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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.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dinner, Main Course
Cuisine French, Modern European
Servings 4 servings
Calories 420 kcal

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.
Keyword Chicken Recipe, Easy Dinner, French Cuisine, One-Pan Meal