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+ servings
cast-iron pan with roasted chicken and sauce

Classic Chicken Fricassee Recipe

This delicious easy to make Chicken Fricassee is the perfect 1 pan meal to serve up to family during the week or weekends.
Course Main
Cuisine French
Prep Time 15 minutes
Cook Time 45 minutes
Servings 6
Calories 521kcal


  • 1 broken down roasting chicken
  • 2 tablespoons unsalted butter
  • 2 cups peeled yellow pearl onions
  • 1 pound quartered button mushrooms
  • 2 finely minced cloves of garlic
  • juice of ½ lemon
  • 3 tablespoons all-purpose flour
  • ½ cup chardonnay or other dry white wine
  • 3 cups chicken stock
  • 1 bay leaf
  • 3 parsley sprigs
  • 3 thyme sprigs
  • 2/3 cup heavy whipping cream
  • sea salt and fresh cracked pepper to taste


  • Season the chicken on all sides with salt and pepper.
  • Add the butter to a 12” large cast-iron skillet or Dutch oven over medium-high heat.
  • Add in the chicken skin side down and cook for 3-4 minutes per side or until well browned.
  • Remove the chicken and set aside. Next, add the onions and mushrooms to the pan and sauté over low heat for 5 minutes white frequently stirring.
  • Add in the garlic and cook for a further minute and deglaze with lemon juice.
  • Stir in the flour until completely mixed in and then add in the wine and stir in just until combined and then add in the stock.
  • Cook for 3-4 minutes over low to medium heat or until it becomes thick like gravy. See Note.
  • Add in bay leaf, parsley, thyme, salt and pepper to the sauce and mix in.
  • Place the chicken back into the pan, cover with a lid and cook over low heat for 25-30 minutes or until the chicken is done and cooked throughout, 165° internally.
  • Remove the lid and stir in the heavy cream. Serve hot.



Chef Notes:
  • Make-Ahead: You can make this up to 2 hours ahead of time, simply keep warm in the oven with a lid over top at 200°.
  • How to Reheat: Add the desired amount of chicken fricassee to a medium size pan with a lid and heat over low heat until hot or in the oven at 350° for 15-20 minutes or until hot.
  • How to Store: Place covered in the refrigerator for up to 5 days. This will freeze well covered in the freezer for up to 2 months. Be sure to thaw for 1 day in the refrigerator before reheating.
  • You do not have to use pearl onions in this recipe, simply substitute with a regular peeled and sliced yellow or white onions.
  • Feel free to use whatever cut of chicken you enjoy the most, so feel free to use all breasts, thighs, drums or any combination.
  • If the sauce is not thick before adding in the chicken, simply add in a little slurry (2 tablespoons corn starch mixed with 1 tablespoon water).
  • Try using ½ and ½, whole milk or yogurt instead of heavy cream if you are looking for a lower fat version.


Calories: 521kcal | Carbohydrates: 19g | Protein: 31g | Fat: 35g | Saturated Fat: 14g | Cholesterol: 145mg | Sodium: 280mg | Potassium: 755mg | Fiber: 2g | Sugar: 7g | Vitamin A: 749IU | Vitamin C: 12mg | Calcium: 61mg | Iron: 2mg