Are you tired of dry boring chicken dishes? Trust me I’ve been there too. The secret to transforming ordinary chicken into something special is often a silky, creamy white sauce. Today, I’m gonna share with you the easiest way to make white sauce for chicken that will make your family think you’ve secretly become a professional chef overnight!
White sauce (also called béchamel) is one of those foundation recipes that once you master, opens up a whole world of delicious possibilities. It’s been around for centuries – named after Louis de Béchamel, a steward to King Louis XIV – and has remained popular because it’s simple yet versatile.
What You’ll Need for Basic White Sauce
Before we jump into the cooking process let’s gather our ingredients. The beauty of white sauce is that it requires just a few simple pantry staples
- 2 tablespoons salted butter
- 2 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 cup milk
That’s it! Just five ingredients to transform your chicken from bland to grand. Now let’s get cooking!
Step-by-Step Instructions for Perfect White Sauce
Step 1: Melt the Butter
In a 1 1/2-quart saucepan, melt butter over low heat. This is the foundation of your sauce, and keeping the heat low prevents the butter from burning. Keep an eye on it as butter melts quickly!
Step 2: Create the Roux
This is where the magic begins! Stir in flour, salt, and pepper with a whisk. Cook over medium heat, stirring constantly, until the mixture is smooth and bubbly. Then remove from heat.
The butter coats the flour particles, preventing them from clumping together when we add the liquid. This mixture is called a “roux” and it’s the thickening agent for our sauce.
Step 3: Add the Milk
Gradually stir in milk with a whisk. This is where patience pays off – add the milk slowly while whisking continuously to prevent lumps from forming. Be sure to run the whisk along the bottom and corners of the pan to catch any hiding flour mixture.
Step 4: Cook Until Thickened
Return the pan to medium heat and bring to a boil, stirring constantly. Once it reaches a boil, continue to stir and cook for 1 minute. The sauce will thicken beautifully during this time.
And voila! You’ve just made about 1 cup of perfect white sauce that’s ready to elevate your chicken dish to new heights.
Tips for Avoiding Lumpy White Sauce
Nobody wants lumpy sauce! Here’s how to ensure your white sauce is silky smooth:
-
Cook Flour Until Bubbly: The starch cells in the flour separate when butter coats them, preventing lumps. Heating until smooth and bubbly is crucial.
-
Slowly Add the Milk: Gradually adding milk while continuously whisking helps the flour dissolve completely.
-
Use a Whisk: A whisk is definitely better than a spoon for mixing white sauce. It helps break up any potential lumps.
-
Watch the Heat: Pay attention to the stovetop settings and follow the timing in the recipe carefully.
-
Rescue Mission: If you do end up with a few lumps, pour the sauce through a wire-mesh strainer to remove them.
How to Fix White Sauce That’s Not Perfect
Even experienced cooks sometimes need to make adjustments. Here’s how to fix common white sauce issues:
If Your Sauce is Too Thin:
Mix a tablespoon or two of additional flour with just enough water to make a smooth, thick paste. Heat the sauce until simmering, then stir in the flour paste with a whisk until smooth. Bring to a boil and cook for 1 minute.
If Your Sauce is Too Thick:
Simply stir in an additional tablespoon or two of milk while the sauce is hot. Whisk until well blended.
Making Your White Sauce Fancy for Chicken
The basic white sauce is wonderful, but you can easily customize it for different chicken dishes:
Creamy Garlic Sauce for Chicken:
Add 2-3 cloves of minced garlic to the butter and cook for 30 seconds before adding the flour.
Herb-Infused White Sauce:
Stir in 1-2 teaspoons of fresh herbs like thyme, rosemary, or tarragon after the sauce has thickened.
Mushroom Sauce for Chicken:
Cook 1/2 cup chopped fresh mushrooms in the butter for about 3 minutes before adding the flour. This makes an amazing topping for chicken breasts!
Cheesy White Sauce:
Add 1/4 teaspoon dry mustard with the flour, and after the sauce has thickened, stir in 1/2 cup shredded cheese (cheddar, Gruyere, or Parmesan work great).
Onion White Sauce:
Add 1/3 cup finely chopped onion to the melted butter and cook for 2-3 minutes until tender before continuing with the flour.
Best Chicken Dishes with White Sauce
Now that you’ve mastered the perfect white sauce, here are some amazing ways to use it with chicken:
-
Classic Chicken Pot Pie: Use your white sauce as the creamy base for chicken pot pie filling.
-
Chicken à la King: Mix diced cooked chicken with white sauce, then add sautéed peppers and mushrooms.
-
Creamy Chicken Pasta: Toss cooked pasta with white sauce and chunks of grilled chicken for a quick weeknight meal.
-
Chicken Lasagna: Layer white sauce with lasagna noodles, cooked chicken, and cheese for a twist on traditional lasagna.
-
Chicken and Biscuits: Pour white sauce over chicken and vegetables, then top with biscuits for a hearty comfort food dish.
Making White Sauce Ahead of Time
Life gets busy, and meal prep can be a lifesaver. You can make white sauce ahead of time and refrigerate it up to a week! Here’s how:
- Allow the sauce to cool completely after cooking.
- Transfer to a container with a tight-fitting lid.
- Refrigerate for up to 1 week.
Note that the sauce will be much thicker when cold but will return to its original consistency when reheated. To reheat, simply place in a saucepan over medium-low heat and stir frequently until hot.
I don’t recommend freezing white sauce as it can separate or curdle.
Lighter Versions of White Sauce
If you’re watching calories but still want that creamy goodness, you have options:
- Use skim milk instead of whole milk
- Reduce the butter to 1 tablespoon and the flour to 1 tablespoon for a thinner sauce
- Try evaporated skim milk for a creamy texture with less fat
White Sauce Variations by Thickness
Depending on your chicken dish, you might want different consistencies:
Thick White Sauce
Great for souffles or dishes where you don’t want the sauce to be too runny:
- 1/4 cup butter
- 1/4 cup flour
- 1 cup milk
Thin White Sauce
Perfect for casseroles containing pasta or more delicate applications:
- 1 tablespoon butter
- 1 tablespoon flour
- 1 cup milk
The Secret to Restaurant-Quality Chicken in White Sauce
Want to know how restaurants make their chicken in white sauce taste so good? Here are some insider tips:
-
Season the Chicken Properly: Before adding white sauce, make sure your chicken is well-seasoned. A simple salt and pepper rub goes a long way.
-
Deglaze the Pan: If you’ve cooked chicken in a pan, use the same pan to make your white sauce. Those browned bits (fond) at the bottom contain tons of flavor!
-
Quality Ingredients: Use real butter (not margarine) and whole milk for the richest flavor.
-
Let the Chicken Rest: Allow cooked chicken to rest before adding sauce so the juices redistribute within the meat.
-
Finish with Fresh Herbs: A sprinkle of fresh herbs just before serving brightens the entire dish.
Serving Suggestions for Chicken with White Sauce
To create a complete meal, pair your chicken in white sauce with:
- Fluffy white rice or wild rice pilaf
- Steamed asparagus or broccoli
- Crusty French bread for soaking up extra sauce
- A crisp green salad with vinaigrette dressing
- Roasted potatoes with herbs
FAQs About White Sauce for Chicken
Can I use non-dairy milk to make white sauce?
Yes! Unsweetened almond, soy, or oat milk works well. The sauce might be slightly less rich but still delicious.
Why is my white sauce lumpy?
Lumps usually form when flour isn’t properly incorporated. Make sure to whisk continuously when adding milk and cook the flour in the butter until bubbly before adding liquid.
How do I know when my white sauce is thick enough?
The sauce should coat the back of a spoon, and when you run your finger through it, the line should hold its shape.
Can I add wine to white sauce for chicken?
Absolutely! Replace 1/4 cup of the milk with white wine for an elegant sauce. Add it after the flour has cooked and reduce slightly before adding the remaining milk.
Is white sauce the same as Alfredo sauce?
No, they’re different. White sauce (béchamel) uses butter, flour, and milk, while Alfredo typically contains butter, cream, and Parmesan cheese with no flour.
In Conclusion
Mastering white sauce for chicken is one of those cooking skills that will serve you for a lifetime. It’s the foundation for countless delicious meals and can transform simple ingredients into something special. The next time you’re staring at chicken breasts wondering what to do with them, remember this simple sauce – it might just become your new favorite way to enjoy chicken!
Give it a try and soon your family will be asking, “What’s that amazing sauce?” And you can just smile mysteriously and say it’s your secret recipe. I won’t tell if you don’t!
Happy cooking, and enjoy your delicious chicken with white sauce!
Step 5: Season and Use As Desired
Season the finished béchamel with salt, black or white pepper, and maybe a dusting of freshly grated nutmeg. If any lumps form, just whisk them out, or use a hand blender or regular blender if anything goes wrong and some major recovery is required. If youre not quite ready to use the sauce, pressing a piece of plastic wrap against its surface will prevent a skin from forming.
When youre ready, just add it to whatever dish youre making, whether youre folding it with ragù for a lasagna or melting in grated cheese for a Mornay sauce. Now tell me, who doesnt like that?
Step 2: Add Flour and Cook
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__s__2016__09__20160901-bechamel-sauce-vicky-wasik-collage-1-d340d6a695c949e59e39e340d4d61127.jpg)
As soon as the butter is melted, add the flour and whisk to form a paste. Continue whisking as the paste cooks, making sure to reach into the corners of the pan to prevent the paste from scorching. The key here is that you want to cook the raw smell out of the flour, but you dont want the flour and butter to brown in the process. This is called a white roux, i.e., a butter-and-flour mixture that does not grow toasty and browned.
The butter serves two main functions here. First, it helps distribute heat from the pan, allowing you to cook the flour more evenly than if it were dry. Second, the butterfat coats the particles of flour, separating them and making them less likely to form lumps when the milk is added. When you pair that with plenty of thorough whisking, you shouldnt have any issue with lumps.