If you’re looking for a cozy, comforting meal, this Chicken Fricassee is it folks. It’s a classic French chicken stew made with chicken thighs, mushrooms and a light creamy sauce. AND it’s an easy one pot meal!
Why You’ll Love this Recipe
This classic French chicken stew is an easy one pot meal with roughly 15 minutes of prep time and 45 minutes of cooking time.
The recipe is made with boneless, skinless chicken thighs so we all know that means you’ll have the most tender, juiciest chicken.
What to Serve with Chicken Fricassee
This chicken dish is delicious served with mashed potatoes, white rice or buttered egg noodles.
Ingredients You’ll Need
- boneless skinless chicken thighs
- salt and pepper
- butter
- yellow onion
- celery
- carrots
- white button mushrooms
- all-purpose flour
- low-sodium chicken broth
- heavy cream
- fresh thyme
Step-By-Step Instructions
The first step is to season your chicken thighs with salt and pepper and set aside. Then you’ll add your butter to your deep skillet and melt over medium heat.
The second step is to add your chicken to the melted butter in the skillet in batches, making sure not to overcrowd and cook for five minutes on each side. You’ll transfer all browned chicken to a plate.
The third step is to add your chopped onion to the skillet with the remaining fat. You will cook the onion, stirring often for about five minutes.
The fourth step is to add your flour and cook for one minute.
The fifth step is reduce the heat to medium-low and whisk in your chicken broth. You’ll increase the heat to medium-high and then add your mushrooms, carrots, celery, thyme and salt and pepper.
The sixth step is to add your chicken back to the skillet with any accumulated juices and bring to a low simmer. You’ll cover the skillet with a lid and cook until the internal temperature of the chicken is 175 degrees F, about 25 minutes. Once the chicken is cooked through you’ll stir in your heavy cream and season with salt and pepper.
This is a comforting, stick-to-your-bones kinda meal guys. It’s a succulent dish I know you’ll enjoy!
Please let me know if you give this recipe a try. And if you have any questions about the recipe, just drop a comment below.
A Few Cook’s Notes for Chicken Fricassee
I use my Lodge 3.6 Quart cast iron skillet for this recipe.
You can use any type of mushrooms you prefer for this dish. I used white button mushrooms.
I love to serve this meal with mashed potatoes and a chilled glass of Chardonnay.
More Delicious Comfort Food Recipes to Enjoy
Chicken Fricassee
Print Recipe Pin RecipeIngredients
- 2 1/2 lbs. boneless, skinless chicken thighs
- salt and pepper
- 4 Tbsp. butter
- 1 large yellow onion, roughly chopped
- 3 stalks celery, roughly chopped
- 3 medium carrots, roughly chopped
- 8 oz. sliced white button mushrooms
- 1/3 cup all-purpose flour
- 2 cups low-sodium chicken broth
- 1/3 cup heavy cream
- 1 tsp. fresh thyme
- 1 tsp. salt
- 1/2 tsp. pepper
Instructions
- Season your chicken thighs with salt and pepper and set aside. Add butter to a deep skillet and melt over medium heat.
- Add your chicken to the melted butter in the skillet in batches, making sure not to overcrowd and cook for five minutes on each side. Transfer all browned chicken to a plate.
- Add chopped onion to the skillet with the remaining fat. You will cook the onions, stirring often for about five minutes. Sprinkle your flour over the onions and and cook for one minute.
- Reduce the heat to medium-low and whisk in your chicken broth. Increase the heat to medium-high and then add your mushrooms, carrots, celery, thyme and salt and pepper.
- Add chicken with any accumulated juices back to the skillet and bring to a low simmer. Cover the skillet with a lid and cook until the internal temperature of the chicken is 175 degrees F, about 25 minutes. Once the chicken is cooked through stir in your heavy cream and season with salt and pepper.
Your email address will not be published.