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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: 4
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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Nutrition:

Calories: 494 kcal | Carbohydrates: 3 g | Protein: 38 g | Fat: 36 g | Saturated Fat: 17 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 13 g | Trans Fat: 0.1 g | Cholesterol: 185 mg | Sodium: 454 mg | Potassium: 699 mg | Fiber: 0.1 g | Sugar: 2 g | Vitamin A: 1014 IU | Vitamin C: 2 mg | Calcium: 51 mg | Iron: 1 mg
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