This Chicken Fricassee is a one-pan meal made with chicken, vegetables and creamy sauce. Delicious French dish that's very easy to make at home with simple ingredients!
This dish finds itself in the category of comfort food, along with Chicken Paprikash and my French Onion Roasted Chicken.
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Why You'll Love This Recipe
Today, I am adding another European classic dish to my collection. This time we are learning from the French, how to make one of their comfort food meals: Chicken Fricassee. It is a classic French dish made with chicken pieces, vegetables, and creamy white sauce.
I simplified the recipe to make it really easy but not lose the flavor. The perfect example of using simple ingredients to make an incredible meal. It's easy so you can whip it up any day of the week!
What is Chicken Fricassee?
Fricassee refers to the cooking method when you saute first and then cook like a stew. In this case, we brown the chicken first, then cook it with sauteed veggies in the sauce.
Ingredients:
- chicken parts: I used bone-in skin-on chicken thighs, you can use any parts
- vegetables: carrots, celery, mushrooms, onion, garlic
- butter and oil: my favorite combo for browning chicken
- stock: vegetable or chicken OR chicken bouillon with water
- cornstarch: to thicken the sauce
- seasoning: dried thyme, salt and pepper
How to make Chicken Fricassee?
- Start by trimming off excess fat from chicken. Season each piece with salt and pepper.
- Melt butter with oil in a cast iron skillet.
- Brown chicken on both sides, about 5 minutes per side. Remove onto a plate.
- Add onion to the pan with fat and saute until translucent.
- Add remaining veggies and thyme.
- Saute for 5 to 6 minutes.
- Mix stock with cornstarch. Add to veggies and stir well.
- Bring mixture to a simmer.
- Add chicken back to the pan. Cover and cook for 30 minutes OR until the internal temperature of the chicken is at least 165 degrees F.
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- Remove pan from heat. Remove the chicken from the sauce.
- Add cream of half and half to sauce and stir in well.
- Place chicken back in the sauce. Let the dish cool slightly before serving.
How I simplified the recipe?
A classic French chicken Fricassee uses chicken thighs, bone-in breasts, drumsticks, etc. I chose thighs because it's what I prefer when it comes to bone-in chicken parts.
You can use white wine and chicken stock to make the sauce. However, white wine is not an ingredient I cook with often so I used the stock. You can use a concentrate, like a bouillon cube or "Better than Bouillon", just add water.
I cook the entire dish in one pan, on the stove. Most recipes state to bake it in the oven, but I prefer to cook it on the stove. It takes the same amount of time.
Best tips!
- Remove skin from chicken if desired.
- Always use a meat thermometer when cooking chicken parts.
- Add cream or half and half last; if the dish is too hot, it can separate so take it off the heat to let it stop simmering, then add cream.
- Read the recipe first, before you start cooking. Prep the veggies so they are ready to go.
What to serve with Chicken Fricassee?
Whenever I make meat with sauce, I always want to serve it with mashed potatoes. It's pure comfort food to me! You can serve it with rice or even noodles. Roasted potatoes will work too!
Recipe FAQs:
I recommend using any chicken pieces with bones you can buy. One of the most affordable options are bone-in chicken thighs and drumsticks. They have more flavor than chicken breasts.
Any leftovers should be stored in a container with lid, in the fridge, for up to 4 days. Reheat the chicken in a microwave or in a skillet. Add chicken stock to make more sauce, if needed.
Absolutely! Heavy cream or sour cream can be used in place of half and half with cornstarch.
More chicken dinner recipes:
If you like this recipe and make it, let me know in the comments below! Don't forget to rate it if you enjoyed it!
Easy Chicken Fricassee
Ingredients
- 4 to 5 bone-in skin-on chicken pieces I used thighs
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 3 tablespoons unsalted butter
- 3 tablespoons oil
- 1 medium yellow onion chopped
- 3 garlic cloves minced
- 2 medium carrots diced
- 2 celery ribs diced
- 1 cup sliced mushrooms
- 1 teaspoon dried thyme
- 1 ½ cup chicken stock
- 2 tablespoons cornstarch
- ¼ cup heavy cream or half and half
Instructions
- Trim off excess fat of chicken. Season each piece with salt and pepper.4 to 5 bone-in skin-on chicken pieces, ½ teaspoon salt, ¼ teaspoon black pepper
- In a cast iron skillet, melt butter with oil.3 tablespoons unsalted butter, 3 tablespoons oil
- Brown chicken on both sides, about 5 minutes per side. Remove onto a plate.
- To the pan with fat add onion and saute until translucent.1 medium yellow onion
- Add remaining veggies and thyme. Saute for 5 to 6 minutes.3 garlic cloves, 2 medium carrots, 2 celery ribs, 1 cup sliced mushrooms, 1 teaspoon dried thyme
- In a bowl, mix stock with cornstarch. Add to veggies and stir well. Bring mixture to a simmer over medium heat.1 ½ cup chicken stock, 2 tablespoons cornstarch
- Add chicken back to pan. Cover and cook for 30 minutes OR until the internal temperature of the chicken is at least 165° F.
- Remove pan from heat. Remove chicken from sauce.
- Add cream of half and half to sauce and stir in well.¼ cup heavy cream or half and half
- Place chicken back in the sauce. Let the dish cool slightly before serving.
- Season with salt and pepper. Garnish with chopped parsley. Serve.
Notes
- Remove skin from chicken if desired.
- Always use a meat thermometer when cooking chicken parts.
- Add cream or half and half last; if the dish is too hot, it can separate so take it off the heat to let it stop simmering, then add cream.
- Read the recipe first, before you start cooking. Prep the veggies so they are ready to go
- Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use calorie counter you are familiar with.
Jola says
I've never made chicken thighs in a sauce before. I was intrigued by your recipe and said "I'll give it a try." It turned out that I repeated the cooking the next day! Thanks Anna
Diane says
So good it broke the mouth! Because I have some health issues, I substituted vegan "butter" for the real thing and used boneless skinless chicken breasts. To get them to brown nicely, I made sure they were patted dry, then dusted with a little cornstarch. For the cream at the end, I mixed almond milk with a little reduced fat sour cream to equal the quarter cup. Had no mushrooms so threw in frozen peas instead. Still super deelish and now my go-to fricassee. Thanks!
Anna says
Thank you, Diane!
Natasha says
This is an amazing recipe, cooked it exactly as written and it turned out delicious!! Love how creamy the sauce is,
Anna says
Thank you, Natasha!
Eden says
Loved this delicious chicken dinner! Easy to make and was so good!
Anna says
Awesome! Thank you, Eden!
Krystle says
This tastes like pure comfort food. Can't wait to make it again!
Anna says
Love that! Thanks, Krystle!