Quick Chicken strips in Cream and white wine Sauce – Simple & Delicious

Don’t you sometimes just crave something quick and easy? How about something delicious, like chicken strips with white wine and cream sauce?

Everyone in our house loves chicken strips, so this is one of my favorite solutions when I have no idea what to cook today.
I like to make a simple risotto with it, without any fuss. It always tastes good!

Or, something that also goes quite well with it is pasta, and if you like, you can top it with some Parmesan cheese. It tastes great! Or, of course, the classic: boiled rice tastes great with it.

What do I need for the quick Chicken in Cream Sauce?

• Chicken (I actually always use chicken breast for this)
• Cream
• Onion
• White wine (if you don’t like alcohol, please substitute it with a generous splash of lemon juice)
• A little flour
• Salt and pepper

Of course, you can add your favorite vegetables to this dish!

This creamy chicken stir-fry is super simple to make and a real family favorite. That’s exactly how I love to cook: quick and easy!

Here’s how to make it:

This recipe really couldn’t be easier. And if you have a bit of time, let the chicken sit in the sauce for 10–15 minutes before serving – the flavors will develop even more. While you’re waiting, you can prep your side dish or tidy up the kitchen. 😉

Step-by-step:

First, cut the chicken breast into bite-sized strips. Season well with salt and pepper, then lightly coat the pieces in flour. That little dusting helps the sauce become creamy later on – not thick like a stew, just silky and smooth.

Sear the chicken in two batches to get some good browning. Then deglaze the pan with a splash of white wine, add the cream, season, and let everything simmer for a short while. Done!

If you prefer to cook without alcohol, just leave out the wine. Use a bit of broth instead – it adds depth. A few drops of lemon juice will bring the acidity you need. Just a little, though. You can always add more at the end.

By searing the chicken in batches, you’ll also get some delicious juices. Make sure to pour those into the sauce – they’re full of flavor and too good to waste!

Most of the time, I make the chicken first and then prepare the side dish while it rests. It keeps things relaxed in the kitchen. If I’m in a hurry, I usually go for pasta. Just get the water boiling while you prep the chicken, and everything will be ready at the same time.

If the chicken is cut small, it only needs about 5 minutes to cook through – that’s enough to keep it tender and juicy.

And if you’re still looking for the perfect frying pan – I can highly recommend the ones from *Woll or WMF. I’ve had mine for years, and I wouldn’t want to cook without it. It’s perfect for dishes like this one because of its high sides.

What about vegetables?

Of course! I often add mushrooms, carrots, or leeks. Peas work really well too – even though I don’t personally like them 😄. But my family loves peas, so I know they’re a good match (I’ve been told so many times!).

Especially when I’m serving the chicken with pasta, I like to toss in a bit of veg. It’s a great way to use up leftovers from the fridge – no waste, full of flavor.

So really, you can get as creative as you like!

All the best – and I hope you enjoy this creamy chicken dish as much as we do!

love, Sabrina 💛

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