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Chicken and Mushroom Fricassee Recipe



  • Pounding chicken breasts and then searing them in grapeseed oil yields tender, evenly cooked meat with a flavorful crust.
  • After minced shallots and sliced mushrooms are sautéed with butter, the addition of flour thickens it all up before the pan is deglazed in a combination of white wine and chicken broth, building a rich base for the creamy sauce.
  • The dish is finished with fresh minced tarragon and a splash of heavy cream stirred into the reduced sauce, which is then spooned over the chicken just before serving for extra depth.

This lightened-up French classic comes together quickly in a single pan, especially if you buy presliced mushrooms. Use your choice of cremini or white mushrooms, a mix of the two, or your favorite blend of seasonal mushrooms. Despite the dish only taking half an hour to make, it has a rich, slow-cooked flavor. Just a splash of cream — far less than is standard for chicken fricassee —makes it extra decadent but still light. 

How to pound chicken

Before you cook the chicken, you’ll need to pound the breasts to an even thickness — aim for about half an inch. A meat mallet makes easy work of this task. To use it effectively, place a large cutting board on your workspace and line it with plastic wrap or a sheet of parchment paper. Put the chicken on top, cover with a second piece of plastic or parchment, then pound the meat with the mallet using gentle, even pressure from the center outward to avoid tearing.

Get a good sear

Building flavor (and texture!) here starts with getting a good sear on the chicken — be sure to pat off any extra moisture first before seasoning with salt and pepper. The recipe calls for heating a tablespoon of grapeseed oil in a large nonstick skillet over moderately high heat; if you’d like, add a pat of butter to the pan along with the oil to impart the meat with even more flavor. Then, arrange the seasoned breasts in the pan, taking care not to overcrowd it, and cook until golden brown, about three minutes per side.

The chicken will not be cooked all the way through, and that’s OK — it is later returned to the pan along with the wine and broth to finish cooking.

What to serve with Chicken and Mushroom Fricassee

Serve this dish with roasted or mashed potatoes, rice, crusty bread, roasted or steamed veggies, or a simple side salad.

Notes from the Food & Wine Test Kitchen

  • Swap out the mushrooms with leeks for a lighter-flavored dish.
  • If you’re not a fan of tarragon’s licorice-like flavor, thyme and/or parsley can be used instead.
  • Chop any leftover chicken and mushrooms and serve as a sauce over pasta or polenta.



Joy Manning

2025-09-17 17:32:00