Creamed Chicken
Elevate your comfort food game with this rich and velvety Creamed Chicken recipe! Tender shredded chicken is simmered in a luscious homemade cream sauce made with savory chicken broth, heavy cream, and a hint of garlic and onion for maximum flavor. This one-pot wonder comes together in just 45 minutes, making it perfect for busy weeknights or cozy family dinners. Serve it over fluffy mashed potatoes, buttery biscuits, or steamed rice for a satisfying meal that's both hearty and indulgent. Garnished with fresh parsley for a touch of brightness, this dish is a true crowd-pleaser. Keywords: "Creamed Chicken Recipe," "Creamy Chicken Dinner," "Homemade Comfort Food," "Easy Chicken Recipes."
Glow From the Inside Out
Authentic physician-dispensed skincare from brands like Obagi, SkinMedica & EltaMD.
Trusted by dermatologists, loved by your skin
Recipe Information
Ingredients
- 1.5 pounds chicken breasts (boneless, skinless)
- 2 cups chicken broth
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 1 cup heavy cream
- 1 medium onion (finely chopped)
- 2 cloves garlic (minced)
- 0.5 teaspoons black pepper
- 1 teaspoons salt
- 2 tablespoons parsley (chopped, for garnish)
Instructions
Place the chicken breasts in a medium pot and cover them with the chicken broth. Bring to a boil, then reduce the heat to a simmer. Cover and cook for 15 minutes or until the chicken is fully cooked and juices run clear.
Remove the chicken from the broth and set aside to cool slightly. Reserve 1 1/2 cups of the cooking broth for the sauce.
Shred the cooked chicken into bite-sized pieces using two forks.
In a large saucepan, melt the butter over medium heat. Add the chopped onion and cook for 3-4 minutes or until softened.
Stir in the garlic and cook for an additional 1 minute until fragrant.
Sprinkle the flour evenly over the onion and garlic mixture, stirring constantly to form a roux. Cook for 1-2 minutes to eliminate the raw flour taste.
Gradually whisk in the reserved chicken broth, ensuring there are no lumps. Then, whisk in the heavy cream. Cook and stir until the sauce thickens, about 3-5 minutes.
Add the shredded chicken back into the saucepan and stir to coat it in the creamy sauce.
Season with salt and black pepper to taste. Cook for another 2-3 minutes until everything is heated through.
Garnish with chopped parsley and serve hot. Enjoy!
Nutrition Facts
Calories |
634 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.9 g | 49% | |
| Saturated Fat | 21.0 g | 105% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 235 mg | 78% | |
| Sodium | 911 mg | 40% | |
| Total Carbohydrate | 9.7 g | 4% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 1.6 g | ||
| Protein | 55.6 g | 111% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 44 mg | 3% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 611 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
