Dilled Chicken Fricassee

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Servings: 4 Difficulty: Advanced
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A comforting one-pan chicken dinner with tender potatoes and bright dill
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This Dilled Chicken Fricassee is a wholesome, one-pan meal that balances the richness of browned chicken with the fresh, aromatic punch of dill and lemon. Bone-in chicken breasts are dredged in seasoned flour and seared to create a flavorful crust before being simmered in a light broth. New potatoes and crisp asparagus cook directly in the pan, absorbing the savory juices. The result is a tender, cohesive dish with a velvety sauce that coats everything beautifully. It&# 226;€™s perfect for busy weeknights when you want a nutritious, satisfying dinner without the hassle of multiple pots. Serve it straight from the skillet for a rustic, home-style feel.

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Dilled Chicken Fricassee

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 272.7

Description

This Dilled Chicken Fricassee is a wholesome, one-pan meal that balances the richness of browned chicken with the fresh, aromatic punch of dill and lemon. Bone-in chicken breasts are dredged in seasoned flour and seared to create a flavorful crust before being simmered in a light broth. New potatoes and crisp asparagus cook directly in the pan, absorbing the savory juices. The result is a tender, cohesive dish with a velvety sauce that coats everything beautifully. It&# 226;€™s perfect for busy weeknights when you want a nutritious, satisfying dinner without the hassle of multiple pots. Serve it straight from the skillet for a rustic, home-style feel.

Ingredients

Directions

  1. Preheat oven to 350°F (175°C) if baking, or prepare a large deep skillet for stovetop cooking.
  2. In a shallow bowl, combine the flour, salt, and paprika.
  3. Pat the chicken breasts dry with paper towels, then dredge them in the flour mixture, shaking off any excess.
  4. Heat the vegetable oil in a large, deep skillet over medium-high heat.
  5. Add the chicken breasts, skin-side down if skin is present, or meat-side down. Cook for about 3-4 minutes per side until golden brown. Remove chicken to a plate.
  6. In the same skillet, add the chicken broth (2 cups) to deglaze, scraping up any browned bits from the bottom.
  7. Stir the remaining flour mixture into the broth until smooth to create a light sauce.
  8. Return the chicken to the skillet. Add the small new potatoes and half of the chopped fresh dill.
  9. Bring the liquid to a boil, then reduce heat to low. Cover and simmer for 15 minutes.
  10. Arrange the asparagus spears on top of the chicken and potatoes.
  11. Cover again and simmer for another 10-15 minutes, or until the chicken is cooked through and potatoes are tender.
  12. Remove from heat. Stir in the lemon juice and the remaining fresh dill.
  13. Serve immediately, spooning the sauce and vegetables over the chicken.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 272.7kcal
% Daily Value *
Total Fat 7.6g12%
Saturated Fat 1.6g8%
Cholesterol 85.0mg29%
Sodium 4949.8mg207%
Total Carbohydrate 15.5g6%
Dietary Fiber 0.8g4%
Sugars 0.1g
Protein 33.1g67%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chicken, fricassee, dill, potatoes, asparagus, one-pan, easy-dinner, comfort-food, american-cuisine, bone-in-chicken, lemon-dill, weeknight-meal, simmered-chicken, healthy-dinner, family-style
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