New multi chicken breast is a flexible weeknight method where you cook several chicken breasts in one pan with a single sauce, then turn the leftovers into three completely different meals. It works because the chicken is poached in a flavorful liquid, keeping it juicy and easy to shred or slice, and the cooking liquid becomes the base for each variation. This recipe gives you a solid, repeatable technique that saves time without sacrificing flavor.
Ingredients
- 4 boneless, skinless chicken breasts (about 1.5 lb / 680 g total)
- 1 tbsp (15 ml) olive oil
- 1 medium yellow onion, thinly sliced
- 3 cloves garlic, minced
- 1 cup (240 ml) chicken broth, low sodium
- 1/2 cup (120 ml) dry white wine (or extra broth)
- 1 tsp (5 g) dried thyme
- 1/2 tsp (2.5 g) smoked paprika
- 1/2 tsp (2.5 g) salt, plus more to taste
- 1/4 tsp (1.25 g) black pepper
- 2 tbsp (30 g) unsalted butter
- 2 tbsp (16 g) all-purpose flour
- 1/2 cup (120 ml) heavy cream
- 1 tbsp (15 ml) fresh lemon juice
- 2 tbsp (8 g) fresh parsley, chopped
Instructions
- Pat the chicken breasts dry with paper towels. Season both sides with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown, about 3-4 minutes per side. Remove to a plate (they won’t be cooked through).
- Reduce heat to medium. Add onion and cook, stirring, until softened, about 3 minutes. Add garlic and cook for 30 seconds until fragrant.
- Pour in the chicken broth and white wine (if using), scraping up any browned bits from the bottom of the pan. Stir in thyme, smoked paprika, and salt. Bring to a simmer.
- Return the chicken to the skillet, nestling it into the liquid. Cover and simmer gently for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) as measured with a food thermometer (USDA FSIS safe minimum).
- Transfer the chicken to a cutting board and let rest for 5 minutes. Meanwhile, increase heat to medium-high and simmer the sauce until reduced by about a third, about 5 minutes.
- Reduce heat to low. Whisk in butter and flour until smooth. Cook for 1-2 minutes, stirring constantly, until slightly thickened.
- Stir in heavy cream and lemon juice. Simmer gently for 2-3 minutes until sauce coats the back of a spoon. Taste and adjust seasoning.
- Slice the chicken and serve with the sauce, garnished with parsley. Or, for the variations below, store the chicken and sauce separately.
Tips
- Substitutions: No wine? Use extra broth with a splash of vinegar. No cream? Use full-fat coconut milk for a dairy-free version. You can swap thyme for rosemary or oregano.
- Don’t overcook: Chicken breasts dry out quickly. Use a meat thermometer and pull them at 165°F (74°C). Letting them rest for 5 minutes before slicing keeps them juicy.
- Make ahead: You can cook the chicken and sauce up to 2 days ahead. Store separately in the fridge, then reheat gently.
- Common mistake: Adding the flour directly to hot liquid can cause lumps. Whisk it with the butter first to make a roux, as directed.
Serving Suggestions
Serve the sliced chicken over mashed potatoes, rice, or pasta, spooning the creamy sauce on top. A side of steamed green beans or a crisp green salad balances the richness. For a low-carb option, serve over cauliflower mash or zucchini noodles.
Variations
- Chicken Alfredo: Slice the chicken and toss with fettuccine and extra cream, then top with Parmesan.
- Chicken Pot Pie Filling: Chop the chicken and mix with the sauce, frozen peas and carrots. Spoon into a pie crust and bake at 375°F (190°C) until golden.
- Chicken Tacos: Shred the chicken and toss with a little of the sauce. Serve in warm tortillas with salsa, avocado, and lime.
- Asian-inspired: Replace thyme and paprika with ginger and soy sauce, and use coconut milk instead of cream.
Storage and Reheating
Refrigerate leftover chicken and sauce separately in airtight containers for up to 3-4 days. To reheat, place the sauce in a saucepan over low heat, adding a splash of broth or milk to loosen it. Add the sliced chicken and warm gently until heated through, about 5-7 minutes. You can also microwave individual portions for 2-3 minutes, stirring halfway. Freeze the chicken and sauce for up to 3 months; thaw overnight in the fridge before reheating.
Frequently Asked Questions
Can I use chicken thighs instead? Yes, boneless thighs work well. They take about the same time, but check for 165°F (74°C) as well.
What if I don’t have white wine? Just use extra chicken broth. The flavor will be slightly less complex but still delicious.
How do I know when the chicken is done? Use a food thermometer inserted into the thickest part. It should read 165°F (74°C).
Can I make this dairy-free? Absolutely. Use olive oil instead of butter, and substitute coconut milk or a dairy-free cream alternative for the heavy cream. The sauce will be a bit thinner.
Why is my sauce lumpy? That usually happens when flour is added directly to hot liquid. Always mix flour with fat first, and whisk constantly.
Can I double the recipe? Yes, but use a larger skillet and don’t overcrowd the pan when browning. You may need to cook in batches.
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More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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