Skillet Creole Chicken Fricassee

We wanted a quick chicken fricassee flavored with sausage and Creole seasoning that was both delicious and perfect for a quick weeknight meal. Our Skillet Creole Chicken Fricassee recipe is all of those things—it cooks in less than 30 minutes and uses only one dish

Photo by Lil B.

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 4

    boneless, skinless chicken breasts ( about 1.5 pounds ), halved crosswise

  • 3

    tsp Creole seasoning

  • 8

    ounces chicken andouille sausage, cut into 1/2-inch rounds

  • 3

    tablespoons vegetable oil

  • 1

    onion, chopped

  • 3

    celery ribs, sliced thin

  • 1

    red bell pepper, seeded and chopped

  • 4

    garlic cloves, minced

  • 1/4

    cup all-purpose flour

  • 2

    cups low-sodium chicken broth

Directions

1. Pat chicken dry with paper towels and sprinkle with 2 teaspoons Creole seasoning. Cook sausage in large nonstick skillet over medium-high heat until browned, about 5 minutes. Transfer sausage to paper towel-lined plate, leaving fat in skillet. Cook chicken in sausage fat until browned, about 2 minutes per side. Transfer to plate with sausage. 2. Add oil, onion, celery, and pepper to now-empty skillet and cook until lightly browned, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in flour and remaining teaspoon Creole seasoning and cook until flour begins to brown, about 1 minute. 3. Slowly stir in broth until smooth. Return chicken and sausage to skillet. Cover and simmer until chicken registers 160 degrees, about 10 minutes. Serve.

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