A rich and creamy sauce can take your chicken dish from bland to grand. When topped with a luscious cream sauce, mundane chicken transforms into a luxurious culinary experience. But crafting the perfect cream sauce can be intimidating for amateur home cooks. Have no fear! This comprehensive guide will walk you through every step needed to make a flawless cream sauce for chicken.
Why Make a Cream Sauce?
Cream-based sauces have been used for centuries to infuse proteins like chicken, fish, and veal with luxurious richness and depth of flavor. The dairy fat coats the palate and carries the seasoning, transforming the sauce into a velvety, mouth-coating accompaniment. Cream also introduces a lovely contrast to lean proteins like chicken breasts. Additionally, the mild tang of cream brightens and balances more assertively flavored ingredients.
Cream Sauce Basics
Before diving into a recipe, it’s important to understand the fundamentals of making a basic cream sauce:
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Roux – A roux made from equal parts butter and flour is cooked to eliminate the raw flour taste before liquid is added, This thickens the sauce
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Dairy – Heavy cream, half and half, milk, or a combination are used to build the sauce’s creamy base Heavy cream makes the richest sauce
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Seasoning – Salt, pepper, herbs and spices add flavor. Taste and adjust seasoning once the sauce has simmered.
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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
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Melt 2 Tbsp butter in a saucepan over medium heat.
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Whisk in 2 Tbsp all-purpose flour.
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Cook the roux, whisking constantly, for 2 minutes. Do not let it brown.
2. Gradually Whisk in Liquid
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Slowly pour in 1 cup milk, light cream or heavy cream while whisking.
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Whisk vigorously to prevent lumps.
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Bring to a gentle simmer, continuing to whisk frequently.
3. Simmer and Finish Sauce
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Allow sauce to simmer for 2-3 minutes as it thickens.
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Season with salt, pepper and any desired herbs or spices.
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Taste and adjust seasonings as needed.
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Remove from heat when sauce coats the back of a spoon.
4. Keep Warm or Chill
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Place cream sauce in a double boiler or pan of warm water if finishing chicken right away.
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Transfer to a container and chill up to 3 days if making ahead.
5. Finish Dish
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Simmer chicken in sauce or spoon sauce over cooked chicken.
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Garnish with chopped parsley or herbs if desired.
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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:
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Lumpy sauce – Strain through a fine mesh sieve if lumps form. In the future, whisk vigorously when adding flour and liquid.
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Thin, watery sauce – Simmer uncovered a bit longer to reduce and thicken sauce. Or make a cornstarch slurry to stir in.
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Curdled or separated sauce – Immediately remove from heat and vigorously whisk to re-emulsify.
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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:
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Mushroom – Sauté mushrooms before making roux. Use mushroom or chicken stock.
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Garlic and herb – Sauté minced garlic. Add oregano, basil, parsley or dill.
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Shallot and white wine – Sauté shallots. Deglaze pan with white wine before adding cream.
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Sun-dried tomato – Add julienne sun-dried tomatoes. Garnish with basil.
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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:
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Fridge – Transfer cooled sauce to airtight container. Use within 3-4 days.
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Freezer – Allow sauce to cool completely before freezing for 1-2 months.
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Reheating – Gently reheat sauce in a double boiler or saucepan over low heat. Stir frequently to prevent scorching.
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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.
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COOK EAT REPEAT
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 Maldon sea salt flakes (or ½ teaspoon fine sea salt), plus more for sprinkling
- 2 fat cloves garlic
- 30g or 2 x 15ml tablespoons soft unsalted butter
- 75 millilitres dry white vermouth (or wine) combined with 75ml / 5 tablespoons cold water (see Additional Info 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)
- 1 teaspoon kosher salt (or ½ teaspoon fine sea salt), plus more for sprinkling
- 2 fat cloves garlic
- 2 tablespoons soft unsalted butter
- 5 tablespoons dry white vermouth (or wine) combined with 75ml / 5 tablespoons cold water (see Additional Info 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
- If you haven’t got a butcher to spatchcock the chicken for you, do not worry: it’s easy enough to do yourself; indeed, it’s a task I take perhaps unseemly delight in. Put the chicken, breast-side down, in a large but fairly shallow roasting tin (I use one that measures 34 x 37 x 5cm / 14 x 15 x 2 inches) and push down on it until you hear a satisfying crunch. With some good kitchen scissors or poultry shears, cut through each side of the backbone, remove it, leaving it in the tin, then turn the chicken the other way up, and now press onto the breast to flatten it a little more.
- Flip the chicken breast-side down again and sprinkle ½ teaspoon of sea salt flakes (or ¼ teaspoon of fine sea salt) over the inside of the chicken. Peel the 2 cloves of garlic and mince or grate over the chicken, too, and rub lightly into the meat. Leave for 30 minutes or so to let the chicken come to room temperature.
- Pour the cream into a small saucepan (I use one of 14cm / 6 inches diameter). Peel the 4 cloves of garlic, and mince or grate into the cream, add a good grinding of pepper, stir well, and bring to a boil, then turn down and let it bubble away for 3 minutes. Don’t worry about the cream boiling, just don’t let it boil over. Stir regularly with a silicon spatula so that you can scrape down the sides as well. Take the pan off the heat, cover with a lid or foil and let it steep while the chicken cooks.
- Heat the oven to 220℃/200℃ Fan/425°F. Turn the chicken the right way up, smear the soft butter over the skin, and sprinkle with the remaining ½ teaspoon of sea salt flakes (or ¼ teaspoon of fine sea salt.) Pour the vermouth and water (replacing both with light chicken stock if you prefer) into the tin around the chicken and transfer to the oven to cook for approx. 45 minutes, by which time the skin should be golden and crisp, and the meat completely cooked through. The juices should run clear if you use the tip of a knife to pierce where the thigh meets the body (or just waggle the thigh to see if it feels loose). Transfer the chicken to a carving board and let it rest for 10 minutes. Pour the juices from the roasting tin into your saucepan of cream, scraping up any golden sticky bits.
- While the chicken is resting, bring the cream sauce to just under a boil, then turn the heat down and let it simmer gently for 5 minutes, keeping an eye on the pan and stirring regularly. Taste to see if you want to add salt and pour into a warmed jug. Add most of the chopped parsley and chives to the jug and stir.
- Cut the chicken up and arrange on a warmed platter. Pour a little of the sauce over, and sprinkle with the remaining herbs. Bring the jug to the table with the chicken so that people can pour more over as they eat. It’s a lot of sauce, but that’s the way we like it. Should you have any left over, warm it up, add a little grated Parmesan and some more freshly chopped parsley or chives, toss with pasta or drizzle over steamed new potatoes or, frankly, anything you’d like.
- If you haven’t got a butcher to spatchcock the chicken for you, do not worry: it’s easy enough to do yourself; indeed, it’s a task I take perhaps unseemly delight in. Put the chicken, breast-side down, in a large but fairly shallow roasting tin (I use one that measures 34 x 37 x 5cm / 14 x 15 x 2 inches) and push down on it until you hear a satisfying crunch. With some good kitchen scissors or poultry shears, cut through each side of the backbone, remove it, leaving it in the tin, then turn the chicken the other way up, and now press onto the breast to flatten it a little more.
- Flip the chicken breast-side down again and sprinkle ½ teaspoon of sea salt flakes (or ¼ teaspoon of fine sea salt) over the inside of the chicken. Peel the 2 cloves of garlic and mince or grate over the chicken, too, and rub lightly into the meat. Leave for 30 minutes or so to let the chicken come to room temperature.
- Pour the cream into a small saucepan (I use one of 14cm / 6 inches diameter). Peel the 4 cloves of garlic, and mince or grate into the cream, add a good grinding of pepper, stir well, and bring to a boil, then turn down and let it bubble away for 3 minutes. Don’t worry about the cream boiling, just don’t let it boil over. Stir regularly with a silicon spatula so that you can scrape down the sides as well. Take the pan off the heat, cover with a lid or foil and let it steep while the chicken cooks.
- Heat the oven to 220℃/200℃ Fan/425°F. Turn the chicken the right way up, smear the soft butter over the skin, and sprinkle with the remaining ½ teaspoon of sea salt flakes (or ¼ teaspoon of fine sea salt.) Pour the vermouth and water (replacing both with light chicken stock if you prefer) into the tin around the chicken and transfer to the oven to cook for approx. 45 minutes, by which time the skin should be golden and crisp, and the meat completely cooked through. The juices should run clear if you use the tip of a knife to pierce where the thigh meets the body (or just waggle the thigh to see if it feels loose). Transfer the chicken to a carving board and let it rest for 10 minutes. Pour the juices from the roasting tin into your saucepan of cream, scraping up any golden sticky bits.
- While the chicken is resting, bring the cream sauce to just under a boil, then turn the heat down and let it simmer gently for 5 minutes, keeping an eye on the pan and stirring regularly. Taste to see if you want to add salt and pour into a warmed jug. Add most of the chopped parsley and chives to the jug and stir.
- Cut the chicken up and arrange on a warmed platter. Pour a little of the sauce over, and sprinkle with the remaining herbs. Bring the jug to the table with the chicken so that people can pour more over as they eat. It’s a lot of sauce, but that’s the way we like it. Should you have any left over, warm it up, add a little grated Parmesan and some more freshly chopped parsley or chives, toss with pasta or drizzle over steamed new potatoes or, frankly, anything you’d 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.
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.
A Short Guide To Roast Chicken
Creamy Garlic Sauce | How To Make Recipe
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.