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20-Minute Creamy Chicken Fricassee with Peas and Asparagus

Michael Lomanaco makes a creamy one-pan chicken with peas and asparagus
Samantha Okazaki / TODAY

Chef notes

Elevate ordinary chicken breasts into an elegant and easy one-skillet supper with a few spring vegetables, a touch of crème fraîche and a handful of fresh herbs.


  • pounds boneless and skinless chicken breast
  • Salt and freshly ground black pepper
  • 2 tablespoons olive oil, divided
  • 2 tablespoons unsalted butter, divided
  • 1 cup cremini mushrooms, cleaned and sliced
  • 1 cup hot chicken broth
  • 1\2 cup fresh new peas
  • 1/2 pound thin pencil asparagus, sliced into 1 inch pieces
  • 1/4 cup crème fraîche
  • 1 tablespoon chopped chives
  • 1 tablespoon fresh tarragon, chopped



Cut the chicken breasts across the grain into 1/4-inch thick slices and season with the salt and pepper.


In a large skillet over medium heat, heat 1 tablespoon of the olive oil with 1 tablespoon of the butter. Add the chicken to the hot skillet and cook for 4 minutes. Flip the chicken and cook the other side until done. Using a slotted spoon, transfer the chicken to a plate and keep warm.


Add the remaining oil and butter to the skillet. When the butter foams, add the mushrooms and cook for 2 minutes.


Return the chicken to the pan with the mushrooms and stir to combine.


Add the chicken broth to the pan and bring it to a quick boil before adding the peas and asparagus. Simmer together for 2 minutes.


Add the crème fraîche, stir and simmer for 1 minute until heated thoroughly.


Add the chives and tarragon and stir to combine. Adjust the seasoning if necessary. Serve immediately.