If you’re looking for an easy way to turn simple chicken into a rich and satisfying meal, this white cream sauce for chicken is the recipe to make. The creamy sauce is smooth, cheesy, and packed with flavor from garlic, onion, and herbs. You’ll love how the chicken stays juicy after marinating and how quickly the sauce comes together in one pan. I make this dish when I want something quick but still comforting, and it always works well with pasta, rice, or even bread for dipping. With just a few pantry staples, you can make a sauce that feels hearty without being heavy. This recipe is straightforward, so you can cook it any night of the week.
Ingredients for White Cream Sauce Chicken
For the Chicken Marinade
1 chicken breast, split in half
Olive oil (about 1 tbsp)
½ tsp garlic powder
½ tsp paprika
½ tsp oregano
Salt, to taste
Black pepper, to taste
For the Creamy White Sauce
3 tbsp olive oil
¼ cup onion, chopped
½ tbsp garlic, minced
1 tsp thyme
1 tsp Italian seasoning
Salt, to taste
1 cup chicken stock
½ cup heavy cream
1 tsp butter
½ cup shredded cheese (mozzarella, parmesan, or a blend)
Step-by-Step Instructions
Marinate the Chicken
Coat the chicken evenly with olive oil, garlic powder, paprika, oregano, salt, and black pepper.
Cover and marinate overnight for best flavor, or at least 1 hour if short on time.
Cook the Chicken
Heat olive oil in a pan over medium heat.
Cook the chicken until golden brown on both sides and fully cooked through. Remove from the pan and set aside.
Make the Sauce
In the same pan, sauté onion and garlic until fragrant and lightly golden.
Stir in thyme, Italian seasoning, and salt; cook for about 1 minute.
Pour in chicken stock and bring to a boil.
Reduce heat, then add heavy cream, butter, and shredded cheese at the same time. Stir until the cheese melts into a smooth sauce.
Combine
Return the chicken to the pan, spooning the sauce over the top.
Simmer gently for 1–2 minutes to warm through.
Avoid cooking too long, as the cream can separate and form curds.
Other recipes I think you might like
Tips for Making White Cream Sauce for Chicken
Use Freshly Grated Cheese
Pre-grated cheese often has starch or anti-caking powder that makes it harder to melt smoothly. When you grate cheese yourself, it blends into the sauce without lumps. It also gives the sauce a richer taste and creamier texture. You can use mozzarella for meltiness, parmesan for saltiness, or a mix of both for balance. Keeping the cheese simple makes the sauce more versatile, so you can pair it with anything from pasta to roasted vegetables. If you want the sauce to thicken faster, parmesan is a good choice. Fresh cheese also helps avoid the grainy texture that sometimes happens in cream sauces.
Don’t Skip the Marinade
Even a short marinade makes a big difference in flavor and texture. The olive oil helps keep the chicken juicy, while the garlic powder, paprika, and oregano add layers of taste that seep into the meat. When you marinate overnight, the seasoning penetrates deeper, so the chicken tastes seasoned all the way through. A one-hour marinade still works well if you’re pressed for time. Skipping this step might save a little time, but you’ll lose that extra flavor that makes the dish stand out. Think of the marinade as the foundation of the recipe—it’s what sets up the chicken to taste so good in the sauce.
Watch the Heat When Adding Cream
High heat can cause cream to split, leaving you with a curdled sauce instead of a smooth one. Once you add the cream, butter, and cheese, keep the heat low and stir often. If you notice the sauce bubbling too hard, lower the flame right away. Cream sauces are delicate, and a gentle simmer is all you need to let the ingredients come together. Patience pays off here, because rushing this step almost always leads to a broken sauce. Keeping the temperature steady will give you that silky finish you want.
Build Flavor in the Pan
Cooking the chicken first leaves behind brown bits at the bottom of the pan, which add flavor to the sauce. Don’t wipe them away—use them. When you sauté onion and garlic, they absorb those flavors, and when you add chicken stock, it lifts all the tasty bits into the liquid. This step creates a deeper, more savory base for your sauce. Skipping it would mean losing out on flavor that you can’t get from seasoning alone. Using one pan for everything also saves time on cleanup. Plus, the sauce clings better to the chicken when it picks up those cooked-in flavors.
Serving Suggestions
Serve over spaghetti or fettuccine for an easy pasta dinner.
Pair with steamed rice and roasted vegetables for a balanced meal.
Add a side of garlic bread to soak up the sauce.
Slice the chicken and use it to top a salad with extra sauce as dressing.
This white cream sauce for chicken is easy, flavorful, and versatile enough for everyday cooking. You get tender chicken with a rich sauce that doesn’t take long to make. Keep the tips in mind for the best results, especially grating your own cheese and watching the heat once the cream goes in. This recipe is simple enough for weeknights but still feels like something you’d order at a restaurant. Once you try it, you’ll want to keep it in your rotation for quick and comforting meals.
Creamy White Sauce for Chicken
Ingredients
For the Chicken Marinade
- 1 chicken breast split in half
- Olive oil about 1 tbsp
- ½ tsp garlic powder
- ½ tsp paprika
- ½ tsp oregano
- Salt to taste
- Black pepper to taste
For the Creamy White Sauce
- 3 tbsp olive oil
- ¼ cup onion chopped
- ½ tbsp garlic minced
- 1 tsp thyme
- 1 tsp Italian seasoning
- Salt to taste
- 1 cup chicken stock
- ½ cup heavy cream
- 1 tsp butter
- ½ cup shredded cheese mozzarella, parmesan, or a blend
Instructions
Marinate the Chicken
- Coat the chicken evenly with olive oil, garlic powder, paprika, oregano, salt, and black pepper.
- Cover and marinate overnight for best flavor, or at least 1 hour if short on time.
Cook the Chicken
- Heat olive oil in a pan over medium heat.
- Cook the chicken until golden brown on both sides and fully cooked through. Remove from the pan and set aside.
Make the Sauce
- In the same pan, sauté onion and garlic until fragrant and lightly golden.
- Stir in thyme, Italian seasoning, and salt; cook for about 1 minute.
- Pour in chicken stock and bring to a boil.
- Reduce heat, then add heavy cream, butter, and shredded cheese at the same time. Stir until the cheese melts into a smooth sauce.
Combine
- Return the chicken to the pan, spooning the sauce over the top.
- Simmer gently for 1–2 minutes to warm through.
- Avoid cooking too long, as the cream can separate and form curds.
