One-Pot Chicken Fricassee

One-Pot Chicken Fricassee is the kind of meal that brings effortless elegance to any night of the week. This comforting French-inspired dish combines tender chicken, sautéed vegetables, and a velvety cream sauce that feels both cozy and refined. Because everything cooks in one pot, the process stays simple while the flavors develop beautifully with every simmer and stir.

Traditionally, fricassee dates back centuries and blends French sautéing and stewing techniques to create a dish that’s wonderfully tender and deeply flavorful. Over the years, cooks across Europe embraced it for its creamy broth, earthy vegetables, and the warmth it brings to a table. Today, this timeless method still shines because it offers all the richness of classic comfort food without becoming heavy.

Moreover, the one-pot preparation makes cleanup incredibly easy, allowing you to enjoy a luxurious dinner with minimal effort. Serve it with mashed potatoes, rice, or crusty bread to soak up every silky spoonful of sauce.

Recipe Yield: 4 servings

INGREDIENTS

1 lb boneless skinless chicken thighs, cut into large chunks
1 cup sliced carrots
1 cup chopped celery
1 cup chopped onion
1 cup sliced mushrooms
½ cup frozen peas
4 garlic cloves, minced
2 tbsp all-purpose flour
1 tbsp olive oil
2 tbsp butter
1 cup chicken broth
1 cup heavy cream
½ cup dry white wine (optional, but recommended)
1 tbsp Dijon mustard
1 tsp salt
½ tsp black pepper
1 tsp dried thyme
1 bay leaf
2 tbsp chopped fresh parsley

INSTRUCTIONS

1. Season and sear:
Pat chicken dry, then season with salt and pepper. Heat olive oil and butter in a large heavy pot over medium-high heat. Add chicken pieces and sear until lightly golden on all sides, about 5 minutes. Transfer chicken to a plate and set aside.

2. Sauté vegetables:
Add carrots, celery, onion, and mushrooms into the pot. Stir often so everything softens evenly. Cook for 6–7 minutes until vegetables become fragrant and slightly tender.

3. Add garlic and flour:
Stir in minced garlic and cook for 30 seconds. Sprinkle flour over the mixture, stirring continuously to coat everything evenly without burning.

4. Build the sauce:
Gradually pour in the chicken broth while stirring to prevent lumps. Add heavy cream, white wine, Dijon mustard, dried thyme, and bay leaf. Mix thoroughly until the sauce turns smooth and begins to thicken.

5. Simmer gently:
Return chicken to the pot and reduce heat to medium-low. Cover and simmer for 20 minutes, stirring occasionally to keep everything creamy and well-combined.

6. Finish the dish:
Remove the lid and stir in frozen peas. Simmer 3–4 more minutes until the sauce is silky and slightly thickened and the chicken is fully cooked through (165°F internally). Remove bay leaf.

7. Garnish and serve:
Turn off heat and fold in fresh parsley. Serve warm with mashed potatoes, rice, or crusty bread for a complete meal.

Helpful Tips to Perfect This Recipe

• Balance the Creaminess:
  A touch of Dijon mustard brightens the sauce beautifully. As a result, the dish stays rich but never heavy, offering a refined and balanced finish.
• Don’t Skip the Sear:
  Searing the chicken first builds flavor quickly, and it also creates a golden fond on the bottom of the pot that melts into the sauce for deeper, more savory notes.
• Use Gentle Heat:
  Because the sauce contains cream, simmer slowly. This ensures the texture stays velvety and smooth, preventing curdling and enhancing the classic French flavor profile.