Chicken Béchamel Recipe

Prep

Pat chicken breasts dry with paper towels. If breasts are thick, butterfly or pound to an even thickness about 3/4 inch for quick, even cooking.

In a small bowl, combine olive oil, salt, black pepper, garlic powder and dried thyme or oregano. Rub the mixture all over both sides of the chicken breasts.

Heat a grill pan or outdoor grill to medium-high (about 400°F/200°C). Oil the grates or pan lightly.

Grill the chicken 4–6 minutes per side, until an instant-read thermometer inserted into the thickest part registers 160–165°F (71–74°C). Time depends on thickness. Remove from heat and let rest 5 minutes; the carryover will bring temperature to safe level. Slice into 1/3-inch slices or leave whole, as desired.

Warm the milk: in a small saucepan or in the microwave, gently warm the milk until just steaming but not boiling (this helps prevent lumps). If using the bay leaf, add it to the milk while warming.

Make a roux

In a medium heavy-bottomed saucepan over medium heat, melt the unsalted butter. Once melted and foaming but not browned (about 1–2 minutes), add the all-purpose flour. Whisk continuously to form a smooth paste. Cook the roux for 1.5–2 minutes to remove the raw flour taste, whisking so it doesn't brown.

Slowly add warm milk to the roux in a thin steady stream while whisking vigorously to prevent lumps. Continue whisking until smooth.

Bring the mixture to a gentle simmer over medium-low heat, whisking frequently. Simmer 4–6 minutes until the sauce coats the back of a spoon and has thickened to a creamy consistency. Remove and discard the bay leaf, if used.

Season the béchamel with salt, white pepper and freshly grated nutmeg. Taste and adjust seasoning. If sauce is too thick, whisk in 1–2 tablespoons of additional warm milk to reach desired consistency.

Reserve 1/2 cup of the béchamel (keeps sauce extra saucy for serving) and set aside. Keep remaining béchamel warm over very low heat or cover to prevent a skin from forming.

Preheat the oven to 400°F (200°C). Butter a shallow 9x13-inch baking dish or spray lightly with nonstick spray.

If serving whole breasts: place the rested grilled chicken breasts in the baking dish. If sliced: fan the slices slightly in the dish so sauce can coat them evenly.

Pour the warm béchamel evenly over the chicken, using the reserved 1/2 cup to pour a bit extra if you prefer a saucier dish. Use a spoon to ensure chicken is well coated.

Sprinkle the grated Gruyère (or Swiss) evenly over the béchamel, then scatter the grated Parmesan on top.

Bake in the preheated oven 8–12 minutes, until the cheese is melted and bubbling and the top is lightly golden. For a more browned top, place under the broiler 1–2 minutes while watching carefully.

Remove from oven and let rest 3–5 minutes. Garnish with chopped fresh parsley if using. Serve hot, spooning any extra béchamel from the dish over each portion.