This chicken fricassee is flavorful, succulent, and best of all, comes together in one pan on the stovetop. In only 45 minutes, you can have the dinner table set with plates of juicy chicken in a deeply savory cream sauce. Honestly, this fricase de pollo chicken is so good the whole family will love it!
THE BEST CHICKEN FRICASSEE
What if I told you that a fancy chicken dinner at home doesn't have to involve a lot of time, effort, or clean-up?
Well, it might sound pretty hard to believe, but it's true!
This fricase de pollo chicken only takes about 45 minutes to make from start to finish, doesn't require any marinating, and everything is cooked in just one pan. And it is so darn good that your family and dinner guests would think you worked on it for hours!
I mean, this recipe has succulent cuts of fork tender chicken, flavorful veggies, and an incredibly tasty cream sauce. What's not to love about this traditional french fricassee?
After you try it, you'll see why this one of my favorite low carb chicken recipes. And it makes 6 servings - perfect for a dinner to impress your guests or a big family meal.
And if you want another chicken recipe that is easy to make and can feed the whole family, I suggest making this stuffed chicken breast next!
INGREDIENTS FOR CHICKEN FRICASSEE
So this recipe has a relatively long ingredients list, but don't worry! If you look closer, you'll notice that most of them are common ingredients that you might even have on hand.
And anything you don't have already should be super easy to find in the grocery store, too.
Here's what you'll need to make this de pollo chicken fricassee:
- 1 tablespoon olive oil
- 8 pieces (2lbs) of chicken thighs or legs
- 1 small onion
- 2 cloves garlic
- 1 carrot
- 1 stick celery
- 1 cup cremini mushrooms
- 1 tablespoon all-purpose flour
- 1 teaspoon dried thyme
- ½ cup dry white wine
- 1 cup chicken broth
- ½ cup heavy cream
- chopped parsley
- salt and pepper to taste
Like I said, pretty simple stuff! And the combination of these ingredients creates a chicken dish like no other.
Now, before we make this recipe, let's talk about a few of the ingredients to make one of my favorite recipes for dinner.
THE MAIN INGREDIENT: CHICKEN
Now, when it comes to choosing your chicken cuts for this recipe, you can use dark meat chicken, chicken legs, or chicken breasts to make this fricase de pollo chicken. But I highly recommend going for chicken thighs or chicken legs.
These cuts of meat are a lot juicier than chicken breast and can stand up to longer cooking times without drying out. And since we're going for total indulgence in this recipe, succulent chicken thighs or legs will play a major part in completing this recipe.
And as far as white and dark meat goes, it's totally up to your personal preference.
Use Fresh or Frozen Chicken
For this recipe, I suggest using fresh chicken breasts, but you can also use frozen chicken.
If you're using frozen chicken, I have two foolproof thawing methods you can use to prep them for this recipe.
First, you can thaw the chicken in the refrigerator. Move the chicken from the freezer to the fridge and allow it up to two days to thaw, depending on the size of the chicken.
Once it's fully thawed, it will be safe to use within a day or two. Even though this method takes a bit longer it doesn't require much effort on your part, and I'm a big fan of that.
Another method is you can thaw the frozen chicken in cold water.
If you're planning to cook chicken on the same day, this method is much faster but requires a little more attention.
To do this, transfer the frozen chicken to a leak-proof ziplock bag to avoid any water-logging. Then submerge the bag in cold water, changing out the water every half hour.
It takes about an hour to do this per pound of chicken. So if you're using the suggested 2 lbs. in this recipe, it should take just 2 hours.
HOW TO MAKE CHICKEN FRICASSEE
Making this de pollo chicken fricassee recipe is as easy as 1,2,3.
Literally, it's a 3 step process - prep, cooking, and completing. How easy is that?!
And, best of all, making this recipe will take you 45 minutes - MAX - to complete and everything cooks in the same pot!
Anyway, let's get into the nitty-gritty details on how to make this fricase de pollo chicken.
STEP 1: PREP
Ok, so, the first thing you are going to do is prep your veggies and aromatics for the sauce.
Chop the onion, carrot, and celery, and then mince the garlic cloves and slice the cremini mushrooms.
Then, season your chicken with salt and pepper to taste.
STEP 2: COOKING
To get the best flavor and texture for the chicken fricassee, we'll start by making the chicken and sauce separately, then cooking them together to finish.
First, you will brown the chicken pieces in the pan until both sides are golden - this will take about 4 minutes per side.
Then you can transfer the chicken to a plate. They won't be fully cooked at this stage, as we'll finish cooking them in the sauce later.
In the same pan, sauté the onions, carrots, celery, and minced garlic in the oil and rendered chicken fat for 5-7 minutes.
Next, add the sliced cremini mushrooms and thyme, then cook for another 2 minutes.
Then add the flour and stir until it's thoroughly incorporated with the veggies.
Lastly, add the white wine, scraping up any of the brown bits that might have stuck to the bottom of the pan. Those are pure flavor!
Let everything simmer for 3 minutes.
Step 3: COMPLETING THE DISH
Ok, now it's time to combine everything. Pour the chicken broth - I like to use regular chicken broth -and heavy cream into the pan, then season with salt and pepper to taste.
Return the chicken to the pan and simmer in the sauce until the chicken is completely cooked through and the sauce is rich and velvety. This will take about 15 minutes.
To finish up, transfer the pieces of chicken to plates, pour some sauce on top, and sprinkle on some fresh chopped parsley. Enjoy!
STORING & REHEATING YOUR CHICKEN
Ok, so you ate your de pollo chicken fricassee, you and everyone who ate it loved it, but you have some leftovers.
If this sounds like you, the best way to store any leftover chicken fricassee will be to put it in the refrigerator. You can transfer the chicken and cream sauce to an airtight container and keep it in the fridge for 3-4 days.
Now, to reheat your chicken meal, I suggest putting it back in a deep saucepan over medium-high heat for a few minutes. If the sauce is too thick, just add a little chicken stock or water to thin it out while reheating.
If you want a quicker method, you can reheat everything in the microwave in 30-second intervals until it reaches your desired temperature.
Wrapping it all up
There you have it! A delicious recipe for de pollo chicken fricassee that takes well under an hour to make and is lick-your-plate-clean delicious.
This is seriously one of the best chicken recipes for dinner that you can make. And since there are 6 servings, you'll have plenty for seconds after everyone finishes their first plate.
Anyways, I hope you enjoy this chicken fricassee de pollo chicken as much as I do!
And if you want some more delicious chicken recipes to keep impressing your guests, family, or dinner dates, here are some more classic dishes to try:
- Chicken Bryan
- Panko Breaded Chicken
- Blackened Chicken
- Empress Chicken
- Chicken Tocino
- Spicy Southwest Salad
Chicken Fricassee | One of The Best Easy Chicken Recipes For Dinner
This chicken fricassee recipe is flavorful, succulent, and best of all, comes together in one pan on the stovetop. In only 45 minutes, you can have the dinner table set with plates of juicy chicken in a deeply savory cream sauce. Honestly, this chicken fricassee is so good the whole family will love it!
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Keto Low Carb
1 tablespoon olive oil
8 pieces (2 lbs.) of chicken thighs or legs
1 small onion
2 cloves garlic
1 stick celery
1 cup cremini mushrooms
1 teaspoon dried thyme
½ cup dry white wine (or apple cider vinegar to make low carb/keto)
1 cup chicken stock
½ cup heavy cream
salt and pepper to taste
- Chop the onion, carrot, and celery, and then mince the garlic cloves and slice the cremini mushrooms.
- Next, put a deep pan over medium heat on the stovetop. Cover the surface of the pan with 1 tablespoon of olive oil. Then, season your chicken with salt and pepper to taste.
- Brown the chicken pieces in the pan until both sides are golden - this will take about 4 minutes per side. Transfer the chicken to a plate and set aside for later.
- In the same pan, sauté the onions, carrots, celery, and minced garlic in the oil and rendered chicken fat for 5-7 minutes.
- Next, add the sliced cremini mushrooms and thyme, then cook for another 2 minutes. Then add the flour and stir until it's thoroughly incorporated with the veggies.
- Lastly, add the ½ cup of white wine, scraping up any of the brown bits that might have stuck to the bottom of the pan. Let everything simmer for 3 minutes.
- Pour the chicken stock and heavy cream into the pan, then season with salt and pepper to taste.
- Return the chicken to the pan and simmer in the sauce until the chicken is completely cooked through and the sauce is rich and velvety. This will take about 15 minutes.
- To finish up, transfer the pieces of chicken to plates, pour some sauce on top, and sprinkle on some fresh chopped parsley. Enjoy!
The scale up function does not change the gram measurements.
- Serving Size: 1 servings
- Calories: 356.8
- Fat: 25.3
- Carbohydrates: 7
- Fiber: .5
- Protein: 24.8
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