Chicken with Tomatoes and Tarragon
Indulge in the vibrant flavors of this Chicken with Tomatoes and Tarragon recipe—a quick yet elegant dish perfect for weeknight dinners or special occasions. Succulent chicken breasts are seared to golden perfection, then simmered in a luscious sauce made with juicy cherry tomatoes, fragrant tarragon, and a touch of creamy richness. A splash of white wine and chicken stock enhances the depth of flavor, while a hint of garlic and butter adds an irresistible touch. This one-pan recipe is ready in just 40 minutes, making it ideal for busy nights that still deserve a gourmet flair. Serve it over rice, pasta, or with a hunk of crusty bread to soak up every last drop of the flavorful tomato-tarragon sauce. Perfect for anyone seeking a balance of simplicity, deliciousness, and sophistication!
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Recipe Information
Ingredients
- 4 pieces chicken breasts
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 tablespoon butter
- 3 cloves garlic cloves
- 2 cups cherry tomatoes
- 0.5 cup white wine
- 0.5 cup chicken stock
- 2 tablespoons fresh tarragon leaves
- 0.25 cup heavy cream
Instructions
Season both sides of the chicken breasts with salt and black pepper.
Heat a large skillet over medium-high heat. Add the olive oil and butter to the skillet.
Once the butter has melted and the pan is hot, add the chicken breasts to the skillet. Cook for 4–5 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
Reduce the heat to medium and add the minced garlic to the skillet. Sauté for 30 seconds, stirring frequently to prevent burning.
Add the cherry tomatoes to the skillet and cook for 5 minutes, stirring occasionally, until they start to soften and release their juices.
Pour in the white wine and stir, scraping up any browned bits from the bottom of the skillet. Let the wine cook down for 2 minutes.
Add the chicken stock to the skillet and bring to a simmer. Cook for another 3 minutes to let the flavors meld together.
Return the chicken breasts to the skillet, spooning the tomato mixture over the top. Simmer for 5 minutes to warm the chicken and infuse it with the sauce.
Stir in the heavy cream and fresh tarragon leaves. Cook for 2 minutes, allowing the sauce to thicken slightly.
Taste the sauce and adjust seasoning with additional salt and pepper if needed.
Serve the chicken hot with the tomato-tarragon sauce spooned over the top. Pair with rice, pasta, or crusty bread for a complete meal.
Nutrition Facts
Calories |
1918 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.0 g | 112% | |
| Saturated Fat | 29.7 g | 148% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 676 mg | 225% | |
| Sodium | 3052 mg | 133% | |
| Total Carbohydrate | 21.1 g | 8% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 9.5 g | ||
| Protein | 224.4 g | 449% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 181 mg | 14% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 949 mg | 20% | |
*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.
