4 boneless, skinless chicken breasts (or thighs for extra juiciness)
2 tablespoons butter
2 tablespoons olive oil
1 small onion, finely diced
3 cloves garlic, minced
1 cup chicken broth
1 cup heavy cream (or half-and-half for a lighter version)
½ cup grated Parmesan cheese
1 teaspoon dried thyme (or 1 tablespoon fresh)
Salt and pepper to taste
2 tablespoons fresh parsley, chopped (for garnish)
Optional Add-Ins:
1 cup sliced mushrooms Рsaut̩ed with the onions
½ cup sun-dried tomatoes – chopped, added with the broth
2 cups fresh spinach – stirred in at the end until wilted
1 teaspoon Dijon mustard – for a subtle tang
A pinch of nutmeg – enhances the creaminess beautifully
The Method: Simple, Golden, Perfect
Step 1: Season and Sear
Pat the chicken dry with paper towels. Season generously on both sides with salt and pepper.
In a large skillet, heat butter and olive oil over medium-high heat until shimmering.
Add the chicken and cook until golden brown on both sides, about 5-7 minutes per side. The chicken doesn't need to be fully cooked through—it will finish in the sauce.
Remove chicken to a plate and set aside.
Step 2: Build the Flavor Base
In the same skillet, add the onion and cook until softened, about 3-4 minutes. Scrape up any browned bits from the bottom—that's flavor.
Add the garlic and cook until fragrant, about 1 minute.
If using mushrooms, add them now and cook until they release their liquid and begin to brown.
Step 3: Create the Creamy Sauce
Pour in the chicken broth and bring to a simmer, scraping the bottom to release all the flavorful bits.
Reduce heat to low and stir in the heavy cream, Parmesan cheese, and thyme.
Simmer gently for 3-5 minutes until the sauce thickens slightly. Taste and adjust seasoning.
Step 4: Return the Chicken
Nestle the chicken back into the skillet, along with any juices that accumulated on the plate.
Cover and simmer on low for 10-15 minutes, until the chicken is cooked through and tender.
If using spinach or sun-dried tomatoes, stir them in during the last 5 minutes.
Step 5: Rest and Serve
Let the chicken rest in the sauce for 5 minutes off the heat. Garnish with fresh parsley and serve over your chosen base.
The Perfect Pairings
Over Buttered Egg Noodles
There's something deeply satisfying about wide, tender egg noodles catching every bit of that creamy sauce. Cook 12 oz egg noodles according to package directions, drain, and toss with 2 tablespoons butter and a pinch of salt. Pile the creamy chicken on top and watch everyone reach for seconds.
Why it works: The noodles provide a gentle, buttery canvas that lets the sauce shine without competing.
Over Mashed Potatoes
This is comfort food at its peak. Fluffy, buttery mashed potatoes create little wells and valleys that trap the sauce, ensuring every bite is perfectly coated. Use Yukon Golds for extra creaminess, or leave the skins on for rustic texture.
Why it works: Potatoes and cream sauce are soulmates. The mild earthiness of potatoes balances the richness of the chicken.
Over Steamed Rice
Simple, elegant, and practical. Fluffy jasmine or basmati rice soaks up every drop of sauce without overwhelming the dish. It's the weeknight hero—quick, reliable, and always satisfying.
Why it works: Rice is a neutral partner that lets the creamy chicken be the star while ensuring no sauce goes to waste.
Variations to Explore
Lemon-Herb Cream Chicken:
Add 2 tablespoons fresh lemon juice and 1 tablespoon lemon zest to the sauce. Stir in fresh dill or basil at the end.
Garlic-Parmesan Cream Chicken:
Double the garlic. Add an extra ¼ cup Parmesan. Finish with a sprinkle of red pepper flakes for gentle warmth.
Mushroom and Thyme Cream Chicken:
Add 8 oz sliced cremini mushrooms with the onions. Use fresh thyme sprigs, removing them before serving.
Sun-Dried Tomato and Spinach Cream Chicken:
Add ½ cup chopped sun-dried tomatoes with the broth. Stir in 3 cups fresh spinach at the end until just wilted.
Cajun Cream Chicken:
Season chicken with Cajun spice blend before searing. Add sliced andouille sausage with the onions.
Pro-Tips for Perfect Creamy Chicken
1. Don't Crowd the Pan
Sear chicken in batches if needed. Crowding creates steam, not browning, and that golden crust is where flavor lives.
2. Low and Slow for the Sauce
Once you add the cream, keep the heat gentle. High heat can cause the sauce to break or curdle.
3. Taste as You Go
Cream sauces need adequate salt to taste rich, not flat. Season in layers—chicken, sauce, final garnish.
4. Let It Rest
That final 5 minutes off the heat allows the chicken to reabsorb juices and the sauce to settle into perfection.
5. Double the Sauce
This sauce is the best part. If you're feeding a crowd or just love extra for sopping, increase the broth and cream by half and simmer a few minutes longer to thicken.
Storage and Reheating
Refrigerator:
Store in an airtight container for up to 4 days. The sauce may thicken as it sits.
Reheating:
Gently reheat in a skillet over low heat, adding a splash of broth or milk to loosen the sauce. Avoid the microwave if possible—it can cause the sauce to separate.
Freezer:
Cream sauces can sometimes separate upon thawing. If freezing, consider under-seasoning slightly and refresh with fresh cream when reheating. Best enjoyed fresh.
Your Creamy Chicken Questions, Answered
Can I use chicken thighs instead of breasts?
Absolutely. Thighs are even more forgiving and stay juicier during cooking. Adjust cooking time as needed.
How do I make this dairy-free?
Use full-fat canned coconut milk instead of cream, and a dairy-free butter alternative. Omit Parmesan or use a nutritional yeast-based substitute.
My sauce is too thin. Help!
Simmer uncovered for 5-10 minutes to reduce. Alternatively, mix 1 tablespoon cornstarch with 2 tablespoons cold water, stir into simmering sauce, and cook until thickened.
My sauce is too thick. Help!
Stir in warm chicken broth or milk, a tablespoon at a time, until it reaches your desired consistency.
Can I add vegetables?
Yes! Broccoli, peas, asparagus, and green beans all work beautifully. Add them during the last 5-10 minutes of cooking so they're tender but not mushy.
