Chicken Tarragon Casserole
Indulge in the comforting elegance of Chicken Tarragon Casserole, a one-pan masterpiece that combines succulent chicken breasts, tender baby potatoes, and crisp green beans in a rich, creamy sauce infused with fresh tarragon. This oven-baked dish is elevated with a splash of dry white wine, earthy button mushrooms, and a hint of Dijon mustard, delivering layers of sophisticated flavor in every bite. Topped with Parmesan cheese for a golden finish, this casserole is as visually appealing as it is delicious. Perfect for cozy family dinners or a refined meal with friends, this recipe is a balance of ease and gourmet indulgence, ready in just under an hour. Serve it warm and let the vibrant tarragon aroma delight your senses!
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Recipe Information
Ingredients
- 4 pieces chicken breasts
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 8 ounces button mushrooms, sliced
- 1 cup dry white wine
- 1 cup chicken broth
- 0.75 cup heavy cream
- 1 tablespoon Dijon mustard
- 2 tablespoons fresh tarragon leaves, chopped
- 1 pound baby potatoes, halved
- 8 ounces green beans, trimmed
- 0.25 cup grated Parmesan cheese
Instructions
Preheat your oven to 375°F (190°C).
Season the chicken breasts with salt and pepper on both sides.
In a large, oven-safe skillet, heat the olive oil over medium-high heat. Sear the chicken breasts for 3-4 minutes per side until golden brown. Remove and set aside.
Reduce the heat to medium and add the butter to the same skillet. Once melted, sauté the onions for 2-3 minutes until softened.
Add the minced garlic and sliced mushrooms, cooking for another 3-4 minutes until the mushrooms release their liquid and begin to brown.
Deglaze the skillet by adding the white wine, scraping up any brown bits from the bottom. Allow the wine to reduce by half, about 3 minutes.
Stir in the chicken broth, heavy cream, Dijon mustard, and fresh tarragon. Bring the mixture to a simmer.
Nestle the seared chicken breasts back into the skillet along with the halved baby potatoes and green beans.
Sprinkle the grated Parmesan cheese over the top.
Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the chicken is cooked through and the potatoes are tender.
Remove from the oven and let rest for 5 minutes before serving.
Serve warm, garnished with additional fresh tarragon if desired.
Nutrition Facts
Calories |
766 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.6 g | 47% | |
| Saturated Fat | 16.4 g | 82% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 213 mg | 71% | |
| Sodium | 958 mg | 42% | |
| Total Carbohydrate | 32.8 g | 12% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 6.3 g | ||
| Protein | 62.5 g | 125% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 134 mg | 10% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 1411 mg | 30% | |
*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.
