Name: Chicken Fricassee with Spring Vegetables
Prep time: 15 min
Cook time: 35 min
Total time: 5 min
Yield: 6
Ingredients: 6 bone-in, skin-on chicken thighs; 1 tbsp olive oil; 2 tbsp butter; 1 small onion, diced; 3 garlic cloves, minced; 1 cup sliced mushrooms; 2 carrots, sliced; 1/2 cup chopped leeks; 1 cup asparagus, trimmed and cut into 2-inch pieces; 1 cup chicken broth; 1/2 cup heavy cream; 1/2 tsp dried thyme; 1/2 tsp salt; 1/2 tsp black pepper; 1 tbsp Dijon mustard; 1 tsp lemon juice; Fresh parsley for garnish; Special Equipment:; Large, deep skillet or Dutch oven; Wooden spoon for stirring; Sharp knife for prepping vegetables

Chicken Fricassee with Spring Vegetables

My Chicken Fricassee with Spring Vegetables is one of those dishes that feels like a warm hug at the end of a long day. It’s a recipe that has made its way into my weekly rotation, not just because it’s delicious, but because it’s simple enough for a busy night yet impressive enough for a weekend gathering.

I first made this dish when I was looking for a way to use up some fresh spring vegetables from the farmers’ market. The golden, crispy skin on the chicken thighs, the creamy, flavorful sauce, and the vibrant mix of carrots, asparagus, and mushrooms made it an instant hit with my family.

My husband, who usually isn’t a big fan of creamy sauces, went back for seconds, and my kids couldn’t get enough of the tender, juicy chicken.

What I love most about this recipe is its versatility. You can swap out the vegetables for whatever you have on hand, and it still turns out beautifully.

It’s also a great make-ahead meal—leftovers taste even better the next day! Whether you’re cooking for your family or entertaining guests, this Chicken Fricassee with Spring Vegetables will quickly become a go-to favorite in your kitchen.

Questions I Often Get Asked About This Recipe

Can I use boneless chicken instead of bone-in thighs?
Absolutely! Boneless thighs or even chicken breasts will work, but keep in mind that bone-in, skin-on thighs give the dish more flavor and stay juicier.

Can I make this dairy-free?
Yes! Swap out the heavy cream for coconut milk or a dairy-free alternative. The sauce may be slightly thinner but still delicious.

What other vegetables can I use?
Feel free to experiment with green beans, peas, zucchini, or even baby potatoes. Just adjust cooking times accordingly.

Can I make this in advance?
Yes! This dish reheats beautifully. Store it in an airtight container in the fridge for up to three days and reheat over low heat on the stove.

What You Need to Make Chicken Fricassee with Spring Vegetables

Ingredients:

6 bone-in, skin-on chicken thighs

1 tbsp olive oil

2 tbsp butter

1 small onion, diced

3 garlic cloves, minced

1 cup sliced mushrooms

2 carrots, sliced

1/2 cup chopped leeks

1 cup asparagus, trimmed and cut into 2-inch pieces

1 cup chicken broth

1/2 cup heavy cream

1/2 tsp dried thyme

1/2 tsp salt

1/2 tsp black pepper

1 tbsp Dijon mustard

1 tsp lemon juice

Fresh parsley for garnish

Special Equipment:

Large, deep skillet or Dutch oven

Wooden spoon for stirring

Sharp knife for prepping vegetables

How to Make Chicken Fricassee with Spring Vegetables

Sear the Chicken: Heat olive oil and 1 tbsp butter in a large skillet over medium-high heat. Season chicken thighs with salt and pepper, then place them skin-side down in the pan. Sear for 5-6 minutes until the skin is golden brown. Flip and cook for another 3 minutes. Remove from the pan and set aside.

Sauté the Vegetables: Reduce heat to medium and add the remaining butter. Sauté onions, garlic, and leeks for 2 minutes until fragrant. Add mushrooms and carrots, cooking for another 5 minutes.

Make the Sauce: Stir in the Dijon mustard and thyme. Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Stir in the heavy cream and bring to a simmer.

Cook the Chicken: Return the chicken thighs to the skillet, cover, and simmer for 20 minutes, stirring occasionally. Add asparagus in the last 5 minutes of cooking.

Finish & Serve: Stir in lemon juice and adjust seasoning if needed. Garnish with fresh parsley and serve warm.

Tips for Making the Best Chicken Fricassee

Get the Chicken Golden: A proper sear on the skin adds tons of flavor to the final dish.

Don’t Overcook the Vegetables: Add asparagus towards the end to keep it bright and crisp.

Make It Thicker: If you prefer a thicker sauce, mix 1 tsp of cornstarch with 2 tbsp cold water and stir it in at the end.

Pair It Well: Serve with mashed potatoes, rice, or crusty bread to soak up the sauce.

Reader Reviews

⭐⭐⭐⭐⭐ “This was the perfect comfort meal! My whole family devoured it, and I loved how easy it was to make!” – Emily R.

⭐⭐⭐⭐⭐ “Great weeknight recipe! I swapped the asparagus for green beans and it was still delicious!” – Sarah M.

⭐⭐⭐⭐ “Loved the flavors, but I wish the sauce was a little thicker. Next time, I’ll try adding cornstarch.” – Lisa K.

⭐⭐⭐⭐⭐ “Restaurant-quality meal at home! The chicken was so tender, and the sauce was incredible!” – David P.

⭐⭐⭐⭐ “Very tasty and easy to make, but I think I’ll add more garlic next time for extra flavor.” – Jessica T.

Printable Recipe

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