Chicken Parisienne
Elevate your weeknight dinner routine with Chicken Parisienne, a luxurious French-inspired dish that combines tender, golden-seared chicken breasts with a creamy white wine and thyme-infused mushroom sauce. This one-skillet recipe is both elegant and comforting, featuring simple yet flavorful elements like garlic, dry white wine, and heavy cream. Perfectly baked to juicy perfection, this dish is finished with a sprinkle of fresh parsley for a burst of color and freshness. Serve it over fluffy rice, buttery mashed potatoes, or al dente pasta to soak up every drop of the velvety sauce. Ideal for dinner parties or indulgent home-cooked meals, this recipe brings classic French flavors to your kitchen with ease.
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Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 cup All-purpose flour
- 3 tablespoons Unsalted butter
- 2 tablespoons Olive oil
- 8 ounces White mushrooms, sliced
- 1 teaspoon Dried thyme
- 1 cup Dry white wine
- 1 cup Heavy cream
- 1 cup Chicken broth
- 3 cloves Minced garlic
- 2 tablespoons Fresh parsley, chopped
Instructions
Preheat your oven to 375°F (190°C).
Pat the chicken breasts dry with paper towels and season them with salt and black pepper on both sides.
Dredge the chicken breasts in the flour, shaking off the excess.
In a large oven-safe skillet, heat the butter and olive oil over medium heat.
Sear the chicken breasts for 3-4 minutes per side, or until golden brown. Remove the chicken from the skillet and set aside.
In the same skillet, add the sliced mushrooms and cook for 4-5 minutes until softened.
Add the minced garlic and thyme to the mushrooms and cook for an additional minute until fragrant.
Pour in the white wine, scraping the bottom of the skillet to deglaze any browned bits. Let it simmer for 2-3 minutes to reduce slightly.
Stir in the heavy cream and chicken broth. Mix well and bring the sauce to a gentle simmer.
Return the seared chicken breasts to the skillet, spooning some of the sauce over them.
Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Remove the skillet from the oven and sprinkle the dish with fresh chopped parsley.
Serve the Chicken Parisienne hot over rice, mashed potatoes, or pasta to soak up the creamy sauce.
Nutrition Facts
Calories |
3212 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 170.8 g | 219% | |
| Saturated Fat | 80.4 g | 402% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 905 mg | 302% | |
| Sodium | 3720 mg | 162% | |
| Total Carbohydrate | 111.2 g | 40% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 7.7 g | ||
| Protein | 237.4 g | 475% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 164 mg | 13% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 1362 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
