This chicken in white sauce is rich, creamy, and delicious. Absolute comfort food served over your favorite pasta or mashed potatoes. Most of the ingredients are pantry staples and the process takes less than 20 minutes.
Table of Content
If you like white sauce, you are going to feast on this recipe. Made with milk, cream, butter, and cheese this is absolutely comforting food. The chicken is coated in flour and parmesan, then, seared before adding to the sauce.
Why make this chicken recipe?
- This is comfort food when you are looking for something creamy, rich, and delicious but don't want to go out or spend a whole lot of time or energy.
- The process could not be any easier and the whole dish, including boiling your pasta, gets done in less than 20 minutes.
- Most of the ingredients are easy to find or pantry staples which means you can make this any time of the week.
- It can be a whole meal because its got it protein in the sauce. All you need is a good bowl of pasta to soak up all that creaminess.
- I'm cut the chicken in fillet but you can also use small diced them into chicken pieces and swirl the cooked pasta right into the sauce for a one-pan dish.
- I'm using chicken broth for the sauce, but you can certainly use white wine, such as a pinot blanc or sauvignon blanc. The Spanish onions also add a nice sweetness to the dish.
Ingredients and substitutes
- Chicken - The chicken breast works perfectly for this recipe because we soak it in the white sauce, which helps keep it moist and juicy. You can also use boneless skinless chicken thighs but you will need to cook it for longer in the pan before adding it to the sauce.
- Parmesan - Adds a nice nutty flavor to the sauce.
- Garlic - A little goes a long way. I have used two small minced garlic, which is about a teaspoon. If you like garlic, use 1 tablespoon of roasted garlic when possible. Also, you can add ¼ teaspoon of garlic powder to the coating mixture.
- Cream - You can use heavy cream between 28 to 38% fat. Any less than will result in the cream curding.
- Flour - Since we are using milk instead of all cream, we just need a little flour to help thicken the sauce.
- Lemon juice - lemon or lime juice helps cut in the richness of the sauce. I have used very little to keep it fresh, but you can certainly use more if you want to enhance the lemon flavor.
- Herbs - today, I am using fresh parsley but you can also use some fresh rosemary sprigs along with fresh thyme leaves.
Chicken with white sauce (over pasta)
Chicken
- Coat chicken - In a shallow bowl, add flour, parmesan, salt, and white pepper. Stir to combine. Coat the chicken evenly on both sides.
Pro tip - you can coat the chicken in oil if you want a thicker coating of the flour mixture. - Sear chicken - In a large skillet over medium-high heat, add one tablespoon of olive oil. Add the chicken and cook on each side for 2 minutes until lightly golden. Remove and set aside.
Pro tip - the high heat will ensure a nice color to the chicken. Also, the chicken will cook later in the sauce so do not overcook now.
Sauce
- In the same skillet over medium heat, add the oil and butter. Melts then butter, then add the onions and saute until translucent. Scrape any brown bits stuck to the bottom of the pan when searing the chicken.
- Next, add the flour and saute for 30 seconds to a minute on medium heat. Stir to prevent it from burning or becoming too dark.
Pro tip - we want to cook the flour but also not make the sauce too dark so keep the heat to medium and stir often. - Add the chicken broth, followed by the milk, and grated cheese. Season with salt and pepper Use a whisk to ensure there are no lumps.
Pro tip - the broth and cheese also have salt so add less now and adjust later as needed.
- Return the chicken back to the pan. Simmer chicken on one side for 2 minutes on low heat. Turn over and cook the other side for another 2 minutes.
- Turn the heat to medium-low, and add the cream and parsley. Followed by the lemon juice. Taste and adjust seasoning.
Pro tip - you don't want to boil the cream as it can cause the fat to separate making a curdle sauce. - Garnish with more fresh herbs. Serve over your favorite pasta, noodles, rice, or mashed potatoes.
Variations
- White wine sauce - replace the broth with white wine to make a delicious white wine sauce
- Garlic - if you like the flavor of garlic, add ¼ teaspoon garlic powder to the flour and parmesan mixture.
- Gluten-free - to make this gluten-free recipe coat the chicken with cornstarch and use gluten-free flour for the sauce.
- Bacon - add 2 slices of bacon chopped finely and saute with the onions to add a little bacon or pork flavor. Absolutely delicious.
Tips for success
- Thaw the chicken well before cooking. Cold chicken tends to seize in the hot pan so it cooks unevenly.
- Pat the chicken dry before marinating otherwise the marinade will fall off during cooking.
- This dish works great with chicken breast because it cooks quickly but you can still use boneless skinless chicken or legs. Just make sure to cook them fully before you remove them from the pan and add them to the sauce.
- The white sauce is thick and gets thicker as it cools. So, keep it slightly runnier when you take it off the heat. That way at the time of eating it will still be saucy, not lumpy.
- Flour is the thickening agent in the sauce which also gives it that rich and creamy texture but you can also add more butter, and high-fat double cream to make it richer.
- This dish is best served as soon as it is made. You can cook the chicken ahead of time but make the sauce not too long before you need to serve. This way it will still be thick and saucy.
- If for some reason the sauce becomes too thick. Place the pan on gently heat again. Add a little hot milk or hot water and gently shake the pan or stir with a rubber spatula until you have a smooth sauce again. The hot liquid will loosen the starch and make it saucy again.
More creamy chicken recipes
Frequently asked questions
How long will this chicken with white sauce dish keep?
This chicken will keep in the fridge for 3 to 4 days. The sauce will get thicker as it cools which can be thinned with a little more milk.
Can I make this chicken dish ahead of time?
Absolutely, you can make it ahead of time. When you reheat it, add a little milk or water to help the sauce loosen up again.
Can I make this a non-alcoholic chicken with white sauce?
Absolutely, you can use chicken stock instead of wine as I have done in the video.
What side dish works best with the chicken dish?
This is a very versatile dish and can pair with almost any veggies. Try sauteed green beans or asparagus, baked butternut squash, or carrots. You can even try a side of simple salad like celery, carrots, cabbage, etc.
Printable Recipe
Chicken in White Sauce
Print Pin Rate Share by Email Share on FB Save GrowCalories: 462kcal
Adjust Servings Here: 4 servings
Description
This chicken in white sauce is rich, creamy, and delicious. Absolute comfort food served over your favorite pasta or mashed potatoes. Most of the ingredients are pantry staples and the process takes less than 20 minutes.
Video
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
CHICKEN
- 2 Chicken breast (split in half horizontally to make 4)
- ½ cup All-purpose flour
- ¼ cup Parmesan (grated)
- ¼ teaspoon Salt
- ¼ teaspoon Pepper
SAUCE
- 2 tablespoon Oil
- 2 tablespoon Butter (unsalted)
- 2 small Garlic cloves (minced)
- ½ cup Onion (chopped finely)
- ½ tablespoon All-purpose flour
- ½ cup (120 ml) Chicken broth (or white wine)
- ½ cup (120 ml) Milk (full-fat)
- ½ cup (120 ml) Heavey cream ((28 to 32%))
- ½ teaspoon Parmesan
- 1 tablespoon Lemon juice (or lime juice)
- ¼ teaspoon Salt ((if necessary))
- ¼ teaspoon White pepper
- ¼ cup Parsley
Instructions
- Coat chicken - In a shallow bowl, add flour, parmesan, salt, and white pepper. Stir to combine. Coat the chicken evenly on both sides. Pro tip - you can coat the chicken in oil if you want a thicker coating of the flour mixture.½ cup All-purpose flour, ¼ cup Parmesan, ¼ teaspoon Salt, ¼ teaspoon Pepper, 2 Chicken breast
- Sear chicken - In a large skillet over medium-high heat, add one tablespoon olive oil. Add the chicken and cook on each side for 2 minutes until lightly golden. Remove and set aside. Pro tip - the high heat will ensure you a nice color to the chicken. Also, the chicken will cook later in the sauce so do not overcook now.2 tablespoon Oil, 2 Chicken breast
Sauce
- In the same skillet over medium heat, add the oil and butter. Melts then butter, then add the onions and saute until translucent. Scrape any brown bits stuck to the bottom of the pan when searing the chicken.2 tablespoon Butter, ½ cup Onion, 2 small Garlic cloves
- Next, add the flour and saute for 30 seconds to a minute on medium heat. Stir to prevent it from burning or becoming too dark. Pro tip - we want to cook the flour but also not make the sauce too dark so keep the heat to medium and stir often.½ tablespoon All-purpose flour
- Add the chicken broth, followed by the milk, and grated cheese. Season with salt and pepper Use a whisk to ensure there are no lumps. Pro tip - the broth and cheese also have salt so add less now and adjust later as needed.½ cup Chicken broth, ½ cup Milk, ½ teaspoon Parmesan, ¼ teaspoon Salt, ¼ teaspoon White pepper
- Return the chicken back to the pan. Simmer chicken on low heat on one side for 2 minutes. Turn over and cook the other side for another 2 minutes.
- Turn the heat to medium-low, add the cream and parsley. Followed by the lemon juice. Taste and adjust seasoning. Pro tip - you don't want to boil the cream as it can cause the fat to separate making a curdle sauce.½ cup Heavey cream, 1 tablespoon Lemon juice
- Garnish with more fresh herbs. Serve over your favorite pasta, noodles, rice, or mashed potatoes.¼ cup Parsley
Recipe Notes & Tips
- Thaw the chicken well before cooking. Cold chicken tends to seize in the hot pan so it cooks unevenly.
- Pat the chicken dry before marinating otherwise the marinade will fall off during cooking.
- This dish works great with chicken breast because it cooks quickly but you can still use boneless skinless chicken or legs. Just make sure to cook them fully before you remove them from the pan and add them to the sauce.
- The white sauce is thick and gets thicker as it cools. So, keep it slightly runnier when you take it off the heat. That way at the time of eating it will still be saucy, not lumpy.
- Flour is the thickening agent in the sauce which also gives it that rich and creamy texture but you can also add more butter, and high-fat double cream to make it richer.
- This dish is best served as soon as it is made. You can cook the chicken ahead of time but make the sauce not too long before you need to serve. This way it will still be thick and saucy.
- If for some reason the sauce becomes too thick. Place the pan on gently heat again. Add a little hot milk or hot water and gently shake the pan or stir with a rubber spatula until you have a smooth sauce again. The hot liquid will loosen the starch and make it saucy again.
Nutrition Information
Calories: 462- kcalCarbohydrates: 18- gProtein: 30- gFat: 30- gSaturated Fat: 13- gCholesterol: 136- mgSodium: 712- mgPotassium: 571- mgFiber: 1- gSugar: 3- gVitamin A: 1066- IUVitamin C: 12- mgCalcium: 143- mgIron: 1- mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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Wayne Collins
We're made this recipe on Oct 24.
Turned out better than expected..