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.
2Chicken breastsplit in half horizontally to make 4
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
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
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.
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