This chicken steak delivers tender results every time, paired with a rich white sauce that elevates the dish to restaurant quality.
I’ve refined this method to ensure juicy, flavorful meat and a velvety sauce with minimal effort. Perfect for a satisfying main course.
Ingredients for Chicken Steak Recipe with White Sauce
Quality ingredients create tender chicken and velvety white sauce with restaurant-style results.
| Ingredient | Amount | Notes |
|---|---|---|
| Chicken Breast 🍗 | 1 ½ lb | Boneless, skinless, pounded to 1/2-inch thickness |
| All-Purpose Flour 🌾 | ½ cup | For dredging chicken |
| Salt 🧂 | 1 tsp | divided, kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Garlic Powder 🧄 | 1 tsp | For seasoning chicken |
| Olive Oil 🫒 | 3 tbsp | Divided for cooking |
| Butter 🧈 | 2 tbsp | Unsalted for white sauce |
| Heavy Cream 🥛 | 1 cup | Full-fat for richness |
| Chicken Broth 🍲 | ½ cup | Low-sodium preferred |
| White Wine 🍷 | ¼ cup | Dry white for deglazing |
| Dijon Mustard 🟡 | 1 tbsp | For sauce depth |
| Fresh Parsley 🌿 | 2 tbsp | Chopped for garnish |
| Shallot 🧅 | 1 whole | Finely minced for sauce |
| Lemon Juice 🍋 | 1 tsp | Freshly squeezed |
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The chicken is everything here. Boneless, skinless breasts pounded to even thickness cook evenly—thighs work too but have a different texture. Source from Whole Foods or Costco for consistent quality. The heavy cream must be full-fat (trust me on the full-fat version) or the sauce won’t set properly. For the broth, low-sodium lets you control the seasoning.
No white wine? Substitute with extra broth plus a splash of lemon juice. Shallots can be replaced with half a small onion. If avoiding alcohol entirely, apple cider vinegar at half the amount adds the needed acidity. Dijon mustard is key for depth—yellow mustard works in a pinch but lacks complexity. Fresh parsley brightens the dish, but dried (at one-third the amount) is acceptable.
Cooked chicken keeps 3-4 days refrigerated, but the sauce is best fresh. To store, keep components separate—sauce thickens as it cools. Reheat gently on low to prevent curdling. The raw chicken can be prepped 1 day ahead and stored covered in the fridge.
Why You’ll Love This Recipe
- 20-Minute Meal: Honestly, I can prep the chicken, coat it, and cook it faster than deciding what to order for takeout.
- Garlicky Perfection: That crispy flour crust with garlic powder and the creamy white sauce? Ridiculously good together.
- Feeds the Fam: I make a big batch and everyone—even my picky nephew—cleans their plate.
- Stretches the Budget: Chicken breast and basic pantry staples mean I spend less but still eat like a queen.
Step-by-Step Instructions for Chicken Steak With White Sauce
This method ensures juicy, tender chicken paired with a rich, velvety sauce.
Step 1: Pound and Season the Chicken Breast
Place the 1.5 lb Chicken Breast between two sheets of plastic wrap and pound to an even ½-inch thickness using a meat mallet or rolling pin. This step guarantees uniform cooking and prevents dry, overcooked spots.
Season both sides generously with 1 tsp Salt, 0.5 tsp Black Pepper, and 1 tsp Garlic Powder. Press the seasonings into the meat so they adhere well. Let the chicken rest at room temperature for 10 minutes while you prepare the dredging station.
Step 2: Dredge and Sear the Chicken
Spread the 0.5 cup All-Purpose Flour on a plate. Lightly coat each chicken cutlet in the flour, shaking off any excess. The flour creates a golden crust and helps thicken the sauce later.
Heat 2 tbsp Olive Oil in a large skillet over medium-high heat until shimmering. Add the chicken and cook for 4-5 minutes per side until golden brown and cooked through. The internal temperature should reach 165°F. Transfer to a plate and tent with foil to keep warm.
Step 3: Build the White Sauce Base
In the same skillet, reduce heat to medium and add 1 tbsp Olive Oil. Sauté the finely minced 1 whole Shallot for 2-3 minutes until soft and translucent. Add the 0.25 cup White Wine and scrape up any browned bits from the bottom of the pan.
Simmer for 2 minutes until the wine reduces by half. Stir in the 1 tbsp Dijon Mustard and cook for 30 seconds until fragrant. This builds the flavor foundation for your velvety sauce.
Step 4: Finish the Sauce and Serve
Reduce heat to low and add the 2 tbsp Butter, 1 cup Heavy Cream, and 0.5 cup Chicken Broth. Whisk constantly until the butter melts and the sauce begins to thicken, about 3-4 minutes.
Return the chicken to the skillet, spooning the sauce over it. Simmer for 1-2 minutes to heat through. Stir in the 1 tsp Lemon Juice and adjust seasoning if needed. Garnish with 2 tbsp Fresh Parsley and serve immediately for the best texture and flavor.
Pro Tips For Making Chicken Steak Recipe With White Sauce
- Pound the Breast: Chicken breasts are uneven—pound them to an even 1/2-inch thickness so they cook through at the same rate. I learned this the hard way after too many dry, overcooked edges.
- Season the Flour: Mix salt, black pepper, and garlic powder directly into the flour before dredging. Sounds weird, but it works—every bite gets that flavor instead of just the surface.
- Skip the Overcrowding: Cook the chicken in batches if needed—about 2 pieces at a time in a hot pan with 2 tablespoons of oil. Steer clear of cramming them in, or they’ll steam instead of sear.
- Rest Before Slicing: Give the chicken a solid 5 minutes under foil after cooking. My grandmother swore by this, and she was right: it locks in the juices before you smother it in white sauce.
Wine and Beer Pairings for This Dish
White Wine Pairings
A crisp Sauvignon Blanc from New Zealand complements the creamy sauce beautifully. Its bright acidity cuts through the richness while enhancing the dish’s subtle flavors. I love how its citrus notes harmonize with the lemon juice in the recipe. 🍷
Chardonnay Options
For a fuller-bodied white, try a lightly oaked Chardonnay from California. The buttery notes echo the sauce’s creaminess while the wine’s acidity balances the dish. Kendall-Jackson Vintner’s Reserve is my go-to choice.
Beer Pairings
A Belgian-style witbier with its orange peel and coriander notes provides a refreshing contrast. Blue Moon or Hoegaarden work wonderfully. The effervescence cleanses your palate between bites of the rich creation.
Lighter Red Option
Surprisingly, a chilled Pinot Noir from Oregon can work if you prefer reds. Its bright acidity and red fruit flavors stand up to the dish without overpowering it. Eyrie Vineyards makes an excellent version.
Non-Alcoholic Choice
For a non-alcoholic pairing, try a sparkling apple cider with its crisp, sweet-tart profile. The bubbles and acidity mimic wine’s palate-cleansing properties. I particularly enjoy Martinelli’s Gold. ✨
Nutrition Facts
Frequently Asked Questions
Can I use chicken thighs instead of breasts?
Chicken thighs stay juicier and are more forgiving with cooking times. Pound them to ½-inch thickness and cook for 5-6 minutes per side until 165°F. They’ll add richer flavor to your dish.
What can I substitute for white wine?
Use extra chicken broth plus 1 tsp lemon juice or apple cider vinegar at half the amount. These provide the acidity needed to balance the sauce’s richness.
How do I prevent the sauce from curdling?
Keep heat on low and whisk constantly as you add the cream. Avoid boiling—simmer gently for 3-4 minutes until thickened. Patience is key!
Can I make this ahead of time?
Cook the chicken and store it separately from the sauce. Reheat the sauce on low heat, stirring often, and add the chicken to warm through. Best within 2 days.
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