How to Make Poulet Parisienne: Classic French Chicken Recipe

Poulet Parisienne is a classic French dish that exemplifies the elegance and sophistication of French cuisine. This dish, which translates to “Parisian Chicken,” features tender chicken cooked in a rich and flavorful sauce, often with a delightful blend of mushrooms, cream, and white wine. Poulet Parisienne is known for its creamy texture and sophisticated flavor profile, making it an ideal choice for both special occasions and everyday dining.

Originating from Paris, this recipe combines the simplicity of home-style cooking with the refinement of French culinary techniques. It highlights the art of balancing flavors and textures to create a dish that is both comforting and impressive. Whether you’re hosting a dinner party or looking to elevate your weeknight meals, Poulet Parisienne is sure to impress with its depth of flavor and elegant presentation.

Ingredients for Poulet Parisienne

For the Chicken:

• 4 boneless, skinless chicken breasts
• Salt and freshly ground black pepper, to taste
• 2 tablespoons all-purpose flour
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter

For the Sauce:

• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 8 oz (225g) button mushrooms, sliced
• 1 cup white wine (preferably dry)
• 1 cup chicken broth
• 1 cup heavy cream
• 1 tablespoon Dijon mustard
• 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
• 1 tablespoon chopped fresh parsley (for garnish)

How to Make Poulet Parisienne

1. Prepare the Chicken:

1. Season and Dredge: Season the chicken breasts generously with salt and black pepper. Lightly coat each chicken breast with flour, shaking off any excess. This will help create a nice crust and thicken the sauce later.
2. Sear the Chicken: In a large skillet, heat the olive oil and butter over medium-high heat. Once the butter has melted and is bubbling, add the chicken breasts. Sear the chicken for about 4-5 minutes per side, or until golden brown and cooked through. The internal temperature should reach 165°F (74°C). Remove the chicken from the skillet and set aside on a plate. Cover loosely with foil to keep warm.

2. Prepare the Sauce:

1. Sauté Onions and Garlic: In the same skillet, add a bit more oil if needed and reduce the heat to medium. Add the finely chopped onion and cook until softened, about 3 minutes. Add the minced garlic and cook for another minute until fragrant.
2. Cook the Mushrooms: Add the sliced mushrooms to the skillet and cook until they release their moisture and become golden brown, about 5-7 minutes.
3. Deglaze with Wine: Pour in the white wine, scraping up any browned bits from the bottom of the skillet with a wooden spoon. Allow the wine to simmer and reduce by about half, which should take 3-4 minutes.
4. Add Broth and Cream: Stir in the chicken broth and bring to a simmer. Reduce the heat to low and let the sauce cook for about 5 minutes. Add the heavy cream and Dijon mustard, stirring to combine. Allow the sauce to simmer gently for another 5 minutes, or until it thickens slightly.
5. Season the Sauce: Stir in the fresh thyme and adjust the seasoning with salt and pepper to taste.

3. Combine Chicken and Sauce:

1. Return Chicken to Skillet: Place the seared chicken breasts back into the skillet with the sauce. Spoon some of the sauce over the chicken to coat. Simmer for an additional 5 minutes to ensure the chicken is heated through and the flavors meld.
2. Garnish and Serve: Transfer the chicken to serving plates and spoon the sauce over the top. Garnish with chopped fresh parsley.

About the Main Ingredients

Chicken Breasts: Boneless, skinless chicken breasts are used for their lean meat and ease of cooking. They provide a tender and neutral base that absorbs the flavors of the sauce well.

White Wine: A dry white wine adds depth and complexity to the sauce. It helps deglaze the pan and lifts the flavors from the caramelized bits left by the chicken.

Mushrooms: Button mushrooms contribute a rich, umami flavor and a hearty texture to the sauce. They are sautéed until golden brown to enhance their flavor.

Heavy Cream: Heavy cream creates the rich and velvety texture of the sauce. It adds a luxurious creaminess that complements the chicken and mushrooms.

Dijon Mustard: Dijon mustard adds a subtle tanginess and depth of flavor to the sauce. It balances the richness of the cream and enhances the overall taste.

Thyme: Fresh thyme provides a fragrant herbal note that pairs beautifully with the creamy sauce. It adds an element of freshness and complexity.

Poulet Parisienne is a classic French dish that combines simplicity with sophistication. The creamy, flavorful sauce and tender chicken make it a standout recipe for any occasion. Enjoy this elegant dish with a side of rice or crusty bread to soak up the delicious sauce!