Chicken Fricassee
User Reviews
5
-
Prep Time
7 mins
-
Cook Time
28 mins
-
Total Time
35 mins
-
Servings
4 servings
-
Calories
331 kcal
-
Course
Main Course
-
Cuisine
American
Chicken Fricassee
Description
Chicken Fricassee combines seasoned chicken breasts seared to lock in moisture and then simmered with sautéed vegetables including onion, carrot, celery, garlic, and cremini mushrooms. Fresh thyme adds subtle herbal notes to the sauce. The creamy sauce is prepared by whisking almond milk with gluten-free flour, providing a gentle thickening without dairy. Asparagus is added near the end to retain some bite and freshness. The result is a succulent chicken dish with a silky, aromatic sauce, balanced with tender vegetables.
The cooking method involves first searing the chicken breasts to develop flavor, then cooking the vegetables until soft and aromatic before adding the almond milk mixture. This slow simmer ensures the chicken finishes cooking through while absorbing the sauce flavors. The recipe uses Creole seasoning for a nuanced savory profile.
This fricassee can be served as a main course alongside rice, mashed potatoes, or crusty bread to soak up the sauce. It works well as a comforting dinner option when you want a creamy poultry dish with a vegetable medley.
To prevent drying out the chicken, avoid overcooking and ensure internal temperature reaches 165°F. Leftovers keep well refrigerated for several days and the recipe accommodates substitutions such as chicken thighs or alternative proteins, and different vegetables like green beans if asparagus is not preferred. Almond milk can be replaced with dairy milk if preferred.
Ingredients
- 1.5 pounds chicken breast boneless, skinless
- 2 teaspoons creole seasoning
- kosher salt to taste
- black pepper to taste
- 2 tablespoons olive oil divided
- 1 medium yellow onion diced
- 2 medium carrot peeled and sliced
- 2 celery sliced, stalks
- 2-3 garlic minced, cloves
- 4-6 ounces cremini mushrooms sliced
- 1 tablespoon thyme picked, leaves
- 2 tablespoons gluten free flour
- 2 cups almond milk
- 6-8 ounces asparagus trimmed and cut into 2-inch pieces
Instructions
- Rub the 1.5 pounds chicken breast with the 2 teaspoons creole seasoning, Kosher salt, and pepper on both sides.
- Heat 1 tablespoon of the 2 tablespoons olive oil in a large skillet over medium heat. Add the seasoned chicken and sear for 3-4 minutes per side. The chicken should not be cooked through at this point, as we’ll continue to cook it later with the sauce.
- To the same heated skillet, add the remaining oil. Sauté the 1 medium yellow onion (diced), 2 medium carrots (sliced), 2 celery stalks (sliced) until soft, 5-7 minutes. Add 2-3 garlic cloves (minced), 4-6 ounces cremini mushrooms (sliced), and 1 tablespoon thyme leaves. Cook, stirring occasionally, until mushrooms are tender.
- Meanwhile, in a small bowl whisk well the 2 cups almond milk and 2 tablespoons gluten free flour until smooth.
- Once the mushrooms are done, pour over the milk mixture and stir to combine. Allow the sauce to simmer for 2-3 minutes or until it starts to thicken.
- Return the chicken to the pan together with the 6-8 ounces asparagus and continue to cook it in the sauce until fully cooked through and no longer pink on the inside, about 8-10 minutes more.
- Serve warm and enjoy!
Notes
- Use a meat thermometer to ensure chicken reaches 165°F without overcooking.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- All-purpose flour may be substituted for gluten-free flour if gluten is not a concern.
- Boneless chicken thighs or other proteins like shrimp or salmon can be used as alternatives.
- Substitute asparagus with green beans or preferred vegetables.
- Dairy milk such as 2% or skim can replace almond milk if dairy is allowed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 331 kcal
% Daily Value*
| Calories | 331kcal | 17% |
| Carbohydrates | 13g | 4% |
| Protein | 40g | 80% |
| Fat | 13g | 20% |
| Saturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 109mg | 36% |
| Sodium | 387mg | 16% |
| Potassium | 1022mg | 22% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 5977IU | 120% |
| Vitamin C | 12mg | 13% |
| Calcium | 205mg | 21% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
