Creamy Herb Milk Chicken: the Easy Recipe to Make Tender and Delicious Chicken for a Quick Dinner!

Craving a comforting dinner that's as easy as can be? Look no further than One-Pan Creamy Milk Chicken! This dish is the epitome of weeknight deliciousness.  It's a flavorful main course that can be whipped up in under 30 minutes, making it perfect for busy weeknights or casual weekend meals. It’s so easy to make. The chicken is seared in a pan, and then simmered in a creamy, milk-based sauce. This gentle cooking method keeps the chicken incredibly tender and juicy, while the sauce develops a rich flavor. The star ingredients are, of course, chicken and milk, but a few pantry staples like flour and herbs come together to elevate this dish. Plus, the recipe is easily customizable, so feel free to add and you have a new weeknight go-to.

What is Creamy Milk Chicken?

Creamy milk chicken is a dish featuring chicken pieces cooked in a creamy sauce made with milk. It's typically served as a main course for a weeknight meal. There are many variations, but generally, the chicken is floured and then pan-seared to create a flavorful crust. Then, a simple sauce is made in the same pan using the leftover fond (caramelized bits) and milk.  The chicken is often simmered in the sauce until cooked through, resulting in a tender and flavorful protein with a rich, creamy sauce. Some variations include adding vegetables like mushrooms, spinach, or tomatoes, or incorporating herbs and spices for additional flavor.

The core concept of creamy milk chicken aligns with the idea of "peasant food" – resourceful cooking using common ingredients.  Milk, a readily available protein source, is used to create a comforting and satisfying dish. Today, creamy milk chicken recipes come in endless variations.  Chicken pieces can be swapped for breasts, thighs, or even ground chicken.  The milk base can be enriched with cream cheese, sour cream, or even evaporated milk.

What are Top Tips for Making Creamy Milk Chicken

• Don't overcrowd the pan. Searing the chicken in batches ensures even browning and prevents steaming, which leads to a less flavorful crust.
• Pat dry the chicken before cooking. Excess moisture on the chicken will prevent a nice sear.
• Use room-temperature chicken. This cooks more evenly than cold chicken.
• Don't skip the flour: Dredging the chicken in flour before searing creates a roux in the pan, which helps thicken the sauce later.
• Whisk constantly. As you add the milk, whisk continuously to prevent lumps from forming.
• Get creative with aromatics: Sauteed onions, garlic, or shallots add depth of flavor to the sauce.
• Fresh herbs like thyme, rosemary, or parsley add a delightful freshness to the dish.

What Can I Serve with Creamy Milk Chicken?

This dish goes well with a variety of side dishes like rice, pasta, mashed potatoes, or roasted vegetables.

Can I Use Boneless, Skinless Chicken Thighs Instead of Breasts?

Yes, absolutely! Chicken thighs are a more flavorful option, but they may take a few extra minutes to cook through.

Can I Use a Different Type Of Milk?

Yes, you can use heavy cream or sour cream for a richer sauce. For a dairy-free option, use full-fat coconut milk.

How Can I Add More Flavor to The Sauce?

Sauteed onions, garlic, or shallots add depth of flavor. You can also experiment with different herbs like rosemary, oregano, or tarragon.

Can I Make This Ahead of Time?

Yes, you can! Prepare and cook the chicken as directed, then store it in an airtight container in the refrigerator. Reheat gently on the stovetop or in the microwave, adding a splash of milk to maintain the sauce's consistency. However, for the best texture and flavor, it's ideal to prepare it fresh.

More Chicken Recipes for Delicious Dinners

Chicken Meatballs and Potato Roses

Chicken Cordon-Bleu

Garlic Chicken

Chicken Piccata

How to Store Creamy Milk Chicken

The cooked chicken and sauce can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat.

How To Make Creamy Milk Chicken

Cover the chicken breast slices with flour to prepare them for frying.

Heat a mixture of oil and butter in a pan over medium-high heat. Once hot, carefully add the floured chicken and cook undisturbed for several minutes, until a golden-brown crust forms.

Gently flip the chicken and cook for another 2-3 minutes, or until cooked through.

Pour the milk into the pan and then add the thyme, salt, and pepper.

Let it cook for about 5 minutes, or until milk has thickened.

Transfer the cooked chicken slices to a serving plate and spoon the creamy sauce over the top. Enjoy!