Butter Cream Chicken

Butter Cream Chicken

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Sometimes it’s the simplest of recipes that are the best. Simple ingredients, simple execution…simply delightful to eat and enjoy. This Butter Cream Chicken fits the description here, my friends.  The chicken is lightly breaded in Ritz Crackers, pan fried (not deep fried) and topped with a heavenly butter and cream sauce. I’m going to wager that you just might have all of the ingredients on hand to make it. 

Told you simple was going to be good. 🙂

 This Butter Cream Chicken would be wonderful served with  
Mashed Potatoes with Roasted Garlic or Rice Pilaf with Almonds, or even some Angel Hair pasta. Make a batch of Glazed Carrots with Rosemary or Roasted Asparagus and you will have a well rounded meal of pleasure and bliss. 
Someone should give you a kiss. 
That. Is something you don’t want to miss.
I never was a poet. 
And boy, do I know it. 

Butter Cream Chicken
Time: 30 minutes start to finish
Yield: 6 servings
Recipe from Jamie Cooks It Up! Inspired by Bits Of Taste

4 chicken breasts
1 1/2 sleeves Ritz Cracker, ground into crumbs
Olive Oil
1 C chicken broth
4 T butter
1 C  + 2 T half and half, divided
1/2 t thyme, dried
2 T cornstarch
salt and pepper

1. Cut your chicken up into chunks with some kitchen scissors. I usually cut each breast into thirds or sometimes fourths depending on the size of the breast. 

2. Place your chicken into a gallon sized ziploc bag and seal the bag. Pound the chicken flat with a meat mallet. 
3. Grind the Ritz Crackers into crumbs in a small food processor. Place them in a shallow pan, I find a loaf pan to work best for this step. 
4. Press each chicken piece into the crumbs, being sure to coat both sides generously. 
Place each coated chicken piece on a plate. “Don’t they look lovely, June. Love the feathers.”…name that movie, anyone?
5. Heat a large skillet over medium high heat. Once it is good and hot, pour about 5 tablespoons Olive Oil into your pan. 
6. Let your oil heat up just for 30 seconds or so, and then put the chicken carefully in the pan. Don’t crowd it now. You’ll need to cook the chicken in two batches. 
7. Let the chicken cook until it’s nice and golden brown on the bottom, should take about 3-4 minutes. Turn each piece with a fork and allow it to cook on the other side. The chicken is done when it’s no longer pink inside. 
8. Remove the chicken to a separate plate and cook your second batch of chicken, adding another few tablespoons of oil to the pan before you add the chicken. 
9. Once you have cooked all of the chicken you’ll have some beautiful crispy treasures left in the pan. 
Add 4 tablespoons of butter and 1 cup chicken broth to the pan allowing the butter to melt. Whisk the mixture around a bit, scraping the bottom of the pan to break the crispy pieces loose. 
10. Add 1 cup half and half
and 1/2 teaspoon of dried thyme. Whisk it around to incorporate and allow it to come to a boil. 

11. Into a small bowl pour 2 tablespoons half and half and 2 tablespoons cornstarch. Stir it around until smooth.
12. Pour the cornstarch mixture into your pan and stir it with a whisk. Allow it to return to a boil…
as it heats it will thicken into a nice smooth sauce of wonder and bliss…here comes your kiss. 🙂
13. Remove it from the heat, give it a taste and add a bit of salt and pepper to you liking. 

14. Serve it over the crispy chicken and enjoy!

Pinterest friendly image below…
Crispy Butter Cream Chicken from Jamie Cooks It Up!

Post a comment!


  1. 1
    September 28, 2015 at 7:07 am

    Don’t know the name of the movie, but when I saw “June,” I thought you were speaking directly to me! Thanks for a delicious sounding recipe.

  2. 2
    September 30, 2015 at 5:13 pm

    I followed your recipe exactly and it is now in my permanent favorite recipes box. It is so delicious and perfect and looks as good as it tastes. This recipe will be one of our favorites from now on. Thank you, Thank you from Birdmom and family.

  3. 3
    November 10, 2015 at 10:08 am

    I don’t usually make my gravies with corn starch. Do you have a recipe for a similar gravy made with flour? Thank you!

    • 4
      March 23, 2019 at 10:12 am

      You can use Arrowroot instead of the cornstarch.

    • 5
      November 15, 2020 at 12:12 pm

      The basic white sauce is:
      3 T butter, 3 T flour, 1 C milk.
      Usually cooked in double boiler but can use any pot. Melt butter, add flour mixing constantly til blended. Add milk a little at a time still stirring until blended. Bring to boil and . Add Salt & pepper to taste & serve.
      Using this outline you can then follow Jamie’s recipe. It sounds delicious.

  4. 6
    Darren East
    December 3, 2015 at 7:44 pm

    The recipe was very easy to prepare. I also added some dried parsley to the gravy for a little color.
    The ingredients are simple and inexpensive.

    • 7
      December 4, 2015 at 8:18 am

      I agree with Darren about this delicious recipe. I’ve made it several times and not a drop is ever left over because everyone loves it. Hey Sonnie, try using the corn starch. It will surprise and amaze you at how great it is in taste and appearance.

  5. 8
    December 23, 2015 at 7:15 pm

    This was so good and not hard to make! big hit! will definitely make again

  6. 9
    Sonsie Hollingsworth
    June 18, 2016 at 7:53 pm

    Benny and June !!

    • 10
      April 9, 2017 at 2:40 pm

      It’s Benny and Joon.

  7. 11
    October 29, 2016 at 3:16 pm

    This sounds so amazing, I can’t wait to make it. Thank you for a wonderful recipe.

  8. 12
    December 1, 2016 at 7:25 pm

    Just made this for dinner tonight and it is delicious! Also, I love the Aladdin reference!

    • 13
      December 13, 2016 at 1:04 pm

      So glad it turned out well for you!

  9. 14
    Ken Plank
    January 30, 2017 at 4:07 pm

    Please sign me up.

  10. 15
    April 9, 2017 at 2:41 pm

    How much is in a sleeve? We don’t get Ritz in sleeves here. They are just in a bag in a box.

    • 16
      April 12, 2017 at 7:45 am

      Thanks for your question. You need about 30 crackers.

  11. 17
    March 19, 2018 at 1:38 pm

    Love this!!

  12. 18
    March 21, 2018 at 8:55 pm

    Can you use heavy cream in place of half n half?

    • 19
      March 23, 2018 at 5:59 am

      You bet!

      • 20
        Mary Grace Lockney
        July 27, 2019 at 8:59 am

        I often use cornstarch as a thickener for gravies and I like it better than flour. I have also substituted evaporated milk for half and half and that is an excellent substitute!

  13. 21
    May 7, 2018 at 2:48 pm

    I could find the link to print . tried to print but it was 9 pages

    • 22
      September 1, 2020 at 9:15 am

      You’re ahead of me, I can’t even find the button.

  14. 23
    March 3, 2019 at 6:37 am

    This is for Sonnie’s comment from 2015. I agree with Birdmom, TRY Cornstarch. Remember, any starch will thicken a liquid…flour, potato starch, rice starch, etc.
    A tip, I do use flour in a roux often. I make a lot at a time and freeze it in ice trays. That way I can use one or two cubes as needed and simplify the time and cleanup of cooking.

  15. 24
    March 5, 2019 at 5:16 pm

    I know this recipe is old. These are the WORST instructions I’ve ever come across. Cut chicken into chunks? How about filets or cutlets? “Chunks” are for soups and stews. Then, you never say what to do with the cup of cream, either. By the time I finished making this I was frustrated and definitely irritated.

    • 25
      March 23, 2019 at 10:21 am

      If you already knew that chunks were not going to work for you, why not just make it with cutlets to begin with?? It appears that you are the only one that had trouble with the instructions!!

  16. 26
    June 6, 2019 at 2:45 pm

    So you don’t dip the chicken in eggs or anything before you coat them with the crackers?

  17. 27
    August 15, 2019 at 11:02 am

    A restaurant in Ft. Worth, The Cactus Flower, used to serve a version of this but it was called Chili Butter Chicken. Somehow they used Chili Peppers in the sauce. Was amazing. Served it with new potatoes. Restaurant is now closed, but I sure wish I had the recipe for that sauce.

  18. 28
    Aileen Newall
    August 28, 2020 at 9:27 pm

    Yumm The best Butter Chicken ever. It will be a staple in our house

  19. 29
    December 22, 2020 at 9:36 am

    Were is the print button

    • 30
      December 22, 2020 at 10:56 am

      It’s near the title of the recipe after the words “Recipe from Jamie Cooks It Up! Inspired by Bits Of Taste”. It’s not a button, just hypertext.

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