This Cajun/Louisiana style chicken fricassee is rich and flavorful with tender browned chicken smothered in a roux-thickened gravy with the holy trinity and lots of seasonings. Easy to make and absolutely delicious.
Chicken Fricassee in the house today, my friends. This is a classic one-pot dish that I learned how to make at a cooking school in New Orleans. The key is cooking the roux just to a peanut-butter color so the sauce turns deep, rich, and packed with flavor.
It's a Cajun adaptation of a classic French dish, more of a technique of cooking, really. If you've never had chicken fricassee, you're in for a comfort food treat!
What is Chicken Fricassee?
Chicken fricassee can mean different things. In France, it’s a creamy white wine stew often with mushrooms. In Louisiana, it’s a roux-thickened chicken stew with the holy trinity. This recipe is the Cajun version.
It is a traditional rustic dish, described as somewhere between a sauté and a stew, with everything cooked in a single pot, the perfect chicken stew.
There are many different versions, depending on the region and the cook, and can be made with other meats as well, like veal, seafood, or only vegetables.
Featured Reader Comment
From Jeremie: "For a Frenchman, I can tell you that the classic French Fricassée is a chicken with cream, cooked in white wine, broth and mushrooms; rich but a bit dull, and very far from its Cajun evolution. The Cajun version is much more flamboyant and your recipe is full of aromas and gives great pleasure!"
This recipe is the Louisiana/Cajun roux-based version, served over rice with the holy trinity.
Cajun Vs. French Fricassee
Both are one-pot chicken dishes, but the flavors and technique are quite different. The Cajun version uses the Cajun holy trinity of vegetables (onion, celery and bell peppers) instead of the French mirepoix (onion, celery and carrot), and we start with a classic roux.
Also, this Cajun version uses no mushrooms or cream, opting for other vegetables, though you can realistically use whatever vegetables you'd like. The dish is generously seasoned with the perfect Cajun seasoning blend.
Here is how I make mine.
Let's talk about how to make chicken fricassee, shall we?
Chicken Fricassée Ingredients
NOTE: The full list of ingredients with measurements and cooking steps are listed in the recipe card at the bottom of the post.
This recipe uses pantry-friendly ingredients. The only “must-do” is the roux, which gives you that signature Cajun depth of flavor.
Key ingredients:
- Chicken (thighs are best for tenderness, but breasts work)
- Oil + flour (for the roux)
- Onion, bell pepper, celery (holy trinity)
- Garlic
- Cajun seasoning
- Chicken stock (or broth)
- Bay leaves + thyme (optional but recommended)
Optional heat: cayenne, hot sauce, chopped jalapeño
How to Make Chicken Fricassee
Season and brown the chicken. Season with Cajun seasoning, salt, and pepper. Brown in a large pot or Dutch oven until you get good color. Remove and set aside.
Make a quick roux. Add oil (if needed), then whisk in flour. Stir constantly until it reaches a peanut-butter color.
Cook the holy trinity. Stir in onion, bell pepper, and celery. Cook until softened, then add garlic.
Build the sauce. Slowly whisk in the chicken stock to avoid lumps. Add bay leaves and seasonings.
Simmer until tender. Return chicken to the pot and simmer until the chicken is tender and the gravy thickens.
Taste and finish. Adjust salt, spice, and thickness. Serve hot over rice (or noodles).
Tip: If the sauce gets too thick, add a splash of stock or water until it’s silky.
Boom! Done! Chicken fricassee is ready to serve! I like to serve mine over white rice or with cooked noodles. Looks wonderful, doesn't it? I love this recipe. Super tasty. It's hard to go wrong with Cajun cuisine.
Roux Color Guide (Don’t Overthink It)
The roux is the secret. You’re not going for dark gumbo roux here, just enough color for flavor.
- Blond roux: mild flavor, lighter gravy
- Peanut-butter roux: classic Cajun depth (best for this recipe)
- Milk-chocolate roux: deeper and nuttier (still great)
If it smells burnt, it is burnt. Dump it and start again. Roux bitterness doesn’t mellow out.
Check out my post with tips and a video on How to Make a Roux, which should be very helpful.
Recipe Tips & Notes
- Thighs stay juicier. If you use breast meat, simmer gently and don’t overcook.
- Whisk the stock in slowly. This keeps the gravy smooth and lump-free.
- Control the heat at the end. Cajun seasoning blends vary wildly. Add more spice gradually.
- Want it richer? Finish with a small knob of butter off heat. (Not cream.)
- Want it thicker? Simmer uncovered a few minutes longer.
- Want it thinner? Add a splash of stock.
What to Serve with Chicken Fricassee?
Cajun chicken fricassee is made for something that soaks up the gravy:
- White rice (classic)
- Dirty rice (extra Cajun)
- Egg noodles
- Mashed potatoes
- Crusty bread for dunking
Add a simple side like a green salad, sautéed greens, or roasted vegetables.
That's it, my friends. I hope you enjoy my chicken fricassee recipe. Let me know if you make it. I'd love to hear how it turned out for you. Keep it spicy!
If you’re curious, read about my foodie trip to New Orleans here!
Storage & Leftovers
Leftovers keep well and the flavor gets even better.
- Refrigerator: Store in a sealed container for up to 5 days.
- Freezer: Freeze up to 3 months in freezer containers.
Reheat: Warm gently on the stovetop over medium-low heat. Add a splash of stock or water to loosen the gravy.
FAQs
How dark should the roux be?
For this recipe, aim for a peanut-butter color. That gives you flavor depth without overpowering the dish.
Can I use chicken breasts instead of thighs?
Yes. Breasts cook faster and can dry out, so simmer gently and stop cooking as soon as the chicken is tender.
How do I fix gravy that’s too thick?
Stir in a splash of chicken stock (or water) until it loosens up and turns silky again.
How do I fix gravy that’s too thin?
Simmer uncovered a few minutes to reduce. If needed, mix 1 tablespoon flour with 2 tablespoons water and stir it in, then simmer 2-3 minutes.
Is chicken fricassee spicy?
It can be, depending on your Cajun seasoning. Start mild, then add cayenne or hot sauce at the end to dial in your heat level.
Can I make it ahead?
Absolutely. It reheats beautifully and often tastes better the next day.
Try Some of My Other Popular Recipes
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Cajun Chicken Fricassee Recipe
Ingredients
- 3/4 cup vegetable oil or use peanut oil (divided)
- 6 bone-in skin on chicken thighs you can use skinless and boneless, or any cut of chicken, really
- 1 tablespoon Cajun seasonings + 1 teaspoon (divided)
- 1/2 cup flour + 1 cup for dredging the chicken
- 1 large onion chopped
- 1 bell pepper chopped
- 2 jalapeno peppers chopped (optional, for more heat, or use serranos for even hotter)
- 4 stalks celery chopped
- 6 cloves garlic chopped
- 3-4 cups chicken stock
- 1 bay leaf
- Hot sauce to taste
Instructions
- Heat 1/4 cup oil in a large pot.
- Add 1 cup flour to a large bowl and stir in 1 teaspoon Cajun seasonings (and salt and pepper to taste, if desired).
- Dredge the chicken in the flour mixture, then sear the chicken in the hot pot until the skins start to brown, about 5 minutes per side. Remove the chicken and set aside for now. Discard seasoned flour.
- Add the remaining oil and stir in 1/2 cup flour to form a white batter. This is your roux. Cook, stirring, until the roux darkens to the color of peanut butter (or light caramel), about 10-20 minutes. It is important to keep stirring. Do not let the roux burn at the bottom of the pot.
- Add the onion, peppers and celery. Stir and cook for 5 minutes to soften.
- Add the garlic and remaining 1 tablespoon of Cajun seasonings. Stir and cook for 1 minute.
- Stir in the chicken stock, bay leaf and hot sauce to taste.
- Add the chicken back to the pot and cover. Reduce the heat and simmer for 30 minutes, or until the chicken is falling off the bone.
- Serve! I like to serve mine over white rice or with cooked noodles.
Video
Nutrition Information
NOTE: This recipe was updated on 1/29/26 to include new information and photos. It was originally published on 5/1/20.
REBECCA WINK says
Thank you so much for this recipe! I would like to know if this can be frozen after cooking and then be reheated at a later date and if so any recommendations as to how to reheat...add broth?..let thaw in refrigerater,etc.
Mike Hultquist says
Thanks, Rebecca! Glad you enjoyed it. Yes, you can freeze this as-is in a freezer container. Just thaw it then reheat it in a pot on the stove top.
Paul:-) says
Hi Mike & Patty,
I cooked this for my “Mum-in-Law” and partner this evening.
Went down very well!
It was rather thick but I put that down to me not sautéing the roux for quite as long as I should. I added another couple of cups of water which thinned it a little but I will add more chicken stock tomorrow for the leftovers.
I used your Cajun seasoning. Special ingredient:- Dhania-Jeera powder. Cumin and coriander seeds that are ground together. It gives a slightly different flavour than just mixing the two ground spices together. What do you think about adding some ground Grains of Paradise?
On a different note-I hope you see the funny side.
Mum-in-Law accidentally clicked on your “Chicken Bog” recipe and was in creases laughing. I must say the name did make me chuckle somewhat. “The Bog” or “Bogs” here in England is a very common colloquialism for the”John”, “Restroom” (never have understood that one!!) or “Bathroom” similarly.
Anyway, right or wrong, too thick or too thin, the flavours work and the Chicken was tender so it’s another 5*s from us.
Ta very much,
Paul:-)
Mike Hultquist says
Glad everyone liked it, Paul. Yes, I can see how Chicken "Bog" might give a giggle. I would have done the same! Haha.
Gene Thibodeaux says
The word Fricassee is the Cajun word for Stew. There is no difference between Fricassee and stew. But I do like your recipe!
Mike H. says
Thanks for the review, Gene. Actually, there are some notable differences between a fricassee and stew in browning the meat, type of liquid and sauce, ingredients and even cooking technique. But if you like Cajun cuisine, check out my Cajun recipes here, and if you are into stews, I've got plenty of stew recipes, too. Enjoy!
Paul:-) says
The word Fricasee actually in Europe refers to a lightly fried then braised dish of white meat with white wine and cream plus seasonings. It is meant to be light coloured.
For creole/Cajun versions I will let the experts speak
Paul:-)