Chicken in White Sauce Recipe

History of the Dish:

Chicken in white sauce is a classic French dish also known as "poulet à la crème". It dates back to the 19th century, and it was a favorite among the Bourgeoisie. Traditionally, it was prepared with heavy cream, mushrooms, and white wine. However, nowadays, various variations of this dish have emerged.


This chicken in white sauce recipe is a perfect combination of juicy and tender chicken pieces cooked in a creamy, velvety, and savory sauce that is comforting to the taste buds. It is an exquisite and elegant meal that works perfectly for special occasions or a romantic dinner for two.


  • 4 boneless chicken breasts
  • 2 tablespoons of unsalted butter
  • 1 tablespoon of olive oil
  • 2 minced garlic cloves
  • 1 chopped onion
  • 1 cup of white wine(Any cheap white wine will work. Possible substitutes include vermouth, white grape juice with 1 tablespoon of white wine vinegar, or diluted chicken broth)
  • 1 cup of chicken broth
  • 1 cup of heavy cream
  • 1 teaspoon of freshly chopped thyme leaves (use dried thyme if fresh isn't available)
  • 1 lb. of fresh mushrooms, cleaned and sliced
  • Salt and pepper to taste
  • 1/4 cup of freshly chopped parsley leaves to garnish


  1. Preheat your oven to 350°F.
  2. Pat your chicken breasts dry with a paper towel and season them with salt and pepper.
  3. On a skillet or a dutch oven, heat the butter and olive oil over medium heat until the butter melts and starts sizzling.
  4. Add the chicken breasts to the pan and cook each side for about 5-7 minutes or until they turn golden brown.
  5. Remove the chicken from the skillet and set it aside.
  6. Lower the heat to medium-low and add the onions, garlic, and mushrooms to the same skillet until the onions are translucent and the mushrooms are tender.
  7. Deglaze the skillet with white wine and let it simmer for a minute.
  8. Add chicken broth and heavy cream to the skillet, cook for about 5-7 minutes or until the sauce reduces by half
  9. Add the thyme, salt, and pepper to the skillet and stir until fully combined.
  10. Place the chicken breasts back into the skillet.
  11. Bake in the oven for approximately 15-20 minutes.
  12. Garnish with freshly chopped parsley.
  13. Serve hot.
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Beverages and Accompaniments:

This dish goes perfectly with a buttery Chardonnay or a crisp Sauvignon Blanc. You can also serve it with some crusty French bread, white rice or mashed potatoes, and a side of roasted vegetables like asparagus, carrots, or mushrooms.

Nutrition Table:

ParameterAmount per serving% Daily Value
Total Fat (g)3350%
Saturated Fat (g)1890%
Cholesterol (mg)22475%
Sodium (mg)34514%
Potassium (mg)98126%
Total Carbohydrates (g)145%
Dietary Fiber (g)28%
Sugars (g)5N/A
Protein (g)4794%

Low-Cost Chicken in White Sauce Recipe:

The key to making a low-cost chicken in the white sauce recipe is to substitute some of the ingredients with cheaper alternatives. Here's the recipe:


  • 4 boneless chicken breasts
  • 2 tablespoons of unsalted butter
  • 1 tablespoon of olive oil
  • 2 minced garlic cloves
  • 1 chopped onion
  • 1/2 cup of chicken broth
  • 1/2 cup of evaporated milk (instead of heavy cream)
  • 1 teaspoon of dried thyme leaves
  • 1 lb. of canned mushrooms, drained and sliced (instead of fresh mushrooms)


  1. Follow the same preparation steps as the original recipe until step 4.
  2. Add onions, garlic, and canned mushrooms and cook until the onions are translucent and the mushrooms are tender.
  3. Skip the white wine.
  4. Add chicken broth and evaporated milk to the skillet and cook until the sauce thickens and reduces by half.
  5. Add thyme, salt, and pepper and stir until fully combined.
  6. Place the chicken breasts back into the skillet and let it cook.
  7. Serve hot.


Chicken in white sauce is a delicious and elegant dish that can be enjoyed on any special occasion. With the help of this recipe, you can now recreate this dish at home according to your preference without stressing your wallet. Whether you choose to make the original recipe or the low-cost alternative, the result will always be perfect. Enjoy!

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Final Tips:

  1. Don't overcrowd the skillet while cooking the chicken so that it turns out flavorful and tender.
  2. Make sure you use good-quality chicken broth, as it enhances the flavor of the dish.
  3. Be patient while cooking the sauce, as slow cooking ensures that the flavors are intensified.
  4. Refrigerate any leftover chicken in white sauce for up to four days or freeze for longer storage.

Si quieres conocer otros artículos parecidos a Chicken in White Sauce Recipe puedes visitar la categoría Recetas de cocina.

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