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Cream Sauce Chicken For A Crowd

I can almost smell it now – the comforting aroma of creamy chicken wafting through the air, the happy chatter of a large group gathered around the table. This Cream Sauce Chicken isn’t just a meal; it’s a memory of family reunions and potlucks, a taste of home that feeds not only the body but also the soul. It’s the kind of dish my grandmother would make, ensuring everyone had seconds (or thirds!), and it’s a tradition I’m delighted to share.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 30
Dietary Type: Comfort Food

Ingredients

30 chicken breast halves, bone in
2/3 cup oil
6 cups water, divided
6 cups chicken broth
2 cups chopped onions
3 tablespoons Worcestershire sauce
1 tablespoon salt
2 teaspoons black pepper
1 1/4 cups flour, all purpose
6 cups half-and-half cream

Equipment Needed

Large Pot
Whisk
5 greased 13 x 9 inch pans

Instructions

First, brown the chicken in the oil over medium-high heat. Browning the chicken adds a depth of flavor to the final dish. Work in batches to avoid overcrowding the pan and ensure even browning. Set the browned chicken aside.
In a large pot, combine 5 cups of water, the chicken broth, chopped onions, Worcestershire sauce, salt, and black pepper. Bring this mixture to a boil over high heat. This creates the flavorful base for the cream sauce.
While the broth mixture is heating, prepare the thickening agent. In a separate bowl, combine the remaining 1 cup of water with the all-purpose flour. Mix thoroughly until the mixture is smooth and free of lumps. This step is crucial to prevent a lumpy sauce.
Once the broth mixture is boiling, slowly add the flour mixture to the pot, stirring constantly with a whisk. This prevents lumps from forming as the sauce thickens.
Continue to stir the mixture for 2 minutes until the sauce has thickened. The sauce should be smooth and creamy. If it’s too thick, add a little more water or broth to reach your desired consistency.
Remove the pot from the heat. Gently stir in the half-and-half cream. Be careful not to boil the cream, as it can curdle. The cream adds richness and smoothness to the sauce.
Arrange the browned chicken breasts in 5 greased 13 x 9 inch pans. Ensure the chicken is evenly distributed among the pans.
Pour approximately 3 1/2 cups of the cream sauce over each pan of chicken, ensuring each piece is adequately covered.
Cover the pans with aluminum foil and bake in a preheated oven at 350 degrees Fahrenheit (175 degrees Celsius) for 40 to 45 minutes, or until the chicken is cooked through. The internal temperature of the chicken should reach 165 degrees Fahrenheit (74 degrees Celsius). To check for doneness, insert a meat thermometer into the thickest part of the chicken breast.
Once the chicken is cooked through, remove from the oven and let it rest for a few minutes before serving.
Serve hot over rice, mashed potatoes, pasta, or your favorite accompaniment.

Expert Tips & Tricks

Browning is key: Don’t skip browning the chicken! This step adds a layer of flavor that significantly enhances the overall dish. If you’re short on time, you can still get away with skipping it, but the flavor won’t be as deep.
Preventing a lumpy sauce: Whisk the flour and water mixture vigorously to ensure there are no lumps. When adding it to the boiling broth, stir constantly to prevent the sauce from clumping. If lumps do form, you can try using an immersion blender to smooth out the sauce.
Adjusting the sauce consistency: If the sauce is too thick, add a little more water or chicken broth until you reach your desired consistency. If it’s too thin, you can simmer it uncovered for a few minutes to allow it to thicken slightly.
Make-ahead option: This dish can be assembled ahead of time and stored in the refrigerator for up to 24 hours before baking. Add a few minutes to the baking time if baking from cold.
For extra flavor: Add a bay leaf or a sprig of thyme to the broth while it’s simmering for added depth of flavor. Remember to remove them before adding the cream.

Serving & Storage Suggestions

Serve this Cream Sauce Chicken hot over rice, mashed potatoes, noodles, or even creamy polenta. A side of steamed green beans, roasted asparagus, or a simple salad complements the richness of the dish.

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm in a saucepan over low heat, stirring occasionally, or microwave in intervals until heated through. If the sauce becomes too thick during reheating, add a splash of milk or broth.

This dish is best served fresh, but it can also be frozen for longer storage. Allow the chicken and sauce to cool completely before transferring to freezer-safe containers. It can be frozen for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	263 kcal	–
Calories from Fat	157 g	60%
Total Fat	17.5 g	26%
Saturated Fat	6.1 g	30%
Cholesterol	64.3 mg	21%
Sodium	468.8 mg	19%
Total Carbohydrate	7.7 g	2%
Dietary Fiber	0.3 g	1%
Sugars	0.9 g	3%
Protein	18.2 g	36%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

Dairy-Free: Substitute the half-and-half cream with full-fat coconut milk or a dairy-free cream alternative for a dairy-free version. Note that the flavor will be slightly different.
Gluten-Free: Ensure that the chicken broth is gluten-free. You can also use a gluten-free all-purpose flour blend or cornstarch to thicken the sauce.
Spicy Kick: Add a pinch of red pepper flakes to the sauce for a touch of heat.
Herbaceous: Incorporate fresh herbs such as thyme, rosemary, or parsley into the sauce for added flavor.
Vegetable Boost: Add chopped vegetables such as mushrooms, bell peppers, or spinach to the sauce for a more nutritious and colorful dish. Sauté them with the onions for best results.

FAQs (Frequently Asked Questions)

Q: Can I use chicken thighs instead of chicken breasts?
A: Yes, you can substitute chicken thighs for chicken breasts. Chicken thighs are a more flavorful and budget-friendly option. Adjust cooking time as needed to ensure they are cooked through.

Q: Can I make this dish in a slow cooker?
A: Yes, this dish can be adapted for a slow cooker. Brown the chicken as directed, then transfer to the slow cooker. Combine the remaining ingredients (except the cream) and pour over the chicken. Cook on low for 6-8 hours, or on high for 3-4 hours. Stir in the cream during the last 30 minutes of cooking time.

Q: How can I prevent the chicken from drying out?
A: Covering the pans with foil during baking helps to retain moisture and prevent the chicken from drying out. You can also baste the chicken with the sauce halfway through the baking time.

Q: Can I use pre-cut chicken breasts to save time?
A: Yes, you can use pre-cut chicken breasts. However, bone-in chicken tends to be more flavorful and helps keep the meat moist.

Q: What’s the best way to thicken the sauce if it’s not thick enough?
A: If the sauce isn’t thick enough, you can create a slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water. Whisk the slurry into the sauce while it’s simmering, and continue to stir until the sauce thickens.

Final Thoughts

This Cream Sauce Chicken is a timeless classic that’s perfect for feeding a crowd or simply enjoying a comforting meal at home. Don’t be intimidated by the seemingly large quantities; the recipe is surprisingly simple and incredibly rewarding. Gather your ingredients, put on some music, and enjoy the process of creating something delicious. I encourage you to try this recipe and make it your own, perhaps adding your favorite herbs or vegetables. Share your creations and feedback, and most importantly, enjoy the company of those you share this meal with! Consider serving it with a crisp white wine or a refreshing iced tea. Bon appétit!

Cream Sauce Chicken For A Crowd Recipe