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White Cream Sauce For Chicken

Creamy White Sauce for Chicken

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.
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Prep Time 1 hour
Cook Time 15 minutes
Course Dinner, Sauce, Chicken
Cuisine Fusion Food
Servings 2 people

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.

Video

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