Company Chicken Recipe With Dried Beef: Savory Creamed Chipped Beef Delight

This company chicken recipe transforms simple ingredients into a savory masterpiece that’s perfect for gatherings. Dried beef adds a rich, salty depth that complements the creamy sauce beautifully.

I’ve perfected this dish over years of family dinners, ensuring every bite delivers comforting warmth and hearty satisfaction. The chipped beef melts into the sauce, creating a velvety texture that clings to the chicken.

It’s a timeless recipe that feels special without demanding hours in the kitchen. The flavors meld together seamlessly, making it a crowd-pleaser for any occasion.

Serve it with mashed potatoes or buttered noodles to soak up every last drop of the sauce. Here’s how to make it.

Ingredients for Company Chicken Recipe with Dried Beef

Pantry staples and a few fresh items create this comforting, savory dish.

The dried beef is key here. Hormel is the most widely available brand at Walmart or any major grocery chain. Look for the chipped variety in the canned meat aisle—it rehydrates perfectly in the sauce. Chicken breast should be uniform in thickness for even cooking (pound thicker parts if needed). Use full-fat milk and cream for the best texture—low-fat versions can curdle.

No dried beef? Corned beef from the deli works in a pinch if it’s finely chopped. For a richer sauce, swap half the milk for evaporated milk. If avoiding gluten, use cornstarch at half the amount instead of flour. The Worcestershire can be omitted, but it adds that signature depth—Annie’s makes a vegetarian version if needed.

Leftovers keep 3-4 days refrigerated in an airtight container. The sauce thickens as it cools—just stir in a splash of milk when reheating. Dried beef cans stay good in the pantry for years (check the date), but once opened, transfer to the fridge.

Step-by-Step Instructions for Company Chicken With Dried Beef

This classic method delivers a rich, creamy dish with tender chicken and savory chipped beef in every bite.

Step 1: Sear the Chicken and Dried Beef

Heat 2 tablespoons of the unsalted butter in a large skillet over medium-high heat until foaming subsides. Add the 1.5 lb chicken breast pieces and cook for 5-6 minutes per side until golden brown and cooked through. Remove and set aside.

In the same skillet, add the 4 oz dried beef and cook for 2-3 minutes until it begins to crisp slightly. This builds a deep, savory base for your sauce. Remove the dried beef and set it aside with the chicken.

Step 2: Sauté the Aromatics

Reduce heat to medium and add the remaining unsalted butter to the skillet. Once melted, add the finely diced yellow onion and cook for 4-5 minutes until soft and translucent.

Stir in the minced 2 cloves garlic cloves and cook for 30 seconds until fragrant. Be careful not to let the garlic burn—it should smell sweet, not bitter. This aromatic foundation adds depth to your sauce.

Step 3: Create the Creamy Sauce Base

Sprinkle the 0.25 cup all-purpose flour over the onions and garlic, stirring constantly for 1-2 minutes to cook out the raw flour taste. Gradually whisk in the 1.5 cups whole milk, followed by the 1 cup chicken broth and 1 tbsp Worcestershire sauce.

Bring the mixture to a gentle simmer, stirring frequently. Cook for 3-4 minutes until the sauce begins to thicken and coats the back of a spoon. Season with 0.5 tsp salt and 0.5 tsp black pepper.

Step 4: Finish with Cream and Combine

Reduce heat to low and stir in the 0.5 cup heavy cream. Let the sauce simmer for 2-3 minutes until it reaches your desired consistency. Return the chicken and dried beef to the skillet, stirring to coat everything evenly in the creamy sauce.

Allow the mixture to heat through for 2-3 minutes. The sauce should cling to the chicken and dried beef, creating a rich, velvety texture that ties all the flavors together beautifully.

Step 5: Garnish and Serve

Taste and adjust seasoning with additional salt or black pepper if needed. Sprinkle with the 2 tbsp fresh parsley for a pop of color and freshness. Serve hot over mashed potatoes, egg noodles, or rice to soak up every bit of the delicious sauce.

The dish should have a creamy, golden sauce with tender chicken pieces and savory bits of dried beef throughout. Each serving offers a perfect balance of rich, comforting flavors.

Common Mistakes When Making This Recipe

Overcooking the Chicken

Chicken breast dries out quickly—cook it only until it reaches 165°F internal temperature. Overcooking turns it rubbery and ruins the creamy texture. Use a meat thermometer for accuracy, and remove it from the pan immediately once done. 🌡️

Skipping the Dried Beef Sear

Failing to crisp the 4 oz dried beef first means missing out on deep, savory flavor. Those 2-3 minutes in the skillet build a fond that enriches the sauce. Don’t rush this step—it’s the foundation of the dish’s character.

Burning the Garlic

Garlic burns in seconds over high heat. After sautéing the yellow onion, reduce to medium-low before adding the 2 cloves garlic. It should sizzle gently, not brown. Burnt garlic tastes bitter and overpowers the delicate sauce.

Lumpy Sauce

Whisk the 0.25 cup all-purpose flour thoroughly into the butter before adding liquids. Pour the 1.5 cups whole milk slowly while stirring constantly. This prevents clumps and ensures a silky, velvety finish. 💡

Thin or Broken Sauce

If your sauce won’t thicken, simmer it longer—it needs 3-4 minutes at a gentle bubble. If it curdles, reduce heat immediately and whisk in a splash of heavy cream. Low-fat dairy is more prone to separating.

Underseasoning

Taste as you go! The 4 oz dried beef adds saltiness, but you’ll still need the full 0.5 tsp salt and 0.5 tsp black pepper. Adjust at the end—this dish often needs an extra pinch of seasoning before serving.

Frequently Asked Questions