Have you ever craved a warm, creamy dish that wraps you in comfort after a long day? There's nothing quite like a homemade cream of chicken recipes to bring that cozy feeling to your dinner table. Making this classic dish at home allows you to control the ingredients, avoid preservatives, and create a richer, more flavorful meal than any canned alternative. Whether you're preparing a weeknight dinner or an easy homemade chicken and rice soup, mastering this creamy chicken base opens doors to countless delicious possibilities. This recipe delivers restaurant-quality results with simple pantry staples and easy-to-follow techniques that even beginners can master.

Ingredients List

    • 2 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
    • 3 tablespoons unsalted butter
    • 1 medium onion, finely diced
    • 3 cloves garlic, minced
    • 1/4 cup all-purpose flour
    • 3 cups low-sodium chicken broth
    • 1 1/2 cups heavy cream
    • 1 teaspoon dried thyme
    • 1/2 teaspoon black pepper
    • 3/4 teaspoon salt (adjust to taste)

For the Seasoning Mix:

    • 1 teaspoon paprika
    • 1/2 teaspoon garlic powder
    • 1/2 teaspoon onion powder
    • Optional: 1/4 teaspoon cayenne pepper for heat
    • Optional: Fresh parsley for garnish

Timing / Cooking Schedule

Prep time: 15 minutes

Cooking time: 30 minutes

Total time: 45 minutes

This recipe fits perfectly into busy weeknight schedules, taking less than an hour from start to finish. The hands-on time is minimal, making it ideal for multitasking in the kitchen.

Step-by-Step Instructions

Step 1: Season and Prepare the Chicken Pat the chicken pieces dry with paper towels and season generously with the paprika, garlic powder, onion powder, salt, and pepper. Dry chicken browns better and creates a more flavorful base for your cream of chicken recipes.

Step 2: Sauté the Chicken Melt 2 tablespoons of butter in a large skillet or Dutch oven over medium-high heat. Add the chicken pieces in a single layer (work in batches if needed) and cook for 5-6 minutes until golden brown. Remove and set aside. Don't overcrowd the pan—this ensures proper browning rather than steaming.

Step 3: Build the Flavor Base In the same pan, add the remaining tablespoon of butter. Sauté the diced onion for 3-4 minutes until softened, then add garlic and cook for another minute. Scrape up any browned bits from the bottom—these add incredible depth to your sauce.

Step 4: Create the Roux Sprinkle the flour over the onion mixture and stir constantly for 1-2 minutes. This cooking step removes the raw flour taste and creates the thickening base for your creamy sauce, essential for any easy homemade chicken and rice soup variation.

Step 5: Add Liquids and Simmer Gradually pour in the chicken broth while whisking continuously to prevent lumps. Add the heavy cream, thyme, and return the chicken to the pan. Bring to a gentle simmer, reduce heat to medium-low, and cook for 15-20 minutes until the sauce thickens and the chicken is cooked through (internal temperature of 165°F).

Step 6: Final Adjustments Taste and adjust seasoning with additional salt and pepper as needed. The sauce should coat the back of a spoon nicely. Garnish with fresh parsley before serving.

Nutritional Information

Nutritional Information

Per serving (serves 4):

    • Calories: 485
    • Protein: 42g
    • Carbohydrates: 12g
    • Fat: 30g
    • Fiber: 1g
    • Vitamin C: 8% DV
    • Iron: 12% DV

Tips, Variations, or Cooking Advice

Dietary Swaps: - Gluten-free: Replace all-purpose flour with cornstarch or gluten-free flour blend. - Dairy-free: Use coconut cream and vegan butter for a rich, creamy alternative. - Keto-friendly: This recipe is already low-carb; serve over cauliflower rice instead of pasta.

Flavor Variations: - Add 1 cup of sliced mushrooms during the onion sauté for earthy depth. - Incorporate frozen peas or corn in the last 5 minutes for added vegetables. - Use chicken thighs instead of breasts for juicier, more flavorful meat.

Meal Prep Options: This base freezes beautifully for up to 3 months. Prepare double batches and portion into meal-sized containers for quick future dinners.

Common Mistakes to Avoid

Mistake 1: Adding Flour Directly to Hot Liquid This creates lumps. Always mix flour with the fat first to create a roux, then gradually add liquid while whisking.

Mistake 2: Using High Heat Throughout High heat can cause the cream to separate or curdle. After adding dairy, keep the heat at medium-low for a smooth, velvety texture.

Mistake 3: Overcooking the Chicken Chicken breasts cook quickly and become dry when overdone. Use a meat thermometer and remove from heat at 165°F.

Mistake 4: Skipping the Seasoning Adjustments Always taste before serving. The sauce thickens as it cools, so season appropriately at the end of cooking.

Mistake 5: Not Deglazing the Pan Those brown bits stuck to the pan are pure flavor. Make sure to scrape them up when adding your liquids.

Storage / Leftovers Tips

Store leftover cream of chicken recipes in airtight containers in the refrigerator for up to 4 days. The sauce may thicken significantly when chilled; simply add a splash of chicken broth or cream when reheating.

For reheating, use gentle heat on the stovetop over medium-low, stirring occasionally. Microwave reheating works but may result in uneven heating—stir halfway through and add liquid to restore the creamy consistency.

To freeze, let the dish cool completely, then transfer to freezer-safe containers, leaving 1 inch of headspace for expansion. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. This base works wonderfully for transforming into an easy homemade chicken and rice soup by simply adding cooked rice and extra broth when reheating.

For best texture preservation, slightly undercook vegetables if you plan to freeze, as they'll soften further during reheating.