Baked Tarragon Chicken Breasts
Elevate your weeknight dinner with this elegant and flavor-packed Baked Tarragon Chicken Breasts recipe. Juicy, golden brown chicken breasts are seared to perfection, then baked in a luscious, creamy tarragon sauce infused with garlic, dry white wine, and a hint of lemon juice for a refreshing citrus kick. Fresh tarragon leaves add a beautifully aromatic and slightly anise-like flavor, making this dish a standout on any table. With just 15 minutes of prep and straightforward techniques like making a quick roux in an oven-safe skillet, this dish is easy enough for beginners yet sophisticated enough for special occasions. Serve it alongside roasted vegetables, fluffy rice, or buttery mashed potatoes to soak up the rich, velvety sauce. Perfect for dinner parties or cozy family meals, this baked chicken recipe delivers restaurant-quality results in under an hour!
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Recipe Information
Ingredients
- 4 pieces chicken breasts
- 2 tablespoons fresh tarragon leaves
- 3 cloves garlic cloves
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 0.5 cup dry white wine
- 0.5 cup chicken broth
- 0.25 cup heavy cream
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons all-purpose flour
Instructions
Preheat your oven to 375°F (190°C).
Season the chicken breasts on both sides with salt and black pepper.
In a large oven-safe skillet, heat the olive oil and 1 tablespoon of the butter over medium-high heat.
Sear the chicken breasts for about 2-3 minutes per side, until golden brown. Remove from the skillet and set aside.
Lower the heat to medium, then add the remaining 1 tablespoon of butter to the skillet.
Once the butter has melted, add the minced garlic and cook for about 30 seconds until fragrant.
Stir in the flour and cook for 1 minute to form a roux.
Slowly whisk in the white wine and chicken broth, ensuring there are no lumps from the roux.
Add the heavy cream, lemon juice, and fresh tarragon leaves, stirring well to combine.
Allow the sauce to simmer for 2-3 minutes until slightly thickened.
Return the seared chicken breasts to the skillet, spooning some of the sauce over the top.
Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken registers an internal temperature of 165°F (74°C).
Remove the skillet from the oven and let the chicken rest for 5 minutes.
Serve the chicken with the tarragon sauce spooned over the top. Optionally, garnish with extra fresh tarragon and serve with roasted vegetables, rice, or mashed potatoes.
Nutrition Facts
Calories |
1979 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.2 g | 125% | |
| Saturated Fat | 37.2 g | 186% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 694 mg | 231% | |
| Sodium | 3179 mg | 138% | |
| Total Carbohydrate | 21.2 g | 8% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 1.8 g | ||
| Protein | 218.5 g | 437% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 144 mg | 11% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 363 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
