Tender Chicken in Creamy Skillet Sauce

This quick dinner is destined to become a favorite: juicy pieces of chicken, a fragrant sauté of onion and peppers, and a velvety cream sauce made in one skillet. No extra dishes, no complicated techniques — just half an hour and a warm, homemade meal with a delicate texture and bright flavor on the table.

Ingredients

• 10.6 oz | 300 g chicken breast, cut into small cubes
• 1 onion
• 1 green sweet pepper (ramiro-style)
• 1 red sweet pepper
• Olive oil for frying
• 1.8 oz | 50 g butter
• 2 heaping tbsp flour
• 1 2/3 cups | 400 ml milk
• Salt, black pepper, sweet paprika, to taste

Step-by-step recipe

1. Prep the ingredients: cut the chicken breast into 1/2 to 3/5 inch | 1 to 1.5 cm cubes; finely chop the onion; seed the peppers and slice them into strips.
2. Heat a skillet over medium heat and add a little olive oil. Sauté the onion for 2 to 3 minutes, until translucent.
3. Add the peppers and cook for another 3 to 4 minutes, until they soften slightly.
4. Add the chicken to the skillet, season with salt, black pepper, and sweet paprika. Cook for 4 to 5 minutes, until the pieces turn opaque. Transfer the mixture to a plate (or push it to one side of the skillet).
5. In the empty side of the skillet, melt the butter over medium heat. Add the flour and stir quickly with a spatula until smooth; cook for about 1 minute.
6. Gradually pour in the milk, whisking constantly with a whisk or spatula to prevent lumps. Cook for 3 to 4 minutes, until the sauce reaches the consistency of thin cream.
7. Return the chicken and vegetables to the sauce and stir to combine. Simmer over low heat for 3 to 4 minutes, until the chicken is cooked through and the flavors come together.
8. Taste and adjust the salt and pepper. Remove from the heat and let stand for 2 to 3 minutes — the sauce will become even silkier.

Serving and storage

Serve with pasta, rice, mashed potatoes, or a piece of crusty baguette. Store leftovers in a sealed container in the refrigerator for up to 2 days; reheat gently over low heat, adding a splash of milk if needed.

Tips and variations

• For a richer flavor, replace part of the milk (up to 1/2 cup | 100 ml) with 10–20% cream.
• If the sauce is too thick, add a little milk; if it is too thin, simmer for 1 to 2 minutes longer over low heat.
• Add a pinch of smoked paprika along with the sweet paprika for a more pronounced aroma.
• Stir a pinch of nutmeg into the sauce — a classic note in cream sauces.

Nutritional value per serving

Calories	≈ 670 kcal
Protein	≈ 39 g
Fat	≈ 35 g
Carbohydrates	≈ 30 g

FAQ

Can I replace the milk with cream?

Yes. Use 10–20% cream; the sauce will be thicker and more luxurious. If needed, thin it with a little water or milk to reach the desired consistency.

What can I use instead of sweet peppers?

Mushrooms, celery stalks, zucchini, or carrots work well, thinly sliced and sautéed until tender. The flavor stays balanced, and the texture remains interesting.

How do I avoid lumps in the sauce?

Warm the flour in the butter for about a minute, then add the milk in batches, whisking vigorously. If lumps still appear, blend the sauce with an immersion blender and return it to the heat for a minute.