Chicken Fricassee

Last updated on: March 10, 2026

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Chicken Fricassee might sound like the kind of French dish you should serve with a posh accent and a bottle of overpriced wine, but this version is all about maximum flavour with minimum fuss.

Lean chicken breasts simmer gently in a creamy white wine and mushroom sauce, giving you that proper “bistro-style” comfort while still hitting an impressive 39 g protein per serving. And at just 302 calories, it’s rich enough to feel indulgent without derailing your goals.

Everything happens in one pan, so there’s no juggling pots, and the reduced-fat cream cheese gives a silky finish without the heaviness of double cream. It’s the perfect midweek dinner when you want something cosy, elegant and high-protein — but also want to be eating it within 40 minutes. Fancy looks, simple steps, big flavour.

Why You’ll Love This High-Protein Chicken Fricasse

• 39 g protein per serving to keep you full, satisfied and slightly smug.

• Creamy without being heavy, thanks to reduced-fat cream cheese instead of full-fat cream.

• One-pan magic, meaning less washing up and more time eating.

• Simple UK supermarket ingredients — nothing fancy, nothing faffy.

• Ready in around 40 minutes, so it works on even the busiest midweek evenings.

• Proper comfort food that feels indulgent but still aligns with your goals.

Key Ingredients

Chicken Breasts. The protein powerhouse of this recipe. Lean, mean, and eager to soak up all that glorious sauce.

Flour. Not just for dusting your countertops—it helps give the chicken a light crust and thickens the sauce so it hugs your taste buds.

White Mushrooms. Earthy and bold, like a retired hiker with stories to tell. They bulk out the dish and bring all the umami.

Onion. Adds a bit of sweetness and depth, like a good rom-com subplot.

Garlic. Obviously. Every savoury dish’s favourite hype man.

White Wine. Adds acidity and flair. If you wouldn’t drink it, don’t cook with it. (But also, don’t spend your rent money.)

Chicken Stock. The backbone of the sauce. Choose reduced salt so it doesn’t shout over the other ingredients.

Nutmeg. Just a whisper of it adds warmth and mystery. Like that one friend who always smells like autumn.

Fresh Tarragon. Slightly aniseedy, totally lush. This herb is what makes the fricassée feel like it's just back from a spa weekend.

Reduced Fat Cream Cheese. Because we love indulgence, but we also love zipping up our jeans. Adds creaminess without the full-fat guilt trip.

How To Make Chicken Fricassee

Toss the chicken breasts in the flour, salt and pepper until evenly coated. This light dusting helps them brown beautifully and gives the sauce its lovely thickness later.

Heat the oil in a large pan over medium–high heat, then add the chicken. Sear for a few minutes on each side until golden. They don’t need to be cooked through — just get that colour going.

Remove the chicken, then add the mushrooms and onions to the same pan. Fry for 5–8 minutes until the onions soften and the mushrooms start to caramelise.

Pour in the white wine to deglaze, scraping up all the tasty browned bits stuck to the bottom. Let it bubble away for a minute or two until reduced by half.

Add the chicken stock, nutmeg and tarragon, then return the chicken breasts to the pan. Simmer gently for 15–20 minutes until the chicken is cooked through and the sauce has thickened.

Remove the chicken once more and stir through the reduced-fat cream cheese until smooth and creamy. Season to taste, then add the chicken back in and finish with a little extra tarragon.

Keeping Chicken Fricassée Fresh For Later

To store

Cool fully, then pop into an airtight container and refrigerate for up to 3 days. The flavours deepen overnight, making tomorrow’s lunch even better.

To reheat

Warm gently in a pan over low heat with a splash of stock or water if the sauce thickens too much. Microwave in short bursts works too — just don’t overcook the chicken.

To freeze

Freeze in airtight tubs for up to 3 months. Defrost overnight in the fridge, then reheat gently until piping hot.

Serving suggestions

• Over creamy mash for the ultimate cosy dinner.

• With fluffy rice to soak up that dreamy sauce.

• With pasta for a creamy French–Italian mash-up.

• For extra protein, serve with buttery white beans or high-protein pasta.

• Or keep it simple with steamed greens and crusty bread for mopping.

FAQs About Chicken Fricassee

Can I use chicken thighs instead of breasts?

Absolutely. Thighs are juicier and slightly more flavourful. Just adjust the cooking time slightly—they might need a tad longer to cook through.

What can I use instead of white wine?

Good question, sommelier-in-training. You can sub in more chicken stock with a splash of white wine vinegar or lemon juice to keep that zippy acidity.

Is Chicken Fricassée gluten-free?

Not as written, since there’s flour involved. But you can use gluten-free flour or cornstarch instead, and voilà—gluten-free fricassée, darling.

Can I make Chicken Fricassée dairy-free?

Sure thing. Swap the cream cheese for a dairy-free alternative like oat cream or coconut cream (though it’ll change the flavour a bit—French with a tropical twist).

What should I serve with Chicken Fricassée?

Mashed potatoes, rice, or crusty bread to mop up the sauce. Honestly, even a spoon will do. Just get that sauce into your face.

Chicken Fricassée

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5 from 3 reviews

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This easy Chicken Fricassée brings French flair with lean protein and creamy mushroom sauce.

• Total Time: 40 mins
• Yield: 4 1x

Ingredients

Units MUS Scale 1x2x3x

• 500g chicken breasts
• 2 tbsp flour
• 1/2 tsp salt
• 1/2 ground black pepper
• 1 tbsp olive oil
• 250g white mushrooms, quartered
• 1 medium brown onion, finely diced
• 2 garlic cloves, minced
• 60 ml white wine
• 400 ml chicken stock
• 1/4 tsp nutmeg
• 2 teaspoons fresh tarragon
• 50 ml reduced-fat cream cheese
• 1/4 tsp salt
• 1/4 tsp black pepper

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Instructions

Coat the chicken breasts in the flour, salt, and pepper.

Heat 2 teaspoons olive oil in a large frying pan over a medium high heat. Add the chicken and brown on top then turn and brown on the other side. It shouldn’t be cooked through at this stage, it will cook in the sauce. Remove the browned chicken breasts and set aside.

Add the rest of the olive oil into the pan and toss in the mushrooms and onions. Sauté for 5 – 8 minutes until the onions are translucent and the mushrooms are a golden brown. Add in the garlic for the last few seconds.

Deglaze the pan with the white wine and let the wine reduce by half, about 1–2 minutes.

Pour in the chicken stock, and nutmeg and stir the pan. Place the chicken breasts back into the pan. Let it simmer for 15 – 20 minutes on low until the sauce has thickened and the chicken has cooked through (74C internal temp)

Move the chicken out and then stir in the cream cheese and tarragon. Taste the sauce and season to taste. Add the chicken back in and serve with an extra sprinkle of tarragon.

• Author: Scott Baptie
• Prep Time: 10 mins
• Cook Time: 30 mins
• Category: Poultry

Nutrition

• Serving Size: 1
• Calories: 302
• Fat: 10 g
• Carbohydrates: 14 g
• Protein: 39 g

If You Liked This Chicken Fricassée, Try These:

Craving something rich and hearty? Try my Italian Beef Stew — slow-simmered, tomatoey and perfect for cosy nights.

For a French-inspired classic with deep savoury flavour, my Chicken Chasseur is a lean, protein-packed one-pot winner.

Love creamy comfort? My Pork Stroganoff brings mushrooms, tender pork and a silky sauce together in under 30 minutes.

Prefer proper winter comfort food? My Slow Cooker Sausage Casserole is hearty, saucy and brilliant for batch cooking.

And for a classic family-style stew, try my Slow Cooker Beef Casserole — rich, warming and high in protein.

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