Creamy Tarragon Chicken
Indulge in the rich, velvety flavors of Creamy Tarragon Chicken, a restaurant-worthy dish that’s surprisingly easy to make at home. This recipe features tender, golden-seared chicken breasts enveloped in a luxuriously smooth sauce made with heavy cream, dry white wine, and aromatic fresh tarragon. Finely chopped shallots and garlic lend depth and a subtle sweetness, while a splash of lemon juice brightens the dish with a zesty finish. With just 40 minutes from start to finish, this one-pan recipe is perfect for a cozy weeknight meal or an elegant dinner party. Serve it over fluffy rice, creamy mashed potatoes, or with a side of roasted vegetables to soak up every drop of the irresistible sauce. A classic combination of French-inspired flavors, Creamy Tarragon Chicken is sure to become a favorite in your cooking repertoire.
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Recipe Information
Ingredients
- 4 pieces chicken breasts
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 pieces shallots, finely chopped
- 2 cloves garlic cloves, minced
- 0.5 cup dry white wine
- 1 cup chicken broth
- 0.5 cup heavy cream
- 2 tablespoons fresh tarragon leaves, chopped
- 1 tablespoon lemon juice
Instructions
Season the chicken breasts on both sides with salt and pepper, then lightly coat them in the all-purpose flour, shaking off any excess.
Heat the olive oil and 1 tablespoon of butter in a large skillet over medium heat. Add the chicken breasts and cook for 4-5 minutes on each side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, melt the remaining tablespoon of butter. Add the chopped shallots and sauté for 2-3 minutes, or until softened. Stir in the minced garlic and cook for another 30 seconds until fragrant.
Deglaze the skillet by pouring in the dry white wine, scraping up any browned bits from the bottom of the pan. Let the wine simmer for 2-3 minutes to reduce slightly.
Stir in the chicken broth and heavy cream. Bring the mixture to a simmer and cook for 5-6 minutes, allowing the sauce to thicken slightly.
Add the chopped fresh tarragon and lemon juice to the sauce. Stir well, then return the cooked chicken breasts to the skillet, spooning the sauce over them.
Let the chicken simmer in the sauce for 5 minutes to absorb the flavors. Taste the sauce and adjust seasoning with additional salt and pepper if needed.
Serve the creamy tarragon chicken hot with your choice of sides, such as rice, potatoes, or steamed vegetables.
Nutrition Facts
Calories |
2219 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.1 g | 150% | |
| Saturated Fat | 49.2 g | 246% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 754 mg | 251% | |
| Sodium | 3482 mg | 151% | |
| Total Carbohydrate | 29.5 g | 11% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 6.8 g | ||
| Protein | 220.9 g | 442% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 140 mg | 11% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 570 mg | 12% | |
*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.
