This creamy Chicken in White Sauce is great by itself or with potatoes, rice, or pasta! If you need a mashed potato recipe click here.
I actually came up with this recipe by accident because I had two recipes open on my browser. One recipe was already started, and then I must have accidentally clicked on the other browser without knowing it. I had made a combination of both recipes, and here we are! This chicken white cream sauce recipe serves 5. It should take no longer than 30 minutes to make this recipe.
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Check out some other chicken breast recipes for dinner:
- Chicken Francese
- Chicken and Mushrooms
- Herb Chicken
- Garlic Parmesan Chicken
- Cajun Chicken
- Bacon Wrapped Stuffed Chicken
How to store this chicken and white sauce:
- refrigerate-Using an air tight container, store in the fridge for up to one week
- freeze-I have not tried freezing this chicken recipe, but if you would like to try it, let me know how it goes!
How to tell if the chicken breast is done:
To tell if the chicken is fully cooked, can be done in the following ways:
- temp-With a meat thermometer, you can remove a piece of chicken from heat and insert the meat thermometer. If the chicken temps above 165 degrees Fahrenheit, it is done.
- cutting it open-Without a meat thermometer (I did not have one for years) you can cut a slice of chicken open to see if it is done. If it is white on the inside, it is done. If the chicken is still slightly pink, let cook a bit longer.
Can I cook the chicken ahead of time?
Definitely! Just cook the chicken, let it cool, and place it in the fridge until you are ready to make the sauce if you are going to make it within one week. If going to make it in longer than a week, freeze the chicken in the freezer and thaw out before using.
Variations of basic white sauce:
- more cream cheese or sour cream-adding additional cream cheese or sour cream would make the sauce extra creamy!
- omit basil-some people do not like basil, if you happen to be one of those people, you can take it out and it would not affect the flavor too much.
- add additional seasonings-you can season this recipe with any seasonings you feel is necessary that I did not mention as well!
Best ingredient brands to use for this easy chicken breast recipe:
- chicken-I usually buy the kind in a bag, not the kind in the Styrofoam tray because that is hard to thaw. The kind I buy is usually Tyson. We have been buying from a local butcher recently though and putting it in bags.
- flour-Gold Medal
- chicken broth-I use the chicken bullion cubes to make mine
- cream cheese-Philadelphia or a store brand also works
- sour cream-Best Choice or Daisy
- oregano and basil-McCormick or out of my own garden!
How to make excellent Chicken Breast with White Sauce:
- Coat chicken breast pieces in flour, and fry them in olive oil. This will give the chicken crispiness.
- Make the sauce by combining the rest of the ingredients. Let simmer and serve!
Chicken in White Sauce
- 4-5 largely chopped chicken breasts
- 1 cup flour
- 3 cups chicken broth
- 1 tbsp minced garlic
- 1 small onion, minced
- 8 oz cream cheese
- 4 tbsp sour cream
- 1 tbsp oregano
- 1 tbsp basil
- olive oil for frying
- Pour flour in a small bowl. In a large deep dish pan, pour in 2 tbsp of olive oil. Roll chicken slices in flour. Place in pan with oil. Heat until golden on both sides and cooked throughout. Remove chicken from pan and place on paper towels to absorb oil.
- In same pan, pour in chicken broth, garlic, and onion. Stir, cooking over medium heat until garlic and onion start to simmer. Add in cream cheese, sour cream, oregano, and basil. Keep stirring until most lumps are gone. Add chicken back in. Cook until chicken is heated throughout. Serve this Chicken in White Sauce with pasta, potatoes, rice or by itself!
All information presented on this site is intended for informational purposes only. Nutritional facts listed are a rough estimate and should only be followed as a general idea.