One-Pan Chicken Fricassée is a traditional French chicken stew recipe prepared with browned chicken thighs in white, creamy mushroom sauce. It’s a restaurant-quality dish, perfect for both weeknight and Sunday dinner.
WHAT IS CHICKEN Fricassée
One-Pan Chicken Fricassée (pronounced “fri-ka-say”) is a French-inspired creamy chicken stew that combines browned chicken thighs with a creamy mushroom sauce, that’s perfect for a weeknight meal and big dinner parties. It’s traditionally served with mashed potatoes, but also tastes amazing with rice and pasta.
INGREDIENTS YOU’LL NEED
- Chicken thighs: Choose bone-in, skin-on chicken thighs for a richer and juicier result.
- Mushrooms: Mushrooms make a perfect companion to the chicken. Choose baby mushrooms or regular sliced mushrooms.
- Onion and garlic: These aromatic ingredients form the base of the dish, infusing it with sweet and savory notes.
- Thyme: Fresh thyme pairs really well with mushrooms adding earthy, herby aroma.
- White wine: A dry white wine brings acidity and brightness to the dish, balancing the richness of the cream and chicken.
- Chicken broth and cream: The combination of chicken broth and heavy/double cream creates a delicious, velvety sauce that coats the chicken and vegetables.
HOW TO MAKE ONE-PAN CHICKEN Fricassée
Please note: This is just an overview – the full ingredients and directions are in the recipe card at the bottom of this post.
Step 1: Prepare chicken thighs. Pat the chicken thighs dry and season generously with salt and pepper. Brown them in olive oil until golden, then set aside.
Step 2: Sauté vegetables. In the same skillet, sauté mushrooms until slightly browned. Add sliced onions, sauté until softened, then introduce minced garlic and fresh thyme. Stir in flour and cook shortly.
Step 3: Add wine and broth. Pour in white wine, ensuring a smooth consistency. Add chicken broth and return the browned chicken thighs to the skillet, nestling them into the sauce. Simmer, covered, for 10 minutes, then uncover and simmer for an additional 15-20 minutes until the chicken is cooked through.
Step 4: Add cream. Remove chicken and stir in heavy cream. Season to taste and simmer until the sauce thickens slightly.
Step 5: Serve and enjoy. Return the chicken to the skillet, garnish with fresh parsley, and serve with your choice of accompaniment—mashed potatoes, rice, or pasta. The dish is now ready to be enjoyed!
STORING AND FREEZING
To store: Store any leftovers in an airtight container in the refrigerator for up to three days. This creamy chicken stew reheats well covered on a medium-low heat.
To freeze: This dish can technically be frozen for up to two months, but the sauce might split as it contains heavy cream. For the best results, I recommend enjoying it freshly prepared.
- Browned chicken thighs: Ensure the chicken thighs are thoroughly browned for a depth of flavour in the final dish. Work in batches to avoid overcrowding the pan.
- Wine selection: Choose a dry white wine that you enjoy drinking. The wine’s quality will significantly impact the flavour profile of the dish.
- Creamy consistency: Stir in the heavy cream at the right moment and allow it to simmer gently to achieve the desired creamy consistency.
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Can I use boneless, skinless chicken thighs?
I highly recommend using bone-in, skin-on chicken thighs as the meat stays juicy after simmering. But if you must, you can use boneless, skinless chicken thighs or breasts. Simmer them shorter (about 10 minutes in total).
Can I substitute the wine?
Yes, you can substitute the white wine with no-alcohol alternative or additional chicken broth.
How can I make the dish gluten-free?
Substitute the all-purpose flour with a gluten-free alternative or omit it altogether for a slightly lighter sauce.
Did you make it?
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