Chicken in Tarragon Sauce
Elevate your weeknight dinners with this luscious Chicken in Tarragon Sauce, a dish that pairs tender, golden-seared chicken breasts with a velvety, herbaceous cream sauce. Infused with the delicate anise-like flavor of fresh tarragon, this elegant recipe is further enhanced by the addition of dry white wine, savory shallots, and a bright hint of lemon juice. Perfect for impressing guests or treating yourself, this one-pan recipe comes together in just 45 minutes, making it both convenient and gourmet. Serve it over fluffy rice, creamy mashed potatoes, or alongside crisp seasonal vegetables for a restaurant-quality meal at home. Explore this French-inspired classic that’s rich, flavorful, and irresistibly satisfying!
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 2 pieces Shallots, finely chopped
- 2 pieces Garlic cloves, minced
- 0.5 cup Dry white wine
- 1 cup Chicken stock
- 0.75 cup Heavy cream
- 2 tablespoons Fresh tarragon leaves, chopped
- 1 tablespoon Lemon juice
Instructions
Season the chicken breasts on both sides with salt and black pepper.
Heat the olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 6-7 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, reduce the heat to medium-low and add the butter. Once melted, add the chopped shallots and garlic. Sauté for 2-3 minutes, or until soft and fragrant, stirring frequently to prevent burning.
Deglaze the skillet by pouring in the white wine. Scrape the browned bits from the bottom of the pan with a wooden spoon. Let the wine simmer for 2-3 minutes until reduced by half.
Add the chicken stock and heavy cream to the skillet. Stir to combine and bring the mixture to a gentle simmer.
Stir in the chopped tarragon leaves and let the sauce simmer for 3-4 minutes until thickened slightly.
Add the lemon juice and stir to incorporate. Taste the sauce and adjust seasoning with additional salt or pepper if needed.
Return the chicken breasts to the skillet, spooning the sauce over them. Simmer for another 2-3 minutes to reheat the chicken and allow the flavors to meld.
Serve the chicken warm with the tarragon sauce drizzled over the top. Pair with rice, mashed potatoes, or steamed vegetables, as desired.
Nutrition Facts
Calories |
2448 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 140.7 g | 180% | |
| Saturated Fat | 61.3 g | 306% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 855 mg | 285% | |
| Sodium | 3078 mg | 134% | |
| Total Carbohydrate | 18.1 g | 7% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 7.2 g | ||
| Protein | 231.3 g | 463% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 152 mg | 12% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 2132 mg | 45% | |
*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.
