Chicken in Creamy Pan Sauce

READY IN: 30mins
Recipe by Chalsea

I got this recipe from Kraft Foods magazine and loved it! It's a creamy alfredo-type sauce on chicken. It's delicious!

Top Review by UmmBinat

I used this as a base and the result was very tasty!! Unused local organic chicken breast which I cut into cubes, glutinous rice flour as that is what I had on hand and to be gluten free, organic extra virgin olive oil but also some organic cultured butter for more of a flavour we enjoy, homemade veggie stock with a little beef as that is what I had on hand, for the cream cheese I used a Middle Eastern cream cheese called lebneh which is more like very strained yogurt, organic parsley and organic basil to garnish. To the cream sauce I added sea salt to taste, cooked organic shelled peas, cooked organic sliced carrots and cooked organic yellow beans chopped in half. I served this over top of organic rice spaghetti to be gluten free, with a fresh salad for a delicious meal. I may use this recipe as a base again insha Allah, (God willing).

Ingredients Nutrition


  1. Place chicken inside a resealable plastic bag, along with the flour, seal bag. Shake chicken around a bit to coat evenly with the flour. Set aside.
  2. Heat oil in a large skillet on medium heat. Add the chicken and cook 5-6 minutes on each side or until it's cooked through. Remove chicken, reserving dripping sin the skillet. Cover chicken to keep warm.
  3. Add broth to the skillet. Stir with a wooden spoon to scrape up all those flavorful browned bits from the bottom of the skillet.
  4. Add the cream cheese. Cook 2-3 minutes or until cream cheese is melted and the sauce starts to thicken, stirring constantly with a wire whisk.
  5. Return the chicken to skillet; turn over to coat both sides with the creamy sauce. Cook 2 minutes or until chicken is heated through.
  6. Transfer chicken to a serving platter. Sprinkle with parsley. You can also top it with a cup of quartered cherry tomatoes. Then drizzle with sauce and then 2 tbsp of fresh basil.

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