Description
A cozy chicken fricassee with tender chicken pieces, sautéed mushrooms, and a silky cream sauce. Perfect for weeknight meals.
Ingredients
- 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
- Heat 2 tablespoons of olive oil in a large skillet over medium heat.
- Add the chopped onion and minced garlic. Sauté for 3–4 minutes until translucent and fragrant.
- 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.
- Push the chicken to the side and add the sliced mushrooms. Cook for 4–5 minutes until they release their juices and soften.
- Pour in 1 cup of chicken broth, scraping the pan to lift any browned bits. Bring to a gentle simmer.
- Lower the heat to medium-low and slowly stir in 1 cup of heavy cream. Season with salt and pepper to taste.
- Simmer gently for 10–15 minutes, until the chicken reaches 165°F (74°C) and the sauce thickens slightly.
- 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.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American