Cream Of Chicken Sauce Recipes

So, your stomach’s rumbling, but your motivation for cooking is currently taking a nap? Been there, done that, bought the T-shirt. Good news: we’re making Cream of Chicken Sauce. It’s basically liquid gold that makes everything better, and guess what? **You don’t need to be a Michelin-star chef to nail it.** You just need me, a few basic ingredients, and about 15 minutes. Let’s get saucy!

Why This Recipe is Awesome

Why is it awesome? Because it’s practically a magic trick. You throw a few things in a pan, stir a bit, and BOOM – creamy, dreamy sauce that makes everything taste better. Seriously, it’s so easy, even my cat could probably do it (if he had opposable thumbs and an interest in béchamel, which he doesn’t).

Plus, it’s versatile AF. Drown some pasta in it, smother chicken breasts, make a casserole sing, or just eat it with a spoon in a dark corner of your kitchen (no judgment here). The possibilities are endless. And the best part? **It only takes about 15 minutes** from zero to hero. No lie.

Ingredients You’ll Need

• 2 tablespoons unsalted butter: The OG flavor starter. Don’t skimp, unless you want sad sauce.
• 2 tablespoons all-purpose flour: The thickener. Your sauce’s personal trainer, building that body.
• 1 ½ cups chicken broth: The soul of the sauce. Low-sodium if you’re feeling fancy, or just because you like controlling the salt.
• ½ cup whole milk or heavy cream: The creamy dream maker. Whole milk for richness, heavy cream for pure indulgence (you deserve it).
• 1 cup cooked chicken, shredded or diced (optional but highly recommended): Leftovers rejoice! This is their moment to shine.
• Salt and freshly ground black pepper: The dynamic duo. Season to taste, darling, because bland is a crime.
• ½ teaspoon garlic powder (optional): Because everything is better with a hint of garlic, right?
• ¼ teaspoon onion powder (optional): Another flavor boost for extra oomph.

Step-by-Step Instructions

1. **Melt the Butter:** Grab a medium saucepan and melt your butter over medium heat. Keep an eye on it – we’re melting, not burning!
2. **Whisk in the Flour (Hello, Roux!):** Once the butter is fully melted and bubbly, sprinkle in the flour. Whisk continuously for about 1-2 minutes until it forms a smooth paste. This is your roux, the unsung hero of creamy sauces. It should smell a bit toasty, like a warm hug.
3. **Slowly Add Broth:** Now for the fun part! Slowly, very slowly, pour in the chicken broth while whisking like your life depends on it. This is key to avoiding lumps. Keep whisking until the mixture is smooth and starts to thicken slightly.
4. **Bring in the Dairy:** Repeat step 3 with your milk or cream. Pour it in slowly, whisking all the while. The sauce will become creamier and silkier right before your eyes. Magic!
5. **Simmer and Thicken:** Bring the sauce to a gentle simmer, still whisking occasionally. Let it bubble gently for 3-5 minutes, or until it reaches your desired thickness. **Remember, it will thicken more as it cools.**
6. **Add Chicken and Season:** If you’re adding cooked chicken, stir it in now to warm through. Finally, season generously with salt, pepper, garlic powder, and onion powder (if using). Taste it! Does it need more salt? A dash more pepper? Make it perfect for *you*.

Common Mistakes to Avoid

• **Forgetting to whisk constantly:** Lumpy sauce is no one’s friend. Your arm might get a mini-workout, but it’s worth it for that silky smooth finish.
• **Blasting the heat:** Low and slow, baby. High heat will cook off your liquid too fast or, even worse, burn your roux. Burnt sauce is a one-way ticket to sad town.
• **Not seasoning enough:** This isn’t a suggestion, it’s a command! Taste as you go. Bland sauce is a missed opportunity for deliciousness.
• **Adding cold liquid to hot roux too fast:** Hello, lumps! My old friend. This is a surefire way to get a clumpy mess. Take your time, warm liquids are even better if you can.

Alternatives & Substitutions

Feeling adventurous? Or just out of an ingredient? No worries, I got you!

• **No chicken broth?** Veggie broth works just fine. In a pinch, water mixed with a bouillon cube will do, but the flavor won’t be as deep.
• **No milk/cream?** Half-and-half is a great substitute. Evaporated milk can also work for richness. Dairy-free? Unsweetened oat milk or soy milk are your best bets for a creamy texture, but be aware the flavor will be a bit different.
• **Want extra oomph?** Add a splash of dry white wine along with the broth for a gourmet touch. A spoonful of cream cheese stirred in at the end adds a lovely tang and extra creaminess. Or sprinkle in some fresh herbs like thyme or parsley.
• **Vegan?** You absolutely can! Use plant-based butter, all-purpose flour, veggie broth, and unsweetened plant milk (oat or soy are best for creaminess).

Feel free to experiment, my friend. It’s *your* kitchen, after all!

FAQ (Frequently Asked Questions)

• Can I make it thicker or thinner? You bet! For a thicker sauce, simmer it a bit longer. If it’s too thick, simply whisk in a splash more broth or milk until it reaches your desired consistency. Easy peasy.
• How long does it last in the fridge? This magical elixir will last 3-4 days in an airtight container in the fridge. Perfect for meal prep!
• Can I freeze it? You can! Dairy-based sauces can sometimes separate a little when frozen and thawed, but it’s usually fine. Thaw it slowly in the fridge, then whisk it vigorously while reheating on low heat, adding a splash of milk or broth if needed to restore its creamy glory.
• What can I put this amazing sauce on? Oh, darling, the real question is what *can’t* you put it on? Pasta, rice, mashed potatoes, chicken cutlets, steamed veggies, toast, baked potatoes… your imagination is the limit!
• Is this a “healthy” recipe? “Healthy” is subjective, isn’t it? Delicious? Absolutely. If you’re worried, use low-sodium broth and whole milk instead of heavy cream. And balance it out with a side of steamed broccoli, maybe?
• Can I use margarine instead of butter? Well, technically yes, but why hurt your soul like that? Butter just tastes better, IMO. Go for the real deal.
• Can I use canned cream of chicken soup instead? Ugh, no. Just no. We’re better than that, aren’t we? This homemade version blows canned soup out of the water. Trust me on this one.

Final Thoughts

See? I told you it was easy! You just whipped up a culinary masterpiece, or at least a really, really good sauce that’ll make your dinner sing. You didn’t even break a sweat (or if you did, it was from all that enthusiastic whisking, which totally counts as exercise). Now go forth and conquer your dinner plate!

Don’t forget to pat yourself on the back. You deserve it. You’ve earned those bragging rights. And maybe send me a pic of your saucy creation? I live for that stuff. Happy cooking!