5.0 from 18 votes
Chicken Fricassee
Easy, tender, and juicy chicken breasts cooked in with veggies, and a creamy garlic sauce.
Prep Time
7 mins
Cook Time
7 mins
Total Time
35 mins
Servings: 4 servings
Calories: 331 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 1.5 pounds chicken breast boneless, skinless
- 2 teaspoons creole seasoning
- kosher salt to taste
- pepper to taste
- 2 tablespoons olive oil divided
- 1 medium yellow onion diced
- 2 medium carrots peeled and sliced
- 2 celery stalks sliced
- 2-3 garlic cloves minced
- 4-6 ounces cremini mushrooms sliced
- 1 tablespoon thyme leaves picked
- 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!
Cup of Yum
Notes
- Don't overcook the chicken, but make sure it is cooked to at least 165°Fahrenheit.
- Store the leftovers in an airtight container in the refrigerator for three to four days.
- This recipe is naturally gluten-free, but if you are not gluten-free and want to use all-purpose flour, then that will work.
- You may use boneless chicken thighs or another form of protein like shrimp or salmon.
- Use different veggies if you don't like asparagus. Green beans will work just fine.
- If you can have dairy and don't milk using 2% or skim milk, go right ahead.
Nutrition Information
Calories
331kcal
(17%)
Carbohydrates
13g
(4%)
Protein
40g
(80%)
Fat
13g
(20%)
Saturated Fat
2g
(10%)
Trans Fat
1g
Cholesterol
109mg
(36%)
Sodium
387mg
(16%)
Potassium
1022mg
(29%)
Fiber
4g
(16%)
Sugar
4g
(8%)
Vitamin A
5977IU
(120%)
Vitamin C
12mg
(13%)
Calcium
205mg
(21%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 331
% 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.