Creamy Baked Chicken Fricassee with Mozzarella and Olives
A hearty chicken fricassee smothered in a silky corn and cream cheese sauce, blanketed with melted mozzarella and finished with crispy shoestring potatoes. Simple enough for a weeknight yet impressive enough for guests — pure comfort food at its best.
🛒 Ingredients
8 servings
- 1 chicken breast (about 500 g / 1 lb)
- ¾ cup (200 ml) heavy cream
- 7 oz (200 g) cream cheese
- 1 can (7 oz / 200 g) sweet corn, drained
- 3.5 oz (100 g) pitted green olives, sliced
- 5 oz (150 g) shredded mozzarella
- 3.5 oz (100 g) crispy shoestring potato sticks
- 2 garlic cloves, minced
- 1 small onion, diced
- Salt, pepper, dried thyme
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Directions
- 1
Sauté the chicken breast in a lightly oiled skillet over medium heat with garlic and onion. Season with salt, pepper and thyme. Cook 15–20 minutes until cooked through, then shred with two forks.
- 2
Blend the heavy cream, cream cheese and drained corn together until you get a smooth, velvety sauce.
- 3
Preheat the oven to 350 °F (180 °C). Spread the shredded chicken evenly in a baking dish. Pour the sauce over the top and scatter the sliced olives.
- 4
Cover with shredded mozzarella and bake 15–20 minutes until the cheese is fully melted and lightly golden.
- 5
Remove from the oven and top with crispy potato sticks right before serving to keep them crunchy.
💡 Chef's Tip
For extra browning, switch to the broiler for the final 2 minutes. Always add the potato sticks at the very last moment so they stay crisp.
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Same category — Poultry
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