Quick Chicken Fricassee
Elevate your weeknight dinners with this Quick Chicken Fricassee, a comforting and flavorful one-pan dish that’s ready in just 45 minutes! Featuring tender, golden-seared chicken thighs simmered in a rich, creamy sauce infused with aromatic garlic, sautéed vegetables, and a hint of lemon, this recipe delivers gourmet results with minimal effort. The optional splash of dry white wine adds an extra layer of sophistication, while fresh parsley provides a vibrant finishing touch. Perfectly paired with rice, mashed potatoes, or crusty bread, this fricassee is a hearty, satisfying meal you’ll want to make again and again. Whether you’re looking for a quick weeknight solution or an impressive dinner for guests, this recipe is guaranteed to become a family favorite.
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Recipe Information
Ingredients
- 6 pieces chicken thighs (bone-in, skin-on)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium yellow onion, finely chopped
- 2 medium carrots, thinly sliced
- 2 medium celery stalks, thinly sliced
- 3 cloves garlic cloves, minced
- 2 cups chicken broth
- 0.5 cups dry white wine (optional)
- 0.5 cups heavy cream
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon lemon juice
Instructions
Season the chicken thighs with salt and pepper and lightly dust them with 2 tablespoons of flour, shaking off any excess.
Heat the olive oil in a large skillet over medium-high heat. Add the chicken thighs, skin-side down, and sear them for 4-5 minutes per side until golden brown. Remove the chicken from the skillet and set aside.
Reduce the heat to medium, add the butter to the skillet, and let it melt. Add the chopped onion, carrots, and celery, and sauté for 5-6 minutes until softened.
Stir in the minced garlic and cook for 1 minute until fragrant.
Deglaze the skillet by adding the white wine (if using) and scraping up any browned bits from the bottom. Let it simmer for 1-2 minutes.
Pour in the chicken broth and bring it to a gentle simmer. Return the chicken thighs to the skillet, skin-side up, nestling them into the sauce with the vegetables.
Cover the skillet with a lid and let the chicken cook over medium-low heat for 20 minutes, or until fully cooked and tender. The internal temperature of the chicken should reach 165°F (74°C).
Remove the chicken thighs once again and set them aside on a plate.
Stir the heavy cream into the sauce and let it simmer for 2-3 minutes to thicken slightly.
Add the lemon juice and fresh parsley, stirring to combine. Taste the sauce and adjust seasoning if needed.
Return the chicken thighs to the skillet and spoon the sauce over them to coat.
Serve immediately, garnished with additional parsley if desired. Pair with rice, mashed potatoes, or crusty bread for a complete meal.
Nutrition Facts
Calories |
635 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.4 g | 62% | |
| Saturated Fat | 17.9 g | 89% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 167 mg | 56% | |
| Sodium | 919 mg | 40% | |
| Total Carbohydrate | 12.2 g | 4% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 3.5 g | ||
| Protein | 30.5 g | 61% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 65 mg | 5% | |
| Iron | 2.6 mg | 15% | |
| Potassium | 657 mg | 14% | |
*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.
