These savory Chicken and Mushroom Crepes are an elegant yet simple way to elevate a weeknight dinner or impress guests.
Packed with tender chicken, sautéed mushrooms, and a creamy, cheesy sauce, they are high in protein, fiber-rich, and provide healthy fats from butter and cheese.
Perfect for meal prep or a make-ahead dinner, they satisfy every craving.
Chicken Crepes with Mushrooms
Equipment
- 1 Large skillet
- 1 Medium saucepan
- 1 small mixing bowl
- 9×13 baking dish
- Measuring cups and spoons
- Whisk
- Knife and cutting board
- Oven
Ingredients
Chicken & Mushroom Filling:
- 2 tbsp unsalted butter
- 1 medium onion minced
- 12 oz mushrooms sliced
- ½ tsp kosher salt
- 1 rotisserie chicken meat chopped (about 3 cups)
Cheese Sauce:
- 4 tbsp unsalted butter
- 4 tbsp all-purpose flour
- 2 cups milk whole or 2%
- ¼ tsp ground black pepper
- 4 oz Swiss cheese shredded
- ⅓ cup Parmesan cheese grated
- ¾ cup half-and-half
- 2 tbsp dry sherry optional
Topping:
- 2 tbsp fresh parsley chopped
- 2 tbsp unsalted butter melted
- ½ cup panko bread crumbs
- Additional Swiss cheese for sprinkling
Crepes:
- 8 store-bought crepes
Instructions
- Preheat the Oven: Start by preheating your oven to 350°F (175°C). Preparing the oven in advance ensures that the crepes will bake evenly, allowing the cheese to melt fully and the topping to become golden and crisp. Lightly coat a 9×13-inch baking dish with non-stick cooking spray or butter to prevent sticking and make cleanup easier.
- Prepare the Chicken and Mushroom Filling: In a large skillet, melt 2 tablespoons of unsalted butter over medium heat. Add 1 minced medium onion and cook for about 5 minutes, stirring occasionally, until the onions are soft, translucent, and fragrant. Next, add 12 ounces of sliced mushrooms and continue cooking for 7–10 minutes, stirring occasionally, until the mushrooms release their moisture and begin to brown lightly. This step develops a rich, earthy flavor for the filling. Stir in 3 cups of chopped rotisserie chicken and ½ teaspoon kosher salt, mixing thoroughly. Let the mixture cook for an additional 2–3 minutes to heat through, then remove from the heat and set aside.
- Make the Cheesy Sauce: In a medium saucepan, melt 4 tablespoons of unsalted butter over medium heat. Sprinkle in 4 tablespoons of all-purpose flour and whisk continuously for 2–3 minutes until the mixture forms a smooth paste, or roux, and the raw flour taste cooks out. Slowly whisk in 2 cups of milk to create a silky, lump-free sauce. Continue cooking until the mixture thickens and comes to a gentle boil. Add ¼ teaspoon ground black pepper, 4 ounces of shredded Swiss cheese, and ⅓ cup grated Parmesan cheese, stirring until the cheese melts completely and the sauce is creamy. For added depth of flavor, stir in 2 tablespoons of dry sherry, if desired. Remove 1 cup of the sauce and stir it into the chicken and mushroom mixture until fully coated. Add ¾ cup half-and-half to the remaining sauce, stir well, and set aside to use over the crepes.
- Prepare the Topping: In a small mixing bowl, combine 2 tablespoons melted butter, 2 tablespoons chopped fresh parsley, ½ cup panko bread crumbs, and additional shredded Swiss cheese. Mix thoroughly to form a uniform crumb mixture. This topping will bake into a crunchy, golden layer that adds texture and flavor to the finished dish. Set aside until ready to use.
- Assemble the Crepes: Lay one crepe flat on a clean surface or cutting board. Spoon ½ cup of the chicken and mushroom filling along the center of the crepe. Gently roll the crepe like a cigar, tucking in the edges to fully enclose the filling. Place each filled crepe seam-side down in the prepared 9×13-inch baking dish. Repeat with the remaining crepes, arranging them neatly side by side without overlapping. Pour the remaining cheese sauce evenly over the crepes, then sprinkle the prepared topping over the top for a golden, crispy finish.
- Bake the Crepes: Place the baking dish in the preheated oven and bake for 20–30 minutes. The crepes are done when the topping is golden brown and crispy, and the sauce is bubbling along the edges. Baking allows the flavors to meld together while giving the crepes a rich, creamy texture with a crisp, savory topping.
- Rest and Serve: Remove the dish from the oven and let it rest for 5–10 minutes before serving. This brief resting period helps the sauce thicken slightly, making it easier to serve without spilling. with additional chopped parsley if desired. Serve warm as a satisfying main dish alongside a fresh salad or steamed vegetables for a balanced, protein-rich meal.
- Make-Ahead Tips: These crepes can be prepared in advance. Cover the assembled dish tightly and refrigerate for up to 24 hours or freeze for up to 3 months. If frozen, thaw overnight in the refrigerator and allow the dish to sit at room temperature for 30 minutes before baking. The baking time remains the same, making these crepes perfect for meal prep, entertaining, or a stress-free weeknight dinner.
Notes
- Use store-bought crepes for convenience, or make homemade crepes if preferred.
- Rotisserie chicken works perfectly, but cooked chicken breasts can be substituted.
- Cheese selection can be varied—Gruyère or Fontina can replace Swiss for a richer flavor.
- The filling and sauce can be made ahead and refrigerated separately before assembling.
- For a gluten-free version, use gluten-free flour for the sauce and gluten-free crepes.
- Panko breadcrumbs provide a crisp topping, but regular breadcrumbs or crushed crackers can work.
- Optional sherry adds depth, but can be omitted without affecting the overall taste.
Chef’s Secrets For Maximum Flavor
The key to perfectly flavorful chicken and mushroom crepes is layering flavors carefully.
Start by caramelizing onions until they are soft and aromatic, then allow the mushrooms to brown properly—this brings out their natural umami.
Using rotisserie chicken not only saves time but adds seasoned richness.
For the cheese sauce, whisk constantly when adding milk to avoid lumps and ensure a silky consistency.
Adding a splash of dry sherry elevates the dish with a subtle, sophisticated note, but it’s optional if you prefer a milder flavor.
Finally, letting the baked crepes rest before serving helps the sauce thicken and ensures a cleaner, more elegant presentation.
Serving Suggestions To Impress Guests
These chicken and mushroom crepes pair beautifully with a light, refreshing salad such as arugula, spinach, or mixed greens dressed with a lemon vinaigrette.
For a heartier meal, serve with roasted or steamed vegetables like asparagus, green beans, or baby carrots.
Garnish with fresh parsley or a sprinkle of extra Parmesan cheese to enhance both flavor and presentation.
For a cozy, indulgent option, offer a side of garlic mashed potatoes or buttery sautéed mushrooms to complement the creamy filling.
These crepes are also perfect for brunch or special occasions when served with a glass of crisp white wine or sparkling water with lemon.
Storage Tips For Make-Ahead Meals
Chicken and mushroom crepes are incredibly versatile for meal prep.
Assemble them and refrigerate for up to 24 hours before baking—this allows the flavors to meld beautifully.
For longer storage, wrap tightly and freeze for up to 3 months.
When ready to bake from frozen, thaw overnight in the refrigerator, then allow the dish to sit at room temperature for about 30 minutes before baking.
Leftovers should be stored in an airtight container in the fridge and can be reheated in a 350°F oven for 10–15 minutes or until warmed through.
The topping may lose some crispness in the microwave, so oven reheating is recommended for the best texture.
Frequently Asked Questions
1. Can I make the crepes from scratch?
Absolutely! Homemade crepes provide a tender, fresh base for this recipe. Use a simple batter of flour, eggs, milk, and butter, and cook them on a lightly greased nonstick skillet.
Fresh crepes allow more control over thickness and texture, though store-bought crepes work equally well for convenience.
2. Can I use a different type of chicken?
Yes! While rotisserie chicken is ideal for flavor and time-saving, cooked chicken breasts or thighs work perfectly.
Just ensure the chicken is fully cooked and chopped into bite-sized pieces before combining with the filling.
3. Can I freeze the assembled crepes?
Yes, these crepes freeze beautifully. Assemble them in a baking dish, cover tightly with foil, and freeze for up to 3 months.
Thaw overnight in the refrigerator before baking. The sauce and filling remain creamy, and the topping becomes crisp in the oven.
4. Can I substitute the cheese?
Definitely! Swiss and Parmesan provide classic flavors, but you can swap Gruyère, Fontina, or a mild cheddar for variation.
Mixing cheeses can enhance richness or create a unique flavor profile to suit your taste preferences.
5. How can I make this recipe lighter?
For a lighter version, reduce the butter in the sauce slightly, use 2% milk instead of whole, or reduce the cheese amount.
Whole wheat or gluten-free crepes can increase fiber and reduce refined carbs.
Incorporate more mushrooms and vegetables into the filling to boost volume while keeping it lower in calories.
