Beurre Manié Creamy Chicken

Tender chicken strips simmered in a creamy pan sauce thickened with beurre manié. Simple ingredients, classic technique, and a silky finish that feels cozy and a little luxurious.

Shared notes will appear here.

Everyday Cooking

French, International

Kitchen Pace : 🕒🕒

Servings:

Recipe by NAVA Kitchen

Creamy chicken breast in a skillet with beurre manié sauce, smooth and silky texture, home-cooked comfort dish.

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Ingredients:

Chicken

1.5 lb chicken breast, sliced into strips
2 tbsp olive oil
Salt, to taste
Black pepper, freshly ground

Sauce

1 cup chicken broth
1 cup heavy cream

Beurre manié

1 tbsp butter, room temperature
1 tbsp flour

Method:

Start Cooking

Season the chicken

Place chicken strips in a bowl and toss with olive oil, salt, and black pepper.

Sear

Heat a large pan over medium-high heat.
Sear chicken strips in batches, 3–4 minutes per side, until lightly golden and just cooked through. Transfer to a bowl and cover.

Build the sauce

In the same pan, add chicken broth and heavy cream. Bring to a gentle boil and let simmer about 10 minutes, until slightly reduced.

Make the beurre manié

In a small bowl, mash together the butter and flour with a gloved fingers until completely smooth and paste-like.

Thicken

Whisk the beurre manié into the simmering sauce, stirring continuously until fully melted and silky.

Finish

Return chicken to the pan. Simmer 5–6 minutes until sauce thickens and coats the chicken in a silky layer.
Serve warm. Bon appétit.

Kitchen Tools:

Notes:

From the kitchen

Stir in 1–2 cloves finely pressed garlic during the last minute of cooking for a deeper, savory note.
This sauce thickens quickly once the beurre manié goes in, so keep the heat gentle and stir slowly. The texture you’re looking for is silky, not heavy.

Make it yours

Add mushrooms or shallots when building the sauce.
Stir in fresh thyme, parsley or spinach.
Use half-and-half instead of heavy cream for a lighter version.

At the table

Serve with steamed rice, buttered pasta or mashed potatoes.
Warm bread to scoop the sauce.
Simple green salad or roasted vegetables.

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FROM THE PANTRY

Beurre manié

WHY WE LOVE IT

Effortlessly it turns simple ingredients into something that feels luxurious and deeply satisfying. Perfect for slowing down at the table.

A LITTLE STORY

Beurre manié is a classic French technique used to gently thicken sauces at the end of cooking. Instead of making a roux first, soft butter and flour are kneaded together and whisked in, creating a smooth, glossy finish without lumps.

DID YOU KNOW?

Unlike cornstarch or heavy reductions, beurre manié thickens sauces while keeping them silky and rich. Because the flour is already coated in butter, it blends easily and helps give sauces their signature restaurant-style texture.