Chicken and mushroom crepe bake
Chicken and mushroom crepe bake is a cozy, comforting meal that combines tender chicken, earthy mushrooms, and soft crepes layered together with a creamy sauce. It’s like a warm hug…
By Ava
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Reading time: 6 min
Tip: save now, make later.
Chicken and mushroom crepe bake is a cozy, comforting meal that combines tender chicken, earthy mushrooms, and soft crepes layered together with a creamy sauce. It’s like a warm hug on a plate, with every bite offering a gentle mix of flavors and textures that feel just right for a family dinner or a special weekend meal.
I love making this dish because it feels special but is actually pretty simple to put together. The crepes soak up the creamy sauce and chicken juices, making each slice deliciously rich without being too heavy. When I’m cooking it, I always add a little extra seasoning to the mushrooms to bring out their natural flavor—this small touch makes a big difference.
One of my favorite ways to enjoy chicken and mushroom crepe bake is straight from the oven with a fresh green salad on the side. It’s a meal that everyone seems to love, whether it’s a quiet night in or a casual gathering with friends. The leftovers reheat nicely too, so it’s a win for busy days when I want something tasty without lots of fuss.
Key Ingredients & Substitutions
Crepes: The basic crepe batter is simple – flour, eggs, milk, and a touch of butter for flavor. If you want a lighter option, try using half milk and half water or swap regular flour for gluten-free blends.
Chicken: Boneless, skinless chicken breasts are best for tender, even cooking. You can substitute with thighs for extra juiciness, but watch cooking times.
Mushrooms: Cremini or button mushrooms have a mild, earthy taste that blends well. If you like a bolder flavor, try shiitake or portobello sliced thin.
Creamy Sauce: Heavy cream builds richness here. For a lighter sauce, use half-and-half or a mix of milk and Greek yogurt, but add it at low heat to avoid curdling.
Parmesan Cheese: Adds a nice salty, nutty touch. Pecorino Romano or Grana Padano work well if you want to switch it up.
How Do I Make Smooth Crepes Without Tearing Them?
Making crepes might seem tricky, but with a few simple steps you can get soft, strong crepes that don’t tear:
- Let the batter rest for at least 20 minutes; this helps gluten relax and bubbles settle.
- Use a non-stick pan or a well-seasoned crepe pan and heat it to medium.
- Pour a small amount of batter and tilt the pan quickly to spread it evenly into a thin layer.
- Cook until the edges lift slightly and the bottom is golden, about 1-2 minutes.
- Use a thin spatula or fingers to gently lift and flip; crepes should be soft but firm enough to handle.
- Don’t stack crepes for too long without covering; this keeps them moist and flexible.
Practice makes perfect here! When crepes come out smoothly, folding or rolling them with the filling becomes much easier.
Equipment You’ll Need
- Non-stick skillet – perfect for cooking crepes evenly without sticking.
- Whisk – helps mix the crepe batter smoothly without lumps.
- Large sauté pan – great for cooking chicken and mushrooms in one place.
- Baking dish – big enough to hold rolled crepes and creamy sauce for baking.
- Spatula – handy for flipping crepes gently without tearing.
Flavor Variations & Add-Ins
- Swap chicken for cooked shredded turkey when you want a lean, mild flavor.
- Add spinach or kale for extra greens and a fresh bite inside the crepes.
- Use Gruyère or Swiss cheese instead of Parmesan for a creamier, nuttier taste.
- Include a pinch of smoked paprika or nutmeg in the sauce for a warm, cozy twist.
Chicken and Mushroom Crepe Bake
Ingredients You’ll Need:
For the Crepes:
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup whole milk
- 1/4 cup water
- 2 tbsp unsalted butter, melted
- 1/4 tsp salt
For the Filling:
- 2 tbsp olive oil
- 1 lb (450g) boneless, skinless chicken breasts, cut into bite-sized pieces
- Salt and pepper, to taste
- 8 oz (225g) cremini or button mushrooms, sliced
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 1 tsp dried thyme or 1 tbsp fresh thyme leaves
- 2 tbsp fresh parsley, chopped (plus extra for garnish)
- 1 tbsp Dijon mustard (optional)
- 1 tbsp butter (for sautéing)
How Much Time Will You Need?
You’ll need about 45 minutes total, including 20 minutes to rest the crepe batter, 10 minutes to cook the crepes and filling, plus 15-20 minutes to bake the whole dish until bubbly and golden.
Step-by-Step Instructions:
1. Prepare the Crepe Batter:
In a bowl, whisk together flour and salt. In another bowl, beat eggs with milk and water. Slowly mix the wet ingredients into the dry, whisking well to avoid lumps. Stir in melted butter. Let this batter rest for at least 20 minutes to make tender crepes.
2. Cook the Crepes:
Heat a non-stick skillet over medium heat and brush lightly with butter or oil. Pour in about 1/4 cup batter, tilting the pan to spread thinly and evenly. Cook for 1-2 minutes until edges lift and golden spots appear, then flip and cook 30 seconds more. Keep cooking all batter into crepes and set aside.
3. Prepare the Filling:
Heat olive oil and butter in a large pan over medium-high heat. Add chicken, season with salt and pepper, and cook until browned and cooked through. Remove chicken and set aside. In the same pan, sauté onion for 2-3 minutes until soft, then add garlic and mushrooms. Cook until mushrooms are golden and tender.
4. Make the Sauce and Combine:
Return chicken to the pan. Add thyme, chicken broth, and heavy cream. Let it simmer for 3-4 minutes until sauce thickens slightly. Stir in Parmesan cheese, Dijon mustard if using, and fresh parsley. Adjust seasoning with salt and pepper.
5. Assemble and Bake:
Preheat oven to 350°F (175°C). Spoon a generous amount of filling onto each crepe and fold or roll them. Arrange the rolled crepes seam side down in a baking dish. Pour any remaining creamy sauce over the top. Bake for 15-20 minutes until heated through and lightly browned.
6. Serve and Enjoy:
Sprinkle freshly chopped parsley on top for a fresh finish. Serve warm and enjoy the creamy, savory goodness of your chicken and mushroom crepe bake!
Can I Use Frozen Chicken for This Recipe?
Yes, you can! Just make sure to fully thaw the chicken in the refrigerator overnight before cooking. Pat it dry to remove excess moisture for better browning.
How Can I Store Leftovers?
Store any leftover crepe bake in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave to keep the sauce creamy and the crepes tender.
Is There a Way to Make This Recipe Dairy-Free?
Absolutely! Use a dairy-free milk alternative for the crepe batter and swap heavy cream for coconut cream or a cashew cream. Nutritional yeast can replace Parmesan for a cheesy flavor.
Can I Make the Crepes Ahead of Time?
Yes! Make the crepes a day ahead, then stack them with parchment paper in between and cover tightly. Rewarm gently before assembling the bake to keep them flexible and soft.