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.

one-pan chicken fricassee - french creamy chicken stew

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.
one-pan chicken fricassee - french creamy chicken stew

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!

one-pan chicken fricassee - french creamy chicken stew

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.

TOP TIPS

  • 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.
one-pan chicken fricassee - french creamy chicken stew

You may also enjoy…

Easy Roasted Garlic Soup

Polish Pierogi with Sauerkraut and Porcini Mushrooms

Brie and Cranberry Smashed Potatoes

Dill and Lentil Tortellini Soup

Roasted Tomato and Garlic Ricotta Pasta

FAQ

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.

One-Pan Chicken Fricassée (Creamy Chicken Stew)

5 from 3 votes
Recipe by Magda Gonczaruk | Good Food Discoveries Course: DinnerCuisine: FrenchDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

45

minutes
Calories per serving

813

kcal
Total time

55

minutes

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 or pasta on the side.

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INGREDIENTS

  • For Chicken Fricassée:
  • 8 8 bone-in, skin-on chicken thighs (or thighs and drumsticks)

  • Salt and black pepper, to taste

  • 2 tablespoons 2 olive oil

  • 10 oz 10 (300g) baby mushrooms, halved (or regular sliced mushrooms)

  • 1 large 1 onion, sliced

  • 2 cloves 2 garlic, minced

  • 3 sprigs 3 fresh thyme

  • 2 tablespoons 2 all-purpose/plain flour

  • 1/2 cup 1/2 (125ml) dry white wine

  • 3 cups 3 (750ml) chicken broth

  • 1 cup 1 (250ml) heavy cream / double cream

  • Fresh parsley, chopped, for garnish

  • For serving:
  • Mashed potatoes / rice / short pasta

  • Sautéed spinach / steamed broccoli / grilled asparaguus

DIRECTIONS

  • Pat the chicken thighs dry with paper towels. Season them generously with salt and black pepper.
  • Heat olive oil in a large, heavy skillet over medium-high heat.
  • Brown the chicken thighs on both sides until golden. Work in batches to ensure they brown evenly. Once browned, transfer them to a plate and set aside.
  • In the same skillet, add mushrooms and sauté until they brown slightly. Then add sliced onions and sauté until softened.
  • Add minced garlic, fresh thyme and sauté for another minute until fragrant. Add flour, stir well and cook for about 30 seconds.
  • Pour in the white wine while stirring, ensuring there are no lumps.
  • Add chicken broth and once simmered return the browned chicken thighs to the skillet, nestling them into the sauce.
  • Reduce the heat to medium-low, cover the skillet, and let it simmer for about 10 minutes. Remove lid and continue to simmer for another 15-20 minutes until chicken is cooked through (internal temperature should read 75°C/167°F)
  • Remove chicken from the skillet and set aside. Stir in heavy/double cream, taste and season with salt and pepper to taste. Simmer for an additional 3-5 minutes until the sauce thickens slightly.
  • Return chicken to the skillet. Garnish with fresh parsley. Serve with mashed potatoes, rice or pasta and your favourite vegetables on the side. Enjoy!

Notes

  • To store: Store any leftovers in an airtight container in the refrigerator for up to three days.
  • To reheat: This creamy chicken stew reheats well covered on a medium-low heat.
  • Wine: You can substitute the white wine with no-alcohol alternative or additional chicken broth.
  • Flour: To make a dish gluten-free substitute the all-purpose flour with a gluten-free alternative or omit it altogether for a slightly lighter sauce.
  • The nutrition information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

Nutrition Facts

  • Total number of serves: 4
  • Calories: 813kcal
  • Carbohydrates: 11g
  • Protein: 42.4g
  • Fat: 63.2g
  • Saturated Fat: 28.4g
  • Fiber: 1.5g

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