Creamed Chicken

I still have a number of recipes lined up to share here, a backlog from the past couple months that I was a tad busy to sit and write. This one in particular is from a dinner we hosted at home last April. Along with this Creamed Chicken dish, we also served some pasta (garlic parmesan angel hair) and appetizers (salmon and cream cheese on saltines).

This one doesn’t differ much from my Creamy Mushroom Pork Chops recipe. The basics are pretty much the same in creating the sauce. What’s always nice about this type of recipe is that you can adjust as you go along to suit your preference. You can definitely make the sauce as viscous or as watery as you want with the amount of milk and/or water you add. You can also adjust the saltiness by playing around with the measurements of the chicken bouillon cube and cheeses. Don’t be afraid to experiment a little. Just be sure to taste along the way.

Yield: 4–6 servings

Total time: 45 minutes


  • 6 pieces chicken thigh fillets
  • salt, pepper, garlic powder, and onion powder for seasoning
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 tablespoon flour
  • 1 cup milk
  • 1/2 chicken bouillon cube
  • 1/2 cup grated cheese of your choice
  • 1/4 cup parmesan cheese
  • cracked pepper to season


  1. Season the thigh fillets with salt, pepper, garlic powder, and onion powder.
  2. Heat the olive oil in a pan and cook the thigh fillets all the way through. Set aside on a plate.
  3. In the same pan, melt the butter.
  4. Add the flour and mix.
  5. Slowly add the milk while mixing.
  6. Add the chicken bouillon cube and let it dissolve by mixing.
  7. Add your cheeses and mix until melted.
  8. If the sauce is too thick for your liking, you can add more milk (or even water) in small amounts.
  9. Once your sauce is well combined, add the thigh fillets back to the pan.
  10. Let the chicken simmer in the sauce for 10 minutes.
  11. Plate the dish and top with cracked pepper (or any garnish you fancy).
  12. Serve and enjoy!

Like I mentioned earlier, we paired this with some pasta, but you can definitely have it with rice or even use it to top a thick slice of your favorite bread. If this recipe is something new to you, I encourage you to try and make it. It might just become your new favorite!


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: