Best 5 Chicken In Creamy Pan Sauce Recipes
Indulge in a culinary symphony of flavors with our versatile chicken in creamy pan sauce. This delectable dish offers a delightful combination of creamy, savory, and aromatic flavors that will tantalize your taste buds and leave you craving more. With just a few simple steps, you can create a restaurant-quality meal in the comfort of your own kitchen. Our collection of recipes provides variations to suit every palate, from the classic Creamy Chicken and Mushroom Pan Sauce to the tangy and flavorful Creamy Lemon Chicken Pan Sauce. Whether you prefer a rich and decadent sauce or a light and refreshing one, we have a recipe that will satisfy your cravings. Get ready to embark on a culinary journey that will leave you and your loved ones amazed.
Check out the recipes below so you can choose the best recipe for yourself!
PAN-ROASTED CHICKEN IN CREAM SAUCE
This recipe is an adaptation of a dish the chef Angie Mar serves at the Beatrice Inn in Manhattan, the chicken crisped in a pan, then napped in a Madeira-laced cream sauce dotted with morels. Which sounds fancy and hard to make but isn't, really. Brown the chicken, and set it aside to rest. Cook the morels in the remaining fat - you could swap them out for another wild mushroom or even button mushrooms in a pinch - and then flash them with Cognac, which you'll find will come in handy again and again once you start cooking with it. (Try it on steak au poivre!) Then build up a sauce with cream and a little butter and crème fraîche for gloss, get the chicken into it and add some fresh savory and tarragon at the end - or just one of those, or neither. Make the dish as you prefer or as you can. It's luxurious, every time.
Provided by Sam Sifton
Categories poultry, main course
Time 1h
Yield 4 servings
Number Of Ingredients 13
Steps:
- Season the chicken parts aggressively with salt. Set a Dutch oven or large, high-sided sauté pan over high heat, and swirl the olive oil into it. When it is shimmering and about to smoke, turn the heat to medium high, and working in batches, add the chicken to the pan, skin-side down, setting the pieces aside to rest when they are golden and crisp on one side and just kissed by the heat on the other, approximately 30 minutes for all the meat.
- Discard all but 2 tablespoons of fat in the pan, then return it to medium-high heat and add the mushrooms, tossing to coat them with fat. Cook, stirring often, until the mushrooms just begin to soften, approximately 3-4 minutes, then remove the pan from the heat. Add the Cognac, and carefully ignite it with a match, or simply cook it on very low heat until the alcohol has evaporated and the mushrooms are glossy.
- Scrape the mushrooms to the sides of the pan, then add to it the chicken pieces, arranged in a single layer if possible. Pour 1 to 1 1/2 cups of chicken stock around the chicken. It should rise about halfway up each piece. Lower heat to medium, allow the mixture to come to a low simmer, then put a lid on the pan and allow the mixture to cook slowly until the meat has cooked through, approximately 15 minutes.
- Remove the lid from the pan, and transfer the chicken pieces to a platter to rest. Turn the heat to medium high, and allow the chicken stock to reduce by 1/3, then add the heavy cream, and stir to incorporate. Let this mixture simmer for a minute or 2 until it starts to thicken, then add the Madeira, and swirl again to combine.
- Continue cooking the sauce until it can enrobe the back of a spoon, approximately 2-3 minutes more, then stir in the butter, crème fraîche and chopped savory and stir to combine. Turn the heat off, add the tarragon, stir one more time and then return the chicken pieces to the pan. Spoon some sauce over the chicken, sprinkle with the parsley and serve.
CHICKEN IN CREAMY PAN SAUCE
Chicken breasts simmered in a creamy sauce make an easy but elegant dinner.
Provided by Kraft
Categories Trusted Brands: Recipes and Tips PHILADELPHIA Cream Cheese
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Coat chicken with flour. Heat oil in large skillet on medium heat. Add chicken; cook 5 to 6 minutes on each side or until cooked through (165 degrees F). Remove chicken from skillet, reserving drippings in skillet. Cover chicken to keep warm.
- Add broth to skillet; stir to scrape up browned bits from bottom of skillet. Add cream cheese; cook 2 to 3 minutes or until cream cheese is melted and sauce starts to thicken, stirring constantly with wire whisk.
- Return chicken to skillet; turn over to coat both sides of chicken with sauce. Cook 2 minutes or until chicken is heated through. Sprinkle with parsley.
Nutrition Facts : Calories 234.9 calories, Carbohydrate 5.3 g, Cholesterol 84.2 mg, Fat 14.3 g, Fiber 0.1 g, Protein 21.4 g, SaturatedFat 5.8 g, Sodium 338.3 mg, Sugar 0.2 g
CHICKEN IN CREAMY PAN SAUCE
I got this recipe from Kraft Foods magazine and loved it! It's a creamy alfredo-type sauce on chicken. It's delicious!
Provided by Chalsea
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Place chicken inside a resealable plastic bag, along with the flour, seal bag. Shake chicken around a bit to coat evenly with the flour. Set aside.
- Heat oil in a large skillet on medium heat. Add the chicken and cook 5-6 minutes on each side or until it's cooked through. Remove chicken, reserving dripping sin the skillet. Cover chicken to keep warm.
- Add broth to the skillet. Stir with a wooden spoon to scrape up all those flavorful browned bits from the bottom of the skillet.
- Add the cream cheese. Cook 2-3 minutes or until cream cheese is melted and the sauce starts to thicken, stirring constantly with a wire whisk.
- Return the chicken to skillet; turn over to coat both sides with the creamy sauce. Cook 2 minutes or until chicken is heated through.
- Transfer chicken to a serving platter. Sprinkle with parsley. You can also top it with a cup of quartered cherry tomatoes. Then drizzle with sauce and then 2 tbsp of fresh basil.
Nutrition Facts : Calories 276, Fat 15, SaturatedFat 7.1, Cholesterol 97, Sodium 301.4, Carbohydrate 4, Fiber 0.2, Sugar 0.2, Protein 29.7
CHICKEN IN CREAMY PAN SAUCE
Watch this video to learn how to make a quick-and-easy cream cheese chicken dish! Learn more about this Chicken in Creamy Pan Sauce recipe today.
Provided by My Food and Family
Categories Dairy
Time 30m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Coat chicken with flour. Heat oil in large skillet on medium heat. Add chicken; cook 5 to 6 min. on each side or until done (165°F). Remove chicken from skillet, reserving drippings in skillet. Cover chicken to keep warm.
- Add broth to skillet; stir to scrape up browned bits from bottom of skillet. Add cream cheese; cook 2 to 3 min. or until cream cheese is melted and sauce starts to thicken, stirring constantly with whisk.
- Return chicken to skillet; turn to coat both sides of each breast with sauce. Cook 2 min. or until chicken is heated through. Sprinkle with parsley.
Nutrition Facts : Calories 270, Fat 16 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 105 mg, Sodium 250 mg, Carbohydrate 4 g, Fiber 0 g, Sugar 1 g, Protein 27 g
FARMHOUSE CHICKEN IN CREAMY PAN SAUCE
Make and share this Farmhouse Chicken in Creamy Pan Sauce recipe from Food.com.
Provided by Chef Diva Divine
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Place chicken in resealable bag along with the flour;seal bag. Shake chicken around a bit to coat evenly. Set aside.
- Heat oil in a large skillet on medium heat . Add chicken and cook 5-6 minutes on each side or until cooked through. Remove chicken reserving drippings in the skillet. Cover chicken to keep warm.
- Add broth to the skillet. Stir with a wooden spoon to scrape up all those flavorful browned bits from the bottom of the skillet.
- Add the cream cheese. Cook 2-3 minutes or until cream cheese is melted and the sauce starts to thicken, stirring constantly with a wire whisk.
- Return the chicken to skillet, turn over to coat both sides. Cook 2 minutes or til chicken is heated through.
- Transfer chicken to a serving platter. Sprinkle with parsley, and top with a cup of cherry tomatoes (quartered).
Nutrition Facts : Calories 352.5, Fat 24.1, SaturatedFat 9.9, Cholesterol 103.8, Sodium 301, Carbohydrate 5.4, Fiber 0.6, Sugar 1.2, Protein 27.5
Tips:
- Choose the right chicken: Boneless, skinless chicken breasts or thighs are best for this recipe.
- Season the chicken well: Season the chicken with salt, pepper, and garlic powder before cooking. This will help to develop flavor.
- Cook the chicken over medium heat: Cooking the chicken over medium heat will help to prevent it from drying out.
- Don't overcrowd the pan: If you overcrowd the pan, the chicken will not cook evenly.
- Use a good quality white wine: A dry white wine will work best in this recipe. Avoid using a sweet wine.
- Reduce the wine until it is syrupy: This will help to concentrate the flavor of the wine.
- Add the cream and cheese slowly: Add the cream and cheese slowly, stirring constantly. This will help to prevent the sauce from curdling.
- Serve the chicken immediately: Chicken in creamy pan sauce is best served immediately. However, it can be stored in the refrigerator for up to 3 days.
Conclusion:
Chicken in creamy pan sauce is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is made with simple ingredients and can be tailored to your own taste. Serve it with your favorite sides, such as rice, pasta, or roasted vegetables.
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