Chicken In A Lobster Cream Sauce
Easy Restaurant Elegance at Home
Chicken In a Lobster Cream Sauce is essentially a one skillet meal. The beauty of this recipe is that it uses lobster bouillon instead of whole lobster, making this recipe easy, quick, and affordable.
Shallots and spices like paprika, curry, and black pepper elevate this simple supper to gourmet status. This is a recipe that anyone can cook but will impress everyone.
This recipe came about by total accident. I had purchased some Better Than Bouillon for a Mock Lobster Bisque I was making and then decided to make this using some chicken I had thawed for another recipe I was planning and then lost the taste for.
The dish turned out to be a very happy surprise. I know people may be turned off by the curry powder but trust me, use it. It adds such rich, deep flavor that really compliments the lobster.
There is a full, printable recipe card at the end of this post. You can hit the PRINT button under the photo of the dish and the recipe will condense into a one page format.
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Let Me Help You Make This
The full recipe is below but first I wanted to highlight a couple of the ingredients I use in this recipe. Some of these are ingredients you may not be familiar with so I highly recommend you read on.
The first ingredient you may want to know about is the Lobster Bouillon. I find this product in most grocery stores.
It is by the brand Better Than Bouillon. If you cannot find it in the aisle with the rest of the bouillon , sometimes it is in the seafood section.
It is also available on Amazon. I have it listed in my Amazon shop which means this is an affiliate link.
*An affiliate link means that Amazon pays me a small commission when people use the links. This does not cost you any more money.*
It IS more pricey on Amazon so I am listing it as a convenience. Below is a picture of what the jar looks like so that it is easier for you to identify.
Tomato Powder
The second ingredient that may be new to you is this tomato powder made by the brand The Spice Way. I have been using this ingredient for years.
It really elevates a lot of recipes. I get mine on Amazon and I can link it here for you.
*This is another affiliate link which means I earn commissions from amazon if you use the link.*
One of my most popular recipes using this tomato powder is my tangy tomato BLT pasta salad. I can also link all the tomato powder recipes. Just click and scroll through the recipes.
You will love this stuff!
I am not being paid by any of these brands I include in my recipes. They are just products I love to use, therefore I share them.
You can substitute any products you love, but I enjoy sharing things that may be new to some folks. You can also add the tomato powder to soups, stews, and salad dressings.
Reminder that this tomato powder is NOT the tomato bouillon you find in the Mexican Foods aisle. This one does not have sodium.
Do not sub the tomato bouillon for the tomato powder! Your dish will be a salt bomb.
You can sub tomato paste or just omit.
Corn Starch
I use corn starch in this recipe because it coats the chicken pieces in a lovely way. When the chicken browns in the pan, it gives a nice texture to the chicken.
The corn starch also acts as a thickening agent to the sauce as it simmers. In the directions for the recipe it tells you how much to use and to eyeball this as you add it.
Do not stress too much about this step, just add a little at time until it is coated. There is a picture below of how the chicken browns up with the corn starch.
Thicken That Sauce
This sauce can be as thin or thick as you like. I prefer this sauce to be able to coat the back of a spoon.
Take your time when making this and give the sauce time to thicken up after you add the slurry a little at a time. If you are seeing clumps, just use a whisk to whisk this while it is simmering.
If you happen to have clumps when you serve it, it won’t be the end of the world. You’ll get it better next time.
This dish is perfect over rice and you can add a side salad as well.
Chicken In A Lobster Cream Sauce
Chicken In a Lobster Cream Sauce is essentially a one skillet meal. The beauty of this recipe is that it uses Lobster bouillon instead of whole lobster, making this recipe easy, quick and affordable. Shallots and spices like paprika, curry and black pepper elevate this simple supper to gourmet status. This is a recipe that anyone can cook and will impress everyone.
Ingredients
- *all products are pictured in the post as well as clarifying questions and links if needed
- 2 Large Chicken Breasts, cut into bite sized pieces (you can use thighs if you prefer) All together I had about 4 cups of cut up chicken, but exact measurements are not detrimental
- 2 large shallots, diced (can sub an onion and clove of garlic)
- 1/2 tablespoon of curry powder *quantities are adjustable based on preference
- 1 teaspoon of black pepper
- 1 teaspoon of paprika
- 1 teaspoon of garlic powder
- 1 1/2 tablespoons of Better Than Bouillon, Lobster Bouillon (can add more or less based on taste preference)
- 1 teaspoon of tomato powder *optional (can sub tomato paste or omit)
- 1/8 cup of heavy cream (can add more if you want creamier)
- 6 tablespoons of cornstarch (divided) *approximately
- 3 tablespoons of butter
- 2.5 cups of water
- Sliced Chives for garnish
Instructions
- Cut up your chicken into bite sized pieces. Add to a large bowl and season well with the paprika, curry powder, garlic powder, black pepper, and toss to coat. I do not add salt because the bouillon in the sauce has salt. If you think it needs more seasoning, it can be adjusted at the end.
- Once the chicken is seasoned, sprinkle about 3 to 4 tablespoons of the corn starch over the chicken and toss to coat. You will have to eyeball this as you want all the pieces to be coated in the corn starch lightly. So add a little at a time and toss and repeat if needed. Set the chicken aside.
- Dice your shallots, add the butter to your skillet and then when the butter is melted, add the shallots and sauté until they are soft and getting brown.
- When the shallots are done, add your chicken to the skillet. You MAY need to add a little more butter, but I usually do not have to. You will want to let the chicken crisp up, so add it to the pan and spread it out and let it sizzle in the butter for a few minutes, before tossing it around in the pan. Do this until all the sides are golden brown and crispy(ish) looking.
- Add the lobster bouillon to the pan and then 2.5 cups of very hot water. Use a whisk and whisk the bouillon in and bring this up to a simmer, reduce to the heat to keep this simmering and simmer for about 15 minutes, you should see the sauce start to thicken from the corn starch on the chicken. While this is simmering and thickening, add your tomato paste or tomato powder, whisk in.
- In a small cup, add a heaping tablespoon of corn starch with about 1/2 cup of cold water and whisk until the corn starch is dissolved. Then judge the thickness of your sauce in the pan and add this "slurry" of cornstarch and water to the sauce a little at a time, whisking and allowing it to simmer and thicken each time for a minute or two. When it is the thickness YOU like, turn off the heat and add your cream a little at a time until it is the color you see in the picture of the recipe.
- Taste your sauce and add salt if needed, you can also add red pepper flake.
- Let this sit to thicken for about 8 to 10 minutes before serving.
- You can serve this alone with pita bread or you can serve over rice or even mashed potatoes.
- Top with chives for some pretty color and flavor.
If you have some leftover chicken and corn starch then you might want to make my Easy Chicken and Pea Pods.