Chicken Fricassee Recipe

Name: Chicken Fricassee Recipe
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: French
Ingredients: 3 bone-in, skin-on chicken thighs; 3 chicken drumsticks; 1½ tsp salt, divided; 1 tsp black pepper, divided; 2 Tbsp olive oil; 2 Tbsp unsalted butter; 1 cup chopped yellow onion; ½ cup chopped carrot; ½ cup chopped celery; 8 oz white mushrooms, sliced; 3 garlic cloves, minced; ½ cup dry white wine; 1½ cups chicken broth; 1 cup heavy cream; 1 Tbsp fresh thyme leaves; 1 Tbsp chopped fresh parsley

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When you want a dinner that tastes like it should be served with white tablecloths and French music but comes together in one skillet, Chicken Fricassee Recipe is your answer. This isn’t just any chicken dish—it’s the ultimate blend of comfort and elegance: golden chicken simmered gently with hearty veggies in a dreamy white wine cream sauce that’ll make you want to grab a spoon and swipe up every drop.

Two photos of creamy chicken fricassee with golden chicken, mushrooms, carrots, and fresh herbs in a rich sauce.

It’s the kind of meal that disappears fast—so don’t be surprised if your family starts calling you “chef” by dessert.

Why You’ll Love This Chicken Fricassee Recipe

Rich, velvety sauce: Made with white wine, cream, mushrooms, and herbs.
One-skillet simplicity: Less cleanup, more flavor.
Make-ahead and freezer-friendly: Even better the next day.
Impresses everyone: Elegant enough for company, easy enough for Tuesday night.
Flexible: Works with thighs, drumsticks, or even bone-in chicken breasts.

Ingredients for Chicken Fricassee Recipe

Chicken: Bone-in, skin-on thighs and drumsticks are best for tenderness and flavor.
Salt & pepper: For the perfect savory seasoning.
Olive oil & butter: For browning and a rich base.
Onion, carrot, celery: The classic French mirepoix.
Mushrooms: White button or cremini; slice them yourself for best texture.
Garlic: A must for deep flavor.
White wine: A dry French wine like Chardonnay; broth works too.
Chicken broth: Homemade or store-bought, low-sodium preferred.
Heavy cream: For the signature silky sauce.
Fresh thyme & parsley: For a pop of herb flavor.

For precise amounts, check the recipe card at the end of the post.

Fresh chicken, mushrooms, carrots, celery, herbs, and cream for making classic chicken fricassee.

How to Make Chicken Fricassee (Step by Step)

1. Brown the Chicken

Pat chicken dry and season both sides with salt and pepper. In a large skillet, heat olive oil over medium-high. Add chicken, skin-side down, and cook until the skin is golden brown—about 3–4 minutes per side. Set chicken aside.

Raw chicken thighs and drumsticks sprinkled with salt before cooking.

Browning chicken thighs and drumsticks in a skillet for the perfect golden crust.

2. Sauté the Veggies

Reduce heat to medium. Melt butter in the same skillet, then add onion, carrot, celery, mushrooms, and garlic. Cook, stirring often, until softened—about 7 minutes.

Pouring chopped carrots, celery, onions, and broth into a skillet with mushrooms and chicken for fricassee.

3. Add Wine & Reduce

Pour in white wine, scraping up any brown bits. Let it simmer until reduced by half, about 4–5 minutes. This is where the flavor builds!

4. Build the Sauce

Add chicken broth, heavy cream, thyme, and a bit more salt and pepper. Stir to combine and bring to a gentle simmer.

Pouring white wine into sautéed mushrooms, carrots, celery, and onions for fricassee.

Pouring cream into a skillet filled with mushrooms, carrots, celery, and chicken.

5. Simmer the Chicken

Nestle the browned chicken (plus any resting juices) back into the skillet. Reduce heat to medium-low and simmer uncovered for about 25 minutes, or until chicken is cooked through (internal temp 165°F) and the sauce thickens.

Chicken pieces with crispy skin in a skillet with rich creamy mushroom sauce and fresh thyme.

Chicken thighs and drumsticks in a skillet with creamy sauce, mushrooms, and herbs.

6. Serve & Savor

Garnish with fresh parsley. Serve hot with mashed potatoes, rice, egg noodles, or crusty bread for sopping up every drop.

Golden chicken with mushrooms, carrots, and herbs in creamy white wine sauce.

Tips for Fricassee Perfection

Crispy skin: For extra golden skin, pat the chicken dry and chill uncovered in the fridge for a few hours before cooking.
Thicker sauce: Remove the chicken after simmering and reduce the sauce further, or whisk in a cornstarch slurry (1 teaspoon cornstarch + 1 tablespoon water).
Don’t skip the wine! It brings depth, but you can sub in broth if needed.
Leftovers: Store in the fridge up to 5 days or freeze up to 3 months. Reheat gently in a skillet for best results.

Chicken thighs and drumsticks simmered in a creamy sauce with carrots and mushrooms.

FAQ

What is chicken fricassee?

A French stew featuring tender chicken simmered in a creamy white wine sauce with mushrooms, veggies, and herbs.

Can I use boneless chicken?

You can, but bone-in, skin-on pieces add more flavor and stay juicier.

What can I serve with fricassee?

Mashed potatoes, rice, buttered noodles, or a crusty baguette—and a green salad to balance the richness.

How do I make the sauce thicker?

Simmer longer uncovered or stir in a cornstarch slurry near the end.