Introduction
One-Pan Creamy Chicken Fricassee with Sage is a luxurious, comforting dish that brings together tender chicken, aromatic herbs, and a rich, creamy sauce. This French-inspired dish, typically known for its tender pieces of chicken simmered in a flavorful cream sauce, is made even easier with a one-pan method that minimizes cleanup without compromising on flavor. It’s the perfect weeknight dinner that feels like a special occasion.
The addition of sage infuses the dish with a fragrant earthiness that complements the creamy sauce and enhances the chicken’s savory flavor. This recipe balances the richness of the cream with the freshness of vegetables like onions, carrots, and mushrooms. The beauty of this fricassee lies in its simplicity; despite having a creamy, restaurant-quality sauce, it’s quick and easy to prepare.
Whether you’re cooking for a family dinner or hosting a gathering, One-Pan Creamy Chicken Fricassee with Sage is a crowd-pleaser that pairs beautifully with mashed potatoes, rice, or a simple green salad. It’s the kind of dish that will become a staple in your recipe rotation, especially when you’re craving something hearty, flavorful, and satisfying.
Why You’ll Love This Recipe
- One-Pan Convenience: Fewer dishes and less cleanup, without sacrificing flavor.
- Rich and Creamy Sauce: The velvety sauce elevates the chicken and vegetables, providing a decadent comfort food experience.
- Perfect for Weeknights or Special Occasions: Easy enough for a busy weeknight but elegant enough for a special dinner.
- Fresh Flavors: The fresh sage adds an aromatic touch that makes this dish stand out.
- Versatile: You can serve it with a variety of sides like mashed potatoes, rice, or even a crusty loaf of bread to soak up the sauce.
Preparation Time and Servings
- Total Time: 40-45 minutes (10-15 minutes prep, 25-30 minutes cook time)
- Servings: 4 servings
- Nutrition Facts (per serving):
- Calories: 480
- Protein: 42g
- Carbs: 25g
- Fat: 28g
Ingredients
- 4 bone-in, skinless chicken thighs (or breasts, if preferred): The chicken thighs provide a rich, juicy flavor that works wonderfully in this creamy fricassee. If you prefer chicken breasts, feel free to substitute them for a leaner option.
- 1 tablespoon olive oil: For searing the chicken and adding richness to the sauce.
- 1 medium onion, finely chopped: Adds a natural sweetness and savory base to the dish.
- 2 medium carrots, peeled and sliced: Carrots bring a subtle sweetness and texture that complements the creamy sauce.
- 8 oz cremini mushrooms, sliced: Mushrooms contribute umami and absorb the creamy sauce, adding depth to the dish.
- 3 cloves garlic, minced: Garlic brings aromatic and savory notes that enhance the flavors of the sauce.
- 1 teaspoon fresh sage, chopped (or 1/2 teaspoon dried sage): Sage is a key herb in this dish, adding an earthy, slightly peppery flavor.
- 1 cup chicken broth: Adds a savory base to the sauce while keeping the dish moist.
- 1 cup heavy cream: The cream is essential for creating the luscious, rich sauce that coats the chicken and vegetables.
- 1/2 teaspoon salt (or to taste): For seasoning the chicken and sauce.
- 1/4 teaspoon freshly ground black pepper: For seasoning the sauce and enhancing the flavor profile.
- 1/4 teaspoon paprika: Adds a slight smoky note that rounds out the flavors.
- Fresh parsley (optional, for garnish): Adds a pop of color and a fresh, herby finish.
Step-by-Step Instructions
STEP 1: SEAR THE CHICKEN
Start by heating 1 tablespoon of olive oil in a large skillet or sauté pan over medium-high heat. Season the chicken thighs with salt, pepper, and paprika to taste. Once the oil is hot and shimmering, add the chicken thighs to the pan, skin side down (or bone side down if using bone-in thighs). Sear the chicken for about 4-5 minutes per side, until golden brown.
The goal here is to create a crispy, flavorful crust on the chicken. Once seared, transfer the chicken to a plate and set it aside. Don’t worry if the chicken is not fully cooked through at this point; it will finish cooking later in the sauce.
STEP 2: COOK THE VEGETABLES
In the same skillet, add the chopped onion, sliced carrots, and mushrooms. You may need to add a splash more oil if the pan looks too dry. Sauté the vegetables for about 5-7 minutes, or until they begin to soften and caramelize slightly. Stir occasionally to ensure the veggies don’t burn.
Once the vegetables are softened, add the minced garlic and chopped fresh sage to the pan. Sauté for another 1-2 minutes until fragrant, taking care not to burn the garlic.
STEP 3: DEGLAZE THE PAN
Pour in the chicken broth, using a wooden spoon to scrape up any browned bits from the bottom of the pan (this adds flavor to the sauce). Bring the broth to a simmer, and let it cook for 2-3 minutes to reduce slightly.
STEP 4: MAKE THE CREAMY SAUCE
Once the broth has simmered, reduce the heat to medium-low. Add the heavy cream to the skillet and stir to combine. Let the sauce cook for another 2-3 minutes, stirring occasionally. This will allow the sauce to thicken and become velvety.
STEP 5: COOK THE CHICKEN IN THE SAUCE
Return the seared chicken thighs to the pan, nestling them into the creamy sauce and vegetables. Spoon some of the sauce over the chicken to coat it. Cover the skillet with a lid and cook for 15-20 minutes, or until the chicken is fully cooked through and the internal temperature reaches 165°F (75°C).
If the sauce seems too thick, add a splash more chicken broth or cream to reach your desired consistency. Once the chicken is cooked, remove the skillet from heat and let it rest for a few minutes.
STEP 6: GARNISH AND SERVE
Before serving, garnish the dish with freshly chopped parsley for a burst of color and freshness. Serve the chicken fricassee over mashed potatoes, rice, or alongside a green salad to round out the meal.
How to Serve
- With Mashed Potatoes: The creamy sauce of the fricassee pairs perfectly with mashed potatoes, which absorb the rich sauce and add an extra layer of comfort to the meal.
- Over Rice: A bed of white or brown rice makes a great base for the chicken and sauce. The rice will soak up the creamy sauce, providing the perfect balance of flavors.
- With Crusty Bread: Serve the chicken with a side of freshly baked crusty bread. It’s perfect for dipping into the sauce and adds a satisfying crunch to the meal.
- With a Simple Salad: A light green salad with a tangy vinaigrette will help balance the richness of the dish and provide a refreshing contrast to the creamy chicken.
Recipe Variations
- Use Chicken Breasts: If you prefer white meat, swap out the chicken thighs for boneless, skinless chicken breasts. They will cook a little faster, so be mindful of the cooking time.
- Add White Wine: For a deeper flavor, deglaze the pan with a splash of white wine before adding the chicken broth. It adds a layer of acidity that balances the richness of the cream.
- Vegetarian Option: If you’re looking for a vegetarian alternative, try making this dish with tofu or seitan instead of chicken. Make sure to use vegetable broth in place of chicken broth.
- Spicy Kick: Add a pinch of red pepper flakes or a diced jalapeño to the vegetables when you sauté them to give the dish a bit of heat.
- Add Potatoes: For an even heartier dish, consider adding diced potatoes along with the carrots and onions. They will absorb the flavors of the sauce and cook tender in the creamy liquid.
Storage and Reheating
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The sauce may thicken slightly after chilling, but you can reheat it with a splash of broth or cream to restore its creamy consistency.
Freezing: While this dish is best enjoyed fresh, it can be frozen for up to 3 months. To freeze, place the cooked fricassee in an airtight container or freezer bag. When ready to eat, thaw overnight in the refrigerator and reheat on the stovetop over low heat.
Reheating: Reheat the fricassee gently over low heat, stirring occasionally. Add a bit more chicken broth or cream if needed to bring back the creamy texture. You can also microwave individual portions in 1-minute intervals, stirring in between.
Conclusion
One-Pan Creamy Chicken Fricassee with Sage is a perfect example of a comforting and elegant dish that can be made easily at home. The succulent chicken, fragrant sage, and velvety cream sauce come together to create a dish that feels like a warm hug on a plate. Whether you’re cooking for a busy weeknight dinner or a more special occasion, this fricassee is sure to impress. The best part? It’s made in just one pan, making cleanup a breeze while still delivering on flavor.
Try it once, and you’ll find yourself reaching for this recipe again and again. You’ll never go back to a plain chicken dinner again! With its rich, flavorful sauce and tender chicken, this dish brings comfort and elegance to the table, all while being simple enough for anyone to make. Plus, the combination of creamy texture and savory sage makes it a dish that pairs beautifully with a variety of sides, from roasted vegetables to mashed potatoes or even rice. It’s a versatile meal that feels both luxurious and homey, perfect for any occasion.
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One-Pan Creamy Chicken Fricassee with Sage: A Comforting and Flavorful Meal
- Total Time: 40-45 minutes
Description
One-Pan Creamy Chicken Fricassee with Sage is the ultimate comfort food that brings together tender chicken, aromatic sage, and a rich, creamy sauce—all in one pan. This dish combines the warmth of home-cooked flavors with a touch of elegance, making it perfect for both weeknight dinners and special occasions. The succulent chicken, simmered in a velvety cream sauce, is infused with the earthy flavor of sage, creating a dish that is both comforting and indulgent. The best part? It’s a one-pan meal, which makes for easy preparation and cleanup. With minimal effort and maximum flavor, this creamy chicken fricassee will quickly become a family favorite, elevating your dinner routine without complicating your life. Paired with mashed potatoes, rice, or roasted veggies, it’s a versatile and satisfying dish that everyone will love. Whether you’re a seasoned cook or just starting in the kitchen, this recipe is sure to impress and become a go-to in your dinner rotation.
Ingredients
- 4 bone-in, skinless chicken thighs (or breasts, if preferred): The chicken thighs provide a rich, juicy flavor that works wonderfully in this creamy fricassee. If you prefer chicken breasts, feel free to substitute them for a leaner option.
- 1 tablespoon olive oil: For searing the chicken and adding richness to the sauce.
- 1 medium onion, finely chopped: Adds a natural sweetness and savory base to the dish.
- 2 medium carrots, peeled and sliced: Carrots bring a subtle sweetness and texture that complements the creamy sauce.
- 8 oz cremini mushrooms, sliced: Mushrooms contribute umami and absorb the creamy sauce, adding depth to the dish.
- 3 cloves garlic, minced: Garlic brings aromatic and savory notes that enhance the flavors of the sauce.
- 1 teaspoon fresh sage, chopped (or 1/2 teaspoon dried sage): Sage is a key herb in this dish, adding an earthy, slightly peppery flavor.
- 1 cup chicken broth: Adds a savory base to the sauce while keeping the dish moist.
- 1 cup heavy cream: The cream is essential for creating the luscious, rich sauce that coats the chicken and vegetables.
- 1/2 teaspoon salt (or to taste): For seasoning the chicken and sauce.
- 1/4 teaspoon freshly ground black pepper: For seasoning the sauce and enhancing the flavor profile.
- 1/4 teaspoon paprika: Adds a slight smoky note that rounds out the flavors.
- Fresh parsley (optional, for garnish): Adds a pop of color and a fresh, herby finish.
Instructions
STEP 1: SEAR THE CHICKEN
Start by heating 1 tablespoon of olive oil in a large skillet or sauté pan over medium-high heat. Season the chicken thighs with salt, pepper, and paprika to taste. Once the oil is hot and shimmering, add the chicken thighs to the pan, skin side down (or bone side down if using bone-in thighs). Sear the chicken for about 4-5 minutes per side, until golden brown.
The goal here is to create a crispy, flavorful crust on the chicken. Once seared, transfer the chicken to a plate and set it aside. Don’t worry if the chicken is not fully cooked through at this point; it will finish cooking later in the sauce.
STEP 2: COOK THE VEGETABLES
In the same skillet, add the chopped onion, sliced carrots, and mushrooms. You may need to add a splash more oil if the pan looks too dry. Sauté the vegetables for about 5-7 minutes, or until they begin to soften and caramelize slightly. Stir occasionally to ensure the veggies don’t burn.
Once the vegetables are softened, add the minced garlic and chopped fresh sage to the pan. Sauté for another 1-2 minutes until fragrant, taking care not to burn the garlic.
STEP 3: DEGLAZE THE PAN
Pour in the chicken broth, using a wooden spoon to scrape up any browned bits from the bottom of the pan (this adds flavor to the sauce). Bring the broth to a simmer, and let it cook for 2-3 minutes to reduce slightly.
STEP 4: MAKE THE CREAMY SAUCE
Once the broth has simmered, reduce the heat to medium-low. Add the heavy cream to the skillet and stir to combine. Let the sauce cook for another 2-3 minutes, stirring occasionally. This will allow the sauce to thicken and become velvety.
STEP 5: COOK THE CHICKEN IN THE SAUCE
Return the seared chicken thighs to the pan, nestling them into the creamy sauce and vegetables. Spoon some of the sauce over the chicken to coat it. Cover the skillet with a lid and cook for 15-20 minutes, or until the chicken is fully cooked through and the internal temperature reaches 165°F (75°C).
If the sauce seems too thick, add a splash more chicken broth or cream to reach your desired consistency. Once the chicken is cooked, remove the skillet from heat and let it rest for a few minutes.
STEP 6: GARNISH AND SERVE
Before serving, garnish the dish with freshly chopped parsley for a burst of color and freshness. Serve the chicken fricassee over mashed potatoes, rice, or alongside a green salad to round out the meal.
- Prep Time: 10-15 minutes
- Cook Time: 25-30 minutes
Nutrition
- Calories: 480 kcal
- Fat: 28g
- Carbohydrates: 25g
- Protein: 42g
