If you’re craving something creamy and comforting, this is for you.
This creamy Chicken Blanquette brings classic French flavors to your kitchen.
It is simple, elegant, and perfect for a cozy night in.
Why You’ll Make This Again
This recipe is the ultimate comfort food for a chilly Fall evening.
It feels fancy but uses basic pantry staples you likely have.
Your family will love the rich, velvety sauce and tender chicken.
It is a reliable dish that impresses guests every single time.
How This Comes Together
We start by poaching the chicken to keep it incredibly moist.
The secret is the velvety sauce made from the poaching liquid.
You just whisk, simmer, and fold everything back together simply.
It is much easier than it looks, even for beginners.
What You’ll Need
Gather these simple ingredients for your creamy Chicken Blanquette.
- 800g chicken breast or thigh, cut into 3cm cubes
- 500ml chicken stock
- 150ml dry white wine
- 250g button mushrooms, quartered
- 2 medium carrots, sliced into rounds
- 1 onion, studded with 2 cloves
- 1 bouquet garni (parsley stems, thyme, 1 bay leaf)
- 40g unsalted butter
- 40g all-purpose flour
- 200ml heavy cream
- 2 egg yolks
- 1 tablespoon lemon juice
- Salt and white pepper to taste
- Fresh parsley, chopped for garnish
Step-By-Step Directions
- Place the chicken cubes, carrots, onion, and bouquet garni in a large pot.
- Cover with chicken stock and white wine.
- Bring to a simmer over medium heat.
- Reduce heat to low and poach for 20-25 minutes until chicken is cooked.
- Sauté mushrooms in a separate pan with 10g of butter until tender.
- Drain the chicken and carrots, reserving the poaching liquid.
- Discard the onion and bouquet garni.
- Melt 30g butter in a clean saucepan and stir in flour for 2 minutes.
- Whisk the reserved liquid into the roux until thickened into a smooth sauce.
- Whisk cream and egg yolks together in a small bowl.
- Temper the cream mixture with a ladle of hot sauce, then whisk back into the pot.
- Fold the chicken, carrots, and mushrooms back into the sauce over low heat.
- Add lemon juice, salt, and white pepper; garnish with parsley and serve.
How To Serve It
This dish is best served over a bed of fluffy white rice.
The rice soaks up that incredible creamy sauce perfectly.
Add a side of steamed green beans for a fresh crunch.
A glass of dry white wine makes it a casual hosting win.
Leftovers & Storage
Store any leftovers in an airtight container in the fridge.
It stays fresh and delicious for up to three days.
Reheat it gently on the stove over low heat.
Do not let it boil or the sauce might separate.
Make It Even Better
- Don’t skip the lemon juice as it brightens the heavy sauce.
- Avoid boiling the sauce after adding the egg yolks to prevent curdling.
- Use white pepper to keep the sauce looking clean and bright.
- Wipe mushrooms with a damp cloth instead of washing them in water.
- Prepare the vegetables while the chicken poaches to save time.
- Add a splash of extra cream at the end for more richness.
Easy Ways To Change It Up
- Swap chicken for turkey breast for a great post-holiday meal.
- Add sliced leeks during the poaching step for extra sweetness.
- Use vegetable stock if you prefer a lighter flavor profile.
Quick Questions
Can I make this without wine?
Yes, you can replace the wine with more chicken stock. Add a teaspoon of vinegar for acidity.
What is a bouquet garni?
It is a bundle of herbs tied together with kitchen string. It adds deep flavor without leaving leaves in the sauce.
This creamy Chicken Blanquette is a true classic you will love. Give it a try tonight for a comforting meal!
— Ethan
Chicken Blanquette with Mushrooms
Ingredients
Method
- Place the chicken cubes, carrots, onion, and bouquet garni in a large pot and cover with chicken stock and white wine.
- Bring to a simmer over medium heat, then reduce heat to low and poach for 20-25 minutes until chicken is cooked through.
- While poaching, sauté the mushrooms in a separate pan with 10g of butter until tender and set aside.
- Drain the chicken and carrots, reserving the cooking liquid (stock); discard the onion and bouquet garni.
- In a clean saucepan, melt the remaining 30g of butter and stir in the flour to create a roux; cook for 2 minutes without browning.
- Gradually whisk the reserved poaching liquid into the roux and simmer until thickened into a smooth velouté.
- In a small bowl, whisk together the heavy cream and egg yolks to create a liaison.
- Temper the liaison by adding a ladle of hot sauce to the cream mixture, then slowly whisk the mixture back into the main saucepan over low heat; do not boil.
- Fold the chicken, carrots, and mushrooms back into the sauce.
- Add lemon juice, salt, and white pepper; garnish with fresh parsley and serve immediately.
