Chicken Fricassee Recipe

Why You’ll Love This Recipe

I love this recipe because it’s both rustic and refined at the same time. The chicken becomes incredibly tender as it cooks, and the sauce is velvety and full of flavor from the vegetables, broth, and cream. I like how versatile it is—I can serve it with mashed potatoes, rice, or crusty bread, and it always feels special. Plus, everything is cooked in one pan, which makes cleanup easier.

Ingredients

Chicken Thighs: 4 bone-in, skin-on
Onion: 1 medium, chopped
Carrots: 2, sliced
Celery: 2 stalks, chopped
Garlic: 3 cloves, minced
Chicken Broth: 3 cups
Heavy Cream: 1 cup
Dried Thyme: 1 teaspoon
Bay Leaves: 2
Salt and Pepper: to taste
Olive Oil: 2 tablespoons

(Note: All ingredient amounts are listed in the recipe card below.)

Directions

1. I season the chicken thighs with salt and pepper.

2. In a skillet, I heat olive oil and sear the chicken thighs skin-side down for 5–7 minutes until golden brown.

3. I flip the chicken and cook for another 5 minutes before removing it from the skillet.

4. In the same skillet, I sauté the onion, carrots, and celery for about 5 minutes, then add garlic and cook for one more minute.

5. I pour in some of the broth, scraping up any browned bits, and let it simmer for 2–3 minutes.

6. I return the chicken to the skillet, then add the remaining broth, thyme, and bay leaves. I bring everything to a gentle simmer.

7. I cover and cook on low heat for 30 minutes until the chicken is tender.

8. I remove the chicken, stir in heavy cream, and simmer the sauce for 5–10 minutes until it thickens.

9. Finally, I return the chicken to the skillet, coat it in the creamy sauce, and heat it through before serving.

Servings and Timing

This recipe makes about 4 servings.
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

Variations

Sometimes I like adding mushrooms for an earthy flavor, or leeks for extra sweetness. If I want a lighter version, I replace heavy cream with half-and-half or even coconut milk for a dairy-free twist. I also enjoy experimenting with fresh herbs like tarragon or parsley to brighten the flavor. For extra richness, I occasionally stir in a small knob of butter before serving.

Storage/Reheating

I store leftover chicken fricassee in an airtight container in the fridge for up to 3 days. To reheat, I warm it gently on the stovetop over low heat, adding a splash of broth or cream if the sauce thickens too much. I avoid microwaving for too long because it can dry out the chicken. For longer storage, I can freeze it for up to 2 months, then thaw and reheat slowly.

FAQs

Can I use chicken breasts instead of thighs?

Yes, I can, but I prefer thighs because they stay juicier and more flavorful during slow cooking.

What liquid works best for this recipe?

I like using a good-quality broth as it adds depth of flavor and keeps the sauce rich and savory.

Can I make this dish ahead of time?

Yes, I often prepare it a day in advance. The flavors deepen as it rests, and I just reheat gently before serving.

Can I skip the cream?

Yes, I can make it lighter by replacing the cream with milk or a dairy-free substitute like coconut milk.

How do I thicken the sauce more?

I let it simmer longer uncovered, or I add a small slurry of cornstarch and water if I want it thicker quickly.

What side dishes go best with chicken fricassee?

I like serving it with mashed potatoes, rice, egg noodles, or crusty bread to soak up the sauce.

Can I add more vegetables?

Yes, I often add mushrooms, peas, or even green beans for extra variety.

Is chicken fricassee gluten-free?

Yes, this version is naturally gluten-free since no flour is used in the sauce.

Can I make this in a slow cooker?

Yes, I can sear the chicken first, then transfer everything to a slow cooker and cook on low for 6–7 hours.

How do I prevent the cream from curdling?

I make sure to lower the heat before adding the cream and stir it in gently without letting the sauce boil.

Conclusion

I love making chicken fricassee because it feels both comforting and elegant at the same time. The creamy sauce, tender chicken, and hearty vegetables make it a perfect dish for family dinners or special occasions. It’s a recipe I know I’ll keep coming back to whenever I want a satisfying and impressive meal.