Channel your inner French chef with the easy Poulet à la Crème recipe. Succulent chicken in a mushroom sauce, so easy and delicious. The perfect elegant and easy comfort food dinner for one. Personally I enjoy with a side of mashed potatoes.

Poulet à la Crème offers a delightful balance of simplicity and sophistication and can be easily scaled up to serve more people.
Ingredients Notes

- Chicken – I used chicken legs because honestly chicken thighs have gotten really expensive in my area. Thighs are the more traditional cut of poultry to use, but you can make this dish with your preferred chicken.
- Wine – A simple dry white wine, like Chardonnay, is perfect for this sauce. I keep a small bottle of wine on hand for those times I might need a bit for cooking. Once the bottle is opened, I freeze the remaining in ice cube trays for later use. If you don’t want to use wine, you can substitute equal parts of chicken broth.. You won’t have the same flavor profile, but it will still be very good.
How to Make Poulet à la Crème




- Remove the skin from the chicken and season with the salt and pepper.
- Melt the butter and olive oil, add the chicken and brown on both sides.
- Sprinkle the flour over the chicken, add the mushrooms and stir in the chicken broth and white wine. Mix the ingredients.
- Bring the Poulet sauce to a boil, cover and reduce the heat to low and simmer gently for about 20 minutes, or until the chicken is fully cooked and reaches an internal temperature of at least 165 degrees F.
- Remove the chicken and set aside,
- In the same skillet, add in the cream to the sauce and bring to a simmer. Cook until sauce begins to thicken. Add the chicken back into the sauce a heat for 1-2 minutes.
Served with crusty bread, fluffy rice, or buttery mashed potatoes, this dish brings the French countryside to your table.
Recipe Notes for A Perfect Poulet Sauce
- If the sauce is too thick, thin it with a splash of chicken stock or reserved pasta water. If it’s too thin, continue simmering or whisk in a small slurry of flour and water to thicken.
- After adding cream, keep the heat low to maintain a gentle simmer. High heat can cause the sauce to separate. Let the sauce thicken slightly, but not too much. It should coat the back of a spoon smoothly.
- For richness, heavy cream or Creme Fraiche is best. Avoid substitutes like milk, as they won’t provide the same luxurious texture. Stir the cream in towards the end of cooking to prevent it from separating or curdling.
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Ingredients
- 1 chicken leg
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 teaspoon unsalted butter
- 1 teaspoon olive oil
- 3 each mushrooms sliced
- 2 teaspoons all-purpose flour
- 1 tablespoon dry white wine
- ¼ cup low sodium chicken broth
- 2 tablespoon heavy cream
Instructions
- With a sharp knife carefully loosen the skin from the chicken meat and remove the skin. Season with the salt and pepper.
- Melt the butter and olive oil in a 8 inch heavy skillet over medium high heat. Add the chicken and brown on both sides.
- Sprinkle the flour over the chicken, add the mushrooms and stir in the chicken broth and white wine. Mix the ingredients.
- Bring the sauce to a boil, cover and reduce the heat to low and simmer for about 20 minutes, or until the chicken is fully cooked and reaches an internal temperature of at least 165 Degrees F. Remove the chicken and set aside.
- In the same skillet add in the cream to the sauce and bring to a simmer. Cook for about a minute until sauce begins to thicken.
- Add the chicken back into the sauce a heat for 1-2 minutes.
Nutrition Disclaimer
I am not a certified Dietitian or Nutritionist. The nutrition amounts given below is an estimate only and provided as a general guide only.
Everytime I make this recipe I feel like I’m dining in a small french Bistro!