Easy Chicken Fricassee – Crunchy Creamy Sweet

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.

Easy classic French chicken dish

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 loose on the flavor.

What is Chicken Fricassee?

Fricassee refers to the cooking method when you saute first 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 of chicken. Season each piece with salt and pepper.
• Melt butter with oil in cast iron skillet.
• Brown chicken on both sides, about 5 minutes per side. Remove onto a plate.

• Add onion to 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 pan. Cover and cook for 30 minutes OR until the internal temperature of the chicken is at least 165 degrees F.

• Remove pan from heat. Remove chicken from 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.

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.

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.

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!

More chicken dinner recipes:

For more recipes like this one, feel free to browse our Dinner category.

If you like this recipe and make it, snap a photo and share it on INSTAGRAM! Tag me @crunchycreamysweet so I can check it out and leave a comment!

Easy Chicken Fricassee

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! 

Course:

Main Dish

Cuisine:

French

Keyword:

chicken fricassee

Servings: 4 servings

Calories: 620 kcal

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

1. Trim off excess fat of chicken. Season each piece with salt and pepper.

2. In a cast iron skillet, melt butter with oil.

3. Brown chicken on both sides, about 5 minutes per side. Remove onto a plate.

4. To the pan with fat add onion and saute until translucent.

5. Add remaining veggies and thyme. Saute for 5 to 6 minutes.

6. In a bowl, mix stock with cornstarch. Add to veggies and stir well. Bring mixture to a simmer over medium heat.

7. Add chicken back to pan. Cover and cook for 30 minutes OR until the internal temperature of the chicken is at least 165° F.

8. Remove pan from heat. Remove chicken from sauce.

9. Add cream of half and half to sauce and stir in well.

10. Place chicken back in the sauce. Let the dish cool slightly before serving.

11. Season with salt and pepper. Garnish with chopped parsley. Serve.

Recipe 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.

Nutrition Facts

Easy Chicken Fricassee

Amount Per Serving

Calories 620
Calories from Fat 450

% Daily Value*

Fat 50g77%

Saturated Fat 16g100%

Trans Fat 1g

Polyunsaturated Fat 9g

Monounsaturated Fat 21g

Cholesterol 187mg62%

Sodium 578mg25%

Potassium 683mg20%

Carbohydrates 15g5%

Fiber 2g8%

Sugar 5g6%

Protein 28g56%

Vitamin A 5793IU116%

Vitamin C 6mg7%

Calcium 61mg6%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.