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Chicken Bresse Recipe

This Chicken Bresse recipe is all about rich flavor and simple elegance. I use juicy Bresse chicken, known for its tender meat and deep flavor, and cook it with just a few ingredients to let the chicken shine. It’s a classic French dish, but it’s surprisingly easy to make at home. Whether I roast it whole or pan-sear the pieces, the result is always buttery, juicy, and full of flavor. Perfect for a special dinner when I want something that feels fancy without the fuss.
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 19 minutes
Servings: 4
Course: Main Course
Cuisine: French
Calories: 650

Ingredients
  

  • 1 whole Bresse chicken about 4 lbs, cut into serving pieces
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 4 shallots finely chopped
  • 2 cloves garlic minced
  • 1 cup dry white wine
  • 1 cup chicken stock
  • 1 cup crème fraîche or heavy cream
  • 8 ounces fresh morel or cremini mushrooms cleaned and sliced
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • 2 tablespoons fresh parsley chopped (for garnish)

Equipment

  • Large ovenproof skillet or Dutch oven
  • Tongs
  • Wooden spoon​
  • Measuring cups and spoons
  • Knife and cutting board
  • Aluminum foil

Method
 

Prepare the Chicken
  1. Season the chicken pieces generously with salt and freshly ground black pepper on all sides.
Brown the Chicken
  1. In a large ovenproof skillet or Dutch oven, heat the butter and olive oil over medium-high heat. Add the chicken pieces skin-side down and cook until golden brown, about 5-7 minutes per side. Remove the chicken from the skillet and set aside.
Sauté Shallots and Garlic
  1. In the same skillet, add the chopped shallots and cook until translucent, about 3 minutes. Add the minced garlic and cook for an additional minute until fragrant.
Deglaze with Wine
  1. Pour in the white wine, scraping up any browned bits from the bottom of the skillet with a wooden spoon. Allow the wine to simmer and reduce by half, about 5 minutes.
Add Stock and Herbs
  1. Add the chicken stock, fresh thyme sprigs, and bay leaf to the skillet. Stir to combine.
Return Chicken to Skillet
  1. Place the browned chicken pieces back into the skillet, skin-side up. Spoon some of the sauce over the chicken.
Bake the Chicken
  1. Preheat the oven to 350°F (175°C). Cover the skillet with a lid or aluminum foil and bake in the preheated oven for 40 minutes, or until the chicken is cooked through and tender.
Prepare the Mushroom Cream Sauce
  1. While the chicken is baking, heat a separate pan over medium heat. Add a tablespoon of butter and sauté the sliced mushrooms until they release their moisture and become golden brown, about 5-7 minutes. Remove from heat and set aside.
Finish the Sauce
  1. Once the chicken is done, remove the skillet from the oven and place it back on the stovetop over low heat. Remove the thyme sprigs and bay leaf. Stir in the crème fraîche or heavy cream and the sautéed mushrooms. Simmer gently for 5 minutes, allowing the sauce to thicken slightly. Adjust seasoning with salt and pepper to taste.
Serve
  1. Transfer the chicken pieces to serving plates, spoon the mushroom cream sauce over the top, and garnish with chopped fresh parsley.

Notes

If you can’t find Bresse chicken, don’t worry—any high-quality organic or free-range chicken will still taste amazing. Just make sure not to overcook it, since the beauty of this dish is in its tenderness. I like to keep the seasoning simple—salt, pepper, maybe a sprig of thyme or a splash of white wine—so the natural flavor of the chicken really stands out. Let it rest before serving to keep every bite juicy.