Traditional German Chicken Fricassee  (Oma's Hühnerfrikassee)

by: Gerhild Fulson  / Oma Gerhild shares German recipes rooted in family tradition.

Updated on January 14, 2026

Hühnerfrikassee is my creamy chicken fricassee with mushrooms, ready in 40 minutes and pure traditional German comfort food.

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German Chicken Fricassee ... down-home comfort food, just like Oma made

Make this hühnerfrikassee and it feels like I'm slipping back into Mutti's kitchen. One spoonful and the memories show up, the good ones. Creamy, comforting, and pure German home cooking.

This is my kind of one-pot meal. Quick, practical, and happy to use whatever you’ve got in the fridge.

Chicken, a few hearty vegetables, and that simple creamy white sauce. Humble ingredients, big comfort, and pure nostalgia in a bowl.

Top Tips for Best Results

1. Golden Mushrooms First: Sauté the mushrooms until nicely golden, then scoop them out. That flavor is worth the extra minute.
2. Keep the Chicken Pale: Cook the chicken lightly without browning. Fricassee is meant to stay light and creamy.
3. Hot Broth, Smooth Sauce: Use hot broth and stir well when it goes in. It helps the sauce thicken smoothly.
4. Finish Gently: Simmer until the chicken is done, then add peas and cream at the end so everything stays tender and silky.

French Roots, German Favorite

Fricassee started out in France, way back in the 1300s. The name stuck, and the idea traveled, eventually making its way across Europe and even into North America thanks to Julia Child’s cookbook Mastering the Art of French Cooking.

But here’s the part I love. Germany has its own beloved version, and you’ll see it on plenty of German restaurant menus as hühnerfrikassee.

And like most good Oma cooking, it was never overthought. It was a smart way to use what you had, leftover veggies, a bit of chicken, and a creamy sauce that makes everything taste like home.

What  "Fricassee" Really Means

“Fricassee” is a French word that comes from frire (to fry) and casser (to break into pieces). In plain English, it’s a simple method: lightly sauté the meat and vegetables, then let everything simmer in a creamy sauce.

Chicken is the classic choice because it’s mild, cooks quickly, and pairs nicely with almost any vegetable you want to toss in.

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 French vs German Fricassee

French chicken fricassee is usually a bit more “chef-y.” It often starts with bone-in chicken plus the classic onion-carrot-celery trio, then simmers with stock, white wine, and herbs. The sauce is finished with cream (sometimes egg yolks too), and it’s often brightened with lemon and a whisper of nutmeg.

German hühnerfrikassee is more like smart home cooking. Traditionally, you simmer the chicken with soup vegetables to make a really flavorful broth, then use that broth to build a creamy white sauce. It’s the kind of dish that feels practical and comforting, not fancy.

And the add-ins are very German: mushrooms, peas, and often asparagus or carrots, depending on what’s in season or what’s in your fridge.

My Simple Chicken Fricassee

The traditional German way of making hühnerfrikassee is delicious, but it can take a while. This is my easier, faster version, and it still tastes like home.

I use boneless chicken thighs (or breasts), sautéed mushrooms, and peas, all tucked into a creamy white sauce made with broth, cream, and simple seasonings. That’s it. German comfort food, without the fuss.

Want to make it feel even more German? Toss in white asparagus when you have it. Or add a splash of white wine or a squeeze of lemon to brighten that creamy sauce.

And for serving, I keep it classic: rice, mashed potatoes, or German egg noodles. Then give me some good crusty bread to mop up every last bit.

Are Stew and Fricassee the Same?

People ask this all the time: “Oma, isn’t fricassee just chicken stew?” Not quite.

A stew is everything in the pot from the start, chicken and veggies simmering away in broth. Fricassee starts differently. You sauté the chicken and vegetables first, then let it simmer in a creamy sauce. Same comfort level, totally different approach.

Substitutions & Variations

• Chicken: Thighs stay juicier, breasts work too. Shortcuts: rotisserie chicken, leftover cooked chicken, or turkey (stir in near the end).
• Veggies: Mushrooms (button or cremini). Skip them if you want. Frozen peas are easiest. Add carrots for sweetness. Add asparagus (white is classic, green is fine).
• Flavor boosters: Splash of dry white wine, squeeze of lemon, a few capers, pinch of nutmeg, or a little paprika.
• Cream swap: Heavy cream is best. Half-and-half works for lighter. Sour cream or crème fraîche is great for a gentle tang (stir in at the end, low heat).
• Sauce fix: Too thick? Add a splash of broth. Too thin? Simmer a bit longer, uncovered.
• Finish: Parsley or chives on top. Serve with rice, egg noodles, or mashed potatoes

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Traditional German Chicken Fricassee Recipe – Oma's Hühnerfrikassee

Hühnerfrikassee is my creamy chicken fricassee with mushrooms, ready in 40 minutes and pure traditional German comfort food.

Prep Time:

10 minutes

Cook Time:

30 minutes

Total Time:

40 minutes

Servings:

Makes 4 servings

Ingredients:

• 1 tablespoon (15 milliliters) olive oil
• 3 tablespoons (42 grams) butter, divided
• 8 ounce (227 grams) fresh white or cremini mushrooms, sliced
• 1½ pounds (681 grams) boneless skinless chicken thighs, cubed
• 4 tablespoons (32 grams) all-purpose flour
• 2 cups (480 milliliters) chicken broth, hot  
• 1 cup (140 grams) frozen peas, thawed (optional)
• ½ cup (120 milliliters) heavy cream, or 10%
• salt and freshly ground black pepper, to taste
• chopped fresh parsley, to garnish

Instructions:

1. In a large saucepan, heat the oil and 1 tablespoon (14 grams) of butter over medium heat. Add the mushrooms and sauté for several minutes until they’re golden brown. Remove the mushrooms with a slotted spoon and set aside.
2. Add the remaining butter to the saucepan and lightly cook the chicken pieces without browning them. Sprinkle the chicken with the flour and stir to mix.
3. Add the hot broth and continue stirring. Increase the heat and bring to a boil.
4. Return the mushrooms to the saucepan and stir. Cover, reduce the heat to medium-low, and simmer for about 15 to 20 minutes. If the sauce gets too thick, add a bit of extra water.
5. Add the peas and simmer for 2 to 3 minutes. Add the cream, salt, and pepper, and stir.
6. Sprinkle with the parsley and serve.

Notes/Hints:

• Add 1 teaspoon capers to the finished sauce.
• Add frozen asparagus about 10 minutes before sauce is finished.
• Season with 1 tablespoon lemon juice.
• You can substitute the the boneless skinless thighs for boneless skinless chicken breasts. 
• If you prefer a creamy white wine sauce, replace ½ cup (120 milliliters) of the chicken broth with ½ cup (120 milliliters) dry white wine such as Sauvignon Blanc, Riesling, or Pinot Grigio.
• Use paprika and/or nutmeg to season.
• I usually make my "steamed" rice to serve with this.
• SUPER QUICK FRICASSEE: Use leftover cooked chicken (perhaps from a purchased rotisserie chicken) and follow the above recipe, only the cooking time is reduced to about 5 minutes for the chicken to heat through and the flour to cook.
  

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Unless otherwise noted recipe, images and content © Just like Oma | www.quick-german-recipes.com

Updated on December 29, 2025

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Hi, I'm Oma Gerhild! As a food writer and cookbook author, I'm always looking to find ways to pass on my German heritage using local ingredients. Quick and easy. That's my goal. Wunderbar food. That's the result.