Description

Ingredient Notes

Boneless, Skinless Chicken Breasts: We use these because they cook quickly and are lean. You can substitute with boneless, skinless chicken thighs for a richer, more tender result—just note they may require 5–10 minutes longer cooking time.
Heavy Cream: This is the key to the rich, luscious sauce. Do not substitute with milk, as the sauce won’t thicken properly and may curdle. Half-and-half can be used in a pinch, but the sauce will be thinner.
Chicken Broth (or Stock): Adds depth and flavor to the sauce base. Use low-sodium to better control the seasoning.
All-Purpose Flour: Used to create a quick roux that thickens the sauce beautifully. You can substitute with a gluten-free flour blend or cornstarch (use 1 tablespoon mixed with 1 tablespoon of cold water—a slurry—added at the end).
Seasoning (Garlic Powder, Onion Powder, Paprika): This simple blend creates the signature savory flavor. Smoked paprika is a great swap for a smoky depth!

Ingredients

Scale

For the Chicken

2 large boneless, skinless chicken breasts (about 1.5 lbs total), sliced horizontally to create 4 thin cutlets
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon paprika

For the Cream Sauce

2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 cup chicken broth (low-sodium)
1 cup heavy cream
1/2 cup shredded cheddar cheese (optional, but highly recommended!)
1/4 cup fresh parsley, chopped (for garnish)

For Serving

3 cups cooked white rice (prepare this before or while you make the chicken)

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Instructions

1. Season and Sear the Chicken

Season the chicken cutlets evenly on both sides with the salt, pepper, garlic powder, onion powder, and paprika.
Heat the olive oil in a large skillet (cast iron is great!) over medium-high heat.
Sear the chicken for about 3–4 minutes per side until golden brown and cooked through (internal temperature should be $16 5^{\circ} F$ ). Remove the chicken from the skillet and set it aside on a plate.

2. Make the Roux and Sauce

Reduce the heat to medium. Add the butter to the same skillet. Once melted, sprinkle in the flour. Whisk continuously for 1–2 minutes to cook out the raw flour taste—this is your roux.
Slowly pour in the chicken broth while whisking until the mixture is smooth and there are no lumps. Let it simmer for 1 minute until it starts to thicken.
Reduce the heat to low. Pour in the heavy cream and stir well to combine with the broth mixture. Season the sauce with a pinch more salt and pepper, if desired.
Stir in the shredded cheddar cheese (if using) until it’s fully melted and the sauce is smooth and creamy.

3. Smother and Serve

Nestle the seared chicken cutlets back into the skillet, spooning the creamy sauce over the tops.
Allow the chicken to simmer in the sauce for 2–3 minutes to warm through and fully absorb the flavor.
Spoon the creamy smothered chicken and a generous amount of sauce over a bed of warm cooked white rice.
Garnish with fresh chopped parsley and serve immediately.

Notes

Tips & Variations

Go Spicy!

Add a dash of cayenne pepper to the seasoning blend or a teaspoon of your favorite hot sauce to the cream sauce for a kick.

Add Vegetables

Make it a complete meal by sautéing diced onions, mushrooms, and bell peppers in the skillet after removing the chicken and before making the roux.

Healthier Version

To reduce the saturated fat, substitute the heavy cream with half-and-half or a light cream cheese (use about 2-3 oz) whisked into the broth. You can also use brown rice or quinoa instead of white rice for more fiber.

Protein Swap

This sauce is amazing with other proteins! Try it with pork chops or shrimp (shrimp will only need to simmer in the sauce for 3-5 minutes).

Common Mistakes to Avoid

Overcrowding the Pan: If you try to sear too many chicken pieces at once, the pan temperature drops, and the chicken will steam instead of sear. Sear in batches if needed!
Not Cooking the Flour (Roux): If you don’t whisk and cook the flour/butter mixture for at least a minute, your sauce will have a raw, chalky taste.
Using Cold Cream: When adding the heavy cream, make sure your skillet heat is reduced to low. Adding cold cream to a boiling sauce can cause it to curdle or break.
Skipping the Rest: While not a true rest, letting the chicken simmer in the sauce for a few minutes is crucial. This is when the chicken really gets “smothered” in flavor!

Storage & Meal Prep

Storage: Leftovers should be stored in an airtight container in the refrigerator for up to 3-4 days. Separate the chicken/sauce mixture from the rice if possible to prevent the rice from getting mushy.

Reheating: The best way to reheat is on the stovetop over medium-low heat. Add a splash of chicken broth or cream to the sauce to loosen it up as it heats, as the sauce will thicken considerably in the fridge. Alternatively, reheat in the microwave in 30-second intervals until warmed through.

Serving Suggestions

This dish is rich and hearty, so pair it with something light and fresh to balance it out!

Simple Green Salad: A quick salad with a light vinaigrette (lemon juice, olive oil, and herbs).
Steamed Vegetables: Classic steamed broccoli or green beans tossed with a little salt and garlic powder.
Crusty Bread: A thick slice of French bread is perfect for soaking up any leftover creamy sauce.
Beverage: A chilled glass of dry white wine like Sauvignon Blanc, or a light pilsner beer.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Dinner
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 605 kcal
Sugar: 3g
Sodium: 580mg
Fat: 32g
Saturated Fat: 19g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 1g
Protein: 36g
Cholesterol: 145mg