Cream Chicken Roast
Cream Chicken Roast features tender chicken cooked in a rich, buttery milk gravy with a flavorful coating, perfect for comforting family dinners and special occasions.
Ingredients
Instructions
- Coat chicken pieces with flour, salt, and pepper.
- Place the coated chicken in a roaster.
- Dot the chicken with butter.
- Pour sweet milk over the chicken.
- Bake until the chicken is tender and gravy is developed.
Tips & Substitutions
For a richer flavor, try adding garlic or herbs like thyme or rosemary to the butter before dotting the chicken. If you don't have sweet milk, regular milk with a splash of vanilla or sugar can work as a substitute. Ensure the chicken is not overcrowded in the roaster for even cooking, and consider using a meat thermometer to check for doneness at 165°F.
Serving Suggestions
Serve the cream chicken roast over rice or mashed potatoes to soak up the delicious gravy. Pair with steamed vegetables or a fresh salad for a balanced meal. This dish also pairs beautifully with Sue'S Chicken Pie for a comforting dinner experience.
Storage & Reheating
Leftover cream chicken can be stored in an airtight container in the refrigerator for up to 3 days. When reheating, do so gently in the oven at a low temperature or in the microwave, adding a splash of milk to maintain moisture. Avoid boiling to prevent the chicken from drying out.
Nutrition & Diet Analysis (per serving)
Each serving of Cream Chicken Roast contains roughly 17 calories, with 2g protein, 0g carbohydrates, and 1g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use chicken thighs instead of breasts?
Yes, chicken thighs can be used and will provide a juicier result due to their higher fat content. Adjust the cooking time as necessary, ensuring the internal temperature reaches 165°F for safety.
How can I thicken the gravy?
To thicken the gravy, consider whisking in a tablespoon of cornstarch mixed with cold water during the last 10 minutes of baking. Alternatively, you can remove the chicken once cooked and simmer the sauce on the stovetop until it reaches your desired consistency.
Can I make this dish ahead of time?
Yes, you can prepare the chicken and coat it with flour and seasoning a day in advance. Store it covered in the refrigerator. When ready to bake, simply dot with butter, pour the milk, and follow the remaining instructions for cooking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).