Chicken Fricassee, a classic French dish, is made with chicken, mushrooms, carrots, and onions in a creamy sauce. I’ve turned it into a 30 minute skillet meal, while preserving the comforting flavor of the original.
Julia Child described fricassee in her book Mastering the Art of French Cooking as “halfway between a sauté and a stew.” The brilliance of a fricassee is that it combines two methods to cook your chicken.
First, you’ll sauté your chicken breasts in a sauté pan. Then, you’ll braise your chicken in a broth until cooked through.
The best part about this recipe is that your chicken fricassee comes together in a single pan! Plus, it’s absolutely packed with flavor.
The creamy sauce is made with chicken broth, garlic, lemon juice, and heavy cream. It’s light, creamy, and flavorful. Not to mention all the flavor you get from sautéing all of your ingredients in a single pan.
I added carrots, onions, and mushrooms, which rounds out this meal nicely. However, you can also pair this meal with mashed potatoes, rice, or a loaf of crusty bread to soak up all that creamy sauce.
Ready to make chicken fricassee? Continue reading for step by step directions and photos.
How to Make Chicken Fricassee
First, you’ll want to gather all of your ingredients. To make this skillet meal quickly, You’ll want to use large, boneless, skinless chicken breasts that are sliced in half. This will cut down your cooking time dramatically.
Or, you are welcome to pound your chicken with a mallet or rolling pin down to a 1 inch thickness. This will ensure that your chicken cooks all the way through, quickly.
Ingredients for your chicken fricassee: mushrooms, carrots, onions, salt, pepper, flour, garlic, parsley, chicken broth, lemon (for juicing), butter, heavy cream, and of course, your chicken breasts. I used two large breasts sliced in half. This was more than enough food for four people.
You’ll want to cook about 16 ounces of boneless chicken for four servings. It’s best to go by weight and not quantity of pieces, because often chicken breasts are so large that they can be split between two people.
1. In a sauté pan over medium heat, melt your butter.
2. Add your seasoned chicken breasts and cook for 2-3 minutes per side.
3. When your chicken is lightly browned and easily lifts from the pan, remove and set aside.
4. Add your carrots and onions to the pan and cook for 3 minutes, stirring occasionally.
5. Add your mushrooms and cook for another 3 minutes.
6. While your vegetables continue to cook down, add your minced garlic.
7. Stir to combine your garlic and cook for an additional 30 seconds. Minced garlic can burn quickly, so it’s important to pay attention and keep moving quickly through this step.
8. Add the flour next, Stirring to coat your vegetables. Cook for another 30 seconds.
9. Add your beef stock, stirring and scraping to deglaze the bottom of the pan. Then, add your chicken breasts and continue cooking for 3-4 more minutes. I suggest checking your chicken with a meat thermometer. Cooked chicken will reach 165 degrees Fahrenheit in the center. Cooking times may vary based on the thickness/cut of your meat.
10. Then, add your heavy cream and lemon juice. Stir to combine.
11. Cook for one more minute, then remove from heat and allow to set for 5 minutes for sauce to thicken.
What to Serve with Chicken Fricassee
While your fricassee is filling on its own, you may want to add another dish to serve on the side. What can you serve with chicken fricassee?
My favorite side dish to add is my Creamy Mashed Potatoes. The sauce acts as a gravy, making them an easy pairing. Try serving your chicken and vegetables on top of a scoop of mashed potatoes for a nice presentation.
Another great choice would be a loaf of crusty bread, like French bread. Soak up all of that creamy sauce with a hunk of fresh baked bread from your local bakery. Plus – there’s no extra cooking required!
Don’t have boneless, skinless chicken breasts on hand? No problem! I have also made this dish using boneless, skinless chicken thighs instead, with about the same cooking times throughout. Any boneless meat of about the same thickness should take about the same time to cook through.
If you are using bone-in chicken, your cooking time will increase. I suggest cutting your vegetables larger if you’re planning on cooking a thicker cut of meat. This will prevent your vegetables from getting mushy before your meat is finished.
Simply increase your cooking time when you add the beef broth and chicken to the pan (step 9 in the photos above). Cook until your meat temperature reaches 165 degrees in the middle. Check this by using a meat thermometer.
Once your chicken is cooked through, add the heavy cream and lemon juice. The heavy cream is added at the end to make sure the sauce doesn’t separate while cooking.
Tthis recipe can also be made with beef, pork, or fish. Try substituting the chicken broth with beef or vegetable broth to pair with your meat.
Quick Chicken Fricassee
- 2 tablespoons butter
- 16 ounces boneless, skinless chicken breasts
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 medium onion chopped
- 2 carrots peeled and sliced
- 8 ounces button mushrooms sliced
- 2 cloves garlic minced
- 2 tablespoons all purpose flour
- 1 cup chicken broth
- 1/2 cup heavy cream
- 2 tablespoons lemon juice
- 2 tablespoons fresh parsley chopped
- Slice chicken breasts in half, to create 1 inch thick pieces (as if you were butterflying them, but continue slicing all the way through). Alternately, pound chicken breasts to a 1 inch thickness. Season with salt and pepper
- In a sauté pan over medium heat, add butter. When melted and bubbling, add prepared chicken breasts. Cook chicken for 2-3 minutes per side, or until lightly browned. Remove from pan and set aside.
- Add carrots and onions to pan and cook for 3 minutes, stirring occasionally. Add mushrooms and cook for another 3 minutes.
- Add minced garlic and cook for 30 seconds. Watch carefully as minced garlic can burn quickly. Add flour and toss vegetables to coat. Cook for another 30 seconds.
- Add chicken broth, scraping the bottom of the pan to deglaze. Add chicken breasts back to pan and cook for another 3-4 more minutes, or until chicken reaches an internal temperature of 165 degrees Fahrenheit. (if using a thicker cut of meat, or bone-in chicken, additional time will be needed to cook through.)
- Add heavy cream and lemon juice to pan and stir to combine. Cook for 1 minute.
- Remove pan from heat and allow to sit for 5 minutes, so sauce can thicken. Sprinkle with chopped parsley just before serving.
- Boneless, skinless chicken thighs can be used instead of chicken breasts, if desired.
- If using bone-in chicken, your cooking times will be extended. When adding chicken broth and chicken breasts back into the pan (step 5), cook chicken until internal temperature reaches 165 degrees. Thicker chicken pieces will take longer to cook.
- Lemon juice can be substituted with white wine.