How to Make a Cream Sauce for Chicken: A Step-by-Step Guide

There is something old-fashioned and comforting about a cream sauce. Its so rare to come across these days, and I think its time we welcomed it back. My paternal grandmother was very keen on chicken with finely sliced button mushrooms and cream, which I remember fondly if blandly, and although you could certainly fry a panful of mushrooms in butter and add cream to it, I much prefer this funghi-free and fiercely garlicky version.

I think this tastes best with plain basmati rice, but I can’t deny that some simply steamed new potatoes would be just as good in this dish.

And please read the Additional Information section at the end of the recipe before proceeding. For US measures and ingredient names, use the toggle at the top of the ingredients list.

A thick, creamy sauce can make a plain chicken dish taste great. When a rich cream sauce is added to plain chicken, it turns into a magical culinary experience. But making the perfect cream sauce can be hard for people who aren’t very good at cooking. Do not worry! This complete guide will show you how to make a perfect chicken cream sauce steps by steps.

Why Make a Cream Sauce?

Cream-based sauces have been used for hundreds of years to add richness and depth of flavor to chicken, fish, and veal. The dairy fat coats the taste buds and carries the seasoning, turning the sauce into a smooth, mouth-coating side dish. Cream also makes lean proteins like chicken breasts look great next to them. Also, the mild sourness of cream brings out the best in stronger-flavored ingredients and balances them out.

Cream Sauce Basics

Before diving into a recipe, it’s important to understand the fundamentals of making a basic cream sauce:

Roux: Before adding liquid, a roux made of equal parts butter and flour is cooked to get rid of the raw flour taste. This makes the sauce thicker.
Dairy: The creamy base of the sauce is made of heavy cream, half-and-half, milk, or a mix of the three. Heavy cream makes the richest sauce.
Seasoning – Salt, pepper, herbs and spices add flavor. Taste and adjust seasoning once the sauce has simmered.
Technique – Gentle, continuous stirring and moderate heat prevents curdling, scorching and lumps.

Essential Ingredients

A basic cream sauce has just a few key ingredients:

Butter – Imparts rich flavor and creamy texture
All-purpose flour – Thickens the sauce when cooked into a roux
Milk, light cream or heavy cream – Provides the body of the sauce
Salt and pepper – Seasons the sauce
Herbs or spices (optional) – Boosts flavor

Step-By-Step Method

Follow these simple steps to prepare a perfect cream sauce every time:

1. Make the Roux

Melt 2 Tbsp butter in a saucepan over medium heat.
Whisk in 2 Tbsp all-purpose flour.
Cook the roux, whisking constantly, for 2 minutes. Do not let it brown.

2. Gradually Whisk in Liquid

Slowly pour in 1 cup milk, light cream or heavy cream while whisking.
Whisk vigorously to prevent lumps.
Bring to a gentle simmer, continuing to whisk frequently.

3. Simmer and Finish Sauce

Allow sauce to simmer for 2-3 minutes as it thickens.
Season with salt, pepper and any desired herbs or spices.
Taste and adjust seasonings as needed.
Remove from heat when sauce coats the back of a spoon.

4. Keep Warm or Chill

Place cream sauce in a double boiler or pan of warm water if finishing chicken right away.
Transfer to a container and chill up to 3 days if making ahead.

5. Finish Dish

Simmer chicken in sauce or spoon sauce over cooked chicken.
Garnish with chopped parsley or herbs if desired.
Serve chicken immediately with sauce for best texture.

Troubleshooting Common Issues

Even experienced cooks can run into problems with cream sauces. Here are some common issues and how to prevent them:

Lumpy sauce – Strain through a fine mesh sieve if lumps form. In the future, whisk vigorously when adding flour and liquid.
Thin, watery sauce – Simmer uncovered a bit longer to reduce and thicken sauce. Or make a cornstarch slurry to stir in.
Curdled or separated sauce – Immediately remove from heat and vigorously whisk to re-emulsify.
Scorched sauce – Scrape bottom of pan and adjust heat to gently simmer. Use a thicker bottomed pan.

Recipe Variations

The basic cream sauce recipe can be flavored and customized in endless ways:

Mushroom – Sauté mushrooms before making roux. Use mushroom or chicken stock.
Garlic and herb – Sauté minced garlic. Add oregano, basil, parsley or dill.
Shallot and white wine – Sauté shallots. Deglaze pan with white wine before adding cream.
Sun-dried tomato – Add julienne sun-dried tomatoes. Garnish with basil.
Chipotle and cilantro – Stir in chipotle chili in adobo. Finish with lime and cilantro.

Complementary Dishes

A creamy sauce pairs perfectly with simple roasted or sautéed chicken. Here are some easy sides that complement the duo:

Buttery mashed potatoes
Steamed green veggies like asparagus or broccoli
Roasted root vegetables like carrots or sweet potatoes
Pilaf, risotto or creamy polenta
Fresh green salad with vinaigrette dressing
Skillet-roasted Brussels sprouts with bacon

Storing and Reheating

Properly stored cream sauce keeps well:

Fridge – Transfer cooled sauce to airtight container. Use within 3-4 days.
Freezer – Allow sauce to cool completely before freezing for 1-2 months.
Reheating – Gently reheat sauce in a double boiler or saucepan over low heat. Stir frequently to prevent scorching.
Microwave – Reheat in 30 second intervals, stirring between each. Or use a microwave safe container with lid.

With this comprehensive guide, you should feel confident in preparing a stellar cream sauce for chicken. Master the basic technique, then get creative with unique flavor variations. Drizzled over seared, crispy chicken breasts or pan-roasted thighs, a creamy, made-from-scratch sauce is guaranteed to impress any dinner guest.

how do you make a cream sauce for chicken

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Serves: 4, or 6 if you get a bigger chicken or boost with extra chicken portions

1 x approx. 1½ kilograms chicken spatchcocked (or see step 1).
1 teaspoon of Maldon sea salt flakes or ½ teaspoon of fine sea salt, plus extra to sprinkle on top
2 fat cloves garlic
30g or 2 x 15ml tablespoons soft unsalted butter
75 milliliters of dry white vermouth (or wine) mixed with 75 milliliters (5 tablespoons) of cold water (see “Additional Information” below).

300 millilitres double cream
4 fat cloves of garlic
A good grinding of pepper
Maldon sea salt flakes to taste
3 x 15ml tablespoons finely chopped flatleaf parsley
3 x 15ml tablespoons finely chopped chives

1 x approx. 3½ pounds chicken spatchcocked (or see step 1).
½ teaspoon fine sea salt or 1 teaspoon kosher salt, plus more to sprinkle on top
2 fat cloves garlic
2 tablespoons soft unsalted butter
5 tablespoons of dry white vermouth (or wine) mixed with 5 tablespoons of cold water (see “Additional Information” below).

1¼ cups heavy cream
4 fat cloves of garlic
A good grinding of pepper
kosher salt to taste
3 tablespoons finely chopped Italian parsley
3 tablespoons finely chopped chives

It’s easy enough to spatchcock the chicken yourself if you don’t have a butcher. In fact, I might take a little too much pleasure in the task. Place the chicken in a large but not too deep roasting tin (I use one that is 34 x 37 x 5cm, or 14 x 15 x 2 inches), breast side down. Press down on it until you hear a satisfying crunch. Cut through each side of the backbone with good kitchen scissors or poultry shears and take it out, leaving it in the tin. Turn the chicken over and press on the breast to make it a little flatter.
Turn the chicken over so that the breast side is now facing down. Sprinkle the inside of the chicken with ½ teaspoon of sea salt flakes or small pieces of fine sea salt. Peel the two garlic cloves and either grate or mince them. Add them to the chicken and rub them lightly into the meat. Leave the chicken alone for about 30 minutes to let it warm up.
In a small saucepan (one that is 14 cm/6 inches across), pour the cream in. Peel the four garlic cloves and grate or mince them into the cream. Add a lot of pepper, stir well, and bring to a boil. Then lower the heat and let it bubble for three minutes. The cream should not boil over, but don’t worry if it does. Mix it up often with a silicon spatula, and be sure to scrape down the sides too. Put the pan on low heat, cover it with a lid or foil, and let it sit while the chicken cooks.
Heat the oven to 220℃/200℃ Fan/425°F. Turn the chicken over and spread the soft butter over the skin. Then, sprinkle the last ½ teaspoon of sea salt flakes (or ¼ teaspoon of fine sea salt) on top. Pour the vermouth and water (or light chicken stock if you’d rather) into the tin around the chicken. Place in the oven and cook for about 45 minutes. The skin should be golden and crisp, and the meat should be done all the way through. If you pierce the thigh where it meets the body with the tip of a knife, the juices should come out clear. You can also just move the thigh around to see if it feels loose. Put the chicken on a cutting board and set it aside for 10 minutes. Fill the cream saucepan with the juices from the roasting pan. Make sure to scrape up any golden, sticky bits.
While the chicken is resting, heat the cream sauce until it just starts to boil. Then lower the heat and let it simmer slowly for 5 minutes, stirring it often. Check the taste to see if you need to add salt, then pour into a hot jug. Put in the jug most of the chopped parsley and chives and mix it around.
Cut the chicken up and arrange on a warmed platter. Put some of the sauce on top and sprinkle the rest of the herbs on top. That way, people can add more as they eat. Bring the jug to the table with the chicken. We like it with a lot of sauce. Whether you have any left over, warm it up, add some grated Parmesan and more chopped parsley or chives, and mix it with pasta, steamed potatoes, or really anything else you like.

It’s easy enough to spatchcock the chicken yourself if you don’t have a butcher. In fact, I might take a little too much pleasure in the task. Place the chicken in a large but not too deep roasting tin (I use one that is 34 x 37 x 5cm, or 14 x 15 x 2 inches), breast side down. Press down on it until you hear a satisfying crunch. Cut through each side of the backbone with good kitchen scissors or poultry shears and take it out, leaving it in the tin. Turn the chicken over and press on the breast to make it a little flatter.
Turn the chicken over so that the breast side is now facing down. Sprinkle the inside of the chicken with ½ teaspoon of sea salt flakes or small pieces of fine sea salt. Peel the two garlic cloves and either grate or mince them. Add them to the chicken and rub them lightly into the meat. Leave the chicken alone for about 30 minutes to let it warm up.
In a small saucepan (one that is 14 cm/6 inches across), pour the cream in. Peel the four garlic cloves and grate or mince them into the cream. Add a lot of pepper, stir well, and bring to a boil. Then lower the heat and let it bubble for three minutes. The cream should not boil over, but don’t worry if it does. Mix it up often with a silicon spatula, and be sure to scrape down the sides too. Put the pan on low heat, cover it with a lid or foil, and let it sit while the chicken cooks.
Heat the oven to 220℃/200℃ Fan/425°F. Turn the chicken over and spread the soft butter over the skin. Then, sprinkle the last ½ teaspoon of sea salt flakes (or ¼ teaspoon of fine sea salt) on top. Pour the vermouth and water (or light chicken stock if you’d rather) into the tin around the chicken. Place in the oven and cook for about 45 minutes. The skin should be golden and crisp, and the meat should be done all the way through. If you pierce the thigh where it meets the body with the tip of a knife, the juices should come out clear. You can also just move the thigh around to see if it feels loose. Put the chicken on a cutting board and set it aside for 10 minutes. Fill the cream saucepan with the juices from the roasting pan. Make sure to scrape up any golden, sticky bits.
While the chicken is resting, heat the cream sauce until it just starts to boil. Then lower the heat and let it simmer slowly for 5 minutes, stirring it often. Check the taste to see if you need to add salt, then pour into a hot jug. Put in the jug most of the chopped parsley and chives and mix it around.
Cut the chicken up and arrange on a warmed platter. Put some of the sauce on top and sprinkle the rest of the herbs on top. That way, people can add more as they eat. Bring the jug to the table with the chicken. We like it with a lot of sauce. Whether you have any left over, warm it up, add some grated Parmesan and more chopped parsley or chives, and mix it with pasta, steamed potatoes, or really anything else you like.

If you prefer not to use alcohol, then you can use 150ml / scant ⅔ cup light chicken stock in place of the vermouth and water.

MAKE AHEAD: Prepare sauce to end of step 5 up to 1 day ahead, cover and refrigerate. Reheat in saucepan, stirring, until piping hot, then add chicken juices.

STORE: Refrigerate chicken and sauce leftovers, covered, for up to 3 days. Reheat sauce in saucepan until piping hot. Reheat chicken in microwave or transfer to ovenproof dish, cover with foil and heat in 180°C/160°C Fan/350°F oven until piping hot. Or eat cold.

FREEZE: Freeze leftover chicken only in airtight container for up to 3 months. Defrost overnight in fridge. Reheat as above.

For those who don’t want to drink, you can use 150ml (scant ⅔ cup) of light chicken stock instead of the vermouth and water.

MAKE AHEAD: Prepare sauce to end of step 5 up to 1 day ahead, cover and refrigerate. Reheat in saucepan, stirring, until piping hot, then add chicken juices.

FREEZE: Freeze leftover chicken only in airtight container for up to 3 months. Defrost overnight in fridge. Reheat as above.

A Short Guide To Roast Chicken

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FAQ

How to make a simple creamy sauce for chicken?

Make creamy sauce: Add chicken stock, cook vigorously for 1 minute so it mostly evaporates. Then add cream, lower heat to medium and simmer for 2 minutes until it reduces and thickens slightly. Add parmesan: Stir in parmesan, taste and add more salt and pepper if needed.

What are the three ingredients in cream sauce?

Truth is all you need is cream, freshly grated parmesan cheese and a pinch of salt. Some recipes include milk or flour. This will lower the calories in the dish but will also reduce flavour.

How to make a creamy sauce out of milk?

Melt butter in a small saucepan over medium-low heat. Whisk in flour to form a thick paste; cook and stir until golden in color, about 5 to 7 minutes. Whisk in 1 cup milk; cook and stir until thickened, about 5 minutes more. Add more milk to reach desired consistency.

How to make a creamy paste sauce?

Just before the pasta is ready, pour the double cream into a small saucepan, add the garlic and bring to a very gentle simmer, stirring constantly. Add around 100ml/3½fl oz of the pasta cooking water and the grated Parmesan and stir until melted. Season with salt and pepper.