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.
About this recipe
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.
The process could not be any easier and the whole dish, including boiling your pasta, gets done in less than 20 minutes. 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.
- Parmesan - Adds a nice nutty flavor to the sauce.
- Garlic - A little goes a long way. I have used small minced garlic, which is about a teaspoon. If you like garlic, use 1 tbsp of roasted garlic when possible.
- Flour - Since we are using milk instead of all cream, we just need a little flour to help thicken the sauce.
- Lemon juice - Helps cut in the richness of the sauce. I have used very little, but you can certainly use more if you want to make lemon flavor.
Step by step instructions (pin)
Coat chicken
- In a bowl, combine flour, parmesan, salt, and pepper.
- Coat the chicken evenly on both sides.
- In a skillet, add one tablespoon oil cook chicken on both sides until lightly golden
- Remove and set aside.
Sauce
- In a skillet, over medium heat, add the oil and butter.
- Sauté the garlic and onions - 30 seconds.
- Add the flour, saute - 30 seconds more.
- Next, add the chicken broth - cook 30 seconds.
- Then, add the milk and grated cheese.
- Season with salt and pepper (taste before adding salt).
- Return the chicken back to the pan.
- Cook chicken on one side for 2 minutes.
- Add the cream and parsley.
- Turn chicken over and cook 2 minutes more - add more parsley.
- Then, add the lemon juice.
- Taste and adjust seasoning.
- Serve over your favorite pasta or mashed potatoes.
Frequently asked questions
This chicken dish will keep in the fridge for 3 to 4 days.
Absolutely, you can make it ahead of time. When you reheat it, add a little water to help the sauce loosen up again.
Yes, you can add mushrooms or artichokes to this sauce as well. See my chicken with mushrooms sauce
Absolutely, you can use chicken stock instead of wine as I have done in the video.
We love this chicken over pappardelle. And yet, you can serve it over any of your favorite pasta. Or, try buttered noodles, mashed potatoes, or alongside some sautéed veggies.
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.
If you like this recipe you may also like
- Baked cajun chicken
- Bake chicken thighs
- Cheese stuffed chicken breast
- Breaded chicken breast
- Chicken schnitzel
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Chicken in White Sauce
Print Pin Rate VeenaazmanovDescription
Ingredients
CHICKEN
- 2 Chicken breast split in half horizontally to make 4
- ½ cup All-purpose flour
- ¼ cup Parmesan grated
- ¼ tsp Salt
- ¼ tsp Pepper
SAUCE
- 2 tbsp Oil
- 2 tbsp Butter unsalted
- 1 tsp Garlic minced
- ½ cup Onion chopped finely
- ½ tbsp All-purpose flour
- ½ cup (120 ml) Chicken broth or white wine
- ½ cup (120 ml) Milk full-fat
- ½ cup (120 ml) Cream (20%)
- ½ tsp Parmesan
- 1 tbsp Lemon juice
- ¼ tsp Salt (if necessary)
- ¼ tsp Pepper
- ¼ cup Parsley
Instructions
Coat chicken
- In a bowl, combine flour, parmesan, salt, and pepper.
- Coat the chicken evenly on both sides.
- In a skillet, add one tablespoon oil cook chicken on both sides until lightly golden.
- Remove and set aside.
Sauce
- In a skillet over medium heat, add the oil and butter.
- Saute the garlic and onions - 30 seconds.
- Add the flour, saute - 30 seconds more.
- Next, add the chicken broth - cook 30 seconds.
- Then, add the milk and grated cheese.
- Season with salt and pepper (taste before adding salt).
- Return the chicken back to the pan.
- Cook chicken on one side for 2 minutes.
- Add the cream and parsley.
- Turn chicken over and cook 2 minutes more - add more parsley.
- Then, add the lemon juice.
- Taste and adjust seasoning.
- Serve over your favorite pasta or mashed potatoes.
Equipment
Nutrition Information
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
