Easy Chicken in Cream Sauce for Two
One of my favorite weeknight dinners for two: crunchy, tender chicken coated in a simple breadcrumb crust, tucked into a silky, Parmesan-flecked cream sauce and served over orzo. It feels a little special, but it’s uncomplicated and fast. That balance—comfort without the fuss—is exactly what I aim for when I’m cooking for just two.
This recipe uses everyday pantry ingredients and a short list of steps, so you can get dinner on the table in under 40 minutes. The sauce comes together in the same skillet where you brown the chicken, which means flavor and fewer dishes. It’s perfect for a cozy night in or an easy date-night dinner.
Ingredient List
- 1 teaspoon olive oil — for softening the diced red pepper without adding too much oil.
- 1/2 red bell pepper, finely diced — brings sweetness, color, and a bit of texture to the sauce.
- 1/4 cup milk — helps the breadcrumbs adhere to the chicken when you dip it.
- 1/2 cup breadcrumbs — creates the crisp crust on the chicken; panko or regular both work.
- 1/2 teaspoon Italian seasoning* — adds herby depth to the breadcrumb coating.
- 1/2 teaspoon salt — seasons the coating so the chicken isn’t bland inside the crust.
- 1/4 teaspoon pepper — a little heat to balance the richness of the sauce.
- 1 large boneless skinless chicken breast or 3 small cutlets — your protein; slice into cutlets if using a large breast so pieces cook evenly.
- 3 tablespoons (1.5 oz) butter — used for frying the breaded chicken and building the sauce base.
- 1/4 cup chicken broth — deglazes the pan and adds savory flavor to the cream sauce.
- 1/2 cup half and half* — creates a rich, creamy sauce without being as heavy as heavy cream.
- 1/4 cup (1 oz) shredded Parmesan cheese — melts into the sauce for umami and slight saltiness.
- 2 tablespoons chopped fresh basil or 1 teaspoon dried basil — adds a fresh, bright finish to the sauce.
- Salt and pepper — to taste; adjust the sauce seasoning at the end.
- 4 ounces (2/3 cup) orzo or rice — the base for the dish; orzo cooks quickly and soaks up the sauce.
Make (Chicken in Cream Sauce for Two): A Simple Method
- Bring a medium pot of lightly salted water to a boil for the orzo.
- Heat a large skillet over medium-high heat and add 1 teaspoon olive oil. Add the 1/2 red bell pepper (finely diced) and cook, stirring occasionally, 3 to 5 minutes, until the peppers just begin to soften. Transfer the peppers to a plate, set aside, and wipe out the pan.
- If using the large boneless skinless chicken breast, cut it into three even thin cutlets: place one hand flat on top of the breast and run a sharp knife horizontally through the breast about 1/3 of the way down, then again through the remaining piece so you have three even pieces. If using three small cutlets, leave them as is.
- Place two shallow dishes on the counter. Put 1/4 cup milk in the first. In the second, combine 1/2 cup breadcrumbs, 1/2 teaspoon Italian seasoning, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Dip each chicken piece first into the milk, then dredge in the breadcrumb mixture, pressing the crumbs onto the chicken to adhere. Set the breaded pieces on a plate.
- When the water is boiling, add 4 ounces (2/3 cup) orzo to the pot and cook according to package instructions. Drain the cooked orzo and keep it covered.
- While the orzo cooks or after draining it, return the wiped skillet to medium heat and melt 3 tablespoons (1.5 oz) butter. Add the breaded chicken pieces to the hot pan and cook 3 to 5 minutes per side, until an instant-read thermometer inserted into the center reads 165°F and the breading is golden brown.
- Transfer the cooked chicken to a cutting board and tent loosely with foil to keep warm.
- With the skillet still over medium heat, pour in 1/4 cup chicken broth and use a spatula or wooden spoon to scrape up any browned bits from the bottom of the pan. Add 1/2 cup half and half and bring to a simmer. Let simmer about 1 minute until slightly reduced.
- Remove the pan from the heat and stir in 1/4 cup (1 oz) shredded Parmesan cheese, the reserved cooked diced red bell pepper, and 2 tablespoons chopped fresh basil (or 1 teaspoon dried basil). Taste and add additional salt and pepper to taste.
- Cut the chicken into strips. Divide the drained orzo between two plates, top with the sliced chicken, and spoon the cream sauce over the chicken and orzo.
- Serve immediately. Enjoy!
Why I Love This Recipe
It’s reliable. You get golden, crisp chicken and a lush, lightly cheesy sauce without elaborate techniques. Browning the chicken in butter gives a rich flavor that pairs beautifully with the brightness of basil and bell pepper.
I also love how forgiving it is. The breadcrumb coating gives you texture even if your technique isn’t perfect, and the sauce can be adjusted on the fly—more broth if it’s too thick, a splash more half and half if it needs silkiness. It’s comforting, yet refined enough to serve when you want dinner to feel like an occasion without spending hours in the kitchen.
International Equivalents
- 1 teaspoon (olive oil) — about 5 ml.
- 1/4 cup milk — ~60 ml.
- 1/2 cup breadcrumbs — roughly 60 g (depending on breadcrumb type).
- 1/2 teaspoon, 1/4 teaspoon — 1/2 tsp ≈ 2.5 ml; 1/4 tsp ≈ 1.25 ml.
- 3 tablespoons (1.5 oz) butter — about 42–43 g.
- 1/4 cup chicken broth — ~60 ml.
- 1/2 cup half and half — ~120 ml.
- 1/4 cup (1 oz) shredded Parmesan — ≈ 28 g.
- 4 ounces orzo — ≈ 113 g (dry).
Toolbox for This Recipe
- Medium pot for boiling orzo.
- Large skillet (nonstick or stainless steel) for browning chicken and making the sauce.
- Two shallow dishes for the milk and breadcrumb mixture.
- Sharp knife and cutting board for slicing the chicken.
- Instant-read thermometer (recommended) to confirm chicken reaches 165°F.
- Spatula or wooden spoon for deglazing the pan and stirring the sauce.
- Colander for draining the orzo.
Mistakes That Ruin (Chicken in Cream Sauce for Two)
Not drying the chicken before breading. Moisture prevents the breadcrumbs from sticking and leads to a soggy crust. Pat the cutlets dry with paper towels first.
Overcrowding the pan. If you crowd the skillet, the breading steams instead of crisps. Cook in batches if needed so each piece has room to brown.
Skipping the deglaze. Those browned bits are flavor gold—if you wipe the pan too clean, the sauce will taste flat. Use the chicken broth and a spatula to scrape them up before adding the half and half.
Make It Diet-Friendly
Swap the half and half for a lighter option like whole milk or a well-mixed 50/50 milk-and-evaporated-milk blend to reduce fat while keeping creaminess. Use panko mixed with a small amount of finely crushed cornflakes for a lighter, crisp coating. For even fewer calories, pan-sear the unbreaded chicken (seasoned) and finish in a smaller amount of a milk-based sauce—note the texture will change, but you keep the flavors.
If you need it gluten-free, use gluten-free breadcrumbs or crushed gluten-free crackers, and choose a GF orzo alternative (rice or a gluten-free pasta). For a lower-carb plate, replace the orzo with cauliflower rice.
What Could Go Wrong
Sauce splitting: if the sauce simmers too hard after adding dairy or if it’s brought to a rapid boil, the fat can separate. Keep the heat moderate and remove from direct heat once you add the Parmesan so it melts into the sauce gently.
Breading falling off: patient pressing is key. Press the breadcrumbs onto the milk-dampened chicken and let them sit briefly before transferring to the pan. Also, avoid flipping too soon—let that first side get a secure crust.
Underseasoned sauce: taste before serving. Parmesan adds salt, but depending on your broth and breadcrumbs, you may want a pinch more salt or a crack of black pepper.
Save for Later: Storage Tips
Store components separately when possible. Keep leftover chicken, sauce, and orzo in separate airtight containers in the fridge for up to 3 days. Reheat gently: warm the sauce slowly on low heat and stir in a splash of milk or broth if it thickens. Reheat chicken in a 350°F (175°C) oven for 8–10 minutes to help the crust crisp back up, or briefly in a skillet with a teaspoon of oil.
For freezing: place the cooked chicken (cool completely) in a single layer on a baking sheet and freeze until firm, then transfer to a freezer bag for up to 2 months. Defrost in the fridge overnight and reheat as above. The sauce can be frozen, but texture may change slightly; thaw gently and whisk in a splash of fresh half and half or milk when reheating.
FAQ
Can I use chicken thighs? Yes. Boneless skinless thighs will be juicier but may take a little longer to reach 165°F. Flatten them slightly for even cooking.
What if I don’t have half and half? Use a combination of milk and a little butter (for richness) or use whole milk alone; the sauce will be lighter but still tasty. If using milk, simmer a touch longer to concentrate flavor.
Can I make this ahead? You can bread the chicken and keep it in the fridge for a few hours before cooking. The sauce is best made just before serving but can be reheated from chilled if needed.
Is orzo necessary? No. Rice or short pasta are fine alternatives—adjust cooking times accordingly.
Save & Share
If you enjoyed this Chicken in Cream Sauce for Two, save the page for a quick reference and share it with a friend who cooks for two. It’s the sort of recipe that becomes a go-to: simple prep, reliable results, and enough flair to feel like you put in a little extra care. Drop a photo or a note in the comments if you try it—I love hearing how you make it your own.
Easy Chicken in Cream Sauce for Two
Ingredients
Ingredients
- 1 teaspoonolive oil
- 1/2 red bell pepperfinely diced
- 1/4 cupmilk
- 1/2 cupbreadcrumbs
- 1/2 teaspoonItalian seasoning*
- 1/2 teaspoonsalt
- 1/4 teaspoonpepper
- 1 large boneless skinless chicken breastor 3 small cutlets
- 3 tablespoons 1.5 oz butter
- 1/4 cupchicken broth
- 1/2 cuphalf and half*
- 1/4 cup 1 oz shredded Parmesan cheese
- 2 tablespoonschopped fresh basilor1 teaspoon dried basil
- Salt and pepperto taste
- 4 ounces 2/3 cup orzoor rice
Instructions
Instructions
- Bring a medium pot of lightly salted water to a boil for the orzo.
- Heat a large skillet over medium-high heat and add 1 teaspoon olive oil. Add the 1/2 red bell pepper (finely diced) and cook, stirring occasionally, 3 to 5 minutes, until the peppers just begin to soften. Transfer the peppers to a plate, set aside, and wipe out the pan.
- If using the large boneless skinless chicken breast, cut it into three even thin cutlets: place one hand flat on top of the breast and run a sharp knife horizontally through the breast about 1/3 of the way down, then again through the remaining piece so you have three even pieces. If using three small cutlets, leave them as is.
- Place two shallow dishes on the counter. Put 1/4 cup milk in the first. In the second, combine 1/2 cup breadcrumbs, 1/2 teaspoon Italian seasoning, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Dip each chicken piece first into the milk, then dredge in the breadcrumb mixture, pressing the crumbs onto the chicken to adhere. Set the breaded pieces on a plate.
- When the water is boiling, add 4 ounces (2/3 cup) orzo to the pot and cook according to package instructions. Drain the cooked orzo and keep it covered.
- While the orzo cooks or after draining it, return the wiped skillet to medium heat and melt 3 tablespoons (1.5 oz) butter. Add the breaded chicken pieces to the hot pan and cook 3 to 5 minutes per side, until an instant-read thermometer inserted into the center reads 165°F and the breading is golden brown.
- Transfer the cooked chicken to a cutting board and tent loosely with foil to keep warm.
- With the skillet still over medium heat, pour in 1/4 cup chicken broth and use a spatula or wooden spoon to scrape up any browned bits from the bottom of the pan. Add 1/2 cup half and half and bring to a simmer. Let simmer about 1 minute until slightly reduced.
- Remove the pan from the heat and stir in 1/4 cup (1 oz) shredded Parmesan cheese, the reserved cooked diced red bell pepper, and 2 tablespoons chopped fresh basil (or 1 teaspoon dried basil). Taste and add additional salt and pepper to taste.
- Cut the chicken into strips. Divide the drained orzo between two plates, top with the sliced chicken, and spoon the cream sauce over the chicken and orzo.
- Serve immediately. Enjoy!
Equipment
- Medium pot
- Large Skillet
- Cutting Board
- Shallow dishes
- Plate
- Spatula or Wooden Spoon
- Foil
Notes
*If you don't have Italian seasoning, substitute 1/4 teaspoon basil and 1/4 teaspoon oregano.
*To make your own half and half, fill your 1/2 cup measuring cup with 2 parts milk and 1 part heavy cream.
Approximate nutritional information is for chicken and sauce only. It does not include the pasta/rice.
