Chicken Fricassée is an easy one-pan recipe that consists of braised chicken in a mushroom cream sauce-an easy recipe anyone can make!
Don't be intimidated by the sound of this French Classic!
Traditionally, the recipe uses chicken thighs, but you can use chicken breasts as well.
This slow simmered chicken dish has a mild, savory mushroom flavor with a hint of lemon and tarragon. If you're not a fan of tarragon, feel free to substitute with parsley!
What is Fricassée?
Fricassee is a French term meaning to brown and braise a meat and serve it with a sauce made from its own stock. Sounds fancy and difficult, but it's not!
In this instance, the sauce for Chicken Fricassée is made with chicken broth and mushrooms.
Why you'll love this recipe!
Chicken Fricassee is a great week-night dinner because once you brown the meat, it slow simmers in the skillet, which gives you time to do something else - you don't have to stand over the stove!
- Easy clean-up: Doesn't require a lot of pots and pans; just one big skillet!
- Variety - puts a new spin on your weekly chicken dinner with just a few seasonings
- Affordable - nothing fancy or gourmet, and chicken thighs are cheap!
I make this dish with boneless, skinless thighs, but you can use breasts if you prefer. Just keep in mind that white meat cooks faster than dark.
This dish is a French classic, so if you're feeling like you'd rather be in France, grab a beret and make this!
Here's what you need
Boneless, skinless chicken thighs, butter, oil, flour, white wine, mushrooms, chicken broth, egg, cream, lemon juice, and tarragon.
What kind of mushrooms do I use?
You can use white button, Cremini or Portobello mushrooms. Just be sure to wipe the mushrooms with a damp paper towel and remove the stems before slicing.
How to make it
First, you brown the chicken, then remove it from the pan; make the mushroom sauce; add it back in to simmer in the mushroom sauce and it's done!
The reason for this back and forth movement is two-fold; one, the first sear on the meat is to brown it only; then you have to remove it in order to make the sauce (there's not enough room in the skillet).
After you make the sauce, you add the chicken back in to continue cooking.
Use boneless, skinless chicken thighs; trim away any fat.
Tongs are useful when making Chicken Fricassée; they help to transfer the chicken without it falling apart.
Have a meat thermometer nearby to ensure chicken reaches an internal temperature of 165ºF.
If you use meat with the skin-on, trim away the fat and pour some of the oil in the skillet out...chicken fat produces more oil than you need for the creamy mushroom sauce
Make ahead and storage
If time isn't on your side, bake the chicken thighs in advance and store in the fridge for up to 3 days.
When ready to serve, lightly brown the thighs on the stove, remove them from the pan, make the sauce and return the meat back to the skillet to absorb some of the mushroom sauce.
Traditionally, Chicken Fricassée is served with a starch, like scalloped potatoes, creamy mashed potatoes, and a green vegetable (think peas, broccoli or sautéed spinach.)
- Traditional French Ratatouille
- Easy Chicken Cordon Bleu
- Classic French Onion Soup
- Burgundy Mushrooms
- Chicken Linguine Alfredo
If you make this recipe, please scroll down and leave a comment and rating! I love to hear from you! Thank you!
- Meat thermometer
- 2 pounds chicken thighs , boneless, skinless
- 1 pound mushrooms , whole (Button, Cremini or Portobello)
- 1 tablespoon lemon juice
- ¼ cup dry white wine
- 1 cup chopped onion
- 1 clove minced garlic
- 1 tablespoon oil
- 1 tablespoon flour , all-purpose
- 2 teaspoons tarragon , dried
- 1½ cups chicken stock
- 1 tablespoon butter
- ¼ cup cream , heavy whipped cream, room temperature
- 1 large egg yolk
- salt and pepper , to taste
- Clean mushrooms with damp paper towel; remove stems; slice mushrooms thinly; set aside1 pound mushrooms
- Chop onion; set aside1 cup chopped onion
- Separate egg; in a small bowl, combine cream and egg yolk; set aside1 large egg yolk, ¼ cup cream
- Trim away any fat; lightly salt and pepper chicken
Cook the chicken and make the sauce:
- Add butter and oil to large skillet on medium heat1 tablespoon oil, 1 tablespoon butter
- Place chicken thighs top-side down in skillet; cook 4-6 minutes on medium heat or until lightly browned; flip and cook another 4-6 minutes; use tongs, remove chicken and place on plate and cover with foil2 pounds chicken thighs
- Deglaze pan: add white wine to skillet; use wooden spoon to scrape pan¼ cup dry white wine
- Add chopped onions, mushrooms to pan; cook for 8-10 minutes1 pound mushrooms
- Add garlic to mushroom/onion mixture1 clove minced garlic
- Sprinkle flour over mixture and add broth; stir well; reduce heat to medium-low1 tablespoon flour, 1½ cups chicken stock
- Add cream/egg mixture and tarragon; stir well; remove from heat; add lemon juice; season with salt and pepper to taste1 tablespoon lemon juice, 2 teaspoons tarragon, ¼ cup cream, salt and pepper
- Place browned chicken back into pan; return pan to stove ; cover and simmer until the internal temperature reaches 160ºF
- Plate and drizzle with mushroom sauce
- First, you brown and remove it from the pan
- then you make the sauce
- then add it back in to finish cooking on a low simmer
- Season the thighs and sear in pan; remove from pan; trim away fat
- Pour out some of the oil in the pan (you only need about 2 tablespoons of fat in the pan)
- Add flour and resume recipe instructions