Name: Creamy Chicken Without Cream
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 1 1/2 lb boneless (skinless chicken thighs.); 3/4 teaspoon salt.; 1/2 teaspoon black pepper.; 1 teaspoon paprika.; 1 teaspoon garlic powder.; 2 tablespoons all-purpose flour.; 2 tablespoons olive oil.; 1 tablespoon butter.; 2 tablespoons butter.; 1/2 onion or 1 small onion (finely chopped.); 4 garlic cloves (minced.); 1 tablespoon all-purpose flour.; 1 1/2 cups chicken broth.; 1 teaspoon Dijon mustard.; 1 teaspoon Italian seasoning.; 1/2 cup finely grated Parmesan cheese.; 1 teaspoon lemon juice.; 1/4 teaspoon salt (only if needed.); Black pepper (to taste.); 1 tablespoon fresh parsley (chopped.)

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This creamy chicken without cream is rich, silky, and made without heavy cream or milk. Juicy chicken thighs simmer in a garlic Parmesan pan sauce made with chicken broth, butter, Dijon mustard, Parmesan, and a small touch of flour for body. No milk needed, and honestly, the sauce is very spoon-worthy.

If you love cozy skillet dinners like this, you might also enjoy my creamy chicken recipes, where I keep all my rich, saucy chicken dinners in one place.

Creamy chicken without cream in a skillet with silky garlic Parmesan sauce.

Can you ever go wrong with tender chicken thighs in a luscious creamy sauce without cream, especially when the whole dish comes together in about 30 minutes? I don’t think so. This is one of those easy one-skillet dinners that tastes like you spent more time on it than you actually did.

For more cozy chicken dinners with a rich sauce, try my budget-friendly creamy chicken when you want something simple and comforting, my creamy chicken orzo for a complete one-pan meal, or my creamy Alfredo chicken if you love a garlicky Parmesan-style sauce.

Why This Recipe Works

The trick here is making the sauce feel creamy without using heavy cream or milk. A little flour and butter create a light roux, which gives the chicken broth body, while Parmesan melts into the sauce for savory richness. Dijon mustard adds just enough depth to make everything taste more like a restaurant-style skillet chicken dinner.

I especially love this recipe because it still feels like a cozy creamy chicken dinner, but it does not feel too heavy. The chicken thighs stay juicy, the sauce turns smooth and garlicky, and the browned bits from the pan make the whole dish taste deeper without needing any cream.

Quick Look at the Ingredients

You only need simple ingredients for this creamy chicken without cream, but each one has a clear purpose. Chicken broth creates the base of the pan sauce, Parmesan and butter make it rich, garlic and Dijon add depth, and a small touch of flour helps everything turn smooth and creamy without heavy cream or milk.

Chicken thighs. I use 1 1/2 lb boneless, skinless chicken thighs because they stay juicy and tender in the skillet.
Flour. A small amount helps lightly coat the chicken and gives the sauce a creamy body without cream.
Butter and olive oil. This mix helps sear the chicken and adds richness to the sauce.
Onion and garlic. Half an onion or 1 small onion gives the sauce a savory base, while garlic adds that cozy skillet flavor.
Chicken broth. This is the main liquid for the pan sauce, so use a good-quality broth for the best flavor. It keeps the sauce savory and smooth without heavy cream or milk.
Dijon mustard. It adds depth and makes the sauce taste more finished without making it taste too mustardy.
Italian seasoning. I use 1 teaspoon for a little more herb flavor in the sauce.
Parmesan cheese. Freshly grated Parmesan melts into the broth and helps create a rich, creamy texture.
Lemon juice. A small splash at the end balances the butter and Parmesan.
Salt and black pepper. The broth and Parmesan already add salt, so taste first and add only up to 1/4 teaspoon salt if needed.

Note: This is an overview. See recipe card below this post for ingredient quantities and full instructions.

How to Make Creamy Chicken Without Cream

This creamy chicken without cream comes together as a one-skillet dinner, and the sauce builds right in the same pan after searing the chicken. The key is to keep the heat gentle once the Parmesan goes in, so the garlic Parmesan sauce stays smooth, silky, and creamy without heavy cream or milk.

Pat the chicken thighs dry with paper towels. Season both sides with salt, black pepper, paprika, and garlic powder, then lightly coat the chicken in flour. This helps the chicken brown nicely and gives the sauce a little extra body later.

Chicken thighs seasoned with paprika and lightly coated in flour before searing.

Heat olive oil and butter in a large skillet over medium heat. Add the chicken thighs and sear for 4 to 5 minutes per side, until golden brown on the outside. The chicken does not need to be fully cooked at this point because it will finish cooking gently in the sauce.

Chicken thighs searing in a hot skillet until golden and flavorful.

Remove the chicken from the skillet and set it aside on a plate. Add the butter and chopped onion to the same skillet, then cook for 3 to 4 minutes, until the onion is soft and lightly golden. Add the garlic and cook for about 30 seconds, just until fragrant.

Onion and garlic cooking in butter to start the creamy skillet sauce.

Sprinkle the flour over the onion and garlic, then stir for about 1 minute. Slowly pour in the chicken broth while stirring and scraping up the browned bits from the bottom of the skillet. Those little browned bits add a lot of flavor to the sauce.

Flour and chicken broth stirred into the skillet to build a silky sauce without cream.

Stir in the Dijon mustard, Italian seasoning, and black pepper. Let the sauce simmer gently for 3 to 4 minutes, until it starts to thicken slightly. At this stage, the sauce should look smooth, savory, and a little glossy.

Reduce the heat to low, then stir in the finely grated Parmesan cheese. Let it melt slowly into the sauce. Do not boil the sauce after adding the Parmesan, or it can turn grainy instead of creamy.

Dijon mustard, Italian seasoning, and Parmesan melting into the creamy chicken sauce.

Return the chicken thighs to the skillet and spoon the sauce over the top. Simmer gently for 6 to 8 minutes, or until the chicken is fully cooked and tender. If the sauce gets too thick, add a small splash of chicken broth to loosen it.

Creamy chicken without cream finished in the skillet with garlic Parmesan sauce.

Taste the sauce at the end before adding more salt. The chicken broth and Parmesan already add salt, so add only up to 1/4 teaspoon if the sauce really needs it. Finish with lemon juice and fresh parsley, then serve warm with rice, mashed potatoes, pasta, or roasted vegetables.

Creamy chicken without cream served with fluffy white rice and garlic Parmesan sauce.

Pro Tips

Use chicken thighs if possible. They stay juicy and tender, even after simmering in the sauce.
Pat the chicken dry first. This helps the seasoning stick and gives the chicken a better golden sear.
Do not overcrowd the skillet. If the pan is too full, the chicken will steam instead of brown.
Scrape up the browned bits. After adding the chicken broth, scrape the bottom of the skillet because that is where a lot of the flavor is.
Keep the heat low after adding Parmesan. High heat can make the sauce grainy, so let the cheese melt gently.
Use freshly grated Parmesan. It melts much smoother than pre-shredded cheese and gives the sauce a better texture.
Taste before adding salt. Chicken broth and Parmesan already add salt, so add only up to 1/4 teaspoon if needed.
Finish with lemon juice. A small splash makes the sauce brighter and balances the butter and Parmesan.

Variations and Substitutions

Use chicken breasts. You can use boneless, skinless chicken breasts instead of thighs. Slice large breasts in half lengthwise so they cook faster and stay tender.
Use shallot instead of onion. Half an onion works great, but a small shallot will give the sauce a slightly sweeter, more delicate flavor.
Make it extra garlicky. Add 1 or 2 more garlic cloves if you want a stronger garlic flavor in the sauce.
Use homemade chicken broth. A good broth makes a big difference here because there is no cream or milk to hide behind.
Swap the Parmesan. Pecorino Romano can work, but it is saltier, so taste the sauce before adding any extra salt.
Skip the Dijon mustard. The sauce will still work without it, but Dijon gives the sauce more depth and makes it taste more finished.
Add mushrooms. Sliced mushrooms would be delicious in this sauce. Cook them with the onion until they release their moisture and start to brown.
Make it lighter. Use a little less butter in the sauce and add a splash more chicken broth if needed.
Make it gluten-free. Use a gluten-free all-purpose flour blend for coating the chicken and thickening the sauce.
Add a little heat. A pinch of red pepper flakes adds a gentle kick without changing the creamy garlic Parmesan flavor.

What to Serve With Creamy Chicken Without Cream

This creamy chicken without cream is all about that silky garlic Parmesan pan sauce, so serve it with something that can soak it up. My favorite way is over creamy mashed potatoes for a cozy comfort food dinner, or with fluffy stovetop rice when I want something simple and easy.

It is also delicious with pasta, roasted vegetables, green beans, or a piece of crusty bread on the side. Anything that catches the sauce works beautifully here.

How to Store Leftovers

Store leftover creamy chicken without cream in an airtight container in the refrigerator for up to 3 days. Let the chicken cool first, then spoon some of the sauce over the top before storing so it stays moist.

Reheat gently on the stove over low heat or in the microwave in short intervals. If the sauce thickens too much, add a small splash of chicken broth and stir until smooth again. Try not to boil the sauce after reheating because the Parmesan can turn grainy.

I do not recommend freezing this recipe because Parmesan sauces can separate after thawing. It will still be safe to eat, but the texture will not be as smooth and creamy.

Frequently Asked Questions

Can I make creamy chicken without cream and milk?
Yes. This recipe is made without heavy cream and without milk. The sauce turns creamy from chicken broth, butter, Parmesan, Dijon mustard, and a small amount of flour.

Can I use chicken breasts instead of chicken thighs?
Yes. Boneless, skinless chicken breasts work well, but I recommend slicing large chicken breasts in half lengthwise so they cook faster and stay tender.

Why is my sauce grainy?
The heat was probably too high after adding the Parmesan. Keep the sauce on low heat and use freshly grated Parmesan so it melts smoothly into the broth.

Can I make the sauce thicker?
Yes. Let it simmer for another minute or two before adding the chicken back in. If you want it even thicker, mix 1 teaspoon flour with a small splash of broth, then stir it into the sauce.

Can I make this recipe gluten-free?
Yes. Use a gluten-free all-purpose flour blend for coating the chicken and thickening the sauce.

What should I do if the sauce gets too thick?
Add a small splash of chicken broth and stir over low heat until the sauce loosens and becomes silky again.

If this creamy chicken without cream makes it to your dinner table, I would love to hear how it turned out. And if you want more easy chicken dinners, you can browse all my chicken recipes for more cozy weeknight ideas.

This creamy chicken without cream is the kind of easy skillet dinner that feels cozy, rich, and a little special without using heavy cream or milk. If you make it, I would love to hear how it turned out, so leave a comment and rating below.