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This Amish creamed chicken recipe brings comfort food tradition to your table with tender chicken bites smothered in a rich, velvety cream sauce. The secret lies in browning the chicken first—creating crispy edges that contrast beautifully with the luscious gravy underneath.
I developed this version after years of perfecting the balance between crispy bites and creamy sauce, inspired by classic Amish homestyle cooking.
The process starts with golden-brown chicken pieces that develop flavorful crusts while staying juicy inside. A simple roux of butter and flour forms the base for the sauce, which gets enriched with cream and a touch of mustard for depth.
The result is a dish that feels hearty yet refined—perfect for family dinners or special occasions where you want to impress without fuss.
What makes this recipe special is how the crispy chicken bites hold their shape while soaking up the creamy sauce, creating every bite into a perfect harmony of textures.
The sauce clings beautifully to the chicken, delivering rich, savory flavors with each forkful. This is comfort food at its finest—warm, satisfying, and full of homestyle charm.
Serve with buttered egg noodles, steamed green beans, or crusty bread to soak up every last drop of that creamy goodness. The technique is straightforward, but the result feels like a restaurant-quality meal you can make at home. Let's get started!
Ingredients for amish creamed chicken
Crispy chicken bites and velvety cream sauce—just these ingredients transform into homestyle comfort.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless Chicken Breast 🍗 | 1 ½ lb | Cut into 1-inch cubes |
| Unsalted Butter 🧈 | ½ cup | Cold, cubed for browning |
| All-Purpose Flour 🌾 | ¼ cup | For roux base |
| Heavy Cream 🥛 | 1 cup | Full-fat for richness |
| Whole Milk 🥛 | ½ cup | Warmed for sauce |
| Yellow Mustard 🍯 | 1 tbsp | Dijon preferred |
| Garlic Cloves 🧄 | 3 cloves | Minced for flavor |
| Shallot 🧅 | ¼ cup | Finely chopped |
| Chicken Broth 💧 | ½ cup | Low-sodium preferred |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Fresh Parsley 🌿 | ¼ cup | Chopped for garnish |
The chicken needs to be tender yet crispy, so bone-in, skin-on pieces work best if you can find them. I grab family-style chicken breasts from the butcher section—thicker cuts stay juicier. For the butter, Land O'Lakes unsalted sticks melt perfectly, but any cold, cubed butter will do. The shallots? Trader Joe's jarred minced shallots save time, but fresh is better if you're feeling fancy. Look for bright, firm shallots with no soft spots—those add sweetness to the sauce without overpowering.
No heavy cream on hand? Full-fat coconut milk works in a pinch—just add a splash of milk to thin it out. Short on chicken broth? Water with an extra pinch of salt does the job. The mustard is non-negotiable though—it cuts through the richness beautifully. I always grab Dijon mustard from the fancy jar at Whole Foods, but any good-quality mustard works. Fresh parsley? Dried parsley at half the amount is fine if you're in a rush, but fresh tastes like a million bucks on top.
This sauce gets better the next day—honestly, I make extra so I can have leftovers. Store in an airtight container for up to 4 days in the fridge. For freezing, portion into single-serving containers—reheats perfectly with a splash of milk. The chicken stays crispy if you reheat it gently in the sauce, not in the microwave. Serve with buttered noodles or crusty bread to soak up every last drop of that creamy goodness.
Why You'll Love This Recipe
- Here’s what sold me: it uses pantry staples that won’t break the bank. A few chicken breasts, a stick of butter, some flour—no specialty items, just good, honest ingredients that taste like a restaurant dish. My college-student friends still ask for this one, years later.
- One-Pan Magic: I swear by this recipe because it’s all about the lazy-but-still-impressive win. Brown the chicken in butter, toss in flour, and pour the cream—no extra pots, no fuss. Even if you’re the kind of cook who burns toast, this one’s hard to mess up.
- Rich Without Effort: That velvety sauce? Just butter, flour, and cream simmered until thick. No fancy reductions or whisking for hours—just pure, comforting richness that tastes like someone put in real love. (Between us, it’s my secret for making dinner feel special when I’m too tired to care.)
- Leftovers That Don’t Suck: Honestly, this dish begs for seconds. The sauce clings to the chicken like a hug, and it reheats beautifully—no soggy textures, no sad flavors. I make a double batch on Sundays because it’s the only meal I don’t dread eating for lunch the next day.
Step-by-step instructions for homestyle creamed chicken
Here's how to make this comforting classic with perfectly crispy chicken and velvety sauce.
Cut and Season the Chicken
Pat the 1.5 lb boneless chicken breast completely dry with paper towels—this helps create that crispy exterior we're after. Using a sharp knife, cut the chicken into 1-inch cubes, keeping them roughly uniform in size. This ensures even cooking throughout.
In a large bowl, toss the chicken cubes with 1 tsp salt and 0.5 tsp ground black pepper, making sure each piece is evenly coated. I like to use my hands for this—it helps distribute the seasoning more thoroughly. Let the seasoned chicken sit at room temperature for 15 minutes before cooking. This small step makes a big difference in achieving that perfect golden crust.
Brown the Chicken in Butter
Heat 0.25 cup of the unsalted butter (about half of what we have) in a large skillet over medium-high heat. You'll want the butter to get hot enough to foam but not burn—it should be shimmering but not smoking. Add the chicken in a single layer, leaving space between pieces so they don't steam.
Let the chicken cook undisturbed for 3-4 minutes until the bottoms develop a deep golden brown crust. This is where all the flavor happens! Only then should you flip the pieces and cook for another 3-4 minutes until golden on all sides. If the pan gets too crowded, work in batches—don't rush this step. Overcrowding steams the chicken instead of browning it.
Build the Cream Sauce
Remove the browned chicken from the skillet and set it aside. Reduce the heat to medium and add the remaining 0.25 cup unsalted butter to the same pan. Once melted, whisk in the 0.25 cup all-purpose flour to form a smooth roux. Cook for 1-2 minutes, stirring constantly, until the mixture turns a light golden color—this prevents a raw flour taste.
Gradually whisk in the 1 cup heavy cream and 0.5 cup whole milk, letting each liquid incorporate completely before adding the next. Stir in the 1 tbsp yellow mustard, 3 minced garlic cloves, and 0.25 cup finely chopped shallot. Bring the mixture to a gentle simmer, then reduce heat to low and let it thicken for 5-7 minutes, stirring occasionally. The sauce should coat the back of a spoon but still be pourable.
Finish and Combine
Pour the 0.5 cup chicken broth into the sauce and stir well. Return the browned chicken to the skillet, spooning the sauce over the top. The residual heat will gently cook the chicken through while absorbing the flavorful sauce. Simmer together for 5-7 minutes until the chicken reaches an internal temperature of 165°F and the sauce has thickened to your preferred consistency.
Taste and adjust seasoning if needed—sometimes the mustard needs a touch more salt to balance its tang. The sauce should be rich but not overly heavy, with just enough body to cling beautifully to each crispy chicken piece. If it's too thick, whisk in a splash of warm milk to loosen it.
Serve with Fresh Garnish
Transfer the creamed chicken to a serving dish and let it rest for 2-3 minutes—this helps the sauce set slightly and makes serving easier. Before plating, sprinkle generously with 0.25 cup chopped fresh parsley for that bright, fresh finish that cuts through the richness.
Serve immediately over buttered egg noodles or crusty bread to soak up every last bit of that luscious sauce. The contrast of crispy chicken bites against the velvety sauce is what makes this dish so special—don't skip the parsley garnish, it really elevates the presentation.
Pro Tips For Making Amish Creamed Chicken
- Use a Splatter Screen: I learned this the hard way—flour flying everywhere when you dump it into hot butter is a mess. Lay a wire rack over a baking sheet under your pan, then dump the flour through it. Less cleanup, same golden roux every time.
- Pound the Chicken Even: Thin, even slices cook faster and more evenly, but don’t just eyeball it. Use a meat mallet to tap the breasts until they’re about ¼-inch thick—no thicker spots or you’ll end up with dry centers while the edges get mushy.
- Skip the Boiling Milk: Heavy cream and milk love to scald when they hit hot roux. Instead of dumping boiling milk in, warm the cream and milk separately over low heat until just steaming (barely simmering). Pour it in slowly while whisking—smooth sauce guaranteed.
- Add Butter in Stages: A single dump of butter at the end makes the sauce rich, but too much at once turns it greasy. Melt half the butter first to coat the chicken, then finish with the rest after the sauce thickens. The first layer locks in flavor; the second adds that velvety finish.
Perfect pairings for this amish creamed chicken
Classic Side Dishes
Buttered egg noodles are the traditional choice—I use Kirkland Signature egg noodles because they hold up perfectly to the creamy sauce. Cook them al dente, then toss with 2 tablespoons melted butter, ½ teaspoon salt, and a pinch of black pepper.
The slight chewiness contrasts beautifully with the tender chicken. 🥗
For a lighter option, try steamed green beans with a splash of lemon juice and toasted almonds. The crisp texture and bright acidity cut through the richness of the creamed chicken. I like to blanch them for 3 minutes before finishing with a quick steam to keep them vibrant.
Bread Pairings
A crusty sourdough loaf is perfect for soaking up sauce—look for one with a thick crust from Whole Foods or your local bakery. Warm it slightly in the oven for 5 minutes at 350°F to enhance its texture. The tangy notes complement the creamy chicken beautifully. 🍞
For a more rustic touch, serve with cornbread—I love Jiffy mix for its sweet, crumbly texture. Brush warm cornbread with a little honey butter to add a subtle sweetness that balances the savory sauce. The contrast of textures makes every bite exciting.
Drink Recommendations
A light white wine like Sauvignon Blanc from New Zealand cleanses the palate between bites. The crisp acidity and citrus notes refresh after the rich, creamy sauce. I recommend Kim Crawford Sauvignon Blanc—it's bright and affordable without being too tart. 🍷
For non-alcoholic options, sparkling apple cider adds a festive touch. The effervescence cuts through the richness, while the apple flavor adds a subtle sweetness. I like Martinelli's Sparkling—it's widely available and pairs perfectly with the dish.
Seasonal Variations
In summer, add cherry tomatoes and basil to the sauce for a fresh twist. Toss in ½ cup halved cherry tomatoes and 2 tablespoons chopped basil during the final simmer. The bright flavors make this dish feel lighter and more vibrant. 🌿
For winter, swap the shallots for caramelized onions and add a splash of apple cider to the sauce. The deep, sweet notes complement the creamy texture beautifully. I caramelize 1 cup thinly sliced onions in butter for 20 minutes until golden before adding them to the sauce.
Nutrition facts
Frequently asked questions
Why does the recipe specify cutting chicken into 1-inch cubes?
Uniform 1-inch cubes ensure even cooking—smaller pieces would overcook before browning, while larger ones might stay undercooked inside. The size also helps the sauce cling perfectly to each bite for maximum flavor. For thicker cuts like thighs, you can cut them slightly larger (1.25 inches) to maintain tenderness.
Can I make this dish ahead of time?
The sauce actually improves overnight—store in an airtight container for up to 4 days in the fridge. Reheat gently on low heat with a splash of milk to restore creaminess. The chicken stays crispy if reheated in the sauce, not in the microwave. For freezing, portion into single servings and freeze for up to 3 months.
What if I don't have heavy cream?
Use full-fat coconut milk (thinned with milk) or half-and-half> for a lighter version. For richness, whisk in 1 tablespoon cornstarch> with 2 tablespoons cold milk and stir into the sauce at the end. The mustard and broth will still balance the flavors beautifully.
Why does the sauce sometimes split or curdle?
This happens when the sauce cooks too fast or gets too hot. Always simmer gently over low heat and whisk constantly when adding liquids. If it splits, whisk in 1 tablespoon cold butter> or 1 teaspoon cornstarch> mixed with cold milk to restore smoothness. The mustard helps stabilize the sauce—never skip it!
Is this dish gluten-free?
Not traditionally, but you can adapt it! Use a gluten-free flour blend> (like Bob's Red Mill 1:1) for the roux and ensure your broth is gluten-free. The mustard and cream are typically safe, but always check labels. For extra richness, whisk in 2 tablespoons gluten-free butter> with the flour.