cream chicken sandwich recipe

Written ByJenny Smyth Posted on
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The Best cream chicken sandwich recipe

I’ve always been a fan of simple yet delicious recipes that can be made in no time. The cream chicken sandwich recipe is one such dish that never fails to impress my family and me. This recipe is a classic take on the traditional chicken sandwich, but with a creamy twist that elevates it to a whole new level. The combination of juicy chicken, tangy cream sauce, and soft bread is absolute perfection.

I first discovered this recipe from my sister, who had picked it up from her friend’s blog. I was skeptical at first, but after making it once, I was hooked. It’s now a staple in our household, and I make it at least once a week for lunch or dinner. My kids love helping me assemble the sandwiches, and my husband appreciates the ease of making it on busy weeknights.

What I love most about this recipe is how versatile it is. You can serve it as a sandwich, wrap, or even as a salad. The cream sauce adds a richness that complements the chicken perfectly. Plus, it’s incredibly easy to make – just throw everything in a blender and blend until smooth!

It’s also relatively healthy compared to other sandwich recipes out there. The history behind this recipe is fascinating too. Apparently, it originated in the Southern United States as a way to use up leftover chicken and cream sauce from holiday meals. Over time, it spread throughout the country and evolved into various forms – some with fancy ingredients like truffle oil or balsamic glaze.

But honestly, I prefer the simple version without all the frills. In terms of cooking technique, the key is to get the chicken cooked just right – not too dry or overcooked. You want it to be tender yet still retain its juiciness. To achieve this, I recommend using boneless chicken breasts and cooking them in a skillet until they’re lightly browned on both sides and cooked through.

Cream Chicken Sandwich

4.7 from 1537 votes

A rich and creamy chicken sandwich with a velvety sauce, perfect for a satisfying lunch or dinner. Tender chicken breast is cooked in a luscious cream sauce and served on toasted bread.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Cream Chicken

2 boneless skinless chicken breasts (about 1 lb), halved horizontally
1 tbsp olive oil
2 tbsp unsalted butter
1 small onion, finely chopped
2 cloves garlic, minced
1 cup heavy cream
1/2 cup chicken broth
1 tsp Dijon mustard
1/2 tsp dried thyme
Salt and black pepper to taste
1 tbsp all-purpose flour (optional, for thickening)

For the Sandwich

4 sandwich rolls or brioche buns, split and toasted
1 cup fresh arugula or lettuce leaves
4 slices provolone or mozzarella cheese (optional)

👨‍🍳Directions

1Season the chicken breast halves with salt and pepper on both sides.
2Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3Add the chicken to the skillet and cook for 4 to 5 minutes per side until golden brown and cooked through (internal temperature reaches 165°F).
4Transfer chicken to a plate and set aside.
5Reduce heat to medium and add butter to the skillet.
6Once melted, add chopped onion and cook, stirring frequently, for 3 to 4 minutes until softened and translucent.
7Add minced garlic and cook for 30 seconds until fragrant.
8Sprinkle flour over the mixture if using, and stir constantly for 1 minute to cook the flour.
9Slowly pour in chicken broth while whisking to prevent lumps.
10Add heavy cream, Dijon mustard, and dried thyme, and bring to a gentle simmer over medium heat.
11Simmer the sauce for 3 to 4 minutes, stirring occasionally, until it thickens enough to coat the back of a spoon.
12Season with salt and pepper to taste.
13Return the cooked chicken to the skillet, spooning sauce over the top.
14Cook for 2 to 3 minutes on low heat until the chicken is heated through and the sauce is bubbly.
15Toast the split sandwich rolls in a toaster or under the broiler for 1 to 2 minutes until lightly golden.
16Place a slice of cheese on the bottom half of each roll if desired.
17Place a piece of cream chicken on each roll bottom, then top with a generous spoonful of sauce and a handful of arugula.
18Cover with the roll tops and serve immediately.

🔧Equipment

Large skillet
Cutting board
Chef’s knife
Wooden spoon or spatula
Toaster or oven for buns

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 28g💛Saturated Fat: 15g❤️Cholesterol: 130mg🧂Sodium: 620mg🌾Total Carbs: 28g🥦Dietary Fiber: 2g🍬Sugars: 4g🥩Protein: 28g

📝Notes

For a lighter version, substitute half-and-half for heavy cream and use whole wheat buns. The sauce can be made ahead and reheated gently before assembling sandwiches.

Watch Video Of How Cream Chicken Sandwich Works

This cream chicken sandwich recipe is always a good idea for any occasion – whether you’re hosting a party or just need something quick for dinner.

My family loves how versatile it is – we’ve had it as sandwiches, wraps, or even salads with different toppings.

And let’s not forget about the ease of making it on busy weeknights when everyone needs something comforting after school.

❓ Frequently Asked Questions About Cream Chicken Sandwich

Q: What type of bread should I use for this recipe?

I prefer using soft white bread for this recipe because it holds up well to the creamy sauce and juicy chicken.

Q: Can I use leftover chicken for this recipe?

Yes, you can use leftover chicken for this recipe if you have some on hand.

Q: How do I store leftover sandwiches?

You can store leftover sandwiches in an airtight container in the fridge for up to 3 days.

Q: Can I make this recipe vegan?

No, you cannot make this recipe vegan because it contains dairy products like butter and heavy cream.

Q: What are some good alternatives to heavy cream?

You can substitute heavy cream with half-and-half or Greek yogurt if you’re looking for lower-fat options.

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