Written by Kate Tietje and updated by Sarena-Rae Santos in October of 2023.
One night, I was craving a creamy, saucy chicken and invented this chicken in cream sauce recipe. The recipe came out so delicious I just had to share! Not only is it creamy, but it’s so flavorful you (or your kids) will be begging for seconds (maybe thirds).
The best part about this recipe is it can easily be modified to be dairy-free or GAPS-friendly with just a few simple swaps. For the butter, you can use ghee or coconut oil; for the milk, you can use coconut milk (or another dairy-free alternative). If you’re not using flour, I recommend reducing the sauce by cooking it uncovered before adding the milk. Serve over rice, mashed potatoes, or, for GAPS, steamed cauliflower.
Chicken in Cream Sauce
Ingredients:
- 2 cloves garlic, minced
- ¼ onion, minced
- 2 tbsp. butter (if using mushrooms, double the amount of butter)
- ½ cup mushrooms, sliced or chopped (optional)
- 1 cup chicken bone broth
- 1 cup milk
- 2 tbsp. water
- 2 tbsp. arrowroot starch (or flour)
- 2 chicken breasts, cut into large pieces
- Salt and pepper to taste
Directions:
Step 1: In a pan, melt the butter over low heat.
Step 2: Add the onion, garlic, and mushrooms (if using) and saute until soft.
Step 3: Turn up the heat and add chicken to the mixture. Cook the chicken until it’s lightly browned on both sides.
Step 4: Add chicken broth, stirring to mix all flavors, and cook until chicken is done through.
Step 5: Add the milk before mixing in the arrowroot starch (or flour) and water.
Step 6: Stir constantly and cook over medium heat until the mixture is thickened. Serve.
Chicken in Cream Sauce
Ingredients
- 2 cloves garlic minced
- ¼ onion minced
- 2 tbsp. butter if using mushrooms, double the amount of butter
- ½ cup mushrooms sliced or chopped (optional)
- 1 cup chicken bone broth
- 1 cup milk
- 2 tbsp. water
- 2 tbsp. arrowroot starch or flour
- 2 chicken breasts cut into large pieces
- ½ tsp. coriander
- Salt and pepper to taste
Instructions
- In a pan, melt the butter over low heat.
- Add the onion, garlic, and mushrooms (if using) and saute until soft.
- Turn up the heat and add chicken to the mixture. Cook the chicken until it's lightly browned on both sides.
- Add chicken broth, stirring to mix all flavors, and cook until chicken is done through.
- Add the milk before mixing in the arrowroot starch (or flour) and water.
- Stir constantly and cook over medium heat until the mixture is thickened. Serve.
Yum. I love sauces–this sound scrumptious! Thanks for participating in Food on Fridays.
This looks really good. I think I would like it with pasta
This recipe sounds like a great choice for very tasty chicken!Thanks for sharing your recipe and linking to Tempt My Tummy Tuesday.