Classical Chicken Julienne in Mini-Cocotte
Creamy chicken julienne baked in individual cocottes with mushrooms, béchamel sauce, and melted cheese. A classic Russian-French comfort dish perfect for entertaining.
Save
Pin Recipe
Print Recipe
Ingredients
For the Filling:
- 500 g chicken breasts cut into thin strips
- 300 g mushrooms finely diced
- 1 medium onion finely diced
- 2 tablespoon butter
- Salt and black pepper to taste
For the Béchamel Sauce:
- 3 tablespoon butter
- 3 tablespoon all-purpose flour
- 1 cups whole milk
- 1 cup sour cream or heavy cream
- Salt white pepper, and nutmeg to taste
For Assembly:
- 150 g grated cheese Gruyère, mozzarella, or cheddar
Instructions
Prepare the filling:
- In a large skillet, melt 2 Tbsp butter over medium heat. Sauté the onion until translucent (3–4 minutes).
- Add mushrooms, season with salt and pepper, and cook until liquid evaporates (5–7 minutes). Add chicken strips and cook for 10–15 minutes until cooked through. Set aside.
Make the béchamel:
- In a dry saucepan, toast flour over medium heat for 2–3 minutes until lightly golden.
- Add butter and stir until combined. Slowly whisk in milk until smooth and thickened (3–5 minutes). Stir in cream and season with salt, white pepper, and nutmeg.
- Remove from heat and cover with plastic wrap.
Assemble:
- Preheat oven to 350°F (180°C). Butter and sprinkle Parmesan inside 6–8 cocottes or ramekins. Reserve ⅓ of the béchamel.
- Mix remaining sauce with chicken filling. Divide mixture among dishes, spoon reserved sauce on top, and sprinkle with cheese.
- Bake: Place dishes on a baking tray and bake for 20 minutes until golden and bubbling.
Serve:
- Enjoy immediately with crusty bread and a fresh salad.
Notes
Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.
- Make ahead: Prep filling and sauce up to 24 hours in advance; assemble and bake when ready
- Storage: Refrigerate assembled julienne for up to 2 days; reheat in the oven
- Freezing: Freeze filling and sauce separately for up to 3 months
- Substitutions: Use cornstarch for gluten-free; swap proteins as desired
- Bread bowls: Hollow out crusty rolls and fill for an edible presentation
