Creamy Chicken Fricassee

Creamy Chicken Fricassee is a cozy, weeknight-friendly skillet meal that pairs tender chicken pieces with sautéed mushrooms and a silky cream sauce. It’s the sort of dish that feels special without demanding hours in the kitchen — comforting, rich, and ready to spoon over your favorite pasta. If you enjoy mushroom-forward chicken dinners, you might also like the similar flavors in this creamy garlic mushroom chicken thighs, another great option when you want a quick, saucy meal.

Why you’ll love this dish

This fricassee balances simplicity and depth: browned chicken for savory notes, mushrooms for umami, and heavy cream to carry a lush, clingy sauce. It comes together in about 30–40 minutes, uses pantry basics, and suits picky eaters and company alike.

“Family favorite: quick to make, elegant to serve — everyone asks for seconds.” — a reader’s take

Perfect occasions: busy weeknights, casual dinner parties, or a make-ahead meal for lunch the next day. It’s budget-friendly if you use chicken breasts or thighs, and you can stretch it over pasta, rice, or mashed potatoes.

How this recipe comes together

Start by building a flavorful base: onions and garlic sautéed in olive oil. Browning the chicken creates fond (caramelized bits) that deepen the sauce. Add mushrooms next so they release moisture and concentrate flavor. Deglaze with chicken broth, simmer briefly, then finish with heavy cream so the sauce becomes glossy and smooth. A gentle simmer for 10–15 minutes finishes cooking the chicken and thickens the sauce without curdling the cream.

The technique highlights three simple steps: brown, simmer, finish — which keeps the texture right and the flavor focused.

What you’ll need

• 1 lb chicken breast, cut into bite-sized pieces (substitute chicken thighs for more flavor and forgiving texture)
• 2 cups cremini mushrooms, sliced (button or shiitake are fine)
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 cup heavy cream (see substitutions below)
• 1 cup chicken broth (low-sodium recommended)
• 2 tablespoons olive oil
• Salt and freshly ground black pepper, to taste
• Cooked pasta of your choice, for serving
• Fresh parsley, chopped, for garnish

Substitution notes:

• Heavy cream: use half-and-half plus 1 tablespoon butter for a lighter option, or full-fat coconut milk for dairy-free (flavor will change).
• Broth: white wine (½ cup) plus ½ cup water can add acidity and brightness.
• Thickener: if you prefer a thicker sauce, whisk 1 teaspoon cornstarch with 1 tablespoon cold water and stir in near the end of simmering.

Step-by-step instructions

1. Heat 2 tablespoons olive oil in a large skillet over medium heat.
2. Add the chopped onion and minced garlic. Sauté 3–4 minutes until translucent and fragrant. Stir frequently so the garlic doesn’t burn.
3. Increase heat to medium-high. Add the chicken pieces in a single layer. Let them brown without moving for 2–3 minutes, then stir and brown the other sides. You want good color but not fully cooked through.
4. Push the chicken to the side and add the sliced mushrooms. Cook 4–5 minutes until they release their juices and soften. Stir to combine with the chicken.
5. Pour in 1 cup chicken broth, scraping the pan to lift any browned bits. Bring to a gentle simmer.
6. Lower the heat to medium-low and slowly stir in 1 cup heavy cream. Season with salt and pepper to taste.
7. Simmer gently for 10–15 minutes, stirring occasionally, until the chicken reaches 165°F (74°C) and the sauce thickens slightly. If the sauce is too thin, simmer a few more minutes or whisk in the cornstarch slurry.
8. Serve the fricassee spooned over cooked pasta and garnish with chopped fresh parsley.

Helpful timing: active prep ~15 minutes, hands-off simmer ~15 minutes.

Best ways to enjoy it

Serve the fricassee over spaghetti, fettuccine, pappardelle, or even egg noodles for a classic finish. For lower-carb options, spoon it over cauliflower mash or zucchini noodles. Add a crisp green salad or roasted vegetables to balance the richness.

If you want another saucy chicken dinner with complementary flavors, try pairing menus with a light citrus salad and the similarly rich chicken kofta with creamy garlic yogurt sauce for variety at a gathering.

Garnish ideas: lemon zest for brightness, a sprinkle of grated Parmesan, or chopped tarragon for a subtle anise note.

Storage and reheating tips

• Refrigerator: Cool to room temperature, then store in an airtight container for 3–4 days.
• Freezer: Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
• Reheating: Gently rewarm on low heat with a splash of broth or cream to restore sauce silkiness; high heat can split the cream. Microwave in short bursts, stirring in between. Ensure reheated chicken reaches 165°F (74°C).
• Note: Cream sauces can separate slightly after freezing; whisking in a little fresh cream or a small knob of butter while reheating helps re-emulsify the sauce.

Helpful cooking tips

• Don’t overcrowd the pan when browning chicken — overcrowding steams the meat instead of browning it. Work in batches if necessary.
• For the best texture, let the chicken brown well; those browned bits are flavor gold.
• Use medium-low heat after adding cream. High heat can cause curdling.
• Taste and adjust salt at the end; the broth and Parmesan (if used) add saltiness.
• If you like a slightly thicker sauce without cornstarch, remove the lid and simmer a few extra minutes to reduce.
• Food safety: always confirm chicken has reached 165°F (74°C) with a probe thermometer.

Recipe variations

• Lemon herb fricassee: add 1 tablespoon lemon juice and 1 teaspoon lemon zest near the end; fold in chopped parsley and chives.
• Wine-forward: deglaze with ½ cup dry white wine before adding the broth for extra acidity.
• Dairy-free: swap heavy cream for full-fat coconut milk and finish with a squeeze of lemon.
• Mushroom-forward vegetarian version: replace chicken with seared tofu or extra mushrooms and use vegetable broth.
• Add-ins: sundried tomatoes, spinach stirred in at the end, or crispy pancetta for smoky depth.

Common questions

Q: How long does this take from start to finish?
A: Plan for about 30–40 minutes total: 10–15 minutes prep and 15–20 minutes cooking, depending on how long you brown the chicken and reduce the sauce.

Q: Can I use chicken thighs instead of breasts?
A: Yes. Boneless, skinless thighs are more forgiving and stay juicier. Adjust cooking time slightly; thighs may need a few extra minutes to hit 165°F (74°C).

Q: Will the cream curdle when simmering?
A: Not if you simmer gently. Add cream over lower heat and avoid rolling boils. If the sauce separates, whisk in a small splash of hot broth or add a tablespoon of cold butter off the heat to bring it back together.

Q: Can I make this ahead for meal prep?
A: Yes. Store in the fridge for up to 4 days. Reheat gently with a splash of broth or cream. For best texture, keep pasta separate and combine when serving.

Q: How can I thicken the sauce without cream?
A: Make a roux (1 tablespoon butter + 1 tablespoon flour cooked briefly) and whisk in broth, or use a cornstarch slurry (1 tsp cornstarch + 1 tbsp cold water) added near the end.

Q: Is it safe to freeze?
A: Yes, freeze for up to 3 months. Expect minor texture changes in the sauce; re-emulsify on reheating with a little extra liquid.

Enjoy this creamy, comforting chicken fricassee any night you want a simple yet elegant skillet meal.

Creamy Chicken Fricassee

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A cozy chicken fricassee with tender chicken pieces, sautéed mushrooms, and a silky cream sauce. Perfect for weeknight meals.

• Author: ayoboyo021gmail-com
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Skillet
• Cuisine: American
• Diet: Paleo

Ingredients

Scale 1x2x3x

• 1 lb chicken breast, cut into bite-sized pieces
• 2 cups cremini mushrooms, sliced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1 cup chicken broth (low-sodium recommended)
• 2 tablespoons olive oil
• Salt and freshly ground black pepper, to taste
• Cooked pasta of your choice, for serving
• Fresh parsley, chopped, for garnish

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Instructions

1. Heat 2 tablespoons of olive oil in a large skillet over medium heat.
2. Add the chopped onion and minced garlic. Sauté for 3–4 minutes until translucent and fragrant.
3. Increase heat to medium-high. Add the chicken pieces in a single layer. Let them brown without moving for 2–3 minutes, then stir and brown the other sides.
4. Push the chicken to the side and add the sliced mushrooms. Cook for 4–5 minutes until they release their juices and soften.
5. Pour in 1 cup of chicken broth, scraping the pan to lift any browned bits. Bring to a gentle simmer.
6. Lower the heat to medium-low and slowly stir in 1 cup of heavy cream. Season with salt and pepper to taste.
7. Simmer gently for 10–15 minutes, until the chicken reaches 165°F (74°C) and the sauce thickens slightly.
8. Serve over cooked pasta and garnish with chopped fresh parsley.

Notes

For a lighter option, use half-and-half plus 1 tablespoon butter instead of heavy cream. For dairy-free, substitute with full-fat coconut milk.