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