Easy German Chicken Fricassee Made With Chicken Breast
If you click on my affiliates/advertisers’ links, I will receive a tiny commission. I only advertise products that I believe in. If you’re looking for a comforting and delicious meal that’s both easy to prepare and full of flavour, you’ve come to the right place! Today, we’re sharing a quick German chicken fricassee recipe made with chicken breast, perfect for busy weeknights or when you want to impress your family and friends without spending hours in the kitchen. Quick and Easy Chicken Fricassee Recipe​ Hearty Chicken Fricassee combines tender chicken, creamy sauce, and optionally - fresh vegetables, all seasoned to perfection. Get ready to enjoy a taste of Germany in your own home with this simple yet satisfying recipe! No ratings yet Prep Time 10 minutes Cook Time 20 minutes Course Main Course Cuisine German Servings 4 people INGREDIENTS 300 g rice600 g chicken breast30 g butter30 g flour300 ml chicken broth or more100 ml creamsaltpepperlemon juice optionalchicken stock powder optional10 g fresh parsley optional 300 g rice 600 g chicken breast 30 g butter 30 g flour 300 ml chicken broth or more 100 ml cream salt pepper lemon juice optional chicken stock powder optional 10 g fresh parsley optional INSTRUCTIONS Cook the rice If you plan to use rice as a side dish, start cooking it first because it takes the longest to prepare. If you plan to use rice as a side dish, start cooking it first because it takes the longest to prepare. If you plan to use rice as a side dish, start cooking it first because it takes the longest to prepare. Cook the sauce In a casserole, prepare the roux by melting the butter, adding flour, and frying it over medium heat for 3 minutes. Then, add chicken broth and whisk vigorously.Add the cream and season the sauce with salt, pepper, fresh lemon juice or chicken stock powder, if you have it. If you are unhappy with the consistency - add more broth (or water or milk) and correct the seasoning.Place the lid on the casserole and keep the sauce warm over low heat. In a casserole, prepare the roux by melting the butter, adding flour, and frying it over medium heat for 3 minutes. Then, add chicken broth and whisk vigorously. In a casserole, prepare the roux by melting the butter, adding flour, and frying it over medium heat for 3 minutes. Then, add chicken broth and whisk vigorously. Add the cream and season the sauce with salt, pepper, fresh lemon juice or chicken stock powder, if you have it. Add the cream and season the sauce with salt, pepper, fresh lemon juice or chicken stock powder, if you have it. If you are unhappy with the consistency - add more broth (or water or milk) and correct the seasoning. If you are unhappy with the consistency - add more broth (or water or milk) and correct the seasoning. Place the lid on the casserole and keep the sauce warm over low heat. Place the lid on the casserole and keep the sauce warm over low heat. Cook the chicken breast Wash and tap dry the chicken breasts. Cut them into bite-size pieces against the grain.Preheat the pan and melt some vegetable oil in it. Cook the chicken breast over medium heat until it is tender. To enhance the dish with roasting aromas, you may increase the heat to medium-high, although it is unnecessary. Once the chicken pieces are tender, pour the sauce over them and allow the aromas to combine. Adjust the seasoning if necessary.Serve with rice and fresh parsley. Wash and tap dry the chicken breasts. Wash and tap dry the chicken breasts. Cut them into bite-size pieces against the grain. Cut them into bite-size pieces against the grain. Preheat the pan and melt some vegetable oil in it. Preheat the pan and melt some vegetable oil in it. Cook the chicken breast over medium heat until it is tender. To enhance the dish with roasting aromas, you may increase the heat to medium-high, although it is unnecessary. Cook the chicken breast over medium heat until it is tender. To enhance the dish with roasting aromas, you may increase the heat to medium-high, although it is unnecessary. Once the chicken pieces are tender, pour the sauce over them and allow the aromas to combine. Adjust the seasoning if necessary. Once the chicken pieces are tender, pour the sauce over them and allow the aromas to combine. Adjust the seasoning if necessary. Serve with rice and fresh parsley. Serve with rice and fresh parsley. Chicken Fricassee German Style What is German Chicken Fricassee? German chicken fricassee, or Hühnerfrikassee, is a classic dish in German and French cuisine. It is a creamy chicken stew traditionally made with cooked chicken, a rich white sauce, and sometimes various vegetables. The dish is hearty, comforting, and mild in flavour, making it a popular family meal. Historical Background of Fricassee The dish’s name can be found in German and French writings dating back to the 18th century. However, at that time, Fricassee could have been made from different types of meat and served with various kinds of sauces (not necessarily white). Cooked veal and dove meat were also popular choices to make Fricassee. German Chicken Fricassee Variations The traditional German Fricassee is made with cooked chicken meat. If you don’t have it, you can also use fried chicken breast, and that’s the version I will teach you how to cook today. Grandmother's Traditional Chicken Fricassee Recipe Secrets to Grandma’s Flavorful Chicken Fricassee is a homemade chicken broth made from Suppenhuhn (Stewing Hen) and tender chicken meat. A stewing hen is an older hen that no longer lays eggs and is used explicitly for making flavorful broths and soups. Its meat is firmer and less tender than that of younger chickens, but it has a richer flavour. Easy and Quick German Style Chicken Fricassee Easy and quick Chicken Fricassee is made with freshly fried chicken breast pieces and chicken stock (homemade or store-bought). It’s not the same thing, but it is still comforting because of the butter, cream, tender meat and delicious chicken stock. Ingredients for German Chicken Fricassee Choice of Meat for Chicken Fricassee In the traditional version, we often use cooked and cubed chicken for this dish. However, the quick and easy German-style version is made with fried chicken breast cut into bite-sized pieces. Fresh Chicken Breast – cut into bite size pieces. Cooked Chicken Breast – chicken breast cut into cubes. Cooked Chicken Thighs – chicken thighs cut into cubes. Essential Ingredients for the Creamy Sauce The base to a creamy sauce for Chicken Fricassee is light roux. Making it is beyond easy. You just need to melt the butter, mix it with flour (by using a whisk) and frying it for 3 minutes on medium heat. The last step is to pour the chicken stock all over the butter-flour mixture Similar roux is also a base to make Traditional German Kohlrabi in Bechamel Sauce. Vegetable Options for a Flavorful Twist If you like to throw in some other ingredients to make the dish more nourishing, I would suggest adding: mushroom slicescubed carrotsfresh or frozen green peaswhite asparaguscauliflourmorels – for an extra fancy meal mushroom slices cubed carrots fresh or frozen green peas white asparagus cauliflour morels – for an extra fancy meal Step-by-Step Guide - Quick & Easy Version The fresh chicken breast is cut into bite-size pieces (against the grain) and fried over medium heat until tender.The (homemade or store-bought) broth is then used to thicken the white sauce with a roux.The cooked chicken is added to the sauce and simmered briefly until everything is well combined.The sauce can be seasoned with salt and pepper. I also added cream for richness! The fresh chicken breast is cut into bite-size pieces (against the grain) and fried over medium heat until tender. The (homemade or store-bought) broth is then used to thicken the white sauce with a roux. The cooked chicken is added to the sauce and simmered briefly until everything is well combined. The sauce can be seasoned with salt and pepper. I also added cream for richness! Tips for Achieving the Perfect Creamy Sauce I add a bit of cream to the roux to make a perfectly creamy sauce. Everything tastes better with cream. Would you dare to disagree? Plain Version vs. Vegetable Variation It’s entirely up to you. I grew up with a simple version of Hüherfrikassee, and that’s the one I’d like to share and pass on to the next generation. However, I encourage you to create the version that you and your family enjoy the most. Best Side Dishes to Accompany German Chicken Fricassee Hühnerfrikassee is traditionally served with white rice, which perfectly complements the creamy sauce. If you don’t have rice, serve it with pasta or cooked potatoes. You can prepare a side salad if you do not use any vegetables, to balance the meal. Serving & Presentation Tips for a Beautiful Meal I prefer to serve the chicken and sauce on the side. My husband enjoys pouring the creamy sauce all over the rice, while our toddler loves mixing the sauce with the rice, eating it like a hearty rice porridge. I hope this inspires you to find your favorite way to enjoy German Chicken Fricassee! Some variations of this dish may also be served with potatoes or pasta. German Hühnerkrikassee looks wonderful served with fresh herbs on the top. Tools that might come in handy Storage & Reheating Store Chicken Fricassee in the refrigerator for up to 3 days. You can keep the dish for up to 3 months in the freezer. The best way to reheat frozen or cold Chicken Fricassee is to heat it up in the coated pan very slowly. This dish is a staple of German home cooking and is especially loved for its soothing and familiar taste. It is also a great way to use up leftover chicken. Related Recipes German Fried Ham Pasta This dish has been a favourite family dish for the past few decades, and it's not going anywhere. The ingredients are cheap, and you can get them anywhere, but you will likely have them in your pantry and fridge already. Check out this recipe In my Kitchen Lorem ipsum dolor sit amet, consectetur adipiscing elit. Ut elit tellus, luctus nec ullamcorper mattis, pulvinar dapibus leo.