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Chicken Croquettes with Cream Sauce

Elina James
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Course Appetizers
Cuisine American
Servings 6 servings
Calories 300 kcal

Ingredients
  

  • For the Chicken Croquettes
  • 2 cups cooked chicken, finely shredded or minced
  • 1 cup breadcrumbs (plus extra for coating)
  • 1 small onion, finely chopped
  • 2 tbsp butter
  • 2 tbsp all-purpose flour
  • ½ cup milk
  • 1 egg, lightly beaten
  • 1 tbsp fresh parsley, chopped
  • ½ tsp garlic powder
  • ½ tsp black pepper
  • ½ tsp salt (or to taste)
  • Oil for frying (vegetable or canola)
  • For the Cream Sauce
  • 2 tbsp butter
  • 2 tbsp all-purpose flour
  • 1 cup milk
  • ½ cup chicken broth
  • ¼ cup heavy cream
  • Salt u0026 pepper to taste
  • Pinch of nutmeg (optional)

Instructions
 

  • Step 1: Prepare the Filling : Melt butter in a pan and sauté onions until translucent. Add flour and cook for 1 minute to form a roux. Slowly pour in milk, whisking until thick and creamy. Add shredded chicken, parsley, garlic powder, salt, and pepper. Mix in breadcrumbs to create a moldable dough-like texture. Let mixture cool for 10 minutes.
  • Step 2: Shape the Croquettes : Take small portions and shape into cylinders, patties, or balls. Dip each croquette into beaten egg. Roll in breadcrumbs until fully coated.
  • Step 3: Fry the Croquettes : Heat oil in a skillet over medium heat.Fry croquettes for 3–4 minutes per side, until golden and crispy. Transfer to a paper towel-lined plate.
  • Step 4: Prepare the Cream Sauce : Melt butter in a saucepan. Stir in flour and cook 1 minute. Add milk and chicken broth, whisking constantly. Simmer until thickened. Stir in heavy cream, salt, pepper, and nutmeg. Simmer for 2 minutes more until silky.
  • Step 5: Serve : Place croquettes on a plate. Drizzle warm cream sauce generously on top. Garnish with parsley.