Chicken Breasts with Mushrooms and Tarragon
Elevate your weeknight dinner routine with this elegant yet easy recipe for Chicken Breasts with Mushrooms and Tarragon. Juicy, golden-seared chicken breasts are simmered in a rich and creamy sauce infused with earthy cremini mushrooms, aromatic garlic, and the subtle anise-like flavor of fresh tarragon. A splash of dry white wine and a touch of heavy cream bring a refined balance to the dish, while fresh parsley adds a burst of color and brightness. This one-pan recipe is ready in just 45 minutes, making it perfect for busy evenings or intimate gatherings. Serve with fluffy rice, creamy mashed potatoes, or a loaf of crusty bread to savor every drop of the velvety sauce. Perfect for fans of comforting, herb-forward chicken dinners, this dish is a guaranteed crowd-pleaser!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium yellow onion, finely chopped
- 3 cloves garlic cloves, minced
- 250 grams cremini mushrooms, sliced
- 0.5 cup dry white wine
- 1 cup chicken broth
- 0.5 cup heavy cream
- 1 tablespoon fresh tarragon leaves, chopped
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
Season both sides of the chicken breasts with salt and pepper.
Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and sear for 3-4 minutes on each side until browned. Remove the chicken and set aside.
Lower the heat to medium and melt the butter in the same skillet. Add the chopped onion and cook for 3-4 minutes until softened.
Add the minced garlic and sliced mushrooms, cooking for another 5-6 minutes until the mushrooms are tender and golden.
Pour in the white wine and let it simmer for 2-3 minutes, scraping any browned bits from the bottom of the skillet.
Add the chicken broth and bring to a gentle simmer. Return the chicken breasts to the skillet, cover, and cook for 10-12 minutes, or until the chicken is cooked through (internal temperature of 165°F/74°C).
Remove the chicken again and set aside on a plate, keeping it warm.
Stir in the heavy cream and chopped tarragon, letting the sauce simmer for 2-3 minutes until slightly thickened.
Return the chicken to the skillet, spooning the sauce over the top to coat. Let everything heat through for 1-2 minutes.
Garnish with fresh parsley and serve hot with your choice of sides such as rice, mashed potatoes, or crusty bread.
Nutrition Facts
Calories |
2234 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.0 g | 151% | |
| Saturated Fat | 49.4 g | 247% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 774 mg | 258% | |
| Sodium | 3501 mg | 152% | |
| Total Carbohydrate | 27.1 g | 10% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 11.3 g | ||
| Protein | 229.3 g | 459% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 170 mg | 13% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 3103 mg | 66% | |
*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.
