Chicken Fricassee with Lemon Mustard Sauce
Transform your dinner table with this irresistible Chicken Fricassee with Lemon Mustard Sauce—a comforting yet elegant dish that combines tender, golden-browned chicken thighs with a luscious, velvety sauce. Infused with the bright tang of lemon zest and juice, the bold kick of Dijon mustard, and a medley of sautéed vegetables like onion, carrot, and celery, this recipe strikes the perfect balance of richness and freshness. A touch of thyme and creamy chicken broth elevate the flavors, creating a sauce that’s perfect for spooning over rice, pasta, or fluffy mashed potatoes. Ready in just an hour, this impressive skillet meal is ideal for everything from weeknight dinners to special occasions, all while being easy enough for cooks of any skill level. Don’t forget the fresh parsley garnish for a final burst of color and flavor!
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Recipe Information
Ingredients
- 4 pieces bone-in, skin-on chicken thighs
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium yellow onion, finely diced
- 1 medium carrot, diced
- 1 medium celery stalk, diced
- 2 cloves garlic cloves, minced
- 2 tablespoons all-purpose flour
- 2 cups chicken broth
- 0.5 cup heavy cream
- 2 tablespoons Dijon mustard
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- 1 teaspoon fresh thyme leaves
- 2 tablespoons parsley, chopped (optional, for garnish)
Instructions
Season the chicken thighs on both sides with salt and pepper.
In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Add the chicken thighs skin-side down and cook for 5-6 minutes until the skin is golden brown and crispy. Flip the chicken and cook for another 4-5 minutes on the other side. Remove the chicken from the skillet and set aside.
Reduce the heat to medium and add the butter to the skillet. Once melted, add the diced onion, carrot, and celery. Cook for 5-6 minutes until the vegetables are softened.
Stir in the minced garlic and cook for 1 minute until fragrant.
Sprinkle the flour over the vegetable mixture and stir well to coat. Cook for 1-2 minutes to remove the raw flour taste.
Slowly whisk in the chicken broth, ensuring no lumps remain. Bring to a simmer and allow the sauce to thicken slightly, about 3-4 minutes.
Stir in the heavy cream, Dijon mustard, lemon zest, lemon juice, and thyme. Return the chicken thighs to the skillet, skin-side up, along with any juices that collected. Spoon some sauce over the chicken.
Reduce the heat to low, cover the skillet, and let the chicken simmer gently for 20 minutes or until it is fully cooked and tender. The internal temperature should reach 165°F (74°C).
Remove the lid and simmer for an additional 5 minutes to slightly thicken the sauce, if needed.
Garnish with chopped parsley, if desired, and serve hot over rice, pasta, or mashed potatoes.
Nutrition Facts
Calories |
484 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.3 g | 50% | |
| Saturated Fat | 14.7 g | 74% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 126 mg | 42% | |
| Sodium | 1037 mg | 45% | |
| Total Carbohydrate | 9.6 g | 3% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 2.7 g | ||
| Protein | 20.9 g | 42% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 46 mg | 4% | |
| Iron | 1.7 mg | 10% | |
| Potassium | 454 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
