Recipe

Creamed Chicken

Tender chicken and veggies in a silky, savory cream sauce that begs for biscuits, rice, or noodles.

By Matt Campbell

•

4.8

A cast iron skillet filled with creamed chicken, mushrooms, and peas in a glossy cream sauce, with a spoon resting on the edge on a warm kitchen counter

Creamed chicken is one of those throwback comfort dinners that somehow never goes out of style. It is creamy without being heavy, savory without being complicated, and it has a built-in superpower: it makes anything you spoon it over taste like a cozy plan. Biscuits, toast, rice, egg noodles, mashed potatoes, even a baked sweet potato if you are feeling chaotic in a good way.

This version keeps it weeknight-real. We brown the chicken for flavor, sauté mushrooms and onion for that cozy depth, then build a quick roux right in the skillet so the sauce turns silky and thick. And yes, it is called creamed chicken even though we are using milk, not heavy cream. Milk keeps it lighter, and the roux still delivers that classic, spoon-coating comfort. A little Dijon and a small splash of lemon at the end make the whole thing taste brighter and more one more bite instead of just creamy.

Raw chicken pieces, sliced mushrooms, peas, onion, garlic, butter, flour, chicken broth, milk, and herbs arranged on a clean kitchen counter in warm natural light

Why It Works

Flavor is built in layers: browning the chicken and sautéing mushrooms first gives the sauce a head start.
The sauce is stable and silky: a quick roux thickens without needing canned soup or mystery shortcuts.
Flexible dinner energy: use rotisserie chicken, swap veggies, or thin the sauce to make it more like a creamy chicken stew.
Bright finish: Dijon and a touch of lemon cut through the richness so it tastes balanced, not sleepy.

Pairs Well With

Storage Tips

How to Store and Reheat

Refrigerate: Cool creamed chicken completely, then store in an airtight container for up to 4 days.

Freeze: Cream sauces can separate a bit after freezing, but roux-thickened sauces often do better than you might expect. Freeze in a tightly sealed container for up to 2 months. Thaw overnight in the fridge.

Reheat: Warm gently in a skillet over medium-low heat, stirring often. If it thickened in the fridge, add a splash of broth or milk a tablespoon at a time until it is saucy again. If it looks slightly separated, whisk as it warms and it usually comes back together. Avoid boiling hard, which can make the sauce grainy.

Common Questions

Can I use rotisserie chicken?

Absolutely. It is a great shortcut, just a little saltier depending on the bird. Start by sautéing the mushrooms and onion. After the sauce thickens, stir in about 3 to 4 cups shredded rotisserie chicken, then simmer just long enough to heat through. Tip: start with less salt at the beginning and season to taste at the end.

How do I keep the sauce from getting lumpy?

Sprinkle the flour over the cooked veggies and stir for 1 to 2 minutes so it turns into a paste and loses the raw flour smell. Then add the broth slowly while whisking constantly. Once it is smooth, whisk in the milk.

Can I make it without mushrooms?

Yep. Swap in diced celery, extra onion, or even chopped spinach at the end. If you skip mushrooms, consider adding a tiny pinch more thyme or a splash more Worcestershire for depth.

Why is my cream sauce too thick (or too thin)?

Too thick: Add broth or milk a splash at a time while simmering, stirring until it loosens. The sauce thickens more as it cools, so aim slightly looser than your final perfect.
Too thin: Simmer uncovered for 1 to 2 minutes, stirring often, until it coats a spoon.

Can I freeze creamed chicken?

You can, with realistic expectations. Roux-thickened sauces often freeze better than some creamy sauces, but milk-based sauces can still separate a bit. Freeze in a tight container for up to 2 months. Reheat gently while whisking, and add a splash of milk or broth to smooth it out. If it looks stubborn, a small spoonful of Dijon or a tablespoon of cream cheese can help bring it back together.

What is the best thing to serve it over?

Buttery biscuits are the classic move, but egg noodles and rice are weeknight heroes. Toast is also underrated and very satisfying.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large skillet (12-inch) with lid
Cutting board and knife
Measuring cups and spoons
Wooden spoon or silicone spatula
Whisk

I started making creamed chicken when I wanted something that felt like a diner plate special but without the whole production. It is the kind of meal that forgives you for being a little messy in the kitchen, because the sauce covers a multitude of sins and somehow tastes better the next day. Also, if there are biscuits involved, everyone suddenly acts like you are a culinary genius. I do not correct them.

Creamed Chicken

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4

Ingredients

1 1/4 lb boneless, skinless chicken breast or thighs, cut into 1-inch pieces
1 tsp kosher salt, plus more to taste (use less if using rotisserie chicken)
1/2 tsp black pepper
1/2 tsp paprika (optional, for warmth)
2 tbsp olive oil
3 tbsp unsalted butter, divided
8 oz cremini mushrooms, sliced
1 small yellow onion, finely chopped
2 cloves garlic, minced
3 tbsp all-purpose flour
1 1/2 cups low-sodium chicken broth
1 1/2 cups whole milk (or 2 percent)
1 tsp Dijon mustard
1 tsp Worcestershire sauce (optional, but great)
1/2 tsp dried thyme (or 1 tsp fresh)
3/4 cup frozen peas
1 tbsp lemon juice (optional, to finish, add to taste)
2 tbsp chopped parsley (optional, to finish)

A cutting board with sliced cremini mushrooms, chopped onion, and minced garlic prepped for cooking in a warm home kitchen

Instructions

Season and brown the chicken. Pat the chicken dry, then season with salt, pepper, and paprika. Heat a 12-inch skillet over medium-high heat and add olive oil and 1 tbsp butter. Add chicken in a single layer and cook 3 to 4 minutes total, turning pieces once, until lightly browned. If the pan looks crowded, brown in 2 batches so it does not steam. The chicken does not need to be cooked through yet. Transfer to a plate.
Sauté the mushrooms and onion. Reduce heat to medium. Add the remaining 2 tbsp butter. Add mushrooms and cook 4 to 5 minutes until they release their liquid and start to brown. Add onion and cook 2 to 3 minutes until softened. Stir in garlic for 30 seconds.
Make the roux. Sprinkle flour over the mushroom mixture and stir constantly for 1 to 2 minutes. You want the flour to coat everything and lose its raw smell.
Build the sauce. Slowly whisk in the chicken broth while whisking constantly, scraping up browned bits. Whisk in the milk, Dijon, Worcestershire (if using), and thyme. Bring to a gentle simmer and cook 3 to 5 minutes, stirring often, until thickened enough to coat a spoon. If it is still thin, simmer uncovered 1 to 2 minutes more. If it gets too thick, loosen with a splash of broth or milk.
Finish the chicken. Return the chicken (and any juices) to the skillet. Reduce heat to medium-low, cover, and simmer 5 to 7 minutes until the chicken is cooked through and tender. For the most confident doneness check, aim for 165°F (74°C) in the thickest pieces.
Add peas and brighten. Stir in peas and cook 2 minutes. Turn off heat and stir in lemon juice and parsley if using. Lemon is personal and varies, so start with 1 to 2 tsp, taste, then add more if you want it brighter. Taste and adjust salt and pepper.
Serve. Spoon over biscuits, toast, rice, or egg noodles. If you want crisp edges somewhere in your life, serve with a simple green salad or roasted broccoli on the side.

A whisk stirring a creamy sauce in a skillet with sautéed mushrooms and onions, with gentle steam rising from the pan on a stovetop

A plate of split biscuits topped with creamed chicken and peas, served on a wooden table with a fork and simple linen napkin

Nutrition information is estimated.

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Creamed Chicken

Why It Works

Pairs Well With

Recommended

Chicken Potpie Soup

Chicken Dressing Casserole

Chicken and Egg Noodles

Rotisserie Chicken Soup

Storage Tips

How to Store and Reheat

Common Questions

Common Questions

Can I use rotisserie chicken?

How do I keep the sauce from getting lumpy?

Can I make it without mushrooms?

Why is my cream sauce too thick (or too thin)?

Can I freeze creamed chicken?

What is the best thing to serve it over?

Creamed Chicken

Ingredients

Instructions