This Cream Sauce Chicken recipe delivers juicy chicken draped in a rich, velvety cream sauce. It’s elegant enough for company but simple enough for a weeknight. The silky, savory sauce clings perfectly to every bite.
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Why You’ll Love This Cream Sauce Chicken
- Deceptively simple: Restaurant-quality results with straightforward steps.
- Velvety sauce: Silky, clingy cream sauce with layers of savory flavor.
- Incredibly versatile: Serve over pasta, potatoes, rice, or crusty bread.
- Fancy without stress: Impressive dish that comes together quickly.
Ingredients & Tools
- 4 boneless, skinless chicken breasts (about 1.5 lbs or 680 g)
- 1 tsp kosher salt, plus more to taste
- 1/2 tsp freshly ground black pepper
- 2 tbsp olive oil
- 3 tbsp unsalted butter, divided
- 1 medium shallot, finely minced
- 3 cloves garlic, minced
- 1/4 cup dry white wine (like Sauvignon Blanc or Pinot Grigio)
- 1 cup chicken broth
- 1 tsp Dijon mustard
- 1 1/4 cups heavy cream (or half-and-half for a slightly lighter version)
- 1/2 cup freshly grated Parmesan cheese
- 1 tbsp fresh parsley, chopped
Tools: A large skillet (stainless steel or cast iron works best), tongs, a microplane or box grater for the parmesan.
Notes: Use freshly grated parmesan—pre-shredded can make sauce grainy. Don’t skip the wine for depth of flavor.
Nutrition (per serving)
| Calories: | 520 kcal |
| Protein: | 38 g |
| Fat: | 38 g |
| Carbs: | 5 g |
| Fiber: | 0.5 g |
Serves: 4 | Prep Time: 10 minutes | Cook Time: 25 minutes | Total Time: 35 minutes
Before You Start: Tips & Ingredient Notes
- Pound your chicken breasts. If your chicken breasts are very thick, place them between two pieces of plastic wrap and gently pound them to an even ½-inch thickness. This ensures they cook evenly and stay juicy.
- Why dry the chicken? Pat your chicken breasts completely dry with paper towels before seasoning. A dry surface is crucial for getting a beautiful, golden-brown sear instead of steaming the meat.
- Freshly grate your Parmesan. I know it’s tempting to use the bagged stuff, but trust me on this. A block of Parmigiano-Reggiano or a good-quality Grana Padano will melt seamlessly into your sauce, creating a silky texture.
- Have everything measured and ready. This recipe moves quickly once you start cooking. Having your ingredients prepped (this is called ‘mise en place’) makes the process smooth and stress-free.
How to Make Cream Sauce Chicken
Step 1: Start by prepping your chicken. Pat the breasts completely dry with paper towels, then season both sides generously with the salt and pepper. This is your foundation for flavor, so don’t be shy. While you’re at it, mince your shallot and garlic, and grate your parmesan cheese so everything is within arm’s reach.
Step 2: Heat the olive oil and 1 tablespoon of the butter in your large skillet over medium-high heat. Once the butter is foaming, carefully add the chicken breasts. You should hear a satisfying sizzle. Cook for about 5-7 minutes per side, without moving them, until they develop a deep golden-brown crust and are cooked through. Transfer the chicken to a clean plate and tent loosely with foil to rest. Don’t wash the skillet—all those browned bits at the bottom are pure flavor gold!
Step 3: Reduce the heat to medium and add the remaining 2 tablespoons of butter to the same skillet. Once melted, add the minced shallot and cook for about 2 minutes, stirring frequently, until it becomes soft and translucent. You’ll notice the aroma becoming sweet and fragrant. Now, add the garlic and cook for just 30 seconds more until fragrant—be careful not to burn it!
Step 4: Pour in the white wine to deglaze the pan. Use a wooden spoon or spatula to scrape up all the delicious browned bits from the bottom of the pan. Let the wine simmer and reduce by about half, which should take 2-3 minutes. This cooks off the harsh alcohol and leaves behind a wonderful concentrated flavor.
Step 5: Stir in the chicken broth and Dijon mustard. Let this mixture simmer for another 3-4 minutes, allowing it to reduce slightly. The mustard will add a subtle tang that cuts through the richness of the coming cream. You’ll see the liquid start to thicken ever so slightly.
Step 6: Lower the heat to medium-low and pour in the heavy cream. Stir everything together and let it come to a gentle simmer—do not let it boil vigorously. Stir in the freshly grated parmesan cheese until it’s fully melted and the sauce is smooth. Taste the sauce and adjust seasoning with more salt and pepper if needed. The sauce should coat the back of a spoon nicely.
Step 7: Return the chicken breasts and any accumulated juices from the plate back into the skillet. Spoon the sauce over the top of the chicken and let it heat through for 2-3 minutes. This allows the flavors to meld and the chicken to re-warm gently. Just before serving, sprinkle with the fresh chopped parsley for a pop of color and freshness.
Storage & Freshness Guide
- Fridge: Cool completely, store in airtight container up to 3 days.
- Freezer: Freeze in airtight container up to 2 months (sauce may separate slightly).
- Reviving: Reheat gently in skillet with splash of broth or cream to restore sauciness.
Serving Suggestions
Complementary Dishes
- Garlic Mashed Potatoes — The ultimate comfort food pairing. The creamy, fluffy potatoes are a perfect canvas for that rich sauce.
- Buttered Egg Noodles or Fettuccine — A classic choice that turns this into a creamy pasta dish with minimal extra effort.
- Simple Steamed Asparagus or Green Beans — The bright, crisp-tender vegetables provide a lovely textural contrast and freshness to balance the dish.
Drinks
- A Crisp Chardonnay — An unoaked or lightly oaked Chardonnay complements the creamy sauce without overpowering it.
- Sparkling Water with Lemon — The bubbles and citrus are wonderfully palate-cleansing against the richness of the dish.
Something Sweet
- Lemon Sorbet — The bright, clean, and acidic finish of a lemon sorbet is the perfect way to end this rich meal on a refreshing note.
Top Mistakes to Avoid
- Overcooking the chicken. This is the fastest way to end up with dry, tough meat. Use an instant-read thermometer and pull the chicken at 165°F (74°C)—it will carry over to the perfect temp while resting.
- Adding cold cream straight from the fridge. If possible, let your cream sit out for 15-20 minutes to take the chill off. Adding very cold cream to a hot pan can sometimes cause it to curdle or seize.
- Boiling the cream sauce. Once the cream is added, keep the heat at a gentle simmer. A rolling boil can cause the sauce to break, making it greasy and separated.
- Using pre-shredded “parmesan” cheese. I’ve messed this up before too… it seems convenient, but it contains starches that prevent it from melting smoothly, resulting in a gritty, clumpy sauce.
Expert Tips
- Tip: For an even more luxurious sauce, stir in a final tablespoon of cold butter off the heat at the very end. This technique, called ‘monter au beurre,’ gives the sauce an incredible shine and silkiness.
- Tip: If your sauce seems a bit too thin, let it simmer for a few more minutes to reduce further. If it’s too thick, just whisk in a splash of additional chicken broth or cream until it reaches your desired consistency.
- Tip: Don’t crowd the pan when searing the chicken. If your skillet isn’t large enough, cook the chicken in two batches. Overcrowding creates steam and prevents that crucial golden-brown crust from forming.
- Tip: For a flavor boost, add a teaspoon of fresh thyme leaves or a pinch of tarragon along with the shallot. These herbs pair beautifully with cream and chicken.
FAQs
Can I make this cream sauce chicken ahead of time?
You absolutely can! Let the dish cool completely, then store it in an airtight container in the refrigerator for up to 2 days. The sauce will thicken significantly when chilled. Reheat it gently in a skillet over low heat, adding a splash of broth or cream to loosen it back up to a silky consistency. Avoid microwaving, as it can cause the sauce to separate.
What can I use instead of white wine?
No worries if you don’t have or want to use wine. You can substitute it with an equal amount of additional chicken broth. For a bit of acidity to mimic the wine, you could also add a teaspoon of fresh lemon juice to the broth. The flavor profile will be slightly different but still delicious.
Can I use chicken thighs instead of breasts?
Yes, boneless, skinless chicken thighs are a fantastic option here. They are more forgiving and stay incredibly juicy. Just adjust the cooking time accordingly, as they may take a few minutes longer to cook through. The richer flavor of the thighs pairs wonderfully with the creamy sauce.
Why did my sauce turn out grainy?
This is almost always due to the cheese. Pre-shredded parmesan contains cellulose to prevent clumping, which doesn’t melt well. Always grate your own from a block. Another cause could be overheating the sauce after adding the cheese—keep it at a gentle simmer, never a boil.
How can I make this recipe lighter?
You can use half-and-half instead of heavy cream for a slightly lighter version, though the sauce won’t be quite as thick and luxurious. You could also use a lighter hand with the butter. Using a leaner protein like chicken breast is already a good start for a balanced meal.
Cream Sauce Chicken
Make this easy Cream Sauce Chicken recipe for a rich, elegant dinner. Juicy chicken in a velvety sauce is ready in 35 minutes. Get the recipe now!
Ingredients
For the Ingredients
-
4 boneless, skinless chicken breasts (about 1.5 lbs or 680 g)
-
1 tsp kosher salt (plus more to taste)
-
1/2 tsp freshly ground black pepper
-
2 tbsp olive oil
-
3 tbsp unsalted butter (divided)
-
1 medium shallot (finely minced)
-
3 cloves garlic (minced)
-
1/4 cup dry white wine (like Sauvignon Blanc or Pinot Grigio)
-
1 cup chicken broth
-
1 tsp Dijon mustard
-
1 1/4 cups heavy cream (or half-and-half for a slightly lighter version)
-
1/2 cup freshly grated Parmesan cheese
-
1 tbsp fresh parsley (chopped)
Instructions
-
Start by prepping your chicken. Pat the breasts completely dry with paper towels, then season both sides generously with the salt and pepper. This is your foundation for flavor, so don’t be shy. While you’re at it, mince your shallot and garlic, and grate your parmesan cheese so everything is within arm's reach.01
-
Heat the olive oil and 1 tablespoon of the butter in your large skillet over medium-high heat. Once the butter is foaming, carefully add the chicken breasts. You should hear a satisfying sizzle. Cook for about 5-7 minutes per side, without moving them, until they develop a deep golden-brown crust and are cooked through. Transfer the chicken to a clean plate and tent loosely with foil to rest. Don’t wash the skillet—all those browned bits at the bottom are pure flavor gold!02
-
Reduce the heat to medium and add the remaining 2 tablespoons of butter to the same skillet. Once melted, add the minced shallot and cook for about 2 minutes, stirring frequently, until it becomes soft and translucent. You’ll notice the aroma becoming sweet and fragrant. Now, add the garlic and cook for just 30 seconds more until fragrant—be careful not to burn it!03
-
Pour in the white wine to deglaze the pan. Use a wooden spoon or spatula to scrape up all the delicious browned bits from the bottom of the pan. Let the wine simmer and reduce by about half, which should take 2-3 minutes. This cooks off the harsh alcohol and leaves behind a wonderful concentrated flavor.04
-
Stir in the chicken broth and Dijon mustard. Let this mixture simmer for another 3-4 minutes, allowing it to reduce slightly. The mustard will add a subtle tang that cuts through the richness of the coming cream. You’ll see the liquid start to thicken ever so slightly.05
-
Lower the heat to medium-low and pour in the heavy cream. Stir everything together and let it come to a gentle simmer—do not let it boil vigorously. Stir in the freshly grated parmesan cheese until it’s fully melted and the sauce is smooth. Taste the sauce and adjust seasoning with more salt and pepper if needed. The sauce should coat the back of a spoon nicely.06
-
Return the chicken breasts and any accumulated juices from the plate back into the skillet. Spoon the sauce over the top of the chicken and let it heat through for 2-3 minutes. This allows the flavors to meld and the chicken to re-warm gently. Just before serving, sprinkle with the fresh chopped parsley for a pop of color and freshness.07
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