This chicken fricassee is rich, creamy, and delicious! Crispy chicken thighs are simmered in a savory white wine sauce and finished off with a sprinkling of fresh herbs. This fancy-sounding dish is surprisingly easy to make and comes together in just 30 minutes!
Why You’ll Love This Recipe
- It’s a restaurant-quality meal that’s super easy to make in the comfort of your own home! Start by browning your chicken, cook the vegetables, then make your sauce before placing everything back into the skillet. Leave all of it to simmer and return to an intensely flavorful meal!
- It’s naturally low-carb and keto-friendly! Crispy chicken thighs, veggies, and a creamy sauce are high in fat and low in carbs. And if you want to make this even lower carb, you can easily substitute the white wine for some chicken stock instead!
- It requires just one skillet and takes no more than 30 minutes to make! Not only does this chicken fricassee recipe come together quickly, but is cleaned up quickly too. With the help of just one skillet, you’ll have a delicious meal on the table in no time.
Chicken Thighs – While you can use any chicken part in this recipe, I find chicken thighs to be the most flavorful for this dish. The skin is quickly pan-fried in a combination of oil and butter until perfectly crispy. The chicken thigh skin then maintains its crunch after braising in a creamy white wine sauce. However, feel free to use any part of the chicken you’d like in this recipe.
Dry White Wine – A bit of dry white wine is traditional to this french-inspired chicken fricassee recipe. Sauvignon Blanc or Pinto Grigio are typically my go-to cooking wines. Though any wine with either “dry” or “crisp” in the description would taste great in this recipe! If you’d like to substitute the white wine, you can use 1/2 cup of chicken stock plus 1 tablespoon of lemon juice instead.
Heavy Cream – Heavy cream amps up the richness of this savory chicken fricassee. This high-fat cream is sometimes referred to as heavy whipping cream and can be found in the dairy section of most (if not all) grocery stores. I highly recommend using heavy cream, as apposed to a low-fat milk in this recipe. However, if you’d like to make this recipe dairy-free you can easily use coconut milk instead!
- Depending on the size of your skillet, you may need to fry the chicken in batches. Avoid overcrowding the pan with chicken, which could result in less-crispy thighs. It took me two batches to pan-fry all of my chicken for this recipe.
- This dish tastes best immediately after cooking! However, you can store leftovers in an airtight container in the fridge for up to four days. The sauce will solidify when chilled, therefore to reheat transfer everything to a skillet over medium-low heat. Reheat slowly for about 10 minutes, stirring every so often.
- Feel free to adjust any seasonings as you desire! Give the chicken fricassee sauce a taste before transferring the chicken back into the skillet. Though keep in mind that the chicken and fresh herbs will contribute quite a bit of flavor in the last step!
Other Easy One Pan Recipes
- Chicken Florentine
- Whole30 Chicken Cacciatore
- Easy Sauteed Zucchini
- Sheet Pan Steak and Fries (with Microwave Bearnaise Sauce)
- Creamy Garlic Chicken
- Honey Garlic Lemon Pepper Chicken Thighs
- Marry Me Chicken
- Cranberry Rosemary One Pan Chicken
- Sheet-Pan Gochujang Chicken and Potatoes
- Kielbasa and Cabbage
- Chicken a la King
- TikTok’s Famous Baked Feta Pasta
- Cream Cheese Garlic Skillet Chicken
- 3 pounds chicken thighs see Notes
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 yellow onion chopped
- 3 garlic cloves minced
- 1 carrot chopped
- 1 celery stalk chopped
- 2 tablespoons all purpose flour
- ½ cup dry white wine see Notes
- ½ cup heavy cream
- 3 teaspoons fresh thyme
- 1 bay leaf
- ¼ cup fresh parsley chopped
- Large skillet
- Season both sides of chicken with salt and pepper.
- Add the olive oil and butter to a large skillet over medium-high heat. Fry chicken about 5 minutes per side or until golden brown, then remove from skillet.
- Reduce heat to medium then add in the onion, garlic, carrots, and celery. Sauté until soft, about 5-8 minutes.
- Add in the flour and cook for 1 minute, then pour in the white wine and heavy cream. Bring to a boil then reduce to a simmer until sauce has thickened, about 2 minutes.
- Add chicken back into the skillet along with the thyme and bay leaf, then cover and cook for 20-25 minutes or until chicken is cooked through. Sprinkle with fresh parsley and serve.
- Chicken Thighs: Feel free to use a combination of chicken thighs and legs if you’d like, or substitute them for chicken breasts.
- White Wine: You can substitute the white wine in this recipe for 1/2 cup of chicken stock plus 1 tablespoon of lemon juice.
- Make it Dairy-Free: Use additional olive oil instead of butter and coconut milk instead of heavy cream in this recipe!
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.