Classic Chicken Fricassee with Peas, Carrots, and Rice

A classic chicken fricassee is a true comfort meal during pregnancy. This mild dish provides valuable protein and easily digestible vegetables. Especially in the second trimester, when your appetite often returns, a warm and creamy meal simply feels good.

Ingredients (for 2 to 3 portions)

• 250 g chicken breast fillet
• 150 g carrots
• 100 g frozen peas
• 1 small onion
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 400 ml chicken broth
• 100 ml pasteurized heavy cream
• 1 splash of lemon juice
• Salt and pepper
• 150 g rice (for example, Basmati)

Preparation

1. Cook the rice according to the package instructions in lightly salted water.
2. Cut the chicken breast fillet into bite-sized pieces, peel and dice the carrots, and finely chop the onion.
3. Melt the butter in a pot and sauté the onion until translucent.
4. Add the chicken pieces and cook them thoroughly on all sides until completely done.
5. Sprinkle the flour over the meat, stir briefly, and deglaze everything with the chicken broth.
6. Add the carrots and let the sauce simmer gently for about ten minutes.
7. Stir in the peas and the cream, then warm the fricassee for another five minutes.
8. Finally, season mildly with a splash of lemon juice, salt, and pepper, and serve with the rice.

Good to know

The fricassee is wonderful for meal prep and tastes delicious when reheated the next day. For extra fiber, you can easily swap the white rice for brown rice.

If it's difficult right now

If you are experiencing heartburn or a sensitive stomach, you can skip the onion and replace the cream with a splash of low-fat milk. You can also reduce the meat or leave it out entirely if a simple vegetable sauce sounds more appealing right now. A few spoonfuls of plain rice are often a good start.

Note

For individual questions about nutrition during pregnancy, it is best to consult your obstetrician, gynecologist, or midwife.