Chicken in White Sauce is irresistibly tasty — a creamy, garlicky, comforting meal that’s ready in about 30 minutes.
This versatile dish pairs beautifully with pasta, rice, steamed green beans, or roasted vegetables, making it a great option for weeknight dinners or when guests arrive.
Made from pantry staples, this recipe is simple enough for a busy evening yet elegant enough for company. It uses familiar ingredients and straightforward steps, so there’s no need for complicated techniques or hard-to-find items.
When you make this dish you’ll be proud of the result: tender chicken pieces in a béchamel-like white sauce that’s rich, silky, and full of flavor.
There are many side dishes that complement this recipe. Consider serving with Garlic Herb Rice, Buttermilk Mashed Potatoes, or Easy Roasted Potatoes. Or simply toss it with your favorite boiled pasta for an easy creamy pasta meal.
For similar restaurant-style dinners, try Fish In White Sauce or Shrimp In White Wine Sauce for variety.
Table of Contents
- Why You’ll Love This Recipe
- The Ingredients
- How to Make Chicken in White Sauce
- Variations For Chicken In White Sauce
- Serving
- Recipe FAQs
- Storing Leftovers and Reheating
- Watch How To Make It
- More Chicken Dinners To Try
- Chicken in White Sauce Recipe
Why You’ll Love This Recipe
- Delicious: The sauce is creamy, buttery and garlicky while the chicken stays tender and juicy.
- Simple: Brown the chicken, make a quick flour-based sauce, add cream — no complicated steps. It’s beginner-friendly and great for busy cooks.
- Customizable: Add vegetables, mushrooms, or cheese to suit your taste.
- Family-approved: The mild, comforting flavors appeal to kids and adults alike, so plates tend to be cleared quickly.
The straightforward combination of ingredients creates a rich, restaurant-style result with minimal effort. If you enjoy creamy chicken dinners, consider trying Chicken Drumsticks in Creamy Sauce or Marry Me Chicken next.
This recipe is great when time is tight: it cooks in about 30 minutes while still delivering an impressive meal.
The Ingredients
You’ll need the following:
- Chicken thighs: Preferred for juiciness and forgiving cooking. You can use boneless skinless breasts or tenders if you prefer.
- Onion: Diced and sautéed to form the sauce base.
- Garlic: Fresh, minced for bright savory flavor.
- Chicken bouillon powder: Intensifies the savory depth; you can substitute stock cubes if needed.
- Salt and pepper: Adjust to taste; white pepper works nicely if you have it.
- Flour: All-purpose flour thickens the sauce into a smooth base.
- Butter: For sautéing and added richness.
- Heavy cream: Creates the silky sauce; you can use evaporated milk in a pinch.
- Fresh parsley: Minced and sprinkled on top to finish the dish.
See the recipe card below for exact measurements and full ingredient details.
How to Make Chicken in White Sauce
Key steps:
1. Sear the chicken. Season and place thighs in a wide pot or skillet over medium-high heat. Cook until golden on one side (about 7 minutes), flip and cook until done. Remove and set aside.
2. Sauté onion and garlic. Add butter to the same pot, then sauté the diced onion and minced garlic until fragrant, about 2 minutes.
3. Make the roux and add liquid. Stir in flour and cook for about 1 minute. Slowly whisk in water, then add bouillon and seasoning. Return the chicken to the pot, making sure it’s covered by the liquid. Cover and simmer for about 5 minutes, then stir.
4. Finish with cream. Stir in heavy cream and simmer for another 2–3 minutes. Taste and adjust seasoning, then stir in chopped parsley and remove from heat.
Garnish with chopped fresh parsley for a polished, restaurant-style presentation.
Variations For Chicken In White Sauce
Ways to tweak the recipe:
- Add mushrooms for extra texture and umami.
- Stir in Parmesan for a nuttier, cheesier sauce.
- Red pepper flakes add a pleasant heat.
- Sour cream or lemon juice brightens the sauce with acidity.
- Cream cheese increases richness and thickness.
Serving
This sauce makes a wonderful pasta topping. You can also serve it with boiled or coconut rice, roasted baby potatoes, rosemary garlic mashed potatoes, or garlic butter rolls.
Easy Coconut Rice
Oven Roasted Baby Potatoes
Rosemary Garlic Mashed Potatoes
Garlic Butter Rolls
Also check out other easy dinner recipes for the family if you want more ideas.
Recipe FAQs
Chicken in white sauce is made from chicken, butter, flour, and cream, seasoned with garlic, onion, salt, pepper, and bouillon.
Chardonnay, Pinot Grigio, or Sauvignon Blanc are good choices for cooking chicken if you choose to include wine.
Basic white sauce (béchamel) is made with butter, flour, and milk or cream. Alfredo typically includes heavy cream, butter, and Parmesan cheese for a richer, cheesier result.
White sauce is buttery, silky, and creamy, and it readily takes on the flavors of added herbs and spices.
Storing Leftovers and Reheating
Store leftovers in an airtight container in the refrigerator for 3–4 days. The sauce will thicken when cold; add a splash of water or cream when reheating. Reheat gently on the stovetop over low heat for best texture, or use a low oven if preferred.
Watch How To Make It
A video demonstration is available showing the full process for Chicken in White Sauce.
More Chicken Dinners To Try
If you love chicken, here are a few more easy recipes to explore.
Pan Seared Boneless Chicken Thighs
One Pot Chicken Thighs And Rice
Lemon Pepper Chicken Drumsticks
Marry Me Chicken
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Chicken in White Sauce
Ingredients
- 2–3 pounds chicken thighs (about 5–6 thighs)
- 1 teaspoon salt
- ½ teaspoon white or black pepper, divided
- 4 tablespoons unsalted butter
- 1 medium onion, diced
- 5 cloves garlic, minced
- 1 tablespoon flour
- 2 teaspoons chicken bouillon powder
- ½ cup heavy cream
- 4 sprigs parsley, minced
Instructions
- Season both sides of the chicken with ½ teaspoon salt and ¼ teaspoon pepper.
- Heat a wide-bottom pot or large skillet over medium-high. Place the chicken in the pot (no added oil needed) and cook on one side about 7 minutes, then flip and cook another 5 minutes or until done. Remove the chicken.
- Add butter to the same pot and let it melt. Sauté the diced onion and minced garlic until fragrant, about 2 minutes.
- Stir in the flour and cook for 1 minute while stirring.
- Slowly add 2 cups water while stirring, then add the chicken bouillon powder and the remaining ¼ teaspoon pepper.
- Return the chicken to the pot, making sure it’s covered by the liquid. Cover and cook 5 minutes, then stir.
- Stir in the heavy cream and simmer another 2–3 minutes. Taste and adjust seasoning if needed.
- Add chopped parsley, turn off the heat, and serve with rice or pasta. Garnish with extra parsley if desired.
Notes
2. Add 1 teaspoon red pepper flakes for heat, if desired.
3. If using very firm chicken, pre-boil it with salt, pepper and stock cubes, then use that stock in the recipe.
4. To add mushrooms: sauté them after cooking the chicken, remove, then add back when returning the chicken to the pot.
Nutrition
“When the Lord turned again the captivity of Zion, we were like them that dream.” Psalm 126:1