One of the most cherished memories I have is of making creamy chicken with white sauce for my family. It was a dish I stumbled upon during one of my culinary experiments, and little did I know it would become my son’s absolute favorite. I remember the first time I made it – the kitchen filled with the comforting aroma of onions and garlic sautéing in butter, the sound of chicken sizzling in the pan, and the gentle bubbling of the creamy white sauce as it thickened to perfection. From that day forward, this recipe was the dish my son requested for special occasions, the meal he craved after a long day at school, and the comfort food that never failed to put a smile on his face. As he grew older, I found myself making it more and more often. In a world that often feels chaotic and uncertain, there’s something comforting about sharing a meal that holds such special memories. As I watch my son savor his favorite dish, I’m reminded of the power of food to bring us together and create lasting bonds that withstand the test of time.
Step-by-step: 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 1/4 tsp 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.
Frequently asked questions
Chicken Francese Creamy Parmesan Chicken Piccata Butter Chicken or Chicken Malai Kebabs Chicken Pot Pie, Chicken Pot Pie with Pie Crust See all chicken recipes
Thank you for sharing - Save for later
