Chicken Parisian
If you've got boneless skinless chicken thighs, dry white wine and canned cream of mushroom soup, you're most of the way to this chicken: about 70 minutes of cooking across 8 steps. Scroll down for the ingredient checklist, a serving scaler and unit converter, and the method broken into 8 steps.
You'll mainly reach for frying pan / skillet and pan. At medium difficulty across 8 steps, it's manageable with a little attention.
What you'll need
Shopping list (6)
Pantry staples (you likely have these)
🔁 Unit converter
How to make it
- Pat the chicken thighs dry, season them with salt and pepper, and dredge lightly in the flour, shaking off any excess.
- Melt the butter in a large skillet over medium-high heat and brown the chicken on both sides until golden, about 3 minutes per side, then transfer to a plate.
- Lower the heat to medium and sauté the finely chopped onion in the same pan until soft and translucent, scraping up the browned bits from the bottom.
- Pour in the white wine and let it simmer for 2 minutes to cook off the alcohol and deglaze the pan.
- Stir in the cream of mushroom soup until smooth, then return the chicken and any resting juices to the skillet.
- Cover and simmer gently for about 25 minutes, until the chicken is tender and cooked through to an internal temperature of 74°C.
- Reduce the heat to low and stir the sour cream into the sauce, warming it through without letting it boil so it does not curdle.
- Taste and adjust the seasoning, then serve the chicken and sauce over steamed white rice, garnished with chopped parsley.
You'll use: Frying pan / skillet · Pan · Saucepan · Steamer
Ingredient substitutions
- Butter
- olive oil (¾ the amount) · coconut oil · margarine
- White Wine
- chicken or vegetable stock + 1 tsp vinegar
- Sour Cream
- plain Greek yogurt · crème fraîche
Tips & common questions
How long does Chicken Parisian take to make?
About 70 minutes from start to finish — an estimate based on the 8 steps and 11 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of butter?
Try olive oil (¾ the amount). See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Chicken Parisian is an original recipe developed in-house by Consomee. Photo: Chicken bo Bun in a Paris restaurant .jpg (CC0) via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure on top — how we source recipes.