Skillet Chicken with Creamy Sauce

Skillet Chicken with Creamy Sauce

For many years I've been cooking the creamy sauce chicken following my grandma's recipe. It's a very good method if you want to make 2 meals from the same meat - chicken soup/broth and chicken with cream sauce. But we don't actually like the soup that much, so I had to improvise something else for the chicken with cream sauce. This is a simplified version but it's got a fantastic taste. Now I prefer to cook the chicken this way and I only make my grandma's recipe when I'm at home, at my mum's, and I have countryside cream.

The type of cream is very important here. If you are using store-bought cream, it's better to get heavy cream, the higher the fat content, the better. Simple soured cream will curdle if boiled, so there is a change you won't get the most beautiful sauce if you use it.

At the countryside, I usually have fermented soured cream. It is produced locally by the people there. Normally, it doesn't curdle when boiled and it gives a totally different taste to the food. So, if you ever get the chance to cook the chicken with this cream, don't hesitate to try.


Chicken meat
1 kg
any parts of the chicken you like - bone-in or boneless thighs, breasts, wings etc.
50 g
Heavy cream (32% fat)
400 ml
1 piece
Salt and pepper
1 tsp
to taste
Chopped parsley
1 tbsp

Step by step


For this recipe, I like to have corn-fed chicken. I cut up the chicken myself, I save (in the freezer) the bone-in cuts for soups and I use the meaty parts for other meals.


Melt the butter in a large deep skillet - this one was 28cm in diameter.


Place the chicken in the skillet to brown.

Season with salt and pepper.


Brown nicely on both sides over a higher heat.


Then pour 1-2 glasses water over the chicken, enough to cover it a bit.


When it comes to the boil, turn the heat to low and cover with a lid. Simmer slowly until chicken is completely cooked through - the store-bought one will take less, of course.


While cooking, I check frequently for doneness and I turn it on the other side to make sure the chicken is evenly cooked.


When chicken is done and soft, I remove the lid and cook over higher heat until the water evaporates.


Then I add the finely chopped onions and roast for 5-10 minutes.


Pour over the cream, stir carefully and simmer for another 10 minutes.


At the end, I adjust the taste with salt/pepper and a bit of chopped parsley.

Turn off the heat and serve with any side dish you want. It's extremely good and tasty.



Quantity: 1500 g (5-6 servings)
Prep time: 60 min
Difficulty: easy
Ready in: 15 min
Publish date:

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