Chicken in Cream Recipe with Onion and Black Pepper

Chicken in Cream

Chicken in Cream Recipe with Onion and Black Pepper
Preparation time: 10 minutes | Cooking time: 45 minutes | Servings: 4


Chicken in Cream
Chicken in Cream

Chicken in Cream is a classic and comforting dish that is perfect for a cozy family dinner or a special occasion. The combination of tender chicken, rich cream, and flavorful seasonings creates a dish that is sure to please even the pickiest eaters.


Chicken in Cream has been a popular dish in many cultures for centuries. It is believed to have originated in France, where it was traditionally made with a whole chicken simmered in cream and seasonings. Over time, the recipe has evolved to include variations with different herbs, spices, and vegetables.


How to prepare

  1. Let the chicken soak for about 10 minutes in salted water.
  2. Rinse and pat the chicken dry.
  3. Cut the chicken into small pieces and place them in a Dutch oven.
  4. Cover the chicken with water and boil for 45 minutes over medium heat.
  5. Drain the stock.
  6. Add cream, onion, and seasonings to the chicken.
  7. Boil again until the meat is tender.
  8. Serve with new potatoes and young green peas.


  • Add mushrooms, garlic, or herbs such as thyme or rosemary for extra flavor.
  • Use coconut cream or almond milk as a dairy-free alternative.
  • Substitute chicken with turkey or pork for a different twist on the classic recipe.

Cooking Tips & Tricks

Be sure to let the chicken soak in salted water before cooking to help tenderize the meat.

- Pat the chicken dry before cutting it into pieces to ensure a crispy and golden brown exterior.

- Boil the chicken in water for 45 minutes to fully cook the meat and infuse it with flavor.

- Drain the stock before adding the cream and seasonings to prevent the dish from becoming too watery.

- Serve the Chicken in Cream with new potatoes and young green peas for a complete and satisfying meal.

Serving Suggestions

Serve the Chicken in Cream with crusty bread or over rice for a hearty and satisfying meal.

Cooking Techniques

Boiling the chicken in water before adding the cream helps to tenderize the meat and infuse it with flavor.

- Simmering the chicken in cream and seasonings allows the flavors to meld together and create a rich and creamy sauce.

Ingredient Substitutions

Use boneless, skinless chicken breasts or thighs instead of a whole chicken for a quicker cooking time.

- Substitute heavy cream with half-and-half or milk for a lighter version of the dish.

Make Ahead Tips

Prepare the Chicken in Cream up to a day in advance and reheat before serving for a stress-free meal.

Presentation Ideas

Garnish the Chicken in Cream with fresh herbs, such as parsley or chives, for a pop of color and flavor. - Serve the dish in individual ramekins or on a platter for a beautiful presentation.

Pairing Recommendations

Pair the Chicken in Cream with a crisp green salad or steamed vegetables for a well-rounded meal.

- Serve with a glass of white wine or sparkling water for a refreshing beverage option.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

- Reheat the Chicken in Cream in a saucepan over low heat, stirring occasionally, until heated through.

Nutrition Information

Calories per serving

350 per serving


5g per serving


25g per serving


20g per serving

Vitamins and minerals

This dish is a good source of vitamin A, vitamin C, calcium, and iron.


This recipe contains dairy (cream) and may not be suitable for those with lactose intolerance or dairy allergies.


Chicken in Cream is a rich and indulgent dish that is high in fats and proteins. It is best enjoyed in moderation as part of a balanced diet.


Chicken in Cream is a delicious and comforting dish that is perfect for a cozy family dinner or a special occasion. With its tender chicken, rich cream, and flavorful seasonings, this recipe is sure to become a favorite in your household. Enjoy!

How did I get this recipe?

The memory of finding this recipe for the first time is still fresh in my mind. It was many years ago, when I was just a young girl, eager to learn the art of cooking from my own grandmother. She was a master in the kitchen, with a vast collection of recipes that she had gathered over the years from various sources.

One day, as I was helping her organize her recipe cards, I stumbled upon a worn and stained piece of paper tucked away in the back of her recipe box. It was a recipe for Chicken in Cream, written in elegant cursive writing. My curiosity piqued, I asked my grandmother about it.

She smiled knowingly and began to tell me the story behind the recipe. She explained that she had learned it from a dear friend many years ago, a French woman who had taught her the art of French cooking. The recipe was a family secret, passed down through generations, and my grandmother had been sworn to secrecy.

But now, she felt it was time to pass on the recipe to me, her eager granddaughter. I was overjoyed at the prospect of learning this special dish and eagerly listened as she explained the steps to me.

The first step was to marinate the chicken in a mixture of herbs, garlic, and white wine. This would infuse the meat with flavor and tenderize it, making it juicy and succulent. Next, the chicken would be browned in a hot skillet until golden and crispy on the outside.

Then came the most important part – the cream sauce. My grandmother showed me how to make a roux, a mixture of butter and flour that would thicken the sauce. She then added cream, chicken stock, and a touch of Dijon mustard to create a rich, velvety sauce that would coat the chicken and make it irresistible.

As the chicken simmered in the sauce, filling the kitchen with the most delicious aroma, my grandmother shared stories of her friend and their adventures in the kitchen. She spoke of the laughter and joy they shared as they cooked together, creating memories that would last a lifetime.

Finally, the moment of truth arrived. The Chicken in Cream was ready to be served. My grandmother plated the dish with a flourish, garnishing it with fresh herbs and a sprinkle of cracked black pepper.

I took my first bite, savoring the creamy sauce and tender chicken. The flavors danced on my taste buds, each bite more delicious than the last. I could see why this recipe was a family secret – it was truly a masterpiece.

As I finished my meal, my grandmother smiled at me, her eyes twinkling with pride. She knew that I had learned a valuable lesson that day – the importance of tradition, of passing down recipes and stories from generation to generation.

And so, the recipe for Chicken in Cream became a staple in my own kitchen, a reminder of the bond between me and my grandmother and the love we shared for cooking. Every time I make it, I think of her and the memories we created together in the kitchen, just like she did with her dear friend so many years ago.

And so, the legacy of the Chicken in Cream lives on, a testament to the power of food to bring people together and create lasting memories. I am grateful to have learned this recipe and to have shared it with my own loved ones, passing on the tradition that my grandmother started so many years ago.


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