Easy Skillet Chicken With Veloute Sauce

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 06/26/21
Chicken With Veloute Sauce
Diana Rattray
Prep: 10 mins
Cook: 15 mins
Total: 25 mins
Servings: 4 servings
Nutrition Facts (per serving)
500 Calories
22g Fat
15g Carbs
57g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 500
% Daily Value*
Total Fat 22g 28%
Saturated Fat 10g 49%
Cholesterol 178mg 59%
Sodium 622mg 27%
Total Carbohydrate 15g 5%
Dietary Fiber 1g 2%
Total Sugars 2g
Protein 57g
Vitamin C 1mg 4%
Calcium 42mg 3%
Iron 3mg 17%
Potassium 570mg 12%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This simple skillet chicken is perfect for any night of the week, and the veloute sauce makes a wonderful gravy. 

Use a good quality chicken stock to make the sauce, then serve with mashed potatoes or rice for a fast and easy, great-tasting meal. This is a recipe you'll reach for again and again.

See Also
Paprika Chicken Breasts with Sour Cream Gravy
Creamy Chicken Marsala

Ingredients

  • 1 1/2 pounds boneless skinless chicken breasts

  • 1/4 cup all-purpose flour

  • 1 teaspoon ground thyme

  • 3/4 teaspoon kosher salt

  • 1/4 teaspoon freshly ground black pepper

  • Dash garlic powder

  • 1 tablespoon olive oil

  • 1 tablespoon butter

For the Veloute Sauce:

  • 3 tablespoons butter

  • 2 tablespoons finely chopped shallot or onion

  • 3 tablespoons all-purpose flour

  • 1 1/2 cups chicken stock

  • Dash kosher salt

  • Dash ground black pepper

Steps to Make It

  1. Gather the ingredients.

  2. Put chicken breasts between sheets of plastic wrap and pound to an even 1/2-inch thickness.

  3. In a large skillet, melt 1 tablespoon of butter with olive oil.

  4. In a plate or shallow bowl, combine flour, thyme, 3/4 teaspoon salt, 1/4 teaspoon black pepper, and a dash of garlic powder. Stir to blend thoroughly.

  5. Dredge chicken pieces in flour mixture, coating well, then fry for about 4 to 5 minutes on each side, or until chicken is cooked through. Chicken should read at least 165 degrees on an instant read thermometer.

  6. Meanwhile, in a saucepan, melt 3 tablespoons of butter. Sauté onion until tender.

  7. Stir in 4 tablespoons of flour and stir until well blended and bubbly.

  8. Stir in chicken stock and cook, stirring, until thickened. Add salt and pepper, to taste.

  9. Serve veloute sauce with browned chicken pieces.