Chicken in cream sauce
Our recipe for chicken in cream sauce is all about cosy, home-cooked comfort, made to be shared with family. Tender fillets simmer in a creamy rosemary sauce, filling the kitchen with the aromatic scent of garlic and butter. Served with warm kale salad and nutty brown rice, this is home cooking at its best.
Ingredients
Chicken in creamy sauce
|
Butter
|
15 g |
|---|---|
|
Chicken breast fillets (approximately 400 g)
|
4 |
|
Water
|
2 tbsp |
|
Large garlic cloves, peeled and cut in half
|
3 |
|
Small Rosemary Sprig
|
200 ml |
|
Coarse salt
|
1 tsp |
|
Cooking cream
|
250 ml |
Warm kale salad
|
Butter
|
10 g |
|---|---|
|
Leeks, cut into thin rings (approximately 250 g)
|
2 |
|
Pear, cut in thin wedges, for example, Conference (approximately 250 g)
|
3 |
|
Kale leaves, coarsely shredded
|
100 g |
|
Coarse salt
|
½ tsp |
|
Hazelnuts, chopped
|
25 g |
To serve
|
Brown rice, boiled
|
300 ml |
|---|
Instructions
Chicken in creamy sauce
Warm kale salad
Recommended information
Serving suggestion
Fresh veggies for the freshest flavours
When choosing vegetables and fruits, always go for fresh ones to maintain their texture during cooking and get the fullest flavour. Look for kale with crisp, deep green leaves and no signs of wilting. For leeks, go for firm, white stalks with bright-green tops, avoiding any that feel slimy or overly soft. When selecting pears, choose ones that yield slightly to gentle pressure near the stem. They will lack sweetness if they are too firm; if they are too soft, they will turn mushy when cooked.
Choose the right cut of chicken
Large, boneless, skinless chicken breasts work best in this recipe, as they stay juicy while cooking. Slicing them in half lengthwise creates thinner cutlets, helping them cook evenly and preventing dryness. If using smaller chicken breasts, there is no need to cut them. Keep them whole so they cook at the same rate as the larger pieces. Chicken thigh fillets are another excellent option, bringing a richer taste and softer texture. In general, they retain moisture better, but they need a slightly longer cooking time at a lower heat to stay tender.
Get the best level of creaminess
If your sauce seems too thin, you can thicken it while keeping a smooth and creamy texture. One option is to make a roux, which provides a velvety base. Melt 1 tablespoon of butter, stir in 2 tablespoons of flour, and cook briefly before adding it to the sauce. If you are short on time, making a slurry is a quicker option. Mix 1 tablespoon of cornstarch with 1–2 tablespoons of cold water, then stir until the sauce thickens. The third option is to grate in some Parmesan. Since it is pretty salty, taste the sauce before adding more seasoning to keep the balance right.
FAQ: Questions about chicken in cream sauce
Below, we answer the most popular questions about chicken in cream sauce, covering everything from making it ahead to storing leftovers and picking the best sides.
Can I prepare chicken in cream sauce ahead of time?
Yes, you can prepare chicken in cream sauce ahead of time. It can be fully cooked, then stored in the fridge for up to 3 days. Reheat it gently over low heat, stirring the sauce occasionally to keep it smooth. If the sauce thickens too much, add a splash of water or cream while warming it up. The kale salad is best prepared fresh, but you can chop the ingredients beforehand. Store the leeks and pears in an airtight container in the fridge for up to a day, and warm them just before serving. The kale can be shredded in advance and kept in a sealed bag or container for 2 days. Add the hazelnuts just before serving to keep them crisp. For the rice, cook it ahead of time and store it in an airtight container in the fridge for up to two days. Sprinkle a little water over it to prevent it from drying out when reheating it in the microwave or on the stove.
What are the best sides to serve with chicken in cream sauce?
We suggest serving the chicken in cream sauce with the kale salad and brown rice. The salad adds freshness with pears, leeks, and hazelnuts, while the rice absorbs the sauce. For alternatives, mashed potatoes create a rich, comforting base, while pasta or crusty bread works well for soaking up the sauce. If you prefer more vegetables, steamed broccoli, green beans, or peas provide a fresh contrast to the creamy chicken.
Can I freeze chicken in cream sauce?
Freezing chicken in cream sauce is not recommended, as the sauce can separate, and the chicken may dry out. However, if needed, freeze it in a sealed container for up to 2 months and thaw it in the fridge before reheating slowly. Avoid freezing the kale salad. It will wilt, and the pears will become mushy. For rice, spread it on a tray to cool, then transfer it to a sealed container or freezer bag for up to 1 month. Reheat straight from frozen with a bit of water to restore its texture.
Nutritional values
Nutritional value, per
1330 Kcal
| Fibre | 32 gram fibers |
| Protein | 154.3 gram |
| Carbohydrates | 73.4 gram |
| Fat | 45.8 gram |
Rich and juicy chicken in cream sauce
Chicken in cream sauce makes you slow down and enjoy the moment. As the chicken simmers in a creamy sauce, the meat turns irresistibly rich and juicy, building in anticipation for the first bite.
While it is a natural fit for autumn and winter, this recipe is not bound by seasons. Serve it under the summer sun or on a breezy spring evening. The succulent chicken works just as well for a quiet night as it does for a casual get-together. Take your time, settle in, and let a plate of juicy chicken in cream sauce bring a sense of ease to the end of the day.
And if you are looking for more cosy and comforting meals, try our pasta with cheese sauce, white cabbage with minced meat, or creamy mushroom chicken.
Braised meat with garlic and rosemary
Tender chicken fillets are braised lightly in a creamy sauce, absorbing the deep, earthy notes of rosemary and the mellow sweetness of garlic. Braising the meat quickly gives it a nice slightly caramelised sear, packing a heap of savoury notes that can mix with the sauce. Butter and cream also enrich the sauce with flavour, making it rich and full-bodied.
Serve with crunchy kale salad and warm rice
The creamy chicken needs sides that keep the flavours balanced, and we have just the right pairing prepared for you. The crunchy kale salad brings freshness with its deep, earthy flavour, while the leeks soften into a mild sweetness that cuts through the heavier sauce. The pears add a honey-like juiciness that lifts the hazelnuts' roasted depth, bringing almost buttery richness along with a delicate crunch.
With its soft, slightly chewy texture, the rice soaks up the sauce, making sure no drop of the herby sauce goes to waste. The contrast between the crisp salad and the smooth, warm rice brings variety to every plate, ensuring each element stands out while working in harmony.
Incredible flavours in half an hour
This recipe proves that great food does not have to take all day. In just 30 minutes, you get a meal that is full of well-balanced flavours and aromas. It is quick enough for a busy weeknight but still has the depth of a meal that has been cooking on the stove for hours. With simple steps and a short ingredient list, you can have a home-cooked dinner on the table without the hassle.
Make the dish your own
This recipe is already delicious, but there is plenty of room for you to get in a creative mode. If you prefer a different herb profile, swap the rosemary for thyme or oregano. Thyme has a subtle earthiness with a gentle peppery note, making it a milder alternative, while oregano brings a slightly more robust, almost citrusy flavour with a touch of bitterness.
The salad is another place to experiment. If pears are not your favourite, crisp apples provide a firmer texture and a slight tang. You can swap the hazelnuts for other nuts like walnuts or almonds. Walnuts have a rich, slightly buttery taste with a faint bitterness contrasting nicely with the fruit, while almonds have a milder flavour with a soft, natural sweetness.
Even the rice can be switched up! Quinoa has a light, fluffy texture with a slight bite, keeping the grains separate and adding a delicate crunch. Couscous, on the other hand, is much softer and almost pillowy. It is guaranteed to soak up the sauce and blend smoothly with the rest of the meal.
