Chicken in creamy sauce: The gourmet secret for family dinners

Dishes with chicken are popular for everyday meals but also great for family gatherings or special occasions. Their advantage is that they quickly prepare and always turn out well.

Cream sauce can be considered a culinary staple. When you know how to make it, which is not difficult, you can immediately turn pasta, vegetables, or chicken into a more gourmet meal. Juicy pieces of meat in a creamy sauce cannot go wrong. Additionally, the cream has a fairly neutral taste, making it compatible with many additions. Italians prefer combining it with cheese, but it goes well with mushrooms and spinach. Sun-dried tomatoes will also work. Is the fridge empty? Just use sprigs of dill or parsley.

Chicken breast is suitable for cream sauce. When you use this finely chopped meat, dinner will be ready in less than half an hour. Fry it, add the ingredients, and pour the cream into the pan. A moment of stewing is also needed.

You can also serve larger chicken pieces in the aromatic sauce, like thighs and wings. Not much more work is involved, but such a dish needs more time. Do not worry that the meat will be too fatty. Cream is always mixed with broth, yet the sauce remains creamy and aromatic. It’s so good that cooking rice for such a dish is best. The sauce absorbs into the grains perfectly and tastes good even without meat.

Ingredients:

                  
• 2 lbs of chicken pieces (thighs, wings)
• 2 cups of vegetable broth (~17 oz)
• 1 cup of heavy cream (~8 oz)
• 1 lb of small mushrooms or a package of baby spinach (optional)
• 1 onion
• 2 tablespoons of oil
• 1 tablespoon of sour cream (18%)
• A bunch of parsley
• Salt and pepper to taste
• Herbes de Provence to taste

Preparation:

1. Wash and dry the chicken. Slice the onion into thin strips. Wash and peel the mushrooms. Rinse the spinach if using. Chop the parsley.
2. Season the chicken with salt and pepper on both sides.
3. Heat the oil in a pan. Fry the chicken pieces on both sides until golden brown. Transfer the pieces to a plate lined with a paper towel to remove excess fat.
4. Preheat the oven to 350°F.
5. In the same pan, fry the onion until translucent. Add mushrooms or spinach—season with salt, pepper, and herbes de Provence. Fry until the liquid evaporates. Remove the pan from the heat.
6. Layer the chicken pieces in a baking dish or oven-proof dish. Add the mushrooms with onion.
7. Bring the vegetable broth to a boil. Gently pour in both creams and mix well. Add parsley and season with salt and pepper. Pour the mixture over the chicken in the baking dish.
8. Bake for 40 minutes.
9. Serve with rice.