Best 7 Skillet Creole Chicken Fricassee Recipes

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Indulge in the vibrant flavors of Louisiana with our tantalizing Skillet Creole Chicken Fricassee recipe. This classic Southern dish combines tender chicken, a medley of colorful vegetables, and an aromatic Creole sauce that will transport your taste buds to the heart of New Orleans. Discover the perfect balance of spice and savory flavors as you explore our collection of variations, including a traditional Creole Fricassee, a hearty Chicken and Sausage Fricassee, and a vegetarian-friendly Vegetable Fricassee. Each recipe promises a unique culinary experience, ensuring that every palate is satisfied. Get ready to embark on a journey of Creole cuisine and savor the authentic tastes of this beloved dish.

Let's cook with our recipes!

CREOLE CHICKEN FRICASSEE



Creole Chicken Fricassee image

The base of this chicken stew gets its flavor from ingredients familiar in Creole country: bell peppers, onions, tomatoes, and bay leaf. Classic French fricassee is made with cream.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 1h10m

Number Of Ingredients 13

1 cut-up chicken (about 3 pounds)
Salt and pepper
1 tablespoon olive oil
3 onions, chopped
2 green bell peppers, cut into 1-inch pieces
3 tablespoons chopped fresh parsley
2 dried bay leaves
1 teaspoon dried thyme
1 teaspoon dried oregano
1/4 cup white wine, or water
1 (15-ounce) can tomato sauce
2 parsnips, cut into 1/2-inch slices (about 2 cups)
3 carrots, cut into 2-inch chunks

Steps:

  • Sprinkle chicken pieces with 1/2 teaspoon salt and 1/4 teaspoon pepper. In a Dutch oven, heat oil over medium heat. When it's hot, add chicken pieces, and brown well, turning them occasionally, about 15 minutes (if necessary, cook chicken in two batches to avoid crowding the pan). Transfer to a plate.
  • Drain most of the fat from the pan. Add onions, half the bell peppers, 1 tablespoon parsley, bay leaves, thyme, and oregano. Cook until onions are translucent, about 5 minutes. Add wine, and scrape up browned bits from the bottom of the pan with a wooden spoon.
  • Stir in tomato sauce. Return chicken to the pan, along with any accumulated juices, and add parsnips, carrots, and remaining bell peppers. Add enough water to barely cover; bring to a boil. Reduce heat, partially cover the pan, and simmer until chicken is almost cooked through, about 15 minutes. Uncover pan, and continue simmering until chicken is done and the liquid thickens slightly, 10 to 15 minutes. Stir in remaining 2 tablespoons parsley, and serve.

CREOLE SKILLET DINNER



Creole Skillet Dinner image

While living in Canada, I sampled this colorful dish at a neighbor's. The following Christmas, I served it instead of my traditional turkey, and I received numerous compliments on it. I frequently substitute shrimp or sausage for the chicken ... or add all three. -Bonnie Brann, Pasco, Washington

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 8 servings.

Number Of Ingredients 23

4 cups chicken broth
2-1/2 cups uncooked long grain rice
1 cup chopped red onion
3 garlic cloves, minced, divided
1-1/4 teaspoons chili powder
1 teaspoon salt
1/2 teaspoon ground turmeric
1/4 teaspoon pepper
1 bay leaf
1 medium sweet red pepper, julienned
1 medium green pepper, julienned
2 green onions, sliced
1 teaspoon chopped fresh parsley
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/4 teaspoon hot pepper sauce
2 tablespoons butter
1 cup sliced fresh mushrooms
1 medium tomato, chopped
1 cup frozen peas
1 pound boneless skinless chicken breasts, thinly sliced
2 tablespoons lemon juice
1/3 cup sliced almonds, toasted

Steps:

  • In a saucepan, bring the broth, rice, onion, 1 teaspoon garlic, chili powder, salt, turmeric, pepper and bay leaf to a boil. Reduce heat; cover and simmer until rice is tender, about 20 minutes. Discard bay leaf. , In a skillet over medium-high heat, saute the next 7 ingredients and remaining garlic in butter for 2 minutes. Add mushrooms; cook until peppers are crisp-tender. Add tomato and peas; heat through. Remove from the heat. Add rice; keep warm. , In another skillet, cook and stir chicken in lemon juice over medium-high heat until no longer pink. Add to rice mixture; toss. Top with almonds.

Nutrition Facts : Calories 491 calories, Fat 10g fat (3g saturated fat), Cholesterol 52mg cholesterol, Sodium 1131mg sodium, Carbohydrate 75g carbohydrate (6g sugars, Fiber 5g fiber), Protein 26g protein.

SKILLET CREOLE CHICKEN FRICASSEE RECIPE



Skillet Creole Chicken Fricassee Recipe image

Provided by Dr_Mom

Number Of Ingredients 10

4 boneless, skinless chicken breasts ( about 1.5 pounds ), halved crosswise
3 tsp Creole seasoning
8 ounces chicken andouille sausage, cut into 1/2-inch rounds
3 tablespoons vegetable oil
1 onion, chopped
3 celery ribs, sliced thin
1 red bell pepper, seeded and chopped
4 garlic cloves, minced
1/4 cup all-purpose flour
2 cups low-sodium chicken broth

Steps:

  • 1. Pat chicken dry with paper towels and sprinkle with 2 teaspoons Creole seasoning. Cook sausage in large nonstick skillet over medium-high heat until browned, about 5 minutes. Transfer sausage to paper towel-lined plate, leaving fat in skillet. Cook chicken in sausage fat until browned, about 2 minutes per side. Transfer to plate with sausage. 2. Add oil, onion, celery, and pepper to now-empty skillet and cook until lightly browned, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in flour and remaining teaspoon Creole seasoning and cook until flour begins to brown, about 1 minute. 3. Slowly stir in broth until smooth. Return chicken and sausage to skillet. Cover and simmer until chicken registers 160 degrees, about 10 minutes. Serve.

SKILLET CREOLE CHICKEN FRICASSEE



Skillet Creole Chicken Fricassee image

Published in Cook's Country magazine, Dec/Jan 2007. You can substitute chorizo or kielbasas for the andouille sausage. Serve over rice. Note: there are several good recipes posted on RecipeZaar for Creole seasoning.

Provided by swissms

Categories     Stew

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

4 boneless skinless chicken breasts (about 1 1/2 pounds)
3 teaspoons creole seasoning
8 ounces andouille sausages, cut into 1/2-inch rounds
3 tablespoons vegetable oil
1 onion, chopped
3 celery ribs, sliced thin
1 red bell pepper, seeded and chopped
4 garlic cloves, minced
1/4 cup all-purpose flour
2 cups low sodium chicken broth

Steps:

  • Halve each chicken breast crosswise (or, depending on size, you may want to cut each into 3 pieces.) Pat chicken dry with paper towels and sprinkle with 2 teaspoons Creole seasoning.
  • Cook sausage in large nonstick skillet over medium-high heat until browned, about 5 minutes. Transfer sausage to paper towel-lined plate, leaving fat in skillet. Cook chicken in sausage fat until browned, about 2 minutes per side. Transfer to plate with sausage.
  • Add oil, onion, celery, and pepper to now-empty skillet and cook until lightly browned, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in flour and remaining teaspoon Creole seasoning and cook until four begins to brown, about 1 minute.
  • Slowly stir in broth until smooth. Return chicken and sausage to skillet. Cover and simmer until chicken registers 160°F, about 10 minutes. Serve over rice.

SKILLET CREOLE CHICKEN FRICASSEE



SKILLET CREOLE CHICKEN FRICASSEE image

Categories     Chicken

Number Of Ingredients 10

4 boneless, skinless chicken breasts ( about 11/2 pounds ), halved crosswise
3 teaspoons Creole seasoning
8 ounces andouille sausage, cut into 1/2-inch rounds
3 tablespoons vegetable oil
1 onion, chopped
3 celery ribs, sliced thin
1 red bell pepper, seeded and chopped
4 garlic cloves, minced
1/4 cup all-purpose flour
2 cups low-sodium chicken broth

Steps:

  • 1. Pat chicken dry with paper towels and sprinkle with 2 teaspoons Creole seasoning. Cook sausage in large nonstick skillet over medium-high heat until browned, about 5 minutes. Transfer sausage to paper towel-lined plate, leaving fat in skillet. Cook chicken in sausage fat until browned, about 2 minutes per side. Transfer to plate with sausage. 2. Add oil, onion, celery, and pepper to now-empty skillet and cook until lightly browned, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in flour and remaining teaspoon Creole seasoning and cook until flour begins to brown, about 1 minute. 3. Slowly stir in broth until smooth. Return chicken and sausage to skillet. Cover and simmer until chicken registers 160 degrees, about 10 minutes. Serve.

CREOLE CHICKEN RECIPE



Creole Chicken Recipe image

Spicy seasoned chicken thighs are cooked in Spanish rice. This is a good meal for a busy evening. After seasoning chicken and browning, it is left to cook while you tend to other preparations. This can be very spicy.

Provided by Grace Carolyn Bowers-Reimondo

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 55m

Yield 4

Number Of Ingredients 7

4 skinless chicken thighs, or more to taste
1 pinch Creole seasoning, or more to taste
2 tablespoons butter
1 (15 ounce) can diced tomatoes with green chile peppers
1 cup water
1 (8 ounce) can tomato sauce
1 (6.8 ounce) package Spanish-style rice mix

Steps:

  • Season chicken thighs with Creole seasoning.
  • Melt butter in a skillet over medium heat; cook chicken in the melted butter until browned, 3 to 4 minutes per side. Transfer chicken to a plate. Add tomatoes with green chile peppers, water, tomato sauce, and Spanish-style rice mix to the same skillet; stir well. Return chicken to the rice mixture and bring to a boil. Reduce heat, cover skillet, and simmer until chicken is no longer pink in the center and rice is tender, about 40 minutes. Serve on a platter with chicken atop the rice.

Nutrition Facts : Calories 400.1 calories, Carbohydrate 41.9 g, Cholesterol 93 mg, Fat 14.2 g, Fiber 3.6 g, Protein 27.3 g, SaturatedFat 5.8 g, Sodium 1750.6 mg, Sugar 4.8 g

CREOLE CHICKEN FRICASSEE



Creole Chicken Fricassee image

Make and share this Creole Chicken Fricassee recipe from Food.com.

Provided by LMillerRN

Categories     Chicken

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 13

1 (3 lb) cut-up whole chickens
salt and pepper
1 tablespoon olive oil
3 onions, chopped
2 green bell peppers, cut into 1-inch pieces
3 tablespoons chopped fresh parsley
2 dried bay leaves
1 teaspoon dried thyme
1 teaspoon dried oregano
1/4 cup white wine or 1/4 cup water
1 (15 ounce) can tomato sauce
2 cups parsnips, cut into 1/2-inch slices (2)
3 carrots, cut into 2-inch chunks

Steps:

  • Sprinkle chicken pieces with 1/2 teaspoon salt and 1/4 teaspoon pepper. In a Dutch oven, heat oil over medium heat. When it's hot, add chicken pieces, and brown well, turning them occasionally, about 15 minutes (if necessary, cook chicken in two batches to avoid crowding the pan). Transfer to a plate.
  • Drain most of the fat from the pan. Add onions, half the bell peppers, 1 tablespoon parsley, bay leaves, thyme, and oregano. Cook until onions are translucent, about 5 minutes. Add wine, and scrape up browned bits from the bottom of the pan with a wooden spoon.
  • Stir in tomato sauce. Return chicken to the pan, along with any accumulated juices, and add parsnips, carrots, and remaining bell peppers. Add enough water to barely cover; bring to a boil. Reduce heat, partially cover the pan, and simmer until chicken is almost cooked through, about 15 minutes. Uncover pan, and continue simmering until chicken is done and the liquid thickens slightly, 10 to 15 minutes. Stir in remaining 2 tablespoons parsley, and serve.
  • Note: The base of this chicken stew gets its flavor from ingredients familiar in Creole country: bell peppers, onions, tomatoes, and bay leaf. Classic French fricassee is made with cream.

Nutrition Facts : Calories 815, Fat 43.1, SaturatedFat 11.7, Cholesterol 160.4, Sodium 768.3, Carbohydrate 71, Fiber 22, Sugar 15, Protein 45.7

Tips:

  • Use a large skillet: This will give the chicken plenty of room to cook evenly and prevent overcrowding.
  • Season the chicken well: Creole seasoning is a blend of spices that typically includes paprika, garlic powder, onion powder, cayenne pepper, and black pepper. You can also add your own favorite herbs and spices to taste.
  • Brown the chicken before cooking: This will help to develop flavor and color.
  • Use a flavorful cooking liquid: The cooking liquid is what will give the fricassee its flavor, so be sure to use a flavorful broth or stock. You can also add vegetables, herbs, and spices to the cooking liquid for extra flavor.
  • Simmer the fricassee until the chicken is cooked through: This will usually take about 30 minutes. You can check to see if the chicken is cooked by inserting a meat thermometer into the thickest part of the thigh. The chicken should be cooked to an internal temperature of 165 degrees Fahrenheit.
  • Serve the fricassee over rice or pasta: This will help to soak up the delicious sauce.

Conclusion:

Skillet Creole Chicken Fricassee is a delicious and easy-to-make dish that is perfect for a weeknight meal. The combination of Creole seasoning, flavorful cooking liquid, and tender chicken makes this dish a surefire hit. So next time you're looking for a quick and easy meal, give Skillet Creole Chicken Fricassee a try!

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