Chicken Parisienne is a classic dish that brings a touch of French elegance to our dinner table. Known for its rich, creamy sauce and tender chicken, this recipe combines simple ingredients with sophisticated flavors. It’s perfect for those nights when we want to impress without spending hours in the kitchen.
This dish features chicken breasts cooked to perfection and topped with a luscious sauce made from cream, mushrooms, and a hint of white wine. The result is a comforting yet refined meal that pairs beautifully with rice or fresh vegetables. Whether we’re cooking for family or friends, Chicken Parisienne never fails to deliver a delicious and memorable experience.
Ingredients
To create an authentic Chicken Parisienne, we rely on fresh, high-quality ingredients that bring out the rich and comforting flavors of this classic French dish. Below are the essential components for the chicken, the creamy sauce, and the final garnish.
For the Chicken
- 4 boneless skinless chicken breasts (about 6 ounces each), pounded to even thickness
- 1 teaspoon salt
- ½ teaspoon black pepper, freshly ground
- 2 tablespoons olive oil or unsalted butter for sautéing
For the Sauce
| Ingredient | Amount | Notes |
|---|---|---|
| Cremini or white mushrooms | 8 ounces, sliced | Fresh for best flavor |
| Garlic cloves | 2, minced | |
| Dry white wine | ½ cup | Such as Sauvignon Blanc |
| Heavy cream | 1 cup | Use full-fat for richness |
| Chicken broth | ½ cup | Low-sodium preferred |
| Fresh thyme | 1 teaspoon, chopped | Or substitute with ½ teaspoon dried thyme |
| Salt | To taste | Adjust to preference |
| Black pepper | To taste | Freshly ground |
For Garnish
- 2 tablespoons fresh parsley, finely chopped
- Lemon wedges for serving (optional)
- Freshly grated Parmesan cheese (optional but recommended)
Using fresh herbs and quality cream is key to achieving the signature velvety texture and flavor of the sauce in our Chicken Parisienne recipe.
Equipment Needed
To prepare Chicken Parisienne perfectly, having the right equipment on hand is essential. Each tool plays a vital role in ensuring the dish cooks evenly and the sauce reaches its creamy, luxurious texture.
Essential Cookware and Utensils
- Large Skillet or Sauté Pan: Use a heavy-bottomed skillet, preferably non-stick or stainless steel, to sauté the chicken breasts evenly. A 12-inch pan provides sufficient space to sear the chicken without overcrowding.
- Medium Saucepan: For preparing the white wine and cream sauce separately before combining with the chicken.
- Sharp Chef’s Knife: For slicing mushrooms and mincing garlic cleanly and efficiently.
- Cutting Board: Preferably wood or plastic to maintain knife sharpness and ensure food safety.
- Measuring Cups and Spoons: Accurate measuring of cream, white wine, and broth is crucial for balancing flavors.
- Tongs or Slotted Spoon: To flip the chicken and remove it from the pan without damaging the meat.
- Whisk: To blend the cream sauce ingredients smoothly, avoiding lumps.
- Wooden Spoon or Silicone Spatula: For stirring the sauce gently while it simmers.
Optional but Helpful
- Lemon Zester: To add fresh lemon zest as a garnish or in the sauce for vibrant flavor contrast.
- Fresh Herb Scissors: To finely chop parsley and thyme swiftly.
| Equipment | Purpose | Notes |
|---|---|---|
| Large Skillet or Sauté Pan | Searing chicken breasts | 12-inch non-stick or stainless steel preferred |
| Medium Saucepan | Cooking the creamy white wine sauce | Medium-sized for easy stirring |
| Chef’s Knife | Chopping mushrooms and mincing garlic | Sharp and reliable |
| Cutting Board | Safe surface for all cutting tasks | Wood or plastic |
| Measuring Cups and Spoons | Precise measurement of liquid ingredients | Essential for sauce consistency |
| Tongs or Slotted Spoon | Handling chicken during cooking | Prevents breaking chicken |
| Whisk | Mixing sauce ingredients smoothly | Ensures creamy texture |
| Wooden Spoon/Silicone Spatula | Stirring sauce slowly | Heat resistant for safety |
Having our equipment ready before starting helps streamline the cooking process and guarantees our Chicken Parisienne will turn out that velvety, classic delight.
Prep Work
Before we cook our Chicken Parisienne dish, dedicating time to thorough prep work ensures smooth cooking and vibrant flavors.
Preparing the Chicken
- Pat boneless skinless chicken breasts dry with paper towels to ensure a golden sear.
- Season each breast evenly with salt and pepper on both sides for balanced taste.
- Optionally, gently flatten thicker parts with a meat mallet to promote even cooking.
- Let the chicken rest at room temperature for 10 minutes before cooking to help it cook uniformly.
Preparing the Sauce Ingredients
- Clean and slice fresh mushrooms thinly to maximize flavor release and quick cooking.
- Mince fresh garlic cloves finely to infuse the sauce with aromatic depth.
- Measure out dry white wine, heavy cream, and chicken broth precisely as they form the base of our creamy sauce.
- Strip fresh thyme leaves from stems and set aside; they provide a subtle herbaceous note.
- Have salt and pepper ready for final seasoning adjustments.
- Chop fresh parsley finely for garnish to add a fresh color contrast at serving.
| Ingredient | Preparation Details |
|---|---|
| Chicken breasts | Pat dry, season, optional flattening |
| Mushrooms | Clean and slice thinly |
| Garlic | Mince finely |
| White Wine | Measure exact quantity |
| Heavy Cream | Measure exact quantity |
| Chicken Broth | Measure exact quantity |
| Fresh Thyme Leaves | Strip from stems |
| Fresh Parsley | Chop finely for garnish |
Cooking Instructions
Let’s dive into the step-by-step process to create our Chicken Parisienne—a dish that marries tender chicken with a luscious creamy sauce, bringing classic French elegance to our table.
Searing the Chicken
- Preheat a large skillet over medium-high heat. Add 2 tablespoons of olive oil or butter.
- Season the boneless skinless chicken breasts liberally with salt and pepper on both sides.
- Once the oil shimmers, place the chicken breasts carefully in the skillet.
- Sear each side for 4-5 minutes without moving them to ensure a golden-brown crust forms.
- Use tongs to flip the chicken and cook the other side until similarly browned and cooked through, about 5-6 minutes.
- Remove the chicken breasts from the skillet and place them on a plate. Tent loosely with foil to keep warm.
| Step | Action | Time | Notes |
|---|---|---|---|
| 1 | Preheat skillet | 2 minutes | Medium-high heat |
| 2 | Season chicken | Immediate | Salt and pepper both sides |
| 3-5 | Sear chicken | 9-11 minutes | 4-5 min each side, golden crust |
| 6 | Rest chicken | 5 minutes | Tent with foil |
Making the Parisienne Sauce
- In the same skillet, reduce heat to medium and add 1 tablespoon butter.
- Add 8 ounces sliced fresh mushrooms and sauté until softened and browned, about 6-7 minutes.
- Stir in 2 minced garlic cloves and cook until fragrant, approximately 30 seconds.
- Pour in ½ cup dry white wine, scraping the skillet bottom to release any browned bits. Simmer until reduced by half, about 3-4 minutes.
- Add ¾ cup chicken broth and 1 cup heavy cream, stirring to combine.
- Sprinkle in 1 teaspoon fresh thyme leaves, then bring the sauce to a gentle simmer.
- Cook until the sauce thickens slightly and coats the back of a spoon, around 5-6 minutes.
- Season with salt and pepper to taste.
Combining Chicken and Sauce
- Return the seared chicken breasts to the skillet nestling them into the Parisienne sauce.
- Spoon sauce over the chicken to coat evenly.
- Let everything simmer together for an additional 3-4 minutes to meld flavors and heat through.
- Garnish with fresh parsley, a sprinkle of grated Parmesan cheese, and fresh lemon wedges on the side for a bright finish.
- Serve immediately over rice or your choice of fresh vegetables.
“The secret to an exquisite Chicken Parisienne lies in perfectly seared chicken and a rich, velvety sauce that elevates every bite.”
Every element works harmoniously to deliver a dish that’s both comforting and sophisticated.
Serving Suggestions
To fully enjoy our Chicken Parisienne, thoughtful plating and complementary sides elevate the dining experience. Let’s explore how to present this classic French dish elegantly and which accompaniments best highlight its creamy richness.
Plating the Dish
When plating Chicken Parisienne, start with a warm dinner plate to keep the dish cozy. Place the tender chicken breast centrally. Generously spoon the luscious Parisienne sauce—a blend of cream, mushrooms, and white wine—over the chicken, allowing it to cascade naturally over the sides. Garnish with a sprinkle of freshly chopped parsley and a light dusting of Parmesan cheese for visual appeal and added flavor depth.
To add brightness, arrange a lemon wedge on the plate’s edge. This allows diners to add a fresh burst of citrus if desired. The presentation should evoke a sense of balance—richness from the sauce, freshness from the herbs, and simplicity from the poultry.
Recommended Side Dishes
Pairing the right sides enhances the harmony of our Chicken Parisienne. Below is a table of our top side dish recommendations, selected for their ability to complement or contrast with the creamy, savory profile of the main dish:
| Side Dish | Description | Why It Works |
|---|---|---|
| Steamed Jasmine Rice | Light fragrant rice that soaks up the sauce | Absorbs creamy sauce enhancing mouthfeel |
| Garlic Green Beans | Crisp green beans tossed in garlic and olive oil | Adds a crunchy texture and fresh garlicky note |
| Roasted Asparagus | Oven-roasted with olive oil and lemon zest | Slight bitterness contrasts creamy richness |
| Herb Mashed Potatoes | Creamy potatoes with fresh herbs and butter | Creates a comforting and hearty base |
| Mixed Baby Greens | Tossed in a simple vinaigrette | Adds refreshing acidity and balances richness |
These sides provide a variety of textures and flavors—from tender to crisp, and rich to bright—that complement Chicken Parisienne while maintaining its elegant, refined quality. Together they create an unforgettable meal perfect for any gathering.
Make-Ahead Tips
To enjoy the rich flavors and effortless elegance of Chicken Parisienne without the stress of last-minute cooking, here are our top make-ahead strategies designed to keep the dish fresh and delicious.
Prepare and Store Chicken in Advance
- Sear the chicken breasts following the recipe instructions, ensuring the perfect golden crust.
- Cool the chicken completely at room temperature for no longer than 30 minutes to avoid condensation.
- Wrap each breast tightly in plastic wrap or place in an airtight container.
- Refrigerate for up to 24 hours before reheating and finishing with sauce.
Sauce Preparation and Storage
- Prepare the creamy Parisienne sauce by sautéing mushrooms, garlic and simmering with white wine, chicken broth, and cream.
- Allow the sauce to cool completely, then transfer it into an airtight container.
- Store in the refrigerator for up to 48 hours. The sauce may thicken; whisk vigorously before reheating.
Reheating Instructions
- Reheat the sauce gently over low heat in a saucepan, stirring continuously to prevent curdling.
- Warm the chicken breasts separately in a preheated oven at 300°F (150°C), covered loosely with foil, for 10-15 minutes.
- Combine sauce and chicken just before serving to maintain texture and flavor integrity.
Freezing Guidelines
| Item | Preparation for Freezing | Storage Duration | Thawing Method |
|---|---|---|---|
| Seared chicken | Wrap individually in plastic wrap and then foil or freezer bag | Up to 3 months | Thaw overnight in refrigerator |
| Parisienne sauce | Cool completely, place in airtight container, leave space for expansion | Up to 1 month | Thaw overnight, reheat gently on stovetop |
Quick Tips for Best Results
- Use fresh herbs like parsley and thyme during reheating to revive the dish’s aroma.
- Avoid boiling the sauce during reheating to preserve its velvety texture.
- If sauce thickens too much after refrigeration, add a splash of chicken broth or cream to loosen it.
“Make-ahead techniques let us savor the luxurious taste of Chicken Parisienne any night of the week without compromising quality or flavor.“
By integrating these steps into our meal prep routine, we ensure our Chicken Parisienne always dazzles, whether it’s a weekday dinner or an elegant weekend gathering.
Storage and Reheating
To keep our Chicken Parisienne fresh and flavorful, proper storage and reheating methods are essential. Follow these guidelines to enjoy every bite just as delicious as when first cooked.
Storing Chicken Parisienne
- Cool Completely: Allow the chicken and sauce to cool to room temperature before storing. This prevents condensation and sogginess.
- Separate Containers: Store the chicken breasts and creamy Parisienne sauce in separate airtight containers. This preserves texture and prevents the chicken from becoming overly saturated.
- Refrigeration Time: Keep the chicken and sauce refrigerated for up to 3 days for optimal freshness.
- Freezing Guidelines:
- Wrap chicken breasts individually in plastic wrap and place in a freezer-safe bag.
- Store sauce in a separate freezer-safe container, leaving room for expansion.
- Freeze both for up to 2 months.
| Storage Method | Maximum Duration |
|---|---|
| Refrigerator | 3 days (chicken and sauce separate) |
| Freezer | 2 months (chicken and sauce separate) |
Reheating Chicken Parisienne
To preserve the signature creaminess and tender chicken texture, reheating with care is crucial.
Reheating Steps:
- Thaw if Frozen: Thaw chicken and sauce overnight in the refrigerator.
- Use Low Heat: In a skillet or saucepan, gently warm the sauce over low heat. Stir frequently to prevent scorching. Do not let the sauce boil.
- Warm Chicken Separately: In another pan, heat the chicken breasts over medium-low heat until warmed through, about 3–5 minutes per side.
- Combine and Serve: Add the warmed sauce over the chicken. Garnish with fresh parsley and a sprinkle of Parmesan to restore brightness.
- Optional Fresh Herb Addition: Stir in fresh thyme or parsley during reheating to refresh the flavors.
“Reheating with patience ensures the velvety richness of the Parisienne sauce and the juiciness of the chicken remain intact.”
Quick Tips for Best Results
- Avoid microwaving as it may cause uneven heating and dry out the chicken or curdle the sauce.
- Stir sauce gently during reheating to maintain a smooth consistency.
- Serve immediately after reheating with a squeeze of fresh lemon juice to brighten the dish’s flavor profile.
By following these Storage and Reheating techniques, we ensure our Chicken Parisienne stays as delectable as freshly made anytime we wish to indulge.
Conclusion
Chicken Parisienne offers a perfect balance of elegance and comfort that fits any occasion. With its creamy sauce and tender chicken, it’s a dish that never fails to impress while remaining approachable in the kitchen.
By mastering the key techniques and using fresh ingredients, we can consistently create a meal that delights both the eyes and the palate. Whether for a special dinner or a cozy night in, this recipe brings a touch of French sophistication to our table with ease and confidence.
Frequently Asked Questions
What is Chicken Parisienne?
Chicken Parisienne is a classic French dish featuring tender chicken breasts topped with a creamy sauce made from mushrooms, white wine, and cream. It’s known for its rich flavors and elegant simplicity.
What ingredients are needed to make Chicken Parisienne?
You need boneless skinless chicken breasts, salt, pepper, olive oil or butter, fresh mushrooms, garlic, dry white wine, heavy cream, chicken broth, fresh thyme, parsley, lemon wedges, and Parmesan cheese.
What equipment is essential for cooking this dish?
A large skillet or sauté pan, medium saucepan, sharp chef’s knife, cutting board, measuring cups and spoons, tongs or slotted spoon, whisk, and a wooden spoon or silicone spatula are essential.
How should I prepare the chicken before cooking?
Pat the chicken dry, season with salt and pepper, and optionally flatten thicker parts for even cooking.
What side dishes go best with Chicken Parisienne?
Steamed jasmine rice, garlic green beans, roasted asparagus, herb mashed potatoes, and mixed baby greens complement the creamy richness of this dish well.
Can I make Chicken Parisienne ahead of time?
Yes, you can sear the chicken and prepare the sauce ahead. Chicken can be refrigerated for 24 hours, sauce for 48 hours, and both can also be frozen.
How should Chicken Parisienne be stored?
Store chicken and sauce separately in airtight containers. Refrigerate for up to 3 days or freeze chicken (wrapped individually) and sauce for up to 2 months.
What is the best way to reheat Chicken Parisienne?
Reheat gently over low heat to preserve creaminess and flavor. Avoid boiling or microwaving, and serve immediately after warming.
What makes Chicken Parisienne special?
The perfect sear on the chicken combined with a rich, creamy mushroom and white wine sauce creates a comforting yet sophisticated dish.