Chicken and mushroom crepe bake is a cozy, comforting dish that combines tender chicken, earthy mushrooms, and soft crepes all baked together with a creamy sauce. It’s the kind of meal that feels like a warm hug on a plate, with every bite bringing together delicate, savory flavors and a lovely melt-in-your-mouth texture.
I love making this crepe bake when I want something a little special but still easy to prepare. The crepes soak up the creamy sauce just right, making sure each layer is full of flavor. One trick I’ve learned is to use a mix of mushrooms for more depth and to cook the chicken just until juicy, so it doesn’t dry out during baking.
This dish is great for dinner when you want something filling but not too heavy. I usually serve it with a simple green salad or steamed veggies to keep things fresh. It’s also perfect for sharing with family or friends because it feels like a little bit of something fancy, but it’s really just good, honest comfort food.
Key Ingredients & Substitutions
Flour for Crepes: All-purpose flour works great for tender crepes. For a gluten-free option, try a gluten-free blend or buckwheat flour for a bit more flavor.
Milk and Eggs: They give the crepes their soft, smooth texture. You can swap regular milk for almond or oat milk if you want a dairy-free version; just use the same amount.
Chicken Breast: Boneless, skinless chicken breast is lean and cooks quickly. For juicier meat, thighs are a good choice. If short on time, cooked rotisserie chicken works well too.
Mushrooms: Using cremini or button mushrooms adds nice earthiness. Mix in shiitake or portobello for a deeper flavor if you like.
Heavy Cream and Cheese: Heavy cream makes the sauce rich and silky, while Gruyère adds a mild, nutty touch. For a lighter sauce, use half-and-half or milk, and swap Gruyère for mozzarella or cheddar.
How Do I Get the Crepes Thin and Flexible Without Tearing?
Making delicate crepes can be tricky at first, but here’s how I do it successfully:
- Rest the batter for about 15 minutes before cooking—it helps the flour absorb liquid and prevents tearing.
- Use a non-stick skillet and a small amount of melted butter to keep crepes from sticking.
- Pour just enough batter to coat the pan thinly. Tilt and swirl the pan quickly to spread it evenly.
- Cook on medium heat until the edges lift easily and the bottom is golden, about 1–2 minutes. Flip carefully and cook for just 30 seconds more.
- Stack cooked crepes on a plate and cover lightly with foil to keep them moist and flexible until filling and baking.
Equipment You’ll Need
- Non-stick skillet – perfect for making crepes without sticking or tearing.
- Whisk – helps you make smooth crepe batter and mix the sauce without lumps.
- Mixing bowls – handy for combining ingredients separately and keeping things organized.
- Oven-safe baking dish – big enough to hold all the filled crepes and sauce for baking.
- Spatula – ideal for flipping crepes gently and folding the filling inside.
Flavor Variations & Add-Ins
- Use turkey instead of chicken for a leaner option with a mild taste.
- Add spinach or kale for extra color and nutrients; they blend well with the creamy sauce.
- Try swapping Gruyère with mozzarella or fontina for a different cheese flavor that melts smoothly.
- Sprinkle fresh thyme or tarragon into the sauce for a fresh herbal twist.
How to Make Chicken and Mushroom Crepe Bake?
Ingredients You’ll Need:
For The Crepes:
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup milk
- 2 tablespoons melted butter, plus extra for the pan
- ¼ teaspoon salt
For The Filling:
- 2 tablespoons olive oil or butter
- 1 lb (450g) boneless, skinless chicken breasts, cut into bite-sized pieces
- Salt and pepper, to taste
- 8 oz (225g) mushrooms, sliced (such as cremini or white button)
- 2 cloves garlic, minced
- 1 small onion, finely chopped
For The Sauce:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 ½ cups chicken broth
- ½ cup heavy cream
- ½ cup grated Gruyère or Swiss cheese (optional)
- 1 teaspoon Dijon mustard (optional)
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare crepe batter and fillings, plus 30 minutes to cook and assemble, and 20 minutes to bake. Total time is roughly 1 hour from start to finish. Resting the crepe batter for 15 minutes helps make thin and tender crepes.
Step-by-Step Instructions:
1. Make the Crepes:
In a mixing bowl, whisk the flour, eggs, milk, melted butter, and salt until smooth. Let the batter rest for 15 minutes to improve texture. Heat a non-stick skillet over medium heat and lightly butter it. Pour about 1/4 cup of batter into the pan, tilting to spread thinly and evenly. Cook until edges lift and bottom is golden, about 1-2 minutes. Flip and cook for another 30 seconds. Repeat with the rest of the batter and set the crepes aside.
2. Cook the Chicken and Mushrooms:
Heat olive oil or butter in a large skillet over medium heat. Season the chicken pieces with salt and pepper, then cook until golden and cooked through, about 5-7 minutes. Remove the chicken and set aside. In the same skillet, add mushrooms, onion, and garlic. Cook until mushrooms release their moisture and it evaporates, and onions soften and turn translucent, about 7-8 minutes. Return the chicken to the skillet and combine everything well. Remove from heat.
3. Prepare the Creamy Sauce:
In a medium saucepan, melt butter over medium heat. Whisk in the flour and cook for about 1 minute to make a roux. Gradually whisk in the chicken broth, stirring continuously to avoid lumps. Bring to a simmer and cook until thickened, 3-5 minutes. Stir in the heavy cream, Dijon mustard, cheese (if using), and season with salt and pepper. Heat until cheese melts and sauce is rich and creamy. Adjust seasoning to taste.
4. Assemble the Crepe Bake:
Preheat your oven to 350°F (175°C). Lay one crepe flat, spoon a generous amount of the chicken and mushroom filling on one half, then roll or fold the crepe over the filling. Repeat with remaining crepes and filling. Arrange the filled crepes in an oven-safe baking dish.
5. Bake the Dish:
Pour the creamy mushroom sauce evenly over the crepes. Bake uncovered for about 20 minutes, or until the sauce is bubbly and the tops of the crepes have a lovely light golden color.
6. Serve and Enjoy:
Garnish with chopped fresh parsley for a fresh touch. Serve hot with a crisp green salad or some steamed vegetables for a balanced meal. Relax and enjoy this comforting and hearty chicken and mushroom crepe bake!
Can I Use Frozen Chicken for This Recipe?
Yes, you can! Just be sure to fully thaw the chicken in the fridge overnight before cooking. Pat it dry to remove excess moisture for better browning.
Can I Prepare the Crepes Ahead of Time?
Absolutely! Make the crepes a day ahead, stack them with parchment paper in between, and store in the fridge. Rewarm gently in a pan or microwave before using.
How Should I Store Leftovers?
Store any leftover crepe bake in an airtight container in the fridge for up to 3 days. Reheat in the oven at a low temperature until warmed through to keep the sauce creamy.
What Can I Serve With Chicken and Mushroom Crepe Bake?
This dish pairs wonderfully with a fresh green salad, steamed vegetables, or even some roasted asparagus to balance out the richness of the creamy sauce.
