Creamy Chicken Tarragon with Egg Noodles
Indulge in the cozy elegance of Creamy Chicken Tarragon with Egg Noodles, a dish that combines tender, golden-seared chicken thighs with a luscious, herb-infused cream sauce. Fresh tarragon brings a fragrant, anise-like flavor that pairs beautifully with the richness of heavy cream, while a splash of lemon juice brightens every bite. Served over perfectly cooked egg noodles, this comforting meal is easy enough for a weeknight but sophisticated enough for a special occasion. With a quick prep time and just 25 minutes of cooking, this recipe is perfect for anyone craving a quick yet elevated comfort food experience. Garnished with fresh parsley, this hearty dish is as pleasing to the eye as it is to the palate!
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken thighs
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 medium Shallot, finely chopped
- 2 cloves Garlic cloves, minced
- 1 cup Chicken broth
- 0.75 cup Heavy cream
- 2 tablespoons Fresh tarragon leaves, chopped
- 1 tablespoon Lemon juice
- 12 ounces Egg noodles
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
Season the chicken thighs with salt and pepper on both sides.
Heat the olive oil in a large skillet over medium-high heat. Add the chicken thighs and sear for 4-5 minutes per side until golden brown. Remove from the skillet and set aside on a plate.
In the same skillet, reduce the heat to medium and add the butter. Once melted, add the chopped shallot and cook for 2-3 minutes until softened. Add the minced garlic and cook for another 30 seconds, stirring frequently.
Pour in the chicken broth and bring to a simmer, scraping the bottom of the pan to release any browned bits. Stir in the heavy cream and 1 tablespoon of the chopped tarragon. Let the sauce simmer gently for 5 minutes to thicken slightly.
Return the chicken thighs to the skillet, covering them with the sauce. Reduce the heat to low, cover, and cook for 10-12 minutes, or until the chicken is fully cooked and the internal temperature reaches 165°F (74°C).
Meanwhile, bring a large pot of salted water to a boil. Cook the egg noodles according to the package instructions until al dente. Drain and set aside.
Stir the lemon juice into the sauce and adjust seasoning with additional salt and pepper if needed. Add the remaining tablespoon of tarragon for a fresh, aromatic finish.
To serve, divide the egg noodles among four plates. Top with the creamy chicken and spoon the sauce generously over the noodles. Garnish with chopped parsley, if desired.
Serve hot and enjoy!
Nutrition Facts
Calories |
791 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.4 g | 53% | |
| Saturated Fat | 17.5 g | 87% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 211 mg | 70% | |
| Sodium | 732 mg | 32% | |
| Total Carbohydrate | 61.2 g | 22% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 2.6 g | ||
| Protein | 37.9 g | 76% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 61 mg | 5% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 465 mg | 10% | |
*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.
