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Home » Recipes » Single Serving Dinners

By Joanie Zisk Published: Mar 20, 2022 · Updated: Mar 30, 2022 · This post may contain affiliate links · Please read my disclosure

Chicken Fricassee For One

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chicken in a cream sauce with peas served over rice

Chicken Fricassee For One - A simple yet elegant one-pot meal. Tender chicken in a rich, creamy sauce served over rice. Hearty and delicious single serving comfort food that cooks in less than 30 minutes!

Chicken fricassee served over white rice on a clear glass plate with a blue cloth napkin and a glass of red wine in the background


Chicken Fricassee is a meal that looks and sounds gourmet but is so very easy to make. Similar to a chicken stew, this dish is made with chicken that is simmered in a creamy sauce.

What Is Chicken Fricassee?

Chicken Fricassee is a cross between a stew and a sauté.

In a stew, the meat is cooked in a liquid (usually a broth). In a sauté, no liquid is used to cook the meat.

With Chicken Fricassee, the chicken is cooked first in butter, then the sauce is made in the same pan with onions and garlic. The chicken with its sauce is usually poured over rice or pasta.

Why This Recipe Works

  • This version of Chicken Fricassee is made without flour so it can be a low-carb meal if served without rice.
  • While this chicken recipe is simple in both technique and ingredients, it is not simple in terms of flavor. The sauce is so incredibly delicious and the entire dish comes together quickly.
  • This recipe yields one delicious serving but the ingredients can easily be doubled to make more.
  • This is a tested and perfected recipe. It has been on our site for several years and we've updated the instructions, added process photos, and included additional recipe information.
ingredients needed to make low carb chicken fricassee on a wooden counter
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Ingredient Notes

  • Chicken breast or chicken thigh: Use 1 (5 to 6-ounce) boneless, skinless, chicken breast or thigh.
  • Seasonings: Use salt, black pepper, and dried tarragon for great flavor.
  • Butter: The chicken is cooked in 1 tablespoon of salted butter.
  • Olive oil: I use extra virgin olive oil in this Chicken Fricassee recipe as well as in every other recipe on One Dish Kitchen that calls for olive oil. Extra virgin olive oil is the least processed form of olive oil. It is an unrefined oil and the highest-quality olive oil you can buy. Because of the way extra virgin olive oil is made, it retains a more true olive taste. It also contains more of the vitamins and minerals found in olives. It’s my favorite type of olive oil to use but you may use light olive oil instead.
  • Onions and garlic: For fabulous flavor!
  • Chicken broth: I like to use low sodium chicken broth because it helps me to control the amount of sodium in the dish. You can always add a pinch more salt if necessary.
  • Heavy cream: This ingredient is used for the sauce. As the cream heats, the sauce thickens beautifully.
  • Peas: I use either canned or frozen and thawed peas in my Chicken Fricassee.

See below for ways to use leftover ingredients.

How To Make A Single Serving Chicken Fricassee

See the recipe box below for ingredient amounts and full recipe instructions.

  1. Cut chicken thigh or breast into 1-inch cubes. Sprinkle salt and pepper over all sides of the chicken pieces.
one chicken thigh cut into 1-inch pieces on a green plate
  1. Melt butter in a 10-inch skillet over medium-high heat. Add chicken pieces to the pan and brown on all sides, about 8 minutes total. Transfer to a plate, cover, and set aside.
pieces of chicken browning in a small skillet
  1. Add olive oil to the pan and cook the onions, stirring occasionally until the onions are translucent, 2 minutes. Add the garlic and cook, stirring frequently for 30 seconds.
onions and garlic cooking in a skillet
  1. Add broth and tarragon to the pan and bring to a boil.
broth simmering in a skillet with onions and garlic
  1. Add the chicken back to the pan. Reduce heat to low and simmer, stirring occasionally for 10 minutes.
  2. Stir in heavy cream and peas. Bring to a simmer and cook, stirring frequently for 1-2 minutes until the sauce begins to thicken.
chicken fricassee in a skillet simmering on the stove
  1. Serve over white or brown rice, quinoa, cauliflower rice, mashed potatoes, or buttered noodles.

RELATED: 15 Easy Dessert Recipes For One

A closeup of a clear glass plate of chicken over white rice with creamy sauce and peas with a blue cloth napkin and a glass of red wine in the background

Expert Tips

  • Read through the entire recipe before starting.
  • Brown the chicken well. You do not need to cook the chicken through, just brown it before making the sauce.
  • I buy the big bags of frozen boneless, skinless chicken thighs from my grocery store and take out the amount I need when I'm ready to make a chicken dinner. It saves me from running to the store often and the chicken is always there when I need it. Just remember to defrost the chicken before you make this recipe - you can do this by taking out a piece of chicken and thaw it overnight in the refrigerator.
  • Leave out the butter and cream for a lighter, non-dairy chicken fricassee.

Frequently Asked Questions

What Should I Serve With Chicken Fricassee?

You might like to enjoy any one of these single serving side dish recipes with your chicken dinner:
Roasted Carrots
Cornbread
French Bread

What Type Of Wine Goes Best With Chicken Fricassee?

If you'd like to enjoy a glass of wine with this dish, a Chardonnay would be wonderful and if you prefer reds, a Pinot Noir would be lovely.

What Other Vegetables Can I Use In This Recipe?

You can add almost any vegetable to chicken fricassee. Carrots, celery, and mushrooms are absolutely delicious but you can also add chopped butternut squash, green beans, or broccoli too.

How Do I Store Chicken Fricassee?

If you have any chicken fricassee leftover, store it in an airtight container in the refrigerator. It will keep well for up to 4 days.

An overhead view of chicken fricassee on a clear glass plate with peas and white rice

What To Do With Leftover Ingredients

If you have any ingredients leftover from this Chicken Fricassee recipe, you might consider using them in any of these single serving and small batch recipes:

  • Chicken broth: Rice Pilaf, Turkey Cutlets, Mediterranean Chicken, White Bean Soup
  • Cream: Vanilla Ice Cream, Alfredo Sauce, Mini French Silk Pie, Cheesy Baked Eggs.
  • Peas: Spicy Peas With Mint, Beef Stew, Fried Rice, Shepherd's Pie.
  • Chicken thigh or breast: Chicken and Rice Casserole, Chicken and Dumplings, Chicken Cacciatore, Chicken Tortilla Soup
  • Dried tarragon: Mustard Chicken, Baked Salmon
  • Onions: Hush Puppies, Tortellini Soup, French Onion Soup, Lasagna
  • Garlic: Bruschetta, Spinach Manicotti, Cioppino, Hamburger Casserole

For more information on the cooking and baking dishes I use in our “recipes for one”, please visit our FAQ page.

For examples of the dishes used at One Dish Kitchen, please visit our Store page.

If you’ve tried this Chicken Fricassee or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.

Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!

chicken fricassee with peas over rice on a white plate

Chicken Fricassee For One

Chicken Fricassee Recipe For One - A simple yet elegant one-pot meal. Tender chicken served with a rich, creamy sauce served over rice. Hearty and delicious single serving comfort food.
4.86 from 14 votes
Print Pin Rate
See the post above for expert tips,
FAQs and ways to use leftover ingredients.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Course: Main Dish
Cuisine: French
Servings: 1 serving
Calories: 525kcal
Author: Joanie Zisk

Equipment

  • Cutting board
  • 10-inch skillet

Ingredients

  • 1 (5 to 6-ounce) boneless, skinless chicken thigh or breast
  • ¼ teaspoon kosher salt , divided
  • ⅛ teaspoon coarsely ground black pepper
  • 1 tablespoon salted butter
  • ½ tablespoon olive oil
  • ½ cup chopped onions
  • 1 clove garlic , minced
  • ½ cup low-sodium chicken broth
  • ½ teaspoon dried tarragon
  • 2 tablespoons heavy cream
  • ¼ cup peas , frozen and thawed
US Customary - Metric

Instructions

  • Cut chicken thigh or breast into 1-inch cubes. Sprinkle salt and pepper over all sides of the chicken pieces.
  • Melt butter in a 10-inch skillet over medium-high heat. Add chicken pieces to the pan and brown on all sides, about 8 minutes total.
    Transfer to a plate, cover, and set aside.
  • Add olive oil to the pan and cook the onions, stirring occasionally until the onions are translucent, 2 minutes. Add the garlic and cook, stirring frequently for 30 seconds.
  • Add broth and tarragon to the pan and bring to a boil.
  • Add the chicken back to the pan. Reduce heat to low and simmer, stirring occasionally for 10 minutes.
  • Stir in heavy cream and peas. Bring to a simmer and cook, stirring frequently for 1-2 minutes until the sauce begins to thicken.
  • Serve over white or brown rice, quinoa, cauliflower rice, mashed potatoes, or buttered noodles.

Notes

Expert Tips
  • Read through the entire recipe before starting.
  • Brown the chicken well. You do not need to cook the chicken through, just brown it before making the sauce.
  • I buy the big bags of frozen boneless, skinless chicken thighs from my grocery store and take out the amount I need when I'm ready to make a chicken dinner. It saves me from running to the store as often and the chicken is always there when I need it. Just remember to defrost the chicken before you make this recipe - you can do this by taking out a piece of chicken and letting it thaw overnight in the refrigerator.
  • Leave out the butter and cream for a lighter, non-dairy Chicken Fricassee.
 
Nutrition Facts
Chicken Fricassee For One
Amount Per Serving (1 serving)
Calories 525 Calories from Fat 270
% Daily Value*
Fat 30g46%
Saturated Fat 15g94%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 11g
Cholesterol 64mg21%
Sodium 617mg27%
Potassium 339mg10%
Carbohydrates 15g5%
Fiber 3g13%
Sugar 6g7%
Protein 33g66%
Vitamin A 1070IU21%
Vitamin C 21mg25%
Calcium 56mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

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About Joanie Zisk

Joanie Zisk is the creator of OneDishKitchen.com, the number one go-to site for single serving recipes. The aim of One Dish Kitchen is to inspire individuals with access to single serving recipes that will enable them to enjoy the preparation of a meal that will nourish both body and soul. Her website is filled with hundreds of easy, flavorful recipes that are tailored for those cooking for one. Joanie is the author of "The Ultimate Cooking For One Cookbook" and her recipes and food photography have been featured in various publications including, TODAY.com, Huffington Post, Real Simple, Self.com,Women’s Day, Buzzfeed, and others. Come say hello and follow Joanie on Facebook, Twitter, Pinterest, Instagram and LinkedIn.

Reader Interactions

Comments

  1. Nancy says

    January 16, 2022 at 10:19 am

    Tasted good. Had pre-made brown rice in refrigerator so heated it in microwave and served chicken over the rice. Sauce wasn't as thick as I like so added a little slurry of flour/water and after cooking a few more minutes it was just right. Your recipes are easy and good.

    Reply
  2. Kathi says

    December 31, 2021 at 5:28 pm

    Great recipe as usual but made 2 little changes. Changed the peas (absolutely hate peas!) to diced frozen green beans; and used 1 tablespoon Better than Bouillon Chicken base in 1 cup of water instead of chicken broth. And then of course being Irish - severed it over mashed potatoes. Thank you so much for posting this recipe.

    Reply
  3. Donna says

    August 19, 2020 at 5:28 pm

    The flavors in this dish are amazing. The rice for me was a bit too crunchy, I like a softer texture. How do I do this in the oven? My sauce was on the soupy side, is it surpossed to be that way, if not how do I thicken it??

    Reply
  4. Colleen says

    April 27, 2020 at 2:03 pm

    I too, learned this recipe from Julia Child (Books). This version for "one" is delicious!

    Reply
    • Joanie Zisk says

      April 28, 2020 at 5:25 pm

      Thank you, Colleen. I'm so glad you enjoyed the recipe.

      Reply
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