Easy Chicken Fricassee with Apples and Cream

Have you ever stumbled upon a recipe with a name that sounds fancy and complicated, only to discover it’s one of the easiest and most comforting dishes you’ve ever made? That’s the beautiful secret of a fricassee. It’s an elegant, classic dish that sounds like it belongs in a fine dining restaurant but is actually a simple, one-skillet wonder perfect for a cozy night in.

This Chicken Fricassee with Apples is a modern, approachable take on the French classic that will absolutely delight your senses. We’re combining tender, seared chicken breasts with sweet, caramelized apples in a luscious, savory cream sauce made with apple cider and fresh thyme. It’s a truly stunning dish that feels sophisticated yet comes together in under an hour. Get ready to master the art of the chicken fricassee and add a new favorite to your dinner rotation.

What You’ll Need: Ingredients

This recipe uses a wonderful balance of sweet, savory, and fresh ingredients to create a truly memorable sauce. Using firm, sweet apples is key to the dish’s success.

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Timing

This impressive one-skillet meal comes together surprisingly quickly, making it elegant enough for guests but easy enough for a weeknight.

• Preparation Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes

Step-by-Step Instructions

Follow these simple steps to build layers of incredible flavour in a single pan. The magic is in using the skillet for each component, from the apples to the final sauce.

Step 1: Prepare and Dredge the Chicken

Begin by patting the chicken breasts completely dry with paper towels; this is the secret to getting a beautiful golden-brown sear. Season both sides of the chicken generously with salt and pepper. Spread the ¼ cup of flour in a shallow dish. Dredge each chicken breast in the flour, making sure it’s lightly coated on all sides, then shake off any excess. Set the coated chicken aside on a plate.

Step 2: Brown the Apple Wedges

In a large 12-inch nonstick skillet, melt 2 tablespoons of the butter over medium heat. Season the apple wedges with a pinch of salt and pepper. Carefully place the apples in the skillet, cut sides down, in a single layer. Cook for about 5 minutes per side, until they are beautifully browned and caramelized. Move the apples around as needed to ensure even browning. Once done, transfer the apples to a separate plate and set them aside.

Step 3: Sear the Chicken

In the now-empty skillet, melt the remaining 1 tablespoon of butter over medium heat. Add the flour-dredged chicken to the pan and cook until lightly browned, about 2 minutes per side. The goal here is not to cook the chicken through, but just to develop a flavourful crust. Return the seared chicken to the plate.

Step 4: Sauté the Aromatics and Build the Pan Sauce

Add the chopped onion, minced thyme, ¼ teaspoon of salt, and ¼ teaspoon of pepper to the now-empty skillet. Cook over medium heat for 5 to 7 minutes, stirring occasionally, until the onion has softened and started to brown. Pour in the apple cider and chicken broth, and bring the mixture to a boil, using a wooden spoon to scrape up any delicious browned bits from the bottom of the pan.

Step 5: Simmer the Chicken

Return the seared chicken breasts to the skillet, nestling them into the simmering liquid. Reduce the heat to medium-low, cover the pan, and let the chicken simmer gently until it’s cooked through. This should take about 8 to 12 minutes. The chicken is done when an instant-read thermometer registers 160°F.

Step 6: Finish the Creamy Apple Sauce and Serve

Transfer the cooked chicken to a platter and tent it loosely with aluminum foil to keep it warm. Add the heavy cream and the reserved browned apples to the skillet. Increase the heat to medium-high and bring the sauce to a boil. Let it cook, stirring, for about 2 minutes until it has thickened slightly. Stir in the cider vinegar and any accumulated juices from the chicken platter. Do a final taste test and season with more salt and pepper if needed. To serve, spoon the creamy sauce and apples over the chicken and sprinkle with fresh chives.

Nutritional Information

Here is an estimated nutritional breakdown per serving, assuming the recipe makes 4 servings.

• Calories: 550 kcal
• Protein: 45 g
• Carbohydrates: 30 g (Sugar: 20g)
• Fat: 28 g (Saturated Fat: 15 g)

Healthier Alternatives

While this dish is beautifully balanced, here are a few simple swaps for a lighter version:

• Lighter Cream Sauce: You can substitute the heavy cream with half-and-half or evaporated milk. The sauce will be slightly less rich but still delicious and creamy.
• Gluten-Free Option: To make this chicken fricassee gluten-free, simply use a measure-for-measure gluten-free all-purpose flour blend for dredging the chicken.
• Use Chicken Thighs: While not necessarily lighter, boneless, skinless chicken thighs are more forgiving and less prone to drying out than chicken breasts. They would be a wonderful substitute.

Serving Suggestions

This dish, with its incredible built-in sauce, is just begging to be served with something that can soak up every last drop.

• With Mashed Potatoes: The ultimate pairing! Serve the chicken and apples over a bed of creamy, buttery mashed potatoes.
• Over Noodles or Rice: This dish is also fantastic served over wide egg noodles, a simple rice pilaf, or even creamy polenta.
• Add a Green Vegetable: To round out the meal, serve with a side of simple steamed green beans, tender-crisp asparagus, or a lightly dressed green salad.

Common Mistakes to Avoid

Follow these tips to ensure your chicken fricassee is a culinary triumph.

• Overcrowding the Pan: Trying to brown the apples or chicken in an overcrowded pan will cause them to steam instead of sear, and you’ll miss out on that beautiful caramelization.
  • Solution: Use a large, 12-inch skillet. If necessary, brown the apples or chicken in two separate batches.
• Overcooking the Chicken: Boneless, skinless chicken breasts can become dry if cooked for too long.
  • Solution: An instant-read thermometer is your best friend. Pull the chicken from the skillet as soon as it reaches an internal temperature of 160°F. It will continue to cook as it rests, reaching the safe temperature of 165°F while staying perfectly juicy.
• A Broken Cream Sauce: Adding cold cream to a boiling, acidic liquid can sometimes cause it to curdle.
  • Solution: After bringing the cider and broth to a boil, you can lower the heat slightly before whisking in the heavy cream. This will help it incorporate smoothly.

Storing and Reheating Tips

Leftovers of this dish are a wonderful treat for lunch or dinner the next day.

• Storing: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheating: The best way to reheat this dish is gently in a covered skillet over low heat until warmed through. This method prevents the sauce from separating and keeps the chicken tender.

Conclusion

This Chicken Fricassee with Apples is a perfect example of how simple ingredients and classic techniques can create a truly extraordinary meal. It’s a dish that is both rustic and elegant, comforting and sophisticated. The perfect balance of sweet apples, savory chicken, and a tangy cream sauce makes this one-skillet dinner a guaranteed showstopper that you will be proud to serve to your family and friends.

We are so excited for you to try this beautiful and delicious recipe. Give it a try and let us know how it turned out in the comments below! We love hearing from you. Don’t forget to rate the recipe and subscribe for more easy and elegant dinner ideas.

FAQs

Q1. What exactly is a “fricassee”?

A fricassee is a classic French cooking method where meat (usually chicken) is cut into pieces, seared in butter, and then gently simmered or braised in a sauce. The sauce is often, but not always, a creamy white sauce.

Q2. What are the best apples to use for this recipe?

You want to use a firm apple variety that will hold its shape when cooked and not turn into applesauce. The recipe’s suggestions of Fuji, Gala, or Braeburn are all excellent choices. Honeycrisp or Golden Delicious would also work well.

Q3. Is there alcohol in apple cider?

No, in the context of this American recipe, “apple cider” refers to the unfiltered, unsweetened, non-alcoholic juice from apples. It is not the same as hard cider, which is an alcoholic beverage.

Easy Chicken Fricassee with Apples and Cream

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• Author: Evelyn Marcella Rivera
• Total Time: 45 minutes
• Yield: 4 servings 1x

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Description

What You’ll Need: Ingredients. A weeknight-friendly chicken fricassee balanced with sweet apples, herby thyme, and a silky apple‑cider cream sauce—finished with chives for fresh bite.

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Ingredients

Units USM Scale 1x2x3x

Chicken & Apples

• 4 boneless, skinless chicken breasts (6–8 oz each) (pat very dry)
• kosher salt (to taste)
• freshly ground black pepper (to taste)
• 1/4 cup all-purpose flour (for dredging)
• 3 Tbsp unsalted butter
• 2 Fuji, Gala, or Braeburn apples, cored & cut into wedges (firm, sweet apples work best)
• 1 yellow onion, chopped
• 2 tsp fresh thyme, minced

Sauce & Finish

• 1/2 cup apple cider
• 1/2 cup chicken broth
• 1/2 cup heavy cream (rich cream for silky sauce)
• 2 tsp cider vinegar
• 1 Tbsp fresh chives, minced (for garnish)

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Instructions

1. Prepare & dredge chicken: Pat chicken very dry. Season both sides with salt and pepper. Spread flour in a shallow dish and dredge chicken lightly; shake off excess. Set aside.
2. Brown apples: Melt 2 Tbsp butter in a 12-inch skillet over medium heat. Season apple wedges with a pinch of salt and pepper, place cut sides down, and cook ~5 minutes per side until caramelized. Transfer to a plate.
3. Sear chicken: Melt remaining 1 Tbsp butter in the skillet. Sear dredged chicken until lightly browned, about 2 minutes per side (do not cook through). Transfer to plate.
4. Sauté aromatics & deglaze: Add onion, thyme, 1/4 tsp salt and 1/4 tsp pepper to the skillet; cook 5–7 minutes until softened and lightly browned. Add apple cider and chicken broth; bring to a boil, scraping up browned bits.
5. Simmer chicken: Return chicken to skillet, nestling into liquid. Reduce to medium-low, cover, and simmer 8–12 minutes until cooked through (160°F/71°C internal temp).
6. Finish sauce & serve: Transfer chicken to a platter and tent with foil. Stir in heavy cream and reserved apples; boil 2 minutes until slightly thickened. Stir in cider vinegar and any accumulated juices. Season to taste, spoon sauce over chicken, and garnish with chives.

Notes

Apple choice matters: Firm, sweet apples (Fuji, Gala, Braeburn) hold shape and caramelize beautifully. For richer flavor, swap 2 Tbsp cider for apple brandy (Calvados). If sauce over-reduces, whisk in 1–2 Tbsp broth to loosen.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course, Skillet Meal
• Cuisine: American, French

Nutrition

• Calories: 550
• Sugar: 20
• Fat: 28
• Saturated Fat: 15
• Carbohydrates: 30
• Protein: 45