Chicken Blanquette is a French classic known for its delicate, creamy sauce and tender meat. This lightened-up version keeps all the comforting flavors while using fewer heavy ingredients. The addition of mushrooms and carrots enhances the dish with earthy and sweet notes, making it perfect for a cozy dinner.
Why You’ll Love This Recipe?
- Comforting yet light: Creamy without being overly rich, perfect for a balanced meal.
- Full of flavor: The sauce is subtly enhanced with herbs and vegetables.
- Versatile: Serve with rice, potatoes, or crusty bread for an elegant meal.
Ingredients
- Chicken thighs or breasts
- Mushrooms, sliced
- Carrots, peeled and sliced
- Onion, finely chopped
- Garlic, minced
- Chicken broth
- Low-fat cream or milk
- Flour (or cornstarch for gluten-free)
- Butter or olive oil
- Bay leaf and thyme
- Fresh parsley for garnish
Full list of ingredients and measurements can be found in the recipe card below.
Directions
- In a large skillet, heat butter or olive oil over medium heat. Sear the chicken on both sides until lightly browned. Remove and set aside.
- In the same skillet, sauté the onion, garlic, mushrooms, and carrots until softened.
- Sprinkle the flour over the vegetables and stir to coat evenly. Cook for 1–2 minutes.
- Gradually add chicken broth, whisking to prevent lumps. Add the bay leaf and thyme, then return the chicken to the pan.
- Simmer gently for 15–20 minutes until the chicken is cooked through and the sauce thickens.
- Stir in the low-fat cream or milk and heat until warmed through. Adjust seasoning with salt and pepper.
- Garnish with fresh parsley and serve hot.
Expert Tips and Tricks
- Use bone-in chicken for a richer flavor, but boneless works for quicker cooking.
- To avoid curdling, ensure the cream is at room temperature before adding it to the pan.
- For a thinner sauce, add a bit more chicken broth; for a thicker consistency, simmer longer or add a cornstarch slurry.
- Don’t skip the fresh herbs—they make the dish taste brighter and more refined.
Recipe Variations and Possible Substitutions
- Swap chicken for turkey or lean pork for a twist on the classic.
- Add parsnips or celery for extra vegetables and flavor.
- Use Greek yogurt or crème fraîche instead of cream for a tangier sauce.
- Replace flour with a gluten-free alternative to suit dietary needs.
Serving and Pairing Suggestions
This Chicken Blanquette pairs beautifully with steamed rice, buttery mashed potatoes, or egg noodles. For a lighter option, serve it alongside roasted or steamed vegetables. A crisp white wine like Sauvignon Blanc or a light Chardonnay complements the dish perfectly.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of broth or milk to maintain the sauce’s consistency. Avoid freezing, as the cream may separate upon thawing.
FAQs
1. Can I make this ahead of time?
Yes! The flavors deepen when the dish is made in advance. Reheat gently before serving.
2. Can I use different mushrooms?
Absolutely! Button, cremini, or even wild mushrooms all work well in this dish.
3. Is there a dairy-free option?
You can use coconut milk or almond milk instead of cream for a dairy-free version, though it will slightly alter the flavor.
4. What’s the best way to thicken the sauce?
If the sauce isn’t thick enough, stir in a cornstarch slurry (1 tsp cornstarch mixed with 1 tsp water) and simmer for a minute or two.
Conclusion
Light Chicken Blanquette with Mushrooms and Carrots is a dish that delivers comfort and elegance in one bite. Its creamy, herb-infused sauce and tender chicken make it a dinner that feels special, yet it’s easy enough for any night of the week. Try it today and savor the simplicity of French cuisine
Print
Light Chicken Blanquette with Mushrooms and Carrots
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: French
- Diet: Gluten Free
Description
A creamy and comforting dish featuring tender chicken simmered in a rich broth with mushrooms and carrots, all coated in a light, velvety sauce. This Chicken Blanquette is a lighter twist on the classic French recipe, perfect for a cozy meal without the heaviness.
Ingredients
- 1 lb (450g) boneless, skinless chicken breast or thighs, cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, peeled and sliced
- 1 cup mushrooms, sliced
- 1 1/2 cups chicken broth
- 1 cup low-fat cream or whole milk
- 1 tablespoon flour (or cornstarch for a gluten-free option)
- Salt and pepper, to taste
- 1 teaspoon dried thyme
- 1 bay leaf
- Fresh parsley for garnish
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chicken pieces and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the pot and set it aside.
- In the same pot, add the diced onion and garlic. Sauté until softened, about 3-4 minutes.
- Add the carrots and mushrooms to the pot and cook for another 5 minutes.
- Sprinkle the flour over the vegetables and stir to coat evenly. Cook for another 2 minutes.
- Gradually pour in the chicken broth while stirring to avoid lumps. Add the thyme and bay leaf, then bring the mixture to a simmer.
- Return the chicken to the pot and simmer for 10-15 minutes, or until the chicken is fully cooked and the vegetables are tender.
- Stir in the cream or milk, season with salt and pepper, and simmer for an additional 5 minutes until the sauce thickens.
- Remove the bay leaf and discard.
- Serve the Chicken Blanquette over rice or with crusty bread, garnished with fresh parsley.
Notes
- For a gluten-free version, substitute the flour with cornstarch or another gluten-free thickening agent.
- Adjust the cream or milk to your preference for a richer or lighter sauce.
- This dish can be served with steamed rice, mashed potatoes, or a side of sautéed greens.
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 6g
- Sodium: 560mg
- Fat: 14g
- Saturated Fat: 2.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 60mg