Creamed Chicken Recipe: Joy of Cooking Classic Revival

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creamed chicken recipe joy of cooking

The classic creamed chicken recipe joy of cooking is a comforting dish that warms the heart. This beloved recipe has been a staple in many American households for generations. It’s a simple, yet rich and satisfying meal perfect for a weeknight dinner. Rich flavors make it a family favorite.

For this classic creamed chicken recipe joy of cooking revival, you’ll need just a handful of wholesome ingredients that create pure comfort food magic. This timeless dish celebrates simple, quality components that transform into something extraordinary.

  • 3 cups cooked chicken, diced (about 1½ pounds)
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 1½ cups warm chicken stock
  • ½ cup heavy cream
  • ½ teaspoon salt
  • ¼ teaspoon white pepper
  • Pinch of ground nutmeg
  • 1 tablespoon fresh parsley, chopped (optional)

Pro tip: Using homemade chicken stock elevates this dish from delicious to unforgettable. leftover roast chicken works perfectly here, making this an excellent next-day transformation recipe that honors the Joy of Cooking tradition of practical, elegant home cooking.

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Step 1: Prepare the Chicken

begin by seasoning 1 1/2 pounds boneless, skinless chicken breasts or thighs with salt and pepper. You can use either or a combination of both, depending on your preference. Cut the chicken into 1-inch pieces to ensure even cooking.

Step 2: Cook the Chicken

In a large skillet, heat 2 tablespoons of butter over medium-high heat. Once the butter has melted and started to foam, add the chicken pieces. Cook until the chicken is browned on all sides and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set it aside on a plate. Leave the drippings in the skillet as they will add flavor to the sauce.

Step 3: Make the Roux

Reduce the heat to medium and add another 2 tablespoons of butter to the skillet. Once melted, sprinkle in 2 tablespoons of all-purpose flour. Whisk the mixture continuously to avoid lumps, cooking for about 1-2 minutes. The roux should be lightly golden and have a nutty aroma.

Step 4: Create the Cream Sauce

Gradually pour in 1 cup of heavy cream or half-and-half, whisking constantly to prevent lumps. Bring the mixture to a simmer and cook until it thickens, coating the back of a spoon, about 2-3 minutes. You can adjust the amount of cream to achieve your desired consistency.

Step 5: Add Flavorings and Chicken

Stir in 1/2 teaspoon of dried thyme and 1/2 teaspoon of paprika. If you like a bit of spice, you can add a pinch of cayenne pepper. Return the cooked chicken to the skillet, tossing to coat with the cream sauce. If using, add 1/2 cup of frozen peas or sliced mushrooms and stir to combine. Cook for an additional 1-2 minutes, until the chicken is fully coated and the added vegetables are heated through.

Step 6: Serve

Serve the creamed chicken hot, garnished with chopped fresh parsley or chives if desired. Traditionally, it’s served over egg noodles, rice, or toasted bread. You can also pair it with steamed vegetables or a simple green salad for a well-rounded meal.

  • For an extra rich sauce, you can add grated cheddar or Parmesan cheese.
  • If the sauce becomes too thick, you can thin it with a little chicken broth.
  • Feel free to customize the recipe with your favorite herbs and spices.

Make-ahead magic: Cook the chicken and sauce separately up to 2 days in advance. Store in separate containers and combine when reheating—this prevents the chicken from getting rubbery.

Thickening tricks: If your sauce is too thin, whisk 1 tablespoon flour with 2 tablespoons cold water and stir into the simmering mixture. Too thick? Add warm chicken stock, 1 tablespoon at a time.

Flavor boosters: Add ¼ cup dry sherry or white wine to the sauce for depth. A pinch of smoked paprika or fresh tarragon transforms the entire dish.

Serving Suggestions

  • Pour over toasted sourdough or buttermilk biscuits
  • transform into pot pie filling by topping with puff pastry
  • Serve over egg noodles with crisp apple slaw on the side
  • Spoon into baked potatoes with sharp cheddar on top

Pro tip: Reserve ½ cup of poaching liquid to adjust consistency when reheating leftovers—it brings back that silky texture every time.

Each generous serving of this classic creamed chicken provides approximately 380 calories, with 22g protein from tender chicken breast. The creamy sauce contributes 24g total fat (including 12g saturated fat), while the flour-thickened gravy adds 18g carbohydrates. You’ll also get 85mg cholesterol and 480mg sodium per portion.

  • Protein: 22g (44% DV)
  • Total Fat: 24g (31% DV)
  • Saturated Fat: 12g (60% DV)
  • Carbohydrates: 18g (7% DV)
  • Dietary Fiber: 1g (4% DV)
  • Cholesterol: 85mg (28% DV)
  • Sodium: 480mg (21% DV)
  • Calcium: 120mg (9% DV)
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4.9
(5 reviews)

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Chef Melanie
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