Delicious and Quick Chicken Fricasee
Elevate your weeknight dinner game with this "Delicious and Quick Chicken Fricassée," a comforting French-inspired dish that comes together in just 45 minutes! This classic recipe features tender, golden-seared chicken thighs nestled in a velvety cream-based sauce bursting with the flavors of garlic, fresh thyme, and a hint of bay leaf. Vibrant peas, sweet carrots, and earthy mushrooms add a rustic charm to this one-pan wonder, making it as wholesome as it is satisfying. Perfectly suited for pairing with fluffy rice, creamy mashed potatoes, or crusty bread, this easy chicken recipe is ideal for busy nights when you want something hearty yet elegant. Don’t miss the opportunity to impress your family with this quick, flavorful twist on a timeless favorite!
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Recipe Information
Ingredients
- 4 pieces chicken thighs, bone-in and skinless
- 1 teaspoon salt
- 0.5 teaspoon black pepper, freshly ground
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium yellow onion, finely diced
- 3 pieces garlic cloves, minced
- 2 large carrots, peeled and sliced into rounds
- 1 cup white mushrooms, sliced
- 2 tablespoons all-purpose flour
- 2 cups low-sodium chicken broth
- 0.5 cup heavy cream
- 1 teaspoon fresh thyme leaves
- 1 piece bay leaf
- 0.75 cup frozen peas
- 2 tablespoons fresh parsley, chopped
Instructions
Pat the chicken thighs dry with a paper towel and season both sides with salt and freshly ground black pepper.
In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Once hot, add the chicken thighs and sear for about 4-5 minutes on each side until golden brown. Remove the chicken and set aside.
Reduce the heat to medium and melt the butter in the same skillet. Add the diced onion and sauté for 2-3 minutes until softened.
Add the minced garlic, sliced carrots, and mushrooms to the skillet. Cook for about 4-5 minutes, stirring occasionally, until the vegetables begin to soften.
Sprinkle the flour over the vegetables, stirring constantly to form a roux. Cook for 1-2 minutes to remove the raw flour taste.
Slowly pour in the chicken broth while stirring to avoid lumps. Bring the mixture to a gentle simmer.
Stir in the heavy cream, thyme leaves, and add the bay leaf. Return the seared chicken thighs to the skillet, nestling them into the sauce.
Cover the skillet with a lid, reduce the heat to low, and let the chicken cook for about 18-20 minutes, or until it’s tender and fully cooked, reaching an internal temperature of 165°F (74°C).
Once the chicken is cooked, stir in the frozen peas and simmer for an additional 3-4 minutes.
Remove the bay leaf and sprinkle chopped fresh parsley over the dish before serving.
Serve the Chicken Fricassee hot with rice, mashed potatoes, or crusty bread.
Nutrition Facts
Calories |
2014 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 138.4 g | 177% | |
| Saturated Fat | 54.5 g | 272% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 2956 mg | 129% | |
| Total Carbohydrate | 61.8 g | 22% | |
| Dietary Fiber | 13.8 g | 49% | |
| Total Sugars | 21.6 g | ||
| Protein | 122.3 g | 245% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 195 mg | 15% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 2192 mg | 47% | |
*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.
