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By Joanie Zisk
on Mar 20, 2022, Updated Mar 07, 2024
4.89 from 17 votes
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Discover the simple elegance of Chicken Fricassee, tailored just for you! This single serving recipe delivers rich, creamy flavors without requiring a ton of time or ingredients. Perfect for a satisfying meal any day of the week and it cooks in less than 30 minutes.
this Recipe
Enjoy your Chicken Fricassee with white rice or creamy mashed potatoes, crispy sautéed green beans, and a slice of crusty French bread.
Table of Contents
- Why You’ll Love This Recipe
- What Is Chicken Fricassee?
- Ingredients
- Recipe Variations
- How To Make Chicken Fricassee
- Expert Tips
- Frequently Asked Questions
- Top Single Serving Chicken Recipes
- Ways To Use Leftover Ingredients
- Chicken Fricassee For One Recipe
Why You’ll Love This Recipe
- Effortless: Simplified steps make this dish practically foolproof.
- Quick Cooking: Cooks in less than 30 minutes, ideal for busy weeknights.
- Rich Flavor: A balanced blend of herbs and spices offer a deeply satisfying taste.
- Adaptable: The recipe is versatile and can be customized to your liking.
- Easy to Double: Got company? This recipe scales up effortlessly.
What Is Chicken Fricassee?
Chicken Fricassee is a French stew made by simmering chicken pieces in a single pan with a rich, creamy sauce. The term “fricassee” is derived from the French “fricasser,” meaning “to fry,” indicating that the chicken is first browned in butter before being simmered in the sauce.
Ingredients
If you have any ingredients leftover from this Chicken Fricassee recipe, check out our Leftover Ingredients Recipe Finder.
- Chicken breast or chicken thigh: Use a 5 to 6-ounce boneless, skinless chicken breast or thigh for this dish. Both cuts work well, providing lean protein. If you have leftover chicken pieces, think about using them in other dishes such as Chicken Fajitas, Jerk Chicken, or Chicken Marsala.
- Seasonings: A combination of salt, black pepper, and dried tarragon is used for enhancing the flavor profile.
- Butter: A tablespoon of salted butter is used for cooking the chicken, adding a rich dimension to the dish.
- Olive oil: Extra virgin olive oil is recommended for its high-quality and unrefined nature, ensuring a true olive taste and rich nutrients. However, light olive oil is a suitable alternative.
- Onions and garlic: These aromatic ingredients serve as the flavor backbone of this recipe.
- Chicken broth: I prefer using low-sodium broth to better control the sodium content in the dish. More salt can be added later if needed. Consider using extra broth in Curried Carrot Soup, Mushroom Casserole, or Risotto.
- Heavy cream: Used to create a luxurious sauce that thickens naturally as it heats. Many of our single serving and small batch recipes include heavy cream. If you have leftover cream, it can be used in dishes like Broccoli Casserole, Chicken Divan, or Caramelized Banana Pudding.
- Peas: You can use either canned or thawed frozen peas in the Chicken Fricassee recipe, as they add both color and texture. If you have any peas left over, consider using them in other dishes like Chicken Fried Rice, Beef Stew, or Spicy Peas with Mint.
Recipe Variations
Don’t be afraid to make this Chicken Fricassee your own! Here are some creative ideas to get you started.
- Add Mushrooms: Incorporate different varieties of mushrooms such as shiitake, cremini, or portobello for an earthier, more complex flavor profile.
- Include Potatoes: Enhance the dish’s heartiness by adding a 1/4 cup of diced potatoes to the skillet along with the chicken and peas.
- Cheese Topping: Elevate your Chicken Fricassee by sprinkling shredded cheddar or Parmesan cheese over the top before enjoying.
- Vegetarian Fricassee: Swap out the chicken for tofu or tempeh to easily transform this into a vegetarian-friendly dish.
- Spicy Chicken Fricassee: Add a pinch of red pepper flakes for heat.
How To Make Chicken Fricassee
These step-by-step photos and instructions help you visualize how to makea single serving of Chicken Fricassee. See the recipe box below for ingredient amounts and full recipe instructions.
- Cut chicken thigh or breast into 1-inch cubes. Sprinkle salt and pepper over all sides of the chicken pieces.
- Melt butter in a 10-inch skillet over medium-high heat. Add chicken pieces to the pan and brown on all sides, about 8 minutes total. Transfer to a plate, cover, and set aside.
- Add olive oil to the pan and cook the onions, stirring occasionally until the onions are translucent, about 2 minutes. Add the garlic and cook, stirring frequently for 30 seconds.
- Add broth and tarragon to the pan and bring to a boil.
- Add the chicken back to the pan. Reduce heat to low and simmer, stirring occasionally for 10 minutes.
- Stir in heavy cream and peas. Bring to a simmer and cook, stirring frequently for 1-2 minutes until the sauce begins to thicken.
- Serve over white rice, brown rice, quinoa, cauliflower rice, mashed potatoes, or buttered noodles.
Expert Tips
- Review the Recipe: Before you start cooking, make it a habit to read through the entire recipe. This ensures a smooth cooking process and avoids any last-minute surprises.
- Sear the Chicken: Focus on getting a good sear on the chicken for added flavor. It doesn’t need to be fully cooked at this stage; that comes later.
- Stock Up on Frozen Chicken: Consider buying large bags of frozen, boneless, skinless chicken thighs. They’re convenient and reduce frequent grocery store trips. Just make sure to thaw your chicken in the fridge overnight before cooking.
Frequently Asked Questions
Is Chicken Fricassee gluten-free?
Yes, this recipe is naturally gluten-free.
How do I store leftover Chicken Fricassee?
If you have any chicken fricassee leftover, store it in an airtight container in the refrigerator. It will keep well for up to 4 days.
What can I use instead of heavy cream in this Chicken Fricassee recipe?
Coconut milk is a great dairy-free alternative.
Can I use frozen chicken to make Chicken Fricassee?
Yes, but make sure to thaw it thoroughly.
Top Single Serving Chicken Recipes
Our Chicken Fricassee recipe is a true gem, but it’s just the tip of the iceberg! Listed below are some more fantastic single serving chicken dishes we love. For a broader selection, feel free to use our search feature and simply type in “chicken” to explore an array of other delicious options.
- Chicken Spaghetti
- Butter Chicken
- Chicken Margherita
- Cashew Chicken
- Baked Chicken Tenders
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
Alfredo Sauce For One
Shepherd’s Pie For One
Chicken And Rice Casserole For One
Chicken and Dumplings For One
For more information on the cooking and baking dishes I use in our “recipes for one”, please visit ourFAQ page.
For examples of the dishes used at One Dish Kitchen, please visit ourStore page.
If you’ve tried this Chicken Fricassee or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
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Chicken Fricassee For One
4.89 from 17 votes
By: Joanie Zisk
Prep: 5 minutes mins
Cook: 25 minutes mins
Total: 30 minutes mins
Servings: 1 serving
Create a delicious, single serving Chicken Fricassee that cooks in less than 30 minutes. Enjoy the richness of French cuisine without the fuss. A perfect dish for busy weeknights or upscale dining at home.
Equipment
Ingredients
- 1 (5 to 6-ounce) boneless skinless chicken thigh or breast
- ¼ teaspoon kosher salt , divided
- ⅛ teaspoon coarsely ground black pepper
- 1 tablespoon salted butter
- ½ tablespoon olive oil
- ½ cup chopped onions
- 1 clove garlic , minced
- ½ cup low sodium chicken broth
- ½ teaspoon dried tarragon
- 2 tablespoons heavy cream
- ¼ cup peas , frozen and thawed
Instructions
Cut chicken thigh or breast into 1-inch cubes. Sprinkle salt and pepper over all sides of the chicken pieces.
Melt butter in a 10-inch skillet over medium-high heat. Add chicken pieces to the pan and brown on all sides, about 8 minutes total.
Transfer to a plate, cover, and set aside.
Add olive oil to the pan and cook the onions, stirring occasionally until the onions are translucent, 2 minutes. Add the garlic and cook, stirring frequently for 30 seconds.
Add broth and tarragon to the pan and bring to a boil.
Add the chicken back to the pan. Reduce heat to low and simmer, stirring occasionally for 10 minutes.
Stir in heavy cream and peas. Bring to a simmer and cook, stirring frequently for 1-2 minutes until the sauce begins to thicken.
Serve overwhiteorbrown rice, quinoa, cauliflower rice,mashed potatoes, orbuttered noodles.
Notes
- Review the Recipe: Before you start cooking, make it a habit to read through the entire recipe. This ensures a smooth cooking process and avoids any last-minute surprises.
- Sear the Chicken: Focus on getting a good sear on the chicken for added flavor. It doesn’t need to be fully cooked at this stage; that comes later.
- Stock Up on Frozen Chicken: Consider buying large bags of frozen, boneless, skinless chicken thighs. They’re convenient and reduce frequent grocery store trips. Just make sure to thaw your chicken in the fridge overnight before cooking.
Nutrition
Serving: 1serving, Calories: 525kcal, Carbohydrates: 15g, Protein: 33g, Fat: 30g, Saturated Fat: 15g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 11g, Trans Fat: 1g, Cholesterol: 64mg, Sodium: 617mg, Potassium: 339mg, Fiber: 3g, Sugar: 6g, Vitamin A: 1070IU, Vitamin C: 21mg, Calcium: 56mg, Iron: 1mg
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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37 Comments
hate cooked peas, think I could sub carrots?
Reply
Sure.
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Another great recipe..Thks.
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Tasted good. Had pre-made brown rice in refrigerator so heated it in microwave and served chicken over the rice. Sauce wasn’t as thick as I like so added a little slurry of flour/water and after cooking a few more minutes it was just right. Your recipes are easy and good.
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Great recipe as usual but made 2 little changes. Changed the peas (absolutely hate peas!) to diced frozen green beans; and used 1 tablespoon Better than Bouillon Chicken base in 1 cup of water instead of chicken broth. And then of course being Irish – severed it over mashed potatoes. Thank you so much for posting this recipe.
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The flavors in this dish are amazing. The rice for me was a bit too crunchy, I like a softer texture. How do I do this in the oven? My sauce was on the soupy side, is it surpossed to be that way, if not how do I thicken it??
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I too, learned this recipe from Julia Child (Books). This version for “one” is delicious!
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Thank you, Colleen. I’m so glad you enjoyed the recipe.
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