Ingredients You’ll Need:
- 4 boneless, skinless chicken breasts (or thighs if you prefer dark meat)
- 2 tablespoons olive oil or butter
- Salt and black pepper, to taste
- 1 teaspoon garlic powder or 2 cloves fresh garlic, minced
- 1 small onion, finely chopped
- 1 cup chicken broth
- 1 cup heavy cream (or half-and-half for a lighter version)
- 1 teaspoon Dijon mustard (optional, for a subtle tang)
- 1 teaspoon dried thyme or rosemary (optional)
- 1 tablespoon all-purpose flour (for thickening)
- Fresh parsley for garnish
Step-by-Step Method:
Step 1: Prepare the Chicken
Begin by patting the chicken dry with paper towels. This helps it brown evenly. Season both sides generously with salt, pepper, and garlic powder.
Step 2: Brown the Chicken
In a large skillet or sauté pan, heat olive oil or butter over medium-high heat. Once hot, add the chicken. Cook for 5–6 minutes on each side until golden brown. The chicken doesn’t need to be fully cooked through at this stage—it will finish cooking in the sauce. Remove the chicken from the pan and set it aside.
Step 3: Sauté the Aromatics
In the same skillet, add the chopped onion. Sauté for 2–3 minutes until softened and translucent. If using fresh garlic, add it in the last 30 seconds to avoid burning. The onions and garlic form the flavor base of the creamy sauce.
Step 4: Make the Sauce
Sprinkle the flour over the onions and stir for about a minute. This creates a roux, which will help thicken the sauce. Slowly pour in the chicken broth while whisking constantly to avoid lumps. Let the mixture simmer for 2–3 minutes.
Next, stir in the heavy cream and Dijon mustard (if using). Reduce the heat to medium-low and let the sauce thicken slightly, about 3–5 minutes. Taste and season with salt, pepper, and herbs of your choice.
Step 5: Finish Cooking the Chicken
Return the browned chicken to the skillet, spooning some sauce over the top. Cover and simmer for 8–10 minutes until the chicken is fully cooked (internal temperature should reach 165°F / 74°C).
Step 6: Serve and Enjoy
Remove the chicken to a serving plate and spoon the creamy sauce over it. Sprinkle with fresh parsley for a pop of color. Serve over buttered egg noodles, mashed potatoes, or steamed rice—the sauce will soak beautifully into whichever base you choose, making each bite indulgent and satisfying.
Tips for the Perfect Creamy Chicken:
- Don’t overcook the chicken: Browning first adds flavor, but simmering gently in the sauce ensures it stays tender.
- Adjust thickness: If the sauce is too thin, let it simmer a little longer. If too thick, add a splash of broth or cream.
- Mix up the herbs: Thyme, rosemary, or even a pinch of paprika can add depth to the flavor.
- Make ahead: You can prepare the sauce in advance and reheat with the chicken—it often tastes even better the next day!
This creamy chicken recipe is simple enough for a weeknight dinner but elegant enough for guests. Its rich sauce paired with your choice of noodles, potatoes, or rice makes it a versatile comfort dish that always leaves everyone asking for seconds.
If you want, I can also make a shortcut version that’s even faster and just as creamy, perfect for a busy night—would you like me to do that?
No Responses Yet