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Creamy Chicken Without Cream

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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 skillet sauce made with chicken broth, butter, Dijon mustard, and a small touch of flour.
Creamy chicken without cream in a skillet with silky garlic Parmesan sauce.
Servings: 4
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Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes

Ingredients 

For Chicken:

  • 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.

For Sauce:

  • 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.

Instructions

  • Pat the chicken thighs dry with paper towels. Season both sides with salt, black pepper, paprika, and garlic powder.
  • Lightly coat the chicken thighs with flour, shaking off any excess.
  • 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 on the outside. The chicken does not need to be fully cooked yet. Remove it from the skillet and set aside.
  • Add 2 tablespoons butter and the chopped onion to the same skillet. 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.
  • Sprinkle in 1 tablespoon flour and 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.
  • Stir in the Dijon mustard, Italian seasoning, and black pepper. Simmer gently for 3 to 4 minutes, until the sauce starts to thicken slightly.
  • Reduce the heat to low and stir in the Parmesan cheese until melted and smooth. Do not boil the sauce after adding the Parmesan.
  • 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.
  • Taste the sauce before adding extra salt. The broth and Parmesan already add salt, so add only up to 1/4 teaspoon if needed.
  • Finish with lemon juice and fresh parsley. Serve warm with rice, mashed potatoes, pasta, or roasted vegetables.

Notes

  • This recipe is made without heavy cream and without milk, but it is not dairy-free because it uses butter and Parmesan.
  • Use freshly grated Parmesan for the smoothest sauce. Pre-shredded Parmesan does not melt as well and can make the sauce grainy.
  • Keep the heat low after adding Parmesan. If the sauce gets too thick, add a small splash of chicken broth and stir until smooth again.
Creamy chicken without cream in a skillet with silky garlic Parmesan sauce.
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