How to cook chicken in cream sauce in a frying pan according to a step-by-step recipe with photos

A few words about the composition

Everyone loves chicken cooked in different forms, with very rare exceptions. But she can be a capricious “lady.” It’s great if you come across a fresh, juicy specimen, the troubles disappear on their own, cook and eat to your health.

There are also incidents, for example, the carcass is a little tough, the breast is a little dry, or the roast is overcooked on the fire, then you certainly cannot do without gravy. You can stew the pieces in the sauce or pour it over the food before serving, this will hide the shortcomings and bring out its best properties.

Most of these sauces involve the use of butter. It is better to take ghee, since regular ghee contains protein and water in addition to fat. When frying, it will “shoot” and burn. To avoid this, slowly melt the required portion on the stove or in the microwave, drain from the sediment and use without fear.

Basic creamy chicken sauce

A quick and easy-to-make air sprinkler will wonderfully complement and diversify the table.

Ingredients:

• cream 20% – 200 ml;
• butter – 20 g;
• wheat flour - level tablespoon;
• salt - to taste.

Preparation:

• Pour flour into a very hot dry frying pan. Fry until medium yellow.
• Add butter there and melt.
• Pour in the cream in a thin stream, whisking all the time.
• Salt it. Bring to a boil, stirring constantly to prevent lumps from forming.
• Cook for a couple of minutes.

Having acquired the skills of cooking according to this recipe, you can begin to experiment by introducing ingredients such as spices, herbs, and vegetables. Nutmeg is a great addition.

Video on how to cook delicious chicken fillet with porcini mushrooms and cream

We also recorded the recipe on video. In order not to read every paragraph, you can quickly look at everything in it. And here is this video. It's quite short. We tried to show only the most basic stages of preparation. But in order not to detain your attention too much, all the subtleties were left in the first part.

Therefore, if while watching the video you have any questions, then return to the description.

This is such a simple and delicious recipe at the same time. You don't need to spend a lot of time preparing it. Even after coming home from work, you can whip up such a dish. That is, you will need no more than an hour of time for the entire process. Moreover, most of this time, the dish will be prepared independently.

I hope that when you cook chicken this way, you enjoy it.

And in one of my next articles I plan to write a whole series of similar recipes, according to which you can cook very tasty dishes in a frying pan. So wait for the publication.

If you liked the recipe, please like it. I would also like to invite you to subscribe to my YouTube channel, where there will be many interesting and delicious recipes.

Have a good mood and bon appetit!

Author of the publication

offline 19 hours

Garlic and cream sauce for chicken

Roasted garlic adds an appetizing flavor to any dish with its slight spiciness and aroma. Colored with turmeric, the gravy has a pleasant rich color.

Compound:

• medium fat sour cream – 0.2 l;
• garlic – 1-2 cloves;
• butter – 10 g;
• flour - 30 gr.;
• salt - to taste;
• ground black pepper, turmeric - on the tip of a knife.

Prepare like this:

• Peel the garlic, crush it with the flat side of a knife on a clean cutting board. Chop finely.
• Heat the oil in a thick-walled frying pan. Add garlic crumble and brown until a pleasant aroma appears.
• Add flour. Fry over low heat for 1-2 minutes.
• Slowly add sour cream, salt, pepper and turmeric. Wait for it to boil, let it bubble for another minute or two.
• Don't forget to stir, otherwise there will be lumps.

There is little fat in this recipe, so the gravy can be consumed even if it has cooled down a little. It is good for wings, grilled poultry sausages.

How to cook Chicken Breast with Cream

Prepare your food. Remove the skin from the breast and wash the meat. Take your favorite spices.

Remove the chicken fillet from the bone using a sharp knife. Cut it across the grain into thin pieces to help it cook faster.

Heat a frying pan with vegetable oil and fry the breast in it until the color changes.

Add finely chopped onions to the meat. Add salt and fry until the onion is transparent.

Add your favorite spices. I added a pinch of black allspice and ground paprika. Stir.

Pour in the cream and bring it to a boil. Then cover the pan with a lid and simmer the meat in cream for 10 minutes. At the end, add green onions or any other greens, turn off the heat. Breast with cream is ready. Bon appetit!

Creamy chicken sauce with white wine

This recipe is simple and reliable. Great culinary experience is not needed here, failure is excluded.

Components:

• cream – 200 ml;
• butter – 25 gr.;
• starch – 20 g;
• ready mustard – ½ tsp;
• dry white wine – 50 ml;
• dried aromatic herbs, salt to taste.

Prepare like this:

• Pour a third of the amount of cream into a cup, dilute the starch in it.
• Pour the rest into a saucepan, season with oil, put on the fire, and heat almost to a boil.
• Slowly, stirring with a spoon, pour in the diluted starch.
• When it starts to boil, add wine, mustard, add chopped herbs, add salt
• Let it sit on low heat for about 5 minutes until the smell of alcohol disappears.

Recipe Chicken breast stewed in cream. Calorie, chemical composition and nutritional value.

Nutritional value and chemical composition of “Chicken breast stewed in cream.”

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

The energy value of chicken breast stewed in cream is 122.5 kcal.

Primary Source: Created in the application by the user. Read more.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.

Mushroom sauce for chicken

Compound:

• fresh mushrooms – 250 gr.;
• full-fat sour cream – 250 ml;
• cream butter – 30 g;
• wheat flour – 2 tablespoons;
• medium onion – 1 pc.;
• salt - a third of a teaspoon;
• bay leaf – 1 piece.

Preparation:

• First of all, decide on mushrooms. Fresh, strong porcini mushrooms, chanterelles and store-bought champignons can simply be peeled and rinsed well. All other gifts of nature will have to be boiled well by changing the water. Place a saucepan with water and mushrooms on the fire, let it simmer for a few minutes, drain the broth, pour in fresh water, and cook until tender. Ready mushrooms settle to the bottom of the dish rather than floating on the surface.
• Drain the contents of the saucepan through a colander. Leave it for a while, let the excess water drain.
• Then there are two options: if you want a milder seasoning, pass the mushrooms through a meat grinder or blender. If you like to feel large pieces of mushrooms, cut them randomly with a knife.
• Peel, wash the onion, cut into quarters of rings.
• Heat the oil in a frying pan, avoiding smoke. Add onion crumble sprinkled with flour and fry for 10 minutes. Add the mushrooms, stirring, and keep on the stove for another 5 minutes.
• Gently add sour cream while whisking. Throw in the laurel. Wait for it to boil, remove from the stove. You shouldn’t keep the leaf for a long time; it will taste too strong.

You can pour this delicate sauce over any prepared chicken dishes and more. The pleasant mushroom taste will also be transferred to side dishes of potatoes, cereals and pasta.

Quick dish of chicken fillet in cream sauce in the oven

Ingredients:

• 800–900 grams of chilled chicken fillet (about 3 pieces);

• half a liter of kefir;

• 3 cloves of garlic;

• 100 ml heavy cream;

• a tablespoon of sour sour cream;

• one sprig of dill salad.

Cooking method:

1. Cut the fillet pieces lengthwise in half. Next, divide the halves in two more, but this time across. You will get twelve pieces of approximately the same size.

2. Place all the meat in a bowl and pour kefir over it. Add a little salt and season. Stir with a spoon and leave for a quarter of an hour.

3. Heat the pan well. Pour a couple of tablespoons of oil into it and add fillet pieces. Fry at maximum heat for one and a half minutes on each side. When frying, press the meat a little with a spatula so it does not lose its shape. After frying, place the chicken pieces on a paper towel. This procedure will reduce the fat content of the dish.

4. Mix the cream with sour cream and add pressed garlic. Add salt and lightly pepper to your taste. Add finely chopped dill and stir the sauce well with a whisk.

5. Cover the bottom of a small baking sheet with high sides with cooking foil. Place the fillet pieces on it so that they do not touch each other. Make a lid from a large sheet of foil and cover the baking sheet with it.

6. Bake for 25 minutes at 180 degrees.

Cheese sauce for chicken

Here is the basic composition of the cheese sauce. By introducing different components, it can be diversified indefinitely.

Compound:

• low-fat cream - 0.25 l;
• processed cheese – 200 g;
• butter – 30 g;
• garlic - a couple of cloves.

Preparation:

• Add garlic pressed through a press to a frying pan with melted butter and fry a little.
• Add cream and bring almost to a boil.
• Add cheese. Crumble the dense ones with your hands, grate the viscous ones, after keeping them in the freezer for half an hour.
• Stir with a spatula until a homogeneous mass is obtained.

The sauce will be quite thick, so use it before a cheese film forms on the surface. If you have a heated container, you can dip pieces of cooked meat into it.

Peanut sauce for chicken with cream

Seasoning with Italian roots can decorate roast poultry. It is important to prepare it to the desired thickness.

Need to:

• peeled walnuts – 0.1 kg;
• flour – 2 tablespoons;
• cream – 250 milliliters;
• salt.

Prepare like this:

• Dry the walnut kernels in a dry hot frying pan or in the microwave. Cool and exfoliate if necessary. You remove the husks. Grind randomly. If you want it very finely, use a coffee grinder.
• Sprinkle a dry frying pan with flour and walnuts and fry together until caramel-colored over medium heat. Salt it.
• Carefully, slowly pour in the cream, whisking constantly.
• Leave on the stove until large bubbles appear on the surface.

Recipe for spaghetti with chicken in creamy sauce

The chicken according to this recipe is very soft, juicy, in the most delicate creamy sauce, with the aromas of basil . Chicken in cream sauce is added to boiled spaghetti, pasta and any pasta: bows, shells, spirals, fettuccine or spaghetti. It's quick and easy to prepare. Extraordinary deliciousness. An excellent dish for a family lunch. As a rule, both adults and children like it.

Kitchen utensils: knife and cutting board, frying pan, spatula, 2-liter saucepan.

Ingredients

Step-by-step recipe for pasta with chicken in creamy sauce

1. Place the frying pan on the fire to heat up, add a tablespoon of vegetable oil. Chop the onion. Transfer it to a heated frying pan and fry in oil over medium heat.

2. Wash the breast, remove the skin and cut the fillet.

3. Cut the chicken into medium-sized cubes and fry with the onion until it turns white.

4. Pour cream over the chicken until it covers the meat almost completely.

5. Add flour, starch and chicken seasoning. Mix well with a spatula. Add salt and bring to a boil.

6. When the dish boils, sprinkle it with basil and simmer over low heat for 10-15 minutes.

7. While the chicken is simmering in the sauce, you have time to prepare the pasta. Pour water into a saucepan, place it over medium heat and boil it. Add salt, a little vegetable oil (a teaspoon) and paste to boiling water. Cook for 8-10 minutes (usually the cooking time is indicated on the package). By this time the cream will thicken, which means the sauce is ready.

8. Drain the pasta in a colander and rinse with cold water. Place in portions on plates, top with chicken pieces and pour over the sauce. Invite everyone to the table and have fun.

Chicken goes harmoniously with different sauces. We have prepared for you a good recipe for sour cream sauce and a simple, successful recipe for tartar sauce.

Video recipe for spaghetti with chicken in creamy sauce

This video has an excellent, detailed recipe for chicken in creamy sauce.

Creamy milk sauce for baked chicken

You need to take:

• fresh milk – 0.5 liters;
• wheat flour – 2 tbsp;
• butter – 50 gr.;
• salt, pepper - a pinch.

Step by step recipe:

• Place the oil in a saucepan and heat until almost boiling.
• Slowly add flour.
• Add milk, stirring constantly, add salt, and slowly bring to a boil.

Place the dressed bird or its parts in a non-stick pan, add gravy and place in a preheated oven for 1 hour. There the meat will steam, soften, and add its own flavor to the sauce.

Chicken breast with broccoli in cream sauce

Main components:

• Breast fillets - 4 pieces.
• Champignons – 250 grams.
• Bacon – 100 grams.
• Hard cheese – 200 grams.
• Cream 10% – 350 milliliters.
• Dry wine, preferably white – 200 milliliters.
• Sunflower oil.
• Flour – 1 teaspoon.
• Salt and seasonings to taste.

1. Wash the meat well, dry it and cut it lengthwise into two parts. Cut each part from the larger side into a pocket.
2. Preparing the filling for the pockets. Cut fresh mushrooms into slices and fry in vegetable oil until golden brown. Leave 3 tablespoons of fried champignons in the sauce.
3. Cut the bacon into short strips.
4. Add bacon to the bulk of the mushrooms and fry everything together for about 5 minutes.
5. Next, add the pre-grated cheese, stir and cook until the cheese melts. As soon as the cheese mass melts, remove from heat, add salt and cool.
6. Stuff the breasts with the filling and fry them until golden brown.
7. Prepare the sauce. To do this, pour wine into the frying pan in which the breasts were fried and bring to a boil over low heat. Boil the wine for 5 minutes. Next you need to add flour and mix quickly. Pour in the cream, add the remaining mushrooms and simmer until the wine aroma disappears. Add salt at your discretion.

Place the fried breasts in a deep frying pan and pour over the sauce. Cook over low heat until fully cooked.

Tomato sauce for chicken

Tomatoes add their own color to the gravy and add a light, fresh sourness. Herbs will add piquancy.

What you need for the dish:

• tomato – 1 large fleshy one;
• odorless vegetable oil – 2 tbsp. spoons;
• large onion – 1 pc.;
• garlic – 1 clove;
• cream – 250 gr. ;
• spicy herbs, fresh or dried chopped - to taste;
• salt – ½ tsp.

Cooking instructions:

• In a saucepan with butter, simmer an onion, cut into thin rings and small garlic pieces.
• Peel the skin of a blanched tomato, remove the seeds, cut the pulp into small cubes, and add to the saucepan.
• Add chopped leaves of fresh herbs or dried powder.
• Simmer for 20 minutes covered.
• Add cream and keep on low heat for another 10 minutes, the contents of the saucepan should become thick.

Boiled pasta would be an excellent side dish for a poultry dish prepared this way. It will turn out completely Italian.

Fragrant chicken in creamy garlic sauce

It will take 40 minutes to cook.

How many calories – 173 calories.

How to cook:

1. Wash the meat, remove films and cut into small pieces;
2. Peel the onion, wash and cut into half rings. Fry it a little in a frying pan with oil;
3. Wash the dill and parsley and chop finely;
4. Remove the peel from the garlic and chop it finely;
5. Add parsley, dill and garlic to the cream, stir and season to taste;
6. Pour the sauce into the onions, add pieces of meat, stir;
7. Cover the dish with a lid and simmer until the meat is completely cooked and the cream is thick.
8. Let the finished dish sit for five minutes and serve with a side dish.

Tip: If desired, the dish can be sprinkled with grated cheese and covered with a lid as soon as it is cooked. In five minutes, which is exactly what the dish needs for infusion, the cheese will melt and it will turn out even tastier!