Chicken Fillet in Cream Sauce (Skillet Recipe)
Made from simple ingredients, very easy and delicious for dinner! Chicken fillet in cream sauce turns out fragrant, soft, juicy, and tender, with a rich creamy taste. Perfect for both everyday meals and festive occasions.
Updated : 21 October, 2025
Easy
About 20 min.
Ingredients
700 grams
Chicken fillet
1
Onion
400 milliliters
Cream
30 grams
Butter
2
Garlic
2 tablespoon
Vegetable oil
1 teaspoon
Cornstarch
0.5 teaspoon
Paprika
to taste
Ground black pepper
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
You can replace chicken fillet with thigh meat or other parts of the chicken. You can also cut a small chicken (about 2 lb / 1 kg) into serving pieces. Keep in mind that meat on the bone takes a bit longer to stew than fillet. Feel free to use any spices you like.
Step 2
Rinse the chicken fillet and pat dry. Cut each fillet into 2-3 pieces depending on size. Season with paprika, salt, and pepper.
Step 3
Peel the onion and cut it into half rings or small cubes.
Step 4
Chop the garlic to your liking - finely or coarsely. If you don’t like garlic pieces in dishes, you can add whole cloves and remove them later.
Step 5
Heat both vegetable oil and butter in a skillet over slightly above medium heat. Add the chicken, onion, and garlic.
Step 6
Sauté, stirring occasionally, for about 10 minutes or until lightly golden.
Step 7
Use cream of any fat content (around 10% is fine). Tip: to prevent the cream from curdling during cooking, mix in 1 tsp cornstarch (or ½ tsp flour/potato starch).
Step 8
Pour the cold cream mixture with starch into the skillet with the chicken. Season again with paprika, salt, and pepper to taste. Stir gently.
Step 9
Cover with a lid and simmer over low heat for about 15 minutes, or until the chicken is cooked through. Since the starch thickens the sauce, you can add a bit more cream or milk if needed to adjust consistency. Enjoy your meal!