This chicken in white sauce is a simple and easy to make dinner recipe that comes together in under 30 minutes. Although comforting and deliciously creamy the sauce is low in fat and does not contain heavy cream.
You might also like creamy turkey steaks and meatballs in white sauce.

What I love about this chicken in white sauce recipe is that, in addition to being simple to make and healthy, it is extremely versatile. It’s delicious served over pasta, with potatoes, rice as well as steamed vegetables. So you can serve it with your favourite side dish.
I used my simple white sauce recipe plus a few extra ingredients to add more richness and flavour into this chicken dish.
How to flavour chicken in white sauce
I used a bit of crumbled vegetable stock cube, Dijon mustard and onion granules for more flavour but you can create your own flavour combination. For example add lemon zest, a drizzle of lemon juice and 1 teaspoon of dried thyme into the sauce. These ingredients are delicious in chicken dishes (I used them in my creamy chicken potato bake).
I only used chives for garnish but fresh parsley and dill would work well too. You can also add grated garlic into the sauce and serve the dish with a few spoonfuls of parmesan cheese. If not using fresh herbs add herbs de Provence into the sauce as it’s cooking if you like (approx. 1.5 tsp).
You can also substitute half of the milk with either chicken or vegetable stock (and omit the stock cube I used). I added a bit of fromage frais (fromage blanc) into the recipe, which is my go-to ingredient when it comes to creating creamy, healthy sauces as it’s virtually fat free, but you could use crème fraiche or sour cream instead if you prefer (both a lot more calorific than fromage frais).
Preparing the chicken
You can cook whole chicken breasts or cut them in half down the middle before frying to shorten cooking time (and to serve smaller portions). You can also flatten and tenderise the chicken using a meat mallet (or rolling pin) before cooking. This will also shorten cooking time.
How to make creamy chicken in white sauce: step-by-step
1.In a large shallow pan heat up 3 tablespoons of oil and fry the chicken breasts for 2-3 minutes on each side over a medium heat (or until golden brown). Transfer the chicken onto a plate, cover and set aside (leave the juices, if any, in the pan).
2. In the same pan melt the butter over a fairly low heat, add the flour and whisk together until a thick, smooth paste forms (this is roux).
3. Add the wine, stir, then add half of the milk, increase the heat and whisk until the sauce starts to thicken. Add the rest of the milk, crumbled stock cube, mustard, onion granules, pepper to taste and continue whisking until the sauce thickens and starts bubbling up. Whisk in the fromage frais, taste the sauce and adjust the seasoning as necessary.
4. Place the chicken back in the pan, coat in the sauce, cover and simmer for 10-15 minutes or until the chicken is fully cooked. Add a splash of water if needed, stir and serve immediately.
Top tips for making chicken with white sauce
- Cooking times may vary depending on the size of your chicken breasts. If you want to shorten cooking time cut the chicken breasts down the middle before frying. You can also flatten and tenderise the chicken using a meat mallet (or rolling pin) before cooking. This will also shorten cooking time.
- The sauce will thicken after a while so add a splash of water to loosen it (stir it in using a whisk). It is important to use a whisk, rather than a spoon, to make the sauce (to ensure it’s smooth).
- Gluten free white sauce: You can replace the wheat flour with corn flour (use 20 g) to make this sauce gluten free.
- Substitutions: Add half the amount of milk and top up with chicken/vegetable stock.
- Seasoning: You may not need to add any salt into the sauce as the stock cube is quite salty. Add plenty of pepper though.
- Best served immediately. Leftovers can be refrigerated, covered, for up to 2 days. Add a splash of water when reheating the sauce (you may have to adjust the seasoning too).
More healthy, creamy chicken recipes
- Healthy Creamy Spinach Chicken
- Chicken and Mushroom Casserole (Healthy)
- Easy Apricot Chicken Tagine with Chickpeas
Check out also this collection of 13 healthy, easy one pot chicken recipes!
Keep in touch!
If you make this creamy chicken breast recipe let me know in the comments below. Did you make any swaps? How did it turn out for you? Thanks:)
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Recipe
Chicken Breast in White Sauce (Low Fat)
Ingredients
- 4 chicken breasts skinless, whole or cut down the middle
- 2 tablespoons (30 g) butter
- 2¾ tablespoons (25 g) flour
- 1½ cups less 2tbsp (330 ml) semi-skimmed/light milk or half milk half vegetable stock (and omit the stock cube below)
- 4 tablespoons white wine
- 1 teaspoon Dijon mustard
- ½ vegetable stock cube crumbled
- ¼ teaspoon onion granules
- 3 tablespoons fromage blanc/fromage frais or light sour cream
- 2-3 tablespoons olive oil or use cooking spray if you've got a non-stick pan
- pepper to taste plus a little sea salt if needed and fresh herbs for garnish
Instructions
- In a large shallow pan heat 2-3 tablespoons of oil and fry the chicken breasts for 2-3 minutes on each side over a medium heat (or until golden brown). Transfer the chicken onto a plate, cover and set aside (leave the juices, if any, in the pan).
- In the same pan melt the butter over a fairly low heat, add the flour and whisk together until a thick, smooth paste forms (this is roux).
- Add the wine, stir, then add half of the milk, increase the heat and whisk until the sauce starts to thicken. Add the rest of the milk, crumbled stock cube, mustard, onion granules, pepper to taste and continue whisking until the sauce thickens and starts bubbling up. Whisk in the fromage frais, taste the sauce and adjust the seasoning as necessary.
- Place the chicken back in the pan, coat in the sauce, cover and simmer for 10-15 minutes or until the chicken is fully cooked. Add a splash of water if needed, stir and serve immediately.
Notes
- Cooking times may vary depending on the size of your chicken breasts. If you want to shorten cooking time cut the chicken breasts down the middle before frying. You can also flatten and tenderise the chicken using a meat mallet (or rolling pin) before cooking. This will also shorten cooking time.
- The sauce will thicken after a while so add a splash of water to loosen it (stir it in using a whisk). It is important to use a whisk, rather than a spoon, to make the sauce (to ensure it’s smooth).
- Gluten free white sauce: You can replace the wheat flour with corn flour (use 20 g) to make this sauce gluten free.
- Substitutions: Add half the amount of milk and top up with chicken/vegetable stock.
- Seasoning: You may not need to add any salt into the sauce as the stock cube is quite salty. Add plenty of pepper though.
- Best served immediately. Leftovers can be refrigerated, covered, for up to 2 days. Add a splash of water when reheating the sauce (you may have to adjust the seasoning too).
Nutrition
*Nutritional information is automatically generated and should be considered as an estimate.
**A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.
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Jason says
No details of how much burrow floured!
Patricia A. says
Easy and delicious, thanks for sharing ❤️
Monika says
You are welcome:)
Karen says
Made this tonight. DELICIOUS!! My husband usually cooks (great cook), but he was busy so I pulled this recipe up. So glad I did. Husband LOVED it!!
Monika says
Glad you liked it:)
Darcy says
Added garlic green onions mushrooms and parmesan cheese with a side of bacon wrapped asparagus as a side was fantastic sauce was amazing
Monika says
Sounds like a delicious meal!
Tina says
Excellent recipe. Very flavorful, light and creamy sauce. I did make a slight change. I replaced the formage blanc with low fat garlic and herb cream cheese as that was all I had on hand. Will definitely be making again.
Monika says
Great idea to use the cheese as it would have added more flavour! Thanks for the feedback:)
Gareth says
Just tried this tonight. It was perfect. Didn't have any wine so juiced an apple and used that instead. It was so tasty. The whole family loved it. Going to try adding some mushrooms next time. 😃
Monika says
Glad you enjoyed it! How very resourceful to use apple juice instead of the wine, makes perfect sense. Thanks for the feedback:)
Lindie says
I tried this and i'm no Chef, but it tasted like i was one. Family LOVED this recipe . Thanks so much for sharing this. It makes a working mom's cooking much better!
Monika says
So glad to hear it and thanks for letting me know:)
Emi says
Great recipe! The whole family loved it! Thanks!
Monika says
Fantastic! Thanks for letting me know:)
Sumera Saleem says
i tried this recipe today. loved it thanks for sharing
Monika says
Glad to hear it, thanks for the feedback!
Balvinder says
That low fat sauce looks so amazing. I’m a sucker for chicken dishes with creamy sauces!
Monika says
Thank you Balvinder, I love creamy sauces too and make them often but always a little healthier.
Chloe Edges says
Yum - I love creamy sauces but tend to avoid them a little, I've not tried using fromage frais as the base so I'll def be giving this a try in my new skillet!
Dave G says
Wow! Looks amazing and hard to believe it's low in fat!
Monika says
Thank you Dave!
Michelle Rolfe says
Looks great Monika. I’m always hunting for quick ideas for chicken to change up our regular dinners. Cheers. Michelle #cookblogshare
Karen says
Hi I absolutely love creamy chicken dishes so will be definitely be trying this thanks
Monika says
Great, hope you like it!
Donna says
Oh I love any kind of white sauce, but they're normally so fatty! This would make a brilliant alternative!
Monika says
Thanks Donna, I also love a creamy sauce - but without the cream in it:)
Jo Allison / Jo's Kitchen Larder says
I love dishes that look and taste creamy and indulgent but are in fact quite healthy. My boys would devour it and ask for seconds! Pinned.
Monika says
Thanks Jo, my kids are exactly the same, I think creamy sauces are generally appealing to children.
Corina Blum says
It sounds delicious and very much a comfort food recipe for winter! We're all feeling a bit full of cold here at the moment so this would be just perfect.
Monika says
Thanks Corina, I tend to make lots of creamy stuff in the winter, we all seem to crave it when it's cold outside.
Cat | Curly's Cooking says
I love chicken with creamy sauces but not always the fat that comes with them. I love your low fat version that looks so delicious and is healthier.
Monika says
Thanks Cat!