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Crème Fraîche Chicken Fricassée
The fricassée technique, employed in the making of this dish, begins as a sauté and finishes as a braise. Thickened with a little flour and enriched with crème fraîche, the cooking liquid becomes a sauce that lightly coats the chicken. Try to purchase bone-in breasts that weigh about 12 ounces each so they all cook at the same rate. A portion of the ribs are sometimes still attached to bone-in breasts; if so, trim them off with kitchen shears so the parts fit better in the skillet.
4
Servings
Tip
Don’t substitute sour cream for the crème fraîche. Sour cream is lower in fat and will separate when cooked.
45 minutes
Ingredients
-
4
12-ounce bone-in, skin-on chicken breasts, trimmed and patted dry
-
Kosher salt and ground pepper
Directions
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01Season the chicken all over with salt and pepper. In 12-inch skillet over medium-high, heat the oil until shimmering. Add the chicken skin side down and cook until well browned, 5 to 8 minutes. Flip each piece and cook until the second sides are lightly browned, about 2 minutes. Transfer skin side up to a plate.
Reviews
February 2, 2026
Scrumptious and rich
Very delicious results for such a quick and easy recipe. It is one of those recipes where quality ingredients make all the difference. A new favorite.
September 30, 2025
Delicious!
Made as written using skin-on boneless chicken breasts, brined for 30 minutes, cooked to 150 degrees instead of 160, sliced before serving. This is an easy and delicious dinner which we will make again. (As an aside, I highly recommend stopping at 150 for chicken/turkey breast. It's still fully cooked, completely safe, and guarantees tender juicy meat. )
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