Chicken Tarragon
Elevate your weeknight dinner game with this creamy and elegant Chicken Tarragon recipe. Juicy, pan-seared chicken breasts are nestled in a luscious, velvety sauce made with dry white wine, chicken stock, heavy cream, and a burst of fresh tarragon, giving the dish its signature herbaceous flavor. A touch of lemon juice adds a bright finish, perfectly balancing the richness of the sauce. This quick and easy recipe, ready in just 40 minutes, features simple yet sophisticated ingredients like shallots and garlic, making it ideal for both casual family dinners and special occasions. Serve it alongside fluffy rice, buttery mashed potatoes, or crisp steamed vegetables for a complete, satisfying meal. Perfect for lovers of French-inspired cuisine, this Chicken Tarragon will quickly become a go-to favorite in your recipe collection.
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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, chopped
- 1 tablespoon lemon juice
Instructions
Season the chicken breasts with salt and black pepper on both sides.
Heat olive oil in a large skillet over medium-high heat. Once hot, add the chicken and cook for 4-5 minutes per side, or until golden brown and fully cooked. Remove the chicken from the skillet and set aside.
In the same skillet, reduce the heat to medium and add the butter. Once melted, add the finely chopped shallots and sauté for 2-3 minutes, or until soft and translucent.
Add the minced garlic and cook for another 30 seconds until fragrant.
Deglaze the skillet by pouring in the white wine. Scrape up any browned bits from the bottom of the pan with a wooden spoon.
Allow the wine to reduce by half, which should take about 2-3 minutes.
Pour in the chicken stock and bring to a simmer. Let it cook for 5 minutes to deepen the flavor.
Stir in the heavy cream and chopped tarragon. Simmer for another 3-4 minutes, stirring occasionally, until the sauce thickens slightly.
Add the lemon juice and season the sauce with additional salt and pepper to taste, if needed.
Return the chicken breasts to the skillet, spoon the sauce over them, and let them warm through for about 2-3 minutes.
Serve immediately, garnished with additional fresh tarragon if desired. Pair with rice, mashed potatoes, or steamed vegetables.
Nutrition Facts
Calories |
2465 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.1 g | 181% | |
| Saturated Fat | 61.4 g | 307% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 855 mg | 285% | |
| Sodium | 3081 mg | 134% | |
| Total Carbohydrate | 20.9 g | 8% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 7.2 g | ||
| Protein | 232.5 g | 465% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 218 mg | 17% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 2306 mg | 49% | |
*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.
