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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.

Ingredients

Scale
  • 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

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.

Find it online: https://www.recipeflo.com/creamy-chicken-fricassee/