Easy & Creamy Chicken Fricassee with Mushrooms (Gluten-Free)
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This chicken fricassee features chicken breasts paired with earthy mushrooms in a velvety yoghurt-yolk sauce sprinkled with fresh parsley. Make this easy recipe and serve it with gluten-free pasta, rice, quinoa, roasted vegetables, or crispy gluten-free sourdough bread. It is a perfect meal for any occasion.
There’s a good chance you’ve come across the classic French-inspired dish, chicken fricassee, at least once. But if you’re anything like me, maybe you didn’t exactly fall in love with it at first bite. I remember trying it as a child and thinking, “What is this pale, soupy thing?” It just didn’t hit the mark.
Plus, I hated the chicken skin in this meal—and believe it or not, I still do. I don’t like the texture of chicken skin in soups, either. Is there a club of wet chicken skin haters? I’d participate; if not, I could establish one, lol.
Well, I like it if it’s crispy on roasted whole golden chicken (coming soon) (my hubby’s trademark) and aromatic chicken wings. Yummy!!!
But here’s the thing: once I learned how to make chicken fricassee, using my ingredients, it became one of my favourite midweek comfort meals. It’s creamy without being heavy, full of flavour, and fits beautifully into my gluten-free lifestyle.
If you are after high-protein meals, check out my warming Mum’s chicken soup or Turkey meatball soup.
So let me walk you through how to make this updated version of chicken fricassee – tender chicken, earthy mushrooms, warming spices, and a silky, tangy finish. Best of all? Thanks to rice flour, it’s gluten-free, and we’re swapping heavy cream for a gorgeous mix of my homemade Bulgarian yoghurt and egg yolk. Let’s cook!
Chicken Mushroom Fricassee Ingredients
Chicken thighs, chicken breast, boiled in the Instant Pot and shredded.
Chicken stock (from your Instant Pot chicken – liquid gold!)
Mushrooms, sliced. Any mushrooms will work here.
Garlic, thinly sliced. I prefer to cut the garlic; however, you can mince it.
Rice flour, for thickening.
Olive oil. Any good quality olive oil or rice bran oil works great.
Ghee butter. This butter has a fantastic aroma, and it is lactose-free.
Nutmeg. Not only adds a beautiful warmth, but it is also known to aid digestion.
Sea salt and freshly ground black pepper to taste.
Fresh chopped parsley for garnish.
Optional: Replace ⅓ of the stock (approx. 330ml) with dry white wine. Any dry white wine will work great here, though chardonnay is excellent because it adds flavour. I don’t recommend using dessert wine.
For the thickening:
- Egg yolks
- Yogurt – plain. I use my homemade yogurt, but any Greek yoghurt will do the trick.
- Fresh lemon juice
Equipment
Cast-iron pot – optional.
Chicken Fricassee Method
Prep Your Chicken and Stock
If you’ve already boiled your chicken in the Instant Pot (high five for being ahead of the game!), shred the chicken thighs and breast, then set them aside. Keep that homemade chicken stock; it adds depth and richness to our sauce.
1. Sauté the Vegetables and Spices
In a deep sauté pan, heat 2 tbsp oil and 3 tbsp ghee butter over medium heat. Once melted and bubbling gently, add your sliced mushrooms, garlic, and spices. Turn the heat low and sauté until golden, and their liquid has evaporated; about 10–15 minutes.
2. Make a Gluten-Free Roux
Sprinkle in the rice flour, stir to coat the mushrooms and garlic and soak up the fat. Keep stirring for 1 minute to remove the raw flour taste.
3. Slowly Add Stock
Gradually pour in the chicken stock (or stock + wine if you’re feeling fancy), about a third at a time. Stir continuously to avoid lumps. Add the shredded chicken. The mixture will thicken as it heats, so keep it smooth and creamy by stirring gently.
Add the Creamy Finish (Off the Heat!)
Whisk together the egg yolks, yogurt, and lemon juice in a small bowl. Remove the pan from the heat and slowly drizzle in the mixture while stirring continuously. This will give your fricassee a creamy, slightly tangy finish without curdling the sauce. Trust me, it makes the dish!
Do not cook after adding the yolk-yoghurt mix – the residual heat is enough.
Chicken Fricassee Serving Suggestions
Serve your chicken fricassee warm, ladled over steamed brown rice, creamy mashed cauliflower, or even a bed of gluten-free tagliatelle. A simple carrot-avocado salad (coming soon) on the side makes it a perfect, balanced plate.
Chicken Fricassee Nutritional Notes
This creamy chicken fricassee is an excellent source of protein, ideal for supporting muscle repair and keeping you full and satisfied. Thanks to the rice flour, it’s naturally gluten-free, and using ghee and yogurt keeps things easy on the tummy for anyone sensitive to lactose.
Nutrition facts per portion (approximate values):
- Calories: 375 kcal
- Protein: 32g
- Fat: 22g (mostly from healthy ghee and chicken)
- Carbs: 10g
- Fibre: 1.5g
Bulgarian yogurt is rich in probiotic cultures, which are fantastic for your gut microbiome.
Garlic? Well, you already know how much I love garlic for its prebiotic benefits – it feeds the good bacteria in your gut, helping everything work better from the inside out.
Why I Love This Chicken Fricassee Recipe Now
As I mentioned, I used to wrinkle my nose up at fricassee. But learning how to make it properly – with creamy yoghurt, a lovely roux, and tender shredded chicken – changed everything. Now, it’s one of my go-to comfort meals, especially when I’ve got leftover chicken or stock in the fridge.
Plus, it’s a lovely chicken fricassee recipe to serve to guests who might not even realise it’s gluten- or lactose-free. It’s elegant, soothing, and full of character – just like good food should be.
Chicken Fricassee Quick Tips & Variations
- Dairy-free twist? Use coconut yoghurt instead of Bulgarian yoghurt and olive oil instead of ghee.
- Make it vegetarian: Sub the chicken for cooked chickpeas and use veggie stock.
- Meal prep tip: This fricassee stores beautifully in the fridge for up to 3 days. Reheat gently without boiling.
I hope this version of chicken fricassee brings a little comfort and joy to your dinner table as it does mine. If you give it a go, don’t forget to let me know how it turned out—and tag me in your beautiful bowls on social media!
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Gluten-Free Chicken Fricassee
Equipment
Ingredients
- 2 Chicken thighs cooked, shredded
- ½ Chicken breasts cooked, shredded
- 1 L Chicken stock from boiled chicken or store-bought
- 150 g Mushrooms sliced
- 4 cloves Garlic thinly sliced
- 3 tbsp Rice flour
- 2 tbsp Extra virgin olive oil or rice bran
- 3 tbsp Ghee butter
- ½ tsp Nutmeg
- Salt & black pepper to taste
- Optional: Replace ⅓ of the stock with white wine approx. 330ml
For the creamy finish
- 2 Egg yolks
- 2 tbsp yogurt Greek style, Bulgarian or or lactose-free yogurt
- ½ lemon Juice
Instructions
- Prep chicken: If not done already, boil the chicken in an Instant Pot or pot, shred the meat, and reserve the stock.
- Sauté mushrooms: Heat oil and ghee in a deep pan over medium heat. Add mushrooms and cook until golden and softened. Remove and set aside.
- Sauté garlic: In the same pan, add garlic. Sauté for 2–3 minutes until soft and fragrant, being careful not to brown it.
- Make a roux: Sprinkle in rice flour and stir well. Cook for 1 minute to remove the raw taste.
- Add stock: Gradually pour in stock (or stock + wine) in 3 parts, stirring constantly until smooth and thickened.
- Combine: Return mushrooms and chicken to the pan. Stir gently. Add nutmeg, salt, and pepper. Simmer for 5–7 minutes.
- Creamy finish: In a small bowl, whisk egg yolks, yoghurt, and lemon juice. Remove the pan from heat and slowly stir in the mixture. Do not reheat.
- Serve: Ladle over rice, mashed cauliflower, or gluten-free pasta. Serve with a side of greens for a balanced, comforting meal.
Notes
YourDani x x
Nutrition
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Thank you for stopping by! I’m Dani!
nutrition student | Healthy Live Promoter | Gluten-free recipe developer
Welcome to DeGlutenista Nutrition!
Your visit really means the world to me. I’m happy to share simple, nourishing gluten-free recipes and practical food tips focused on gut health and clean eating, all with an emphasis on reducing ultra-processed ingredients.
My approach is simple: practising mindful eating, regardless of food sensitivities, can be both tasty and healthy.
