Best 2 Chicken In A Light Cream Sauce Recipes

Indulge in a culinary journey with our diverse selection of chicken in a light cream sauce recipes. Embark on a taste adventure with our classic Creamy Tuscan Chicken, where tender chicken breasts are smothered in a rich and flavorful sauce infused with sun-dried tomatoes, spinach, and Parmesan cheese. For a creamy and cheesy delight, try our Creamy Pesto Chicken, where succulent chicken is enveloped in a luscious sauce made from basil pesto, cream, and Parmesan, offering a vibrant and aromatic twist.

If you prefer a tangy and zesty experience, our Creamy Lemon Chicken is the perfect choice. This recipe combines tender chicken with a vibrant sauce made from lemon juice, cream, and capers, resulting in a delightful balance of flavors. For a creamy and smoky variation, our Creamy Paprika Chicken is a must-try. Tender chicken is coated in a creamy sauce infused with paprika, garlic, and onion, offering a smoky and flavorful experience.

For a creamy and herb-infused delight, our Creamy Herb Chicken is the ideal choice. This recipe features tender chicken bathed in a creamy sauce infused with a medley of fresh herbs, such as parsley, thyme, and rosemary, resulting in a fragrant and savory dish. Take your taste buds on a culinary adventure and explore our curated collection of chicken in a light cream sauce recipes, each offering a unique and tantalizing flavor experience.

Here are our top 2 tried and tested recipes!

QUICK AND EASY CHICKEN IN CREAM SAUCE

Quick and Easy Chicken in Cream Sauce image

I used to make this constantly when I first learned to cook. It's a great little dish that takes no time or effort to prepare. I used to serve it with boiled rice or new potatoes and vegetables.

Provided by Noo8820

Categories One Dish Meal

Time 25m

Yield 2 serving(s)

Number Of Ingredients 7

Ingredients

2 chicken breasts
2 teaspoons cornflour
2 tablespoons oil
4 ounces sliced mushrooms
4 tablespoons white wine
5 fluid ounces whipping cream
salt and pepper

Steps:

Slice the chicken into thin strips and toss in the seasoned cornflour.
Heat the oil in a pan and fry the chicken pieces until golden brown.
Add the mushrooms and cook until tender,about 2 minutes.
Remove the chicken and mushrooms and keep warm.
Pour the wine into the pan, bring it to the boil, and then add the cream. Cook for 1-2 minutes, until the sauce is thick and creamy. Season to taste.
Pour the sauce over the chicken, sprinkle with fresh parsley and serve.

CHICKEN IN CREAM SAUCE

Chicken in Cream Sauce image

Aunt Mary's was a popular brunch restaurant in San Francisco that served Mexican and Salvadoran dishes. My wife and I went every Sunday for a late breakfast. She always ordered Huevos Rancheros; my usual was Pollo en Crema.

Provided by Chef John

Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes

Time 2h20m

Yield 8

Number Of Ingredients 14

Ingredients

1 (5 pound) whole chicken
2 cups chicken broth
2 cups water
1 cup Mexican crema or sour cream
2 plum tomatoes, cut into 1/4-inch slices
2 red peppers, cut into 1-inch chunks
2 jalapeno peppers, sliced into rings
1 onion, cut into 1-inch chunks
2 cloves garlic, crushed
1 teaspoon dried oregano
1 bay leaf
1 pinch cayenne pepper
salt and ground black pepper to taste
fresh cilantro, chopped

Steps:

Combine chicken (breast-side up), chicken broth, water, Mexican crema, tomatoes, red peppers, jalapeno peppers, onion, garlic, oregano, bay leaf, cayenne pepper, salt, and pepper in a large stockpot, ensuring all ingredients are submerged in the liquid. Bring to a boil over medium heat. Reduce heat to low, cover, and simmer for 1 hour.
Turn chicken over using a pair of tongs. Cover stockpot and simmer until chicken is cooked through, about 30 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C). Remove chicken from mixture and set aside.
Increase heat to high and bring mixture to a boil, skimming off any fat that rises to the surface, 5 to 10 minutes.
Cut chicken into serving-size pieces and return to stockpot; stir in chopped cilantro and cook until chicken is warmed through, about 5 minutes.

Nutrition Facts : Calories 483.2 calories, Carbohydrate 7.2 g, Cholesterol 166.6 mg, Fat 31.6 g, Fiber 1.7 g, Protein 41.7 g, SaturatedFat 12.8 g, Sodium 384.9 mg, Sugar 4.3 g

Tips:

To ensure your chicken is cooked thoroughly, use a meat thermometer to check that it has reached an internal temperature of 165°F (74°C).
If you don't have heavy cream, you can substitute milk or half-and-half. However, the sauce will be thinner.
To make the sauce even richer, you can add a tablespoon of butter or olive oil.
If you want a thicker sauce, you can add a cornstarch slurry. To make a cornstarch slurry, mix equal parts cornstarch and water until a smooth paste forms. Then, whisk the slurry into the simmering sauce until it thickens.
Serve the chicken in a cream sauce over rice, pasta, or mashed potatoes.

Conclusion:

This classic chicken in a cream sauce is a delicious and versatile dish that is perfect for any occasion. It is easy to make and can be tailored to your own personal preferences. With a few simple ingredients, you can create a creamy, flavorful sauce that will complement any type of chicken. So next time you're looking for a quick and easy weeknight meal, give this chicken in a cream sauce a try. You won't be disappointed!

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »

#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #very-low-carbs #main-dish #poultry #easy #romantic #chicken #dietary #low-sodium #low-calorie #comfort-food #low-carb #low-in-something #meat #chicken-breasts #taste-mood #savory #presentation #served-hot