Chicken & Mushroom Fricassee
Healthy Recipe with Slimming Features

  • Like 8
  • 46 Minutes
  • Serves 4
  • Easy
  • Medium-High Heat
Chicken & Mushroom Fricassee

Recipe's Ingredients

Adjust Servings:
1 lb Chicken Breast
10 oz white button Mushrooms
3 cups low-sodium Chicken Broth
1 cup Onion
1 cup Leeks split into quarters, then sliced into small squares and rinsed well
1 cup Potatoes peeled and diced
1 cup Celery Seed rinsed and diced
1.5 Tablespoon Parsley - Fresh rinsed, dried, and minced
1 Tablespoon Fresh Chives rinsed, dried, and minced
1 Tablespoon juice from a Lemon
1 Tablespoon Cornstarch
2 Tablespoons fat-free Sour Cream
1 Tablespoon Olive Oil
1/2 teaspoon Salt
1/4 teaspoon black Pepper

Nutritional information for Chicken & Mushroom Fricassee

Saturated Fat

Chicken & Mushroom Fricassee is a healthy recipe with slimming features, a great taste, and exceptional cooking timing. Hearty vegetables included!

Did you Know?

In France, lunch-breaks are up to two hours long, more than you need to prepare & eat chicken fricassee.


Steps for Chicken & Mushroom Fricassee

5 Minutes

Prepare the ingredients

Preheat oven to 350 ºF. Rinse and dice the chives, parsley, celery, potatoes, and leeks. Cut the chicken breast to the desired thickness.

11 Minutes

Cook the mushrooms and veggies

Heat olive oil in a medium-sized heavy-bottom roasting or braising pan (a large sauté pan with a metal handle will work as well). Add mushrooms to pan, and cook until golden brown, about 3–5 minutes. Add leeks, potatoes, celery, and pearl onions, and continue to cook until the vegetables become soft, about 3–5 additional minutes.

25 Minutes

Add and cook the chicken breasts

Add chicken broth to the pan, and bring to a boil. Add chicken breasts to the pan, cover, and place in the heated oven for about 20 minutes or until the chicken breasts are tender when pierced with a fork (to a minimum internal temperature of 165 ºF).

4 Minutes

Remove only the chicken breasts

When chicken breasts are tender, remove them from the pan, return the pan to the stovetop, and bring the liquid to a boil. Add herbs and lemon juice.

3 Minutes

Add the cornstarch & the sour cream

In a bowl, mix the cornstarch with the sour cream, and add to the pan. Bring back to a boil and then remove from the heat once boiling.

1 Minute

Wrapp up

Season with salt and pepper, and pour 1 cup of vegetables and sauce over chicken. Serve hot! Enjoy!

Additional Info for Chicken & Mushroom Fricassee


 Back to Recipe’s STEPS ↑


Chicken with mushroom fricassee is a great lunch, or even dinner, with healthy features and, as per some nutritionists, can be used for slimming purposes due to its low-fat content. It is said that French cuisine is the origin, but also England has one in its historical cookbooks. Since the first chicken fricassee was written in a cookbook, it suffered many variations, and each chef has his own recipe.

Content on this page…




About Chicken and mushroom fricassee recipe

When you’re looking for something comforting, braised chicken is always welcome, and this chicken recipe is just right. With plenty of meaty mushrooms, flavorful chicken, fragrant aromatics, chunky vegetables, and a wine-laced sauce, this dish is “nirvana“.

A fricassee is a French term for a thick, chunky vegetable stew. It’s prepared by first cooking pieces of meat in fat, like butter, without letting it brown. As it turns out, just because a dish has a fancy French name doesn’t mean that it requires a fussy, overcomplicated preparation.

This lightened-up classic is fast to pull together—especially if you buy pre-sliced mushrooms. A splash of cream makes it extra-decadent but still light.

The mushroom sauce in the fricassee is silky and flavorful, made sometimes with wine, sour cream, parsley, and brightened up with lemon juice. Just a little bit of stirring, and more simmering.



How healthy is the chicken and mushrooms Fricassee?

Generally, chicken fricassee is a rustic dish of chicken simmered with vegetables in a rich, silky sauce, and gets its deliciousness from the sour cream, egg yolks, and flour that help to make up that sauce. I replaced the sour cream with low-fat sour cream and while the sauce is less creamy than the traditional version, you will love the taste and won’t feel guilty or weighed down after you’ve finished your meal, which is really another way of saying that you can have a bite or two of some sinfully rich desserts. It’s all about balance, right?



Why use white button mushrooms?

One of the reasons I love the white button mushrooms is that they’re so easy to cook. They hold their flavor well and are much tastier in this recipe than other wild mushrooms.

If picking mushrooms from the grocery store, look for young specimens with unopened caps and no signs of bruising or sliminess.

You can use these in almost any recipe. Go ahead and prepare them in soups, stews, and stir fry. Use them as a flavorful topping for meat, fish, poultry, or pizza. Marinate them. Skewer and grill them. Chop them up and use them in a mushroom duxelles recipe. Your imagination is the limit!

Yes, button mushrooms are good for you due to B vitamins, selenium, potassium, and other important vitamins and minerals. They’re also high in protein, around 20 – 30% by dry weight.



What to serve with chicken and mushrooms fricassee?

Most recipes you find in books and online serve chicken fricassee with rice. While that is a great option, I served mine with bulgur pilaf. I am a huge fan of bulgur pilaf with meat dishes and cannot recommend it enough if you have never tried it.

With that being said, this dish can also be served with steamed vegetables (like green peas, asparagus, or green beans) or a crisp green salad.



Can I freeze this dish?

Yes, you can. Once it is fully cooled down to room temperature, place it in an airtight container, and keep in the freezer for up to a month. Thaw overnight in the fridge 24 hours before you want to serve. Here, I recommend adding lemon juice, nutmeg, and fresh tarragon right before serving, for fresher flavors.



Notes and Tips

  • Use the onions, carrots, and celery to “mop up” the delicious browned bits from the bottom of the pan.
  • Sauvignon Blanc is a good choice of wine for this recipe – both for cooking and for pairing!
  • Mushrooms contain a lot of liquid, so cook them until they release their liquid and it evaporates.
  • What if I don’t like mushrooms? If you do not like mushrooms, you can make this chicken fricassee with onions, carrots, and celery instead. The flavor profile would be slightly different, but it would still be good.
  • How about chicken thigh fricassee? Quite honestly, I have never tried making this recipe with chicken thighs, but I don’t see it being an issue. If you decide to use chicken thighs I would recommend following the recipe as it is written, but use 2 pounds of chicken thighs instead of breasts.


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