Duchess Blavatski's Chicken Lunch

Step into a world of timeless elegance with Duchess Blavatski's Chicken Lunch, an exquisite dish that brings rich flavors and hearty comfort to your table. Perfectly seasoned, pan-seared chicken breasts are smothered in a luxurious mushroom and thyme cream sauce, infused with the brightness of lemon juice. This oven-baked masterpiece is served alongside tender, golden roasted baby carrots and potatoes, creating a complete meal that balances indulgence with rustic charm. Ideal for dinner parties or a refined weekday treat, this recipe offers a symphony of flavors with minimal preparation. With a total cooking time of under an hour, it’s an effortless way to impress your guests or elevate your family meal. Keywords: Duchess Blavatski's Chicken Lunch, creamy chicken recipe, chicken dinner ideas, roasted vegetables, easy chicken recipes.

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 4 pieces Chicken breasts (boneless, skinless)
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 3 tablespoons Olive oil
• 2 tablespoons Butter
• 250 grams Button mushrooms, sliced thinly
• 3 cloves Garlic cloves, minced
• 1 cup Heavy cream
• 1 cup Chicken broth
• 1 tablespoon Fresh thyme leaves
• 2 tablespoons Lemon juice
• 300 grams Baby carrots
• 300 grams Baby potatoes
• 2 tablespoons Fresh parsley, chopped

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Season the chicken breasts with salt and black pepper on both sides.

Step 3

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Sear the chicken breasts for 2-3 minutes on each side until golden brown. Transfer to a baking dish and set aside.

Step 4

In the same skillet, reduce the heat to medium. Add the butter, garlic, and sliced mushrooms. Sauté until the mushrooms are softened and golden brown, about 5 minutes.

Step 5

Stir in the heavy cream, chicken broth, and fresh thyme. Let the sauce simmer for 5-7 minutes until slightly thickened. Add lemon juice and stir well.

Step 6

Pour the sauce over the chicken breasts in the baking dish. Cover tightly with foil and bake in the preheated oven for 25 minutes, or until the chicken is cooked through.

Step 7

While the chicken bakes, toss the baby carrots and baby potatoes with 1 tablespoon of olive oil, a pinch of salt, and black pepper. Spread them out on a baking sheet and roast in the oven alongside the chicken for 25-30 minutes, stirring halfway through.

Step 8

Once cooked, arrange the roasted vegetables on a serving platter. Place the chicken breasts on top and pour the remaining sauce over them.

Step 9

Garnish with freshly chopped parsley before serving.

Nutrition Facts

Serving size	(2152.4g)

Amount per serving	% Daily Value*
Calories	3052.9

Total Fat 179.7g	0%
Saturated Fat 76.5g	0%
Polyunsaturated Fat 7.4g
Cholesterol 903.4mg	0%
Sodium 4282.6mg	0%
Total Carbohydrate 98.2g	0%
Dietary Fiber 16.3g	0%
Total Sugars 22.9g
Protein 236.9g	0%

Vitamin D 120.0IU	0%
Calcium 302.5mg	0%
Iron 12.8mg	0%
Potassium 5186.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 54.7%

Protein: 32.0%

Carbs: 13.3%