Oven-Baked Chicken with Healthy White Sauce (An Easy Recipe to Use Up Leftover Sauce)

This dish features chicken thigh topped with white sauce and baked to perfection in the oven.

Have you ever used half a can of white sauce and wondered what to do with the rest? This recipe is perfect for those moments. (Of course, it also tastes delicious with homemade white sauce. If using homemade sauce, the key is to make it slightly thicker. If it isn’t thick enough, the sauce will run off the chicken.)

Unlike traditional French fricassees or rich casseroles that use generous amounts of butter and heavy cream, this recipe uses only a small amount of white sauce (about 50g), keeping it light and low in fat.

It is extremely easy to make and looks adorable, making it a guaranteed hit with kids.

“It’s even served in hospitals because it proves you can cut back on fat and salt without sacrificing flavor. To make it extra healthy, the hospital version swaps out chicken for salmon.”

Tips for the Best Results:

• Season Generously: Since the sauce is on the light side, rubbing salt and pepper directly into the chicken or salmon is the real secret. That little extra step makes all the flavor pop!
• Add Cheese and Corn at the End: Be careful with grated cheese, as it burns easily. Add the Parmesan cheese and corn near the end of baking. This timing also helps the corn retain its vibrant yellow color.

Ingredients (Serves 1):

• Main: 1 chicken thigh (200g)
• Salt: 2g (approx. 1/3 tsp)
• Black Pepper: To taste
• White Sauce (store-bought or homemade): 50g
• Grated Cheese (Parmesan): To taste
• Canned Corn: 10g
• Fresh Parsley: 5g

Nutrition Facts (Using Chicken Thigh)

Calories: 472 kcal | Protein: 37.1g | Fat: 33.8g | Carbohydrates: 7.0g | Sodium: 3.1g

Instructions

1. Prep: Wipe off any moisture from the chicken using paper towels. Prick the chicken in several places with a fork, then rub the salt and pepper evenly all over.
2. Arrange: Place the chicken on a baking sheet lined with parchment paper or on a baking rack. (Note: When baking with white sauce—gratin style—place the chicken skin-side up. Although the moisture from the sauce will soften the skin’s crispiness, keeping the skin side up allows the chicken’s juices and fat to soak down into the meat, keeping it juicy.)
3. Add the Sauce: Gently press down on the center of the chicken to form a slight well, then spoon the white sauce onto the surface. Creating this small depression helps keep the sauce from running off.
4. Bake: Bake in an oven preheated to 250°C (480°F) for 20 to 25 minutes. If it starts to brown too quickly, cover it loosely with aluminum foil.
5. Finish: Once cooked through, scatter the Parmesan cheese and corn over the top. Return to the oven for another 3 to 5 minutes until the cheese is melted and golden brown.
6. Garnish: Sprinkle with chopped fresh parsley and serve hot.

Related Article

White sauce can be used not only for gratin but also for a variety of other dishes. Check out this article for many recommended recipes using white sauce!　Recommended recipes using white sauce