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Chicken fillet in cream sauce in a frying pan

Skillet Chicken in Cream Sauce

Tasty and filling — a main course for dinner, any day of the week! Skillet chicken in cream sauce is a simple dish that's still wonderfully delicious and elegant. It comes together fairly quickly, and the meat turns out tender and juicy in a thick, fragrant gravy.

Julia M.

Recipe author

Chicken fillet in cream sauce in a frying pan

Composition / ingredients

Servings:

Chicken breast

500

Onion

Cream

150

Water

150

Flour

Garlic

Vegetable oil (for frying)

Dry spices

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 52 % 12 g

Fats 30 % 7 g

Carbohydrates 17 % 4 g

138 kcal

GI: 75 / 0 / 25

Cooking method

Cooking time: 40 min

Step 1:

How do you make skillet chicken in cream sauce? Gather the ingredients. Take chicken (I used breast, but any cut works), rinse it, and pat it dry with a paper towel. Excess moisture keeps the meat from searing and makes it steam instead. Cut each fillet into 3 serving pieces.
Step 2:

Heat a skillet and add a little vegetable oil. Sear the chicken pieces over high heat for 2–3 minutes per side. This seals in the juices and keeps the chicken very tender.
Step 3:

While the chicken sears, peel and finely chop the onion.
Step 4:

Once the chicken releases its juices, add the chopped onion. Season the meat lightly with salt and dry spices. Cover the skillet, lower the heat a bit, and cook for 10–15 minutes, stirring now and then.
Step 5:

While the meat simmers, prep the rest. Pour the cream into one cup. In another, whisk the flour into cold water. Peel and mince the garlic. Any cream works here — just remember, the higher the fat content, the higher the calorie count.
Step 6:

Add the cream, the flour-water mixture, and the minced garlic to the chicken. Heat it all through, bringing it to a boil. As it heats, the flour thickens the sauce. If it gets too thick, stir in a little hot water. The chicken in fragrant cream sauce is ready. Enjoy!

This dish comes together quickly, which is why so many home cooks love it. Chicken in this fragrant sauce goes with any side, but it's also lovely on its own as a starter for any gathering. To keep the meat juicy, be sure to sear it over high heat — that seals in the juices. For the dry spices, I recommend dried parsley and dill; skip anything sharp so it doesn't overpower the main flavor. Sprinkle each serving with fresh herbs if you like.
Use fresh meat rather than frozen for this recipe, or the finished chicken risks turning out dry.
The right skillet matters — a poor choice can ruin even the best recipe.
Every oil is good only up to a certain temperature — the smoke point — beyond which it starts to burn and form harmful compounds, including carcinogens.