Chicken with Tarragon Cream Sauce
Elevate your weeknight dinner with this elegant Chicken with Tarragon Cream Sauce—a quick and flavorful dish that’s as perfect for entertaining as it is for a cozy family meal. Juicy, pan-seared chicken breasts are bathed in a luxuriously creamy sauce infused with aromatic tarragon, bright notes of lemon, and savory garlic. This recipe combines simplicity and sophistication, ready in just 45 minutes and ideal for pairing with fluffy rice, velvety mashed potatoes, or crisp roasted vegetables. The rich blend of heavy cream and deglazed chicken stock ensures every bite is packed with comforting, herbaceous flavor. Garnished with fresh parsley, this dish is a true showstopper for anyone seeking an easy gourmet experience.
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 2 cloves Garlic cloves, minced
- 1 cup Chicken stock
- 1 cup Heavy cream
- 2 tablespoons Tarragon leaves, chopped
- 1 tablespoon Lemon juice
- 2 tablespoons Fresh parsley, chopped (optional for garnish)
Instructions
Season both sides of the chicken breasts with salt and black pepper.
In a large skillet, heat the olive oil over medium heat. Add the chicken breasts and cook for 5-6 minutes on each side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
Reduce the heat to medium-low and add the butter to the skillet. Once melted, add the minced garlic and sauté for 1 minute until fragrant.
Pour the chicken stock into the skillet, scraping the bottom to deglaze and incorporate the browned bits for extra flavor. Let it simmer for 2-3 minutes.
Stir in the heavy cream and tarragon leaves. Allow the sauce to simmer gently for 5-6 minutes, stirring occasionally, until it thickens slightly.
Add the lemon juice to the sauce and stir to combine. Taste and adjust seasoning with additional salt and pepper if necessary.
Return the cooked chicken breasts to the skillet, spooning the sauce over the top. Let them warm through in the sauce for 3-4 minutes.
Serve the chicken with sauce drizzled on top and garnish with fresh parsley if desired. Enjoy with rice, mashed potatoes, or a side of vegetables.
Nutrition Facts
Calories |
2519 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 161.0 g | 206% | |
| Saturated Fat | 73.3 g | 366% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 915 mg | 305% | |
| Sodium | 3090 mg | 134% | |
| Total Carbohydrate | 7.1 g | 3% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 1.5 g | ||
| Protein | 230.1 g | 460% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 160 mg | 12% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 1942 mg | 41% | |
*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.
