Chicken Fricassee

By Rena |

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 oh, so savory. Dairy-free and low carb for a healthy and quick meal!

Top view of chicken fricasse in pan

Chicken fricassee is one of those recipes that never leaves the memory. Fragrant, delicious, comforting, and so much more that is accompanied with Cajun flavors, this low carb chicken recipe is so easy to make and just as good, if not better, than what you would find in one of Julia Child’s cookbook. 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 This Chicken Fricassee Recipe

  • One-pan: fall in love with the fact that this meal is prepared in one pan only. Forget dirtying up a bunch of dishes: put your mind at ease with this minimal recipe.
  • Healthy: 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.
Chicken in pan with asparagus, celery, carrots, mushrooms, and other ingredients

Ingredients you will need

These are just a list of a handful 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)
yellow onion
carrots (peeled and sliced)
celery
garlic (cloves)
mushrooms (cremini)
thyme (leaves off the stem)
gluten-free flour (this can be found at local grocery stores or online)
almond milk (any type of plant-based milk will work)
asparagus (trimmed)

Asparagus, celery, carrots, mushrooms, salt, pepper, tomato, chicken, oil, herbs

How to Cook 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, 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!
Cooked chicken in pan
Top view of chicken chicken with mushrooms in pan

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.
Side view of chicken in pan with asparagus, carrots, mushrooms, and celery

FAQs

What is chicken fricassee?

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.

What is the difference between chicken stew and chicken fricassee?

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.

Who invented chicken fricassee?

It is believed that chicken fricassee dates back to Europe. Some people believe that etymology originates in France.

What does chicken fricassee mean?

In simple terms, chicken fricassee simply means cut and fried chicken. Although chicken fricassee can be cooked more than a few ways, this recipe is typically served with mushrooms.

top view chicken fricassee in a pan

What to serve with chicken fricassee

Chicken, asparagus, mushrooms, carrots, and celery in orange pan

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Chicken in pan with asparagus, celery, carrots, mushrooms, and other ingredients

Chicken Fricassee

Easy, tender, and juicy chicken breasts cooked in with veggies, and a creamy garlic sauce.
5 from 1 vote
Print Pin Rate
Course: Main Course
Cuisine: American
Diet: Gluten Free
Prep Time: 7 minutes
Cook Time: 28 minutes
Total Time: 35 minutes
Servings: 4 servings
Calories: 331kcal
Author: Rena

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 onion medium, yellow
  • 2 carrots medium, 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 chicken with the creole seasoning, salt and pepper on both sides.
  • Heat 1 tablespoon of oil in a large skillet over medium heat. Add 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 onion, carrots, celery until soft, 5-7 minutes. Add garlic, mushrooms, and thyme. Cook, stirring occasionally until mushrooms are tender.
  • Meanwhile, in a small bowl whisk well the almond milk and 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 asparagus and continue to cook it into 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

Calories: 331kcal | Carbohydrates: 13g | Protein: 40g | Fat: 13g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 387mg | Potassium: 1022mg | Fiber: 4g | Sugar: 4g | Vitamin A: 5977IU | Vitamin C: 12mg | Calcium: 205mg | Iron: 2mg
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