Chicken in White Sauce (Creamy Chicken Sauce)

Ingredients

• 2chicken breasts, split in half horizontally to make 4 pieces
• 60 g (½ cup)plain flour
• 25 g (¼ cup)grated Parmesan
• ¼ tspsalt
• ¼ tsppepper
• 2 tbspoil
• 2 tbspunsalted butter
• 2 small clovesgarlic, minced
• 75 g (½ cup)onion, finely chopped
• 4 g (½ tbsp)plain flour
• 120 ml (½ cup)chicken stock or white wine
• 120 ml (½ cup)whole milk
• 120 ml (½ cup)double cream (28–32% fat)
• 50 g (½ cup)Parmesan
• 1 tbsplemon juice or lime juice
• ¼ tspsalt, if needed
• ¼ tspwhite pepper
• 15 g (¼ cup)parsley

Instructions

1. 1

   Coat the chicken

   Mix the flour, grated Parmesan, salt and pepper in a shallow bowl. Coat both sides of each chicken piece evenly.

2. 2

   Sear the chicken

   Heat 1 tablespoon of olive oil in a large frying pan over medium-high heat. Cook the chicken for 2 minutes on each side, until lightly golden, then remove it from the pan and set aside.

3. 3

   Cook the aromatics

   In the same pan over medium heat, add the oil and butter. Once the butter has melted, add the onion and sauté until translucent, then stir in the garlic. Scrape up the browned bits left from searing the chicken.

4. 4

   Cook the flour

   Add the flour and sauté over medium heat for 30 seconds to 1 minute, stirring so it does not burn or become too dark.

5. 5

   Build the sauce

   Pour in the chicken stock, followed by the milk and grated Parmesan. Season with salt and pepper, then whisk until the sauce is smooth and lump-free.

6. 6

   Simmer the chicken

   Return the chicken to the pan. Simmer over low heat for 2 minutes on one side, turn the pieces over and cook for another 2 minutes.

7. 7

   Finish the sauce

   Reduce the heat to medium-low and add the cream, parsley and lemon juice. Taste and adjust the seasoning.

8. 8

   Serve the chicken

   Garnish with more fresh herbs and serve over pasta, noodles, rice or mashed potatoes.

What is chicken in white sauce?

This dish brings together seared chicken and a pale, creamy sauce enriched with Parmesan. It fits the Italian-inspired comfort-food tradition suggested by the cheese, herbs and simple pan sauce.

Quick-cooking chicken pieces make this version practical for a weeknight. Building the sauce in the same pan also lets the browned bits from the chicken season it.

Nutrition and macros by portion

The nutrition label shows one serving as written: 462 calories, 30g protein, 18g carbs, 30g fat.

The chicken provides most of the protein, while the flour coating and any pasta, rice or potatoes served alongside contribute carbohydrates. Butter, oil, Parmesan and cream account for much of the fat; pair a portion with green vegetables to add freshness and balance.

Why the coating matters

Flour and Parmesan: the coating gives the chicken a lightly savoury outside as it sears. Shake off any loose excess so it does not collect in the pan.

Even pieces: splitting the breasts horizontally makes four thinner portions. That helps them cook through during the short searing and simmering stages.

Build a smooth sauce

Flour base: cook the flour briefly with the onion and butter, stirring throughout. It should stay pale rather than toast or catch on the pan.

Liquid additions: whisk in the stock and milk, then the cheese, to help keep the sauce smooth. Scraping the browned chicken bits into the sauce adds flavour.

Check the chicken

Sear: cook each side for 2 minutes, stopping when the surface is lightly golden. The chicken will finish cooking in the sauce.

Simmer: give each side another 2 minutes over low heat as directed. Check that the thickest part is cooked through before serving.

Finish with cream and lemon

Cream: add it towards the end, once the chicken has simmered, and keep the heat at medium-low. This gives the sauce its rich finish.

Lemon and parsley: stir in the juice and herbs near the end, then taste before adding the optional extra salt. The citrus lifts the creamy sauce.

Choose a side

Pasta or noodles: serve the chicken and sauce over a shape that can catch the creamy coating. Rice also makes a simple base.

Mashed potatoes: their soft texture works well with the sauce. Add a green vegetable alongside for a more balanced plate.

Recipe notes & tips

• Have the sauce ingredients measured before you start, as the cooking stages move quickly.
• Use a whisk when adding the stock and milk to help prevent lumps.
• Keep stirring the flour in the pan so it does not burn.
• Scrape the browned bits from the pan into the sauce for extra savoury flavour.
• Taste the sauce before adding the optional salt, since Parmesan is already salty.
• Serve as soon as the sauce is finished for the creamiest texture.

Variations

• Use white wine: replace the chicken stock with white wine as listed.
• Try lime: use lime juice instead of lemon for a different citrus note.
• Change the herbs: finish with another fresh herb in place of the parsley.
• Add vegetables: serve with green vegetables alongside the chicken.
• Choose a different base: serve the sauce with rice, noodles or mashed potatoes instead of pasta.

Common mistakes to avoid

• Crowding the pan: sear the chicken in batches if the pieces do not fit with room around them.
• Over-browning the flour: stir constantly and keep it cooking for only 30 seconds to 1 minute.
• Lumpy sauce: whisk as you add the stock and milk so the liquids incorporate smoothly.
• Skipping the pan scraping: loosen the browned bits after cooking the onion and garlic so they join the sauce.
• Adding salt too soon: taste after the Parmesan and lemon are mixed in, then add the optional salt only if needed.
• Serving undercooked chicken: check the thickest part is cooked through after simmering.

How to store

Refrigerate leftovers in a sealed container and use within 2 days. Reheat gently in a pan over low heat, stirring the sauce; add a small splash of milk if it has thickened. Avoid boiling the sauce.

Frequently asked questions