Skillet Creole Chicken Fricassee
Savor the bold, soulful flavors of the South with this Skillet Creole Chicken Fricassee, a one-pan masterpiece that transforms tender chicken thighs into a comforting, flavor-packed dinner. Perfectly seared, bone-in chicken thighs simmer in a rich, velvety Creole-inspired sauce, brimming with aromatic onions, bell peppers, celery, and garlic, all infused with the signature warmth of smoked paprika and zesty Creole seasoning. A golden roux forms the base of this dish, creating a luscious texture that's further enriched with chicken stock, diced tomatoes, and a touch of hot sauce for a subtle kick. Finished with fresh parsley and served over a bed of fluffy white rice, this Southern classic is a hearty, satisfying meal perfect for any occasion. Ready in about an hour, this recipe brings authentic Creole cooking to your table with ease.
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Recipe Information
Ingredients
- 6 pieces bone-in, skin-on chicken thighs
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 1.5 teaspoons smoked paprika
- 2 tablespoons vegetable oil
- 2 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1 large yellow onion, diced
- 1 medium green bell pepper, diced
- 2 celery stalks, diced
- 4 garlic cloves, minced
- 1 tablespoon Creole seasoning
- 2 cups chicken stock
- 1 cup diced tomatoes (canned, drained)
- 1 teaspoon thyme leaves, fresh
- 1 bay leaf
- 1 teaspoon hot sauce
- 2 tablespoons parsley, chopped
- 4 cups white rice, cooked
Instructions
Season the chicken thighs on both sides with 1 teaspoon of salt, 1 teaspoon of black pepper, and 1.5 teaspoons of smoked paprika.
Heat a large skillet over medium-high heat and add the vegetable oil. Once hot, place the chicken thighs in the skillet skin-side down and cook for 4-5 minutes per side until golden brown. Remove the chicken and set aside.
Drain all but 2 tablespoons of the fat from the skillet. Add the butter and let it melt. Stir in the flour and cook for 2-3 minutes, stirring constantly, until it forms a golden roux.
Add the diced onion, green bell pepper, and celery to the roux. Cook for 5 minutes, stirring frequently, until the vegetables soften.
Stir in the minced garlic and Creole seasoning. Cook for 1 minute until fragrant.
Slowly whisk in the chicken stock and bring the mixture to a simmer, making sure to scrape the bottom of the skillet to release any browned bits.
Add the diced tomatoes, thyme, bay leaf, and hot sauce to the sauce. Stir to combine.
Return the chicken thighs to the skillet, placing them skin side up. Cover the skillet and reduce the heat to medium-low. Let the chicken simmer for 25-30 minutes, or until fully cooked and tender, reaching an internal temperature of 165°F (74°C).
Discard the bay leaf. Sprinkle the dish with parsley before serving.
Serve the Creole Chicken Fricassee over warm cooked white rice.
Nutrition Facts
Calories |
4006 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 216.2 g | 277% | |
| Saturated Fat | 62.9 g | 314% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 834 mg | 278% | |
| Sodium | 6955 mg | 302% | |
| Total Carbohydrate | 292.3 g | 106% | |
| Dietary Fiber | 18.4 g | 66% | |
| Total Sugars | 23.4 g | ||
| Protein | 220.3 g | 441% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 448 mg | 34% | |
| Iron | 26.0 mg | 144% | |
| Potassium | 3949 mg | 84% | |
*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.
