Easy Weeknight Chicken and Parsnip Blanquette
This elegant yet comforting Chicken and Parsnip Blanquette is a perfect weeknight dinner that doesn’t compromise on flavor or sophistication. Tender chunks of farm-raised chicken breast are gently simmered with sweet parsnips and aromatic thyme in a velvety cream sauce. A splash of lemon juice adds a bright finish to this satisfying dish, balancing the richness and elevating the overall flavor profile. This modern take on a classic French recipe is sure to become a family favorite.
Equipment
- Large skillet or sauté pan with lid (12-inch / 30cm)
- Cutting board
- Chef’s knife
- Vegetable peeler
- Measuring cups and spoons
- Wooden spoon or silicone spatula
- Citrus juicer or reamer
Ingredients
Protein
- 4 Boneless, skinless chicken breasts (6-8 oz each / 170-225g each) – cut into 1-inch (2.5cm) cubes
Produce
- 8 medium Parsnips (about 1 lb / 450g) – peeled and halved lengthwise (quarter if large)
- 1 medium Yellow onion finely chopped
- 1 sprig Fresh thyme
- 1/2 Lemon juiced (about 1 tablespoon / 15ml)
Dairy
- 1/3 cup Heavy cream [80ml]
Oils & Vinegars
- 2 tablespoons Sunflower oil or light olive oil [30ml]
Baking & Spices
- 1 teaspoon Salt [5g]
- 1/2 teaspoon Freshly ground black pepper [2g]
Instructions
Prepare the ingredients
- Cut the chicken breasts into 1-inch (2.5cm) cubes.
- Peel and halve the parsnips lengthwise (quarter if large).
- Peel and finely chop the onion.
- Juice half a lemon.
Cook the chicken and vegetables
- Heat the oil in a large skillet over medium heat.
- Add the chicken cubes, parsnips, chopped onion, and thyme sprig.
- Cook for 5 minutes, stirring occasionally, until the chicken starts to brown and the vegetables begin to soften.
Simmer the dish
- Reduce heat to low and cover the skillet with a lid.
- Simmer for 8-10 minutes, stirring occasionally, until the chicken is cooked through and the parsnips are tender when pierced with a fork.
Finish the sauce
- Remove the thyme sprig and discard.
- Season with salt and pepper.
- Pour in the heavy cream and stir to combine.
- Simmer uncovered for 5 minutes, or until the sauce has thickened slightly.
Add the finishing touch
- Remove the skillet from heat.
- Stir in the lemon juice.
- Taste and adjust seasoning if necessary.
Serve
- Divide the blanquette among four plates.
- Serve immediately, garnished with additional fresh thyme if desired.
Notes
This recipe is gluten-free and low-carb. For a lighter version, you can substitute half-and-half for the heavy cream. To make ahead, prepare the dish up to the point of adding the cream, then refrigerate. Reheat gently and add the cream and lemon juice just before serving.
Notes:
- For a lighter version, substitute half-and-half for heavy cream.
- Replace sunflower oil with olive oil for a Mediterranean twist.
- White wine can be added (1/4 cup) before the cream for extra depth of flavor.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- To reheat, warm gently on the stovetop, adding a splash of chicken broth if needed to thin the sauce.
- Use fresh thyme for the best flavor; dried thyme can be substituted in a pinch (use 1/2 teaspoon).
Quick Tips:
- To thicken the sauce further, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir into the simmering sauce.
- For extra tender chicken, marinate cubes in lemon juice for 30 minutes before cooking.
- Use a microplane to zest the lemon before juicing for an extra pop of flavor in the garnish.
- Pat the chicken dry before cooking to ensure better browning.
Side Dish Suggestions:
- Steamed basmati rice or cauliflower rice for a low-carb option
- Crusty French baguette for soaking up the sauce
- Simple green salad with a light vinaigrette
- Roasted asparagus or green beans
Nutritional Benefits:
- Chicken provides lean protein, essential for muscle health and satiety.
- Parsnips are rich in fiber and vitamin C, supporting digestive and immune health.
- Thyme contains antioxidants and has antimicrobial properties.
- The dish is naturally gluten-free and low in carbohydrates.
Serving Suggestions:
- Serve in shallow bowls to showcase the creamy sauce.
- Garnish with additional fresh thyme sprigs and a sprinkle of lemon zest.
- Pair with a chilled Chablis or unoaked Chardonnay.
- For a complete meal, aim for about 1.5 cups of blanquette per person, accompanied by 1/2 cup of rice or a small piece of bread.
Meal Prep Tips:
- Cut chicken and parsnips up to a day in advance, storing separately in the refrigerator.
- Chop onions and store in an airtight container in the fridge for up to 2 days.
- The entire dish can be made a day ahead and gently reheated before serving.
- For freezing, prepare the recipe without the cream, freeze, then add cream when reheating.
Customization Ideas:
- Vegetarian option: Replace chicken with firm tofu or mixed mushrooms.
- Dairy-free: Use coconut cream instead of heavy cream.
- Add extra vegetables like carrots or mushrooms for more variety.
- Spice it up with a pinch of white pepper or a dash of nutmeg.
- For a heartier dish, add small potatoes or pearl onions.
- Try using rabbit or veal instead of chicken for a more traditional French approach.
