillets

Preparation method

1. Peel the carrots and potatoes. Wash them well. Cut the carrots into slices about 1 cm thick. Cut the potatoes into suitable cubes.

2. Steam the carrots and potatoes in a steamer or steaming basket. Leave them until cooked, but not too soft.

3. Grease a heat-resistant dish with a little olive oil and arrange the cooked vegetables in an even layer. Sprinkle a little salt and pepper over them.

4. For the sauce, put the olive oil and the cube of butter in a double-bottomed saucepan. Place on low heat and let the butter melt.

5. Add the flour and mix vigorously with a whisk. Start pouring in the milk gradually, stirring continuously. Allow the sauce to come to a boil. If the sauce is too thick, add a little more milk until you reach the desired consistency (a slightly thickened sauce, not too thick).

6. Season the sauce with salt, pepper, and a pinch of nutmeg to taste. Finally, add the mascarpone and incorporate it into the sauce.

7. Pour the sauce over the vegetables in the dish while they are still warm. Level gently with a spoon.

8. Place the dish in the preheated oven at 200 degrees and leave for 15 minutes. There’s no need to gratin them too much, just enough for the sauce to bind.

9. Meanwhile, season the chicken breast fillets with salt and pepper. Heat a grill or non-stick pan, add a splash of oil, and fry the fillets on both sides until browned and cooked through.

10. Serve the chicken breast alongside the gratin vegetables while they are warm.

Why I make the recipe often

It’s a quick solution for when I want something warm and hearty, but without hassle. I can use whatever vegetables I have on hand, and I don’t have to keep an eye on the oven all the time. The chicken breast cooks quickly, and the sauce is simple and creamy.

Tips and variations

Tips

Don’t steam the vegetables too long. They should remain a little firm; otherwise, they become soft in the oven.

The sauce needs to be stirred continuously when adding the milk to avoid lumps.

Mascarpone is added at the end to prevent the sauce from curdling.

Substitutions

Mascarpone can be replaced with grated cheese or Parmesan if you don’t have or don’t want to use mascarpone.

If you don’t like nutmeg, you can skip it altogether. It’s optional.

Variations

You can use any other vegetables you prefer: zucchini, broccoli, cauliflower, bell peppers. Adjust the steaming time based on how quickly they soften.

For a richer taste, you can also sprinkle some grated cheese over the sauce before putting the dish in the oven.

Serving ideas

It pairs well as a main dish with a simple salad on the side.

The chicken breast can be sliced and placed directly over the vegetables for a platter presentation.

Frequently asked questions

Can I cook the vegetables without steaming, directly in the oven?

They can be cooked, but steaming preserves the texture better and prevents them from drying out. In the oven, without pre-steaming, the potatoes and carrots may remain raw.

What can I substitute for milk if I don’t have any?

You can try using liquid cream diluted with a little water, but the sauce will be denser. Plant-based milk doesn’t bind the same way.

Can the recipe be made with another type of meat?

Yes, you can use turkey fillets, but the cooking time in the pan may be slightly longer.

Do I need to cover the dish in the oven?

No, the vegetables and sauce do not need to be covered. You want the sauce to set slightly on the surface.

How long do the gratin vegetables last in the fridge?

Up to 2 days, well covered. They don’t retain texture as well after reheating, but the taste remains okay.

Nutritional values

Estimate for one serving (out of 3): approx. 390-420 kcal
Proteins: 35-40g
Fats: 13-16g
Carbohydrates: 38-45g

Values are approximate and depend on the type of milk, the exact amount of sauce, and how much fat remains in the pan while frying.

Storage and reheating

The gratin vegetables can be stored in the fridge, covered, for a maximum of 2 days. Upon reheating, the sauce will thicken, and the vegetables will become softer. The chicken breast is best fresh but can also be consumed the next day, cold or gently reheated.

 Ingredients: 3 carrots 3-4 potatoes salt and pepper to taste 1 tablespoon flour 2 tablespoons olive oil 1 small cube of butter 1 cup milk 1-2 tablespoons mascarpone a pinch of nutmeg 3 chicken breast fillets

 Tags:  gratinated vegetables oven vegetables vegetables with chicken breast