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This simple chicken fricassee recipe is incredible! Abundantly tender and cooked with soft mushrooms, crunchy asparagus, and carrots, this easy dinner recipe is packed with flavor and savory. It’s dairy-free and low-carb for a healthy and quick meal!
Chicken fricassee is one of those recipes that you would want to make over and over again. Fragrant, delicious, comforting, and so easy to make. Makes for a perfect weeknight dinner recipe that the whole family will enjoy. My kids love it served with noodles or rice. The flavors are mended together to create a classic recipe that is both rich and healthy: you’ll definitely want seconds.
Why You will Love it
- One-pan: this meal is prepared in one pan only. Forget dirtying up a bunch of dishes: put your mind at ease with this minimal recipe.
- Wholesome: made with fresh vegetables and naturally dairy-free, this low-carb chicken fricassee recipe is naturally gluten and dairy-free.
- Made in less than an hour: with just a few simple steps, dinner will be ready in no time. If you are running short on time, then this quick recipe is a great option for you.
Ingredients you will need
These are just a list of ingredients you will need to make this chicken fricassee. The full measurements are listed further down below in the recipe card.
- Chicken (boneless skinless chicken breasts)
- Creole seasoning
- Salt and pepper
- Oil (I used olive oil) but you can also use avocado oil
- Yellow onion or sweet white onions
- Carrots (peeled and sliced)
- Celery
- Garlic cloves: use fresh if possible
- Mushrooms- I used cremini, but other types will work
- Thyme (leaves off the stem)
- Gluten-free flour (this can be found at local grocery stores or online)- or any flour of your choice.
- Almond milk: any type of plant-based milk will work or you can use 2%
- Asparagus- trimmed, or use other veggies like green beans, zucchini, or broccoli.
How to make Chicken Fricassee
- Coat the chicken: First, rub the chicken with the creole seasoning, salt, and pepper.
- Cook the chicken: Next, heat one tablespoon of oil in a large skillet over medium heat. Add seasoned chicken and sear for three to four minutes per side. The chicken should not be cooked through at this point.
- Sauté the vegetables: After that, add the remaining oil. Sauté the onion, carrots, and celery until soft, about five to seven minutes. Add the garlic, mushrooms, and thyme.
- Cook and stir occasionally until mushrooms are tender.
- Whisk the almond milk: Meanwhile, in a small bowl, whisk the almond milk and gluten-free flour.
- Combine: Once the mushrooms are done, pour over the milk mixture and stir to combine. Allow the sauce to simmer for two to three minutes until the sauce starts to thicken.
- Continue to cook: Next, return the chicken to the pan together with the asparagus and continue to cook it into the sauce until fully cooked through and no longer pink on the inside.
- Serve: Serve warm and enjoy!
Recipe Notes and Tips
- 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.
Frequently asked questions
Chicken fricassee is a very popular recipe that is common all throughout the world. Typically cut and cooked, chicken fricassee can be prepared in a variety of different ways. In this recipe, chicken fricassee is cooked in a mushroom sauce with asparagus and carrots.
Chicken stew is boiled first, then cooked. When cooking chicken fricassee, the chicken is pan-fried first, then boiled in whichever flavors encompass the surroundings.
In simple terms, chicken fricassee simply means cut and fried chicken. Although chicken fricassee can be cooked in more than a few ways, this recipe is typically served with mushrooms.
Yes. If you have chicken thighs instead, you can use them instead of chicken breasts.
What to serve with chicken fricassee
- Roasted Beet Salad
- Homemade Dinner Rolls
- Oven-Baked Asparagus
- Easy Potatoes Au Gratin
- Roasted Sweet Potatoes
- Honey Glazed Carrots
Other healthy Recipes to Try
- Healthy Chicken Tuscan Pasta
- Cilantro Lime Chicken Bites
- Sheet Pan Garlic, Shrimp, and Asparagus
- Salmon Piccata
- Tandoori Chicken Recipe
- Chicken Caesar Pasta Salad
- Hibachi Chicken Bowls
If you try a recipe and you like it, leave me some feedback in the comment section below, and don’t forget to rate it! I would love it if you shared it with friends and family.
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Chicken Fricassee
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!
Video
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
Nutrition information is automatically calculated, so should only be used as an approximation.
Rena what can I use in stead of almond milk, ? semi skimmed will be fine ?
Yes. Any milk would work
Your recipes NEVER save to Pinterest-so annoying!
I will check on this and get it fixed asap.
Chill!!