Easy Chicken Fricassee Recipe
Chicken Fricassee is one of those dishes that feels fancy but is actually really simple to make. The first time I made it, I was sure it would be complicated, but I quickly realized that it’s just tender chicken simmered in a creamy, flavorful sauce with a few basic ingredients.I started making this dish because I wanted something comforting and hearty but different from my usual go-to chicken recipes. It turned out to be the perfect balance between a stew and a creamy skillet meal. The chicken comes out juicy and full of flavor, the sauce is rich and velvety, and everything is cooked in one pan, which means less cleanup.Now, this easy Chicken Fricassee is one of my favorite weeknight dinners. It’s great for when I want something warm and satisfying, and it pairs beautifully with mashed potatoes, rice, or even crusty bread.
Equipment
- Large skillet or Dutch oven
- Cutting board & knife
- Wooden spoon or spatula
- Measuring cups & spoons
Ingredients
- 4 bone-in, skin-on chicken thighs (or boneless, skinless if preferred)
- 1 tablespoon olive oil
- 1 tablespoon butter
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 small onion, diced
- 2 cloves garlic, minced
- ½ cup sliced mushrooms (optional)
- 1 tablespoon all-purpose flour
- ½ cup white wine (or extra chicken broth)
- 1 ½ cups chicken broth
- ½ teaspoon dried thyme (or 1 sprig fresh thyme)
- 1 bay leaf
- ½ cup heavy cream
Instructions
- Heat olive oil and butter in a large skillet over medium heat.
- Season the chicken with salt and pepper, then add it to the pan.
- Sear for 5 minutes per side until golden brown. Remove from the pan and set aside.
- In the same pan, add the onion and mushrooms (if using).
- Cook for 3-4 minutes until softened.
- Add the garlic and cook for 30 seconds until fragrant.
- Sprinkle flour over the vegetables and stir for 1 minute.
- Slowly pour in the white wine, stirring to deglaze the pan.
- Add the chicken broth, thyme, and bay leaf.
- Return the chicken to the pan, skin side up.
- Cover and simmer for 25 minutes, until the chicken is tender.
- Stir in the heavy cream and let it cook for 2 more minutes.
- Remove the bay leaf and thyme sprig.
- Serve hot over mashed potatoes, rice, or noodles.
- Garnish with fresh parsley if desired.