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+ servings
5 from 2 votes
Chicken in White Sauce recipe
Chicken in White Sauce
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins

Luscious chicken in white sauce. It is creamy, garlicky, buttery and so good! A meal fit for kings yet so easy to make It cooks in 30 minutes!

Course: Dinner
Cuisine: International
Keyword: Chicken in white sauce
Servings: 6 servings
Calories: 411 kcal
Author: Precious Nkeih of preciouscore.com
  • 2-3 pounds chicken thighs 5-6 chicken thighs
  • 1 medium onion - chopped
  • 5 cloves garlic - minced
  • 1 teaspoon salt
  • 2 teaspoons chicken bouillon powder
  • ½ teaspoon white or black pepper
  • 1 tablespoon flour
  • 4 tablespoons unsalted butter
  • ½ cup heavy cream
  • 4 sprigs parsley - chopped
  1. Season chicken with half a teaspoon of salt and a quarter teaspoon of white or black pepper. 

  2. Place a pot on medium-high heat. Place chicken in the pot (no need to add any oil before placing the chicken - the fat from the chicken will be sufficient) and let it cook on one side for about 7 minutes. Flip to the other side and let it cook for another 5 minutes or until desired doneness. Remove chicken from pot.

  3. To the same pot, place in the butter and let it melt. Add the onion and garlic and saute until fragrant for about 2 minutes.

  4. Add the flour and stir. Let the flour cook in the butter for 1 minute while stirring continuously. 

  5. Slowly add 2 cups of water into the pot and stir.

  6. Add the chicken bouillon powder, remaining ¼ teaspoon of white (or black) pepper and stir.

  7. Add back the chicken to the pot. Make sure the chicken is completely immersed in the liquid or spoon some of the liquid on top to cover it. Cover and cook for about 5 minutes. After 5 minutes, open and stir.  

  8. Add the cream then let it simmer for another 3 minutes. Taste to ensure seasoning is perfect. I like a little more white pepper so I add some more at this point.

  9. Add chopped parsley and stir then turn off the heat.

  10. Serve with boiled rice or pasta. Garnish with more parsley if desired.

Recipe Notes

1. You could substitute the chicken bouillon powder with 2 4g stock cubes.

2. If you love your sauce with some heat, you could add 1 teaspoon of red pepper flakes.

3. For those living in Africa: note that I used soft chicken in this recipe. The chicken cooks easily by just placing it directly on the pot. If you are using hard chicken, I advise you boil it first together with the salt, black/white pepper and stock cubes (see Note 1). Then use the stock from boiling the chicken instead of water in the recipe. Hope this is clear. If not, you can leave a comment below with your question if you have doubts.

4. You could add mushrooms to this Chicken in White Sauce. If you choose to add mushrooms, season with salt and black or white pepper then saute them right after cooking the chicken. Remove from the pot and add back when adding back the chicken.