Crusted Baked Chicken with Tarragon Cream Sauce
Elevate your weeknight dinner routine with this Crusted Baked Chicken with Tarragon Cream Sauce—a dish that effortlessly combines a crispy, golden breadcrumb coating with the indulgence of a velvety tarragon-infused sauce. Perfectly seasoned chicken breasts are coated in a flavorful mixture of Parmesan cheese, fresh parsley, and garlic, pan-seared to lock in flavor, and then baked to juicy perfection. The exquisite tarragon cream sauce, made with heavy cream, a hint of Dijon mustard, and a splash of lemon juice, adds a luxurious finishing touch to this elegant yet approachable recipe. Ready in under an hour, this dish is perfect for serving at a dinner party or simply treating the family to a restaurant-quality meal at home. Pair it with roasted vegetables or mashed potatoes for a complete, irresistible dining experience. Keywords: crusted baked chicken, tarragon cream sauce, crispy chicken, chicken dinner recipe, easy weeknight meals.
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 1 cup Breadcrumbs
- 0.5 cup Grated Parmesan cheese
- 2 tablespoons Fresh parsley, finely chopped
- 1 teaspoon Garlic powder
- 2 large Eggs
- 0.5 cup All-purpose flour
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 2 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 1 cup Heavy cream
- 0.5 cup Chicken broth
- 1 tablespoon Fresh tarragon, chopped
- 1 teaspoon Dijon mustard
- 1 teaspoon Lemon juice
Instructions
Preheat your oven to 375°F (190°C) and prepare a baking sheet by lining it with parchment paper or lightly greasing it.
In a shallow dish, combine breadcrumbs, Parmesan cheese, parsley, garlic powder, 1 teaspoon of salt, and 0.5 teaspoon of black pepper. Mix well.
In another shallow dish, beat the eggs until smooth.
In a third shallow dish, place the all-purpose flour.
Season the chicken breasts on both sides with 0.5 teaspoon of salt and 0.5 teaspoon of black pepper.
Dredge each chicken breast in the flour, shaking off any excess. Dip it into the beaten eggs, and finally coat it with the breadcrumb mixture, pressing gently to help the coating adhere.
In a large skillet, heat the butter and olive oil over medium heat. Sear the breaded chicken breasts for 2-3 minutes per side, or until golden brown. (They do not need to be fully cooked at this stage.)
Transfer the chicken breasts to the prepared baking sheet and bake them in the preheated oven for 20-25 minutes, or until the internal temperature reaches 165°F (74°C).
While the chicken is baking, prepare the tarragon cream sauce. In a medium saucepan, combine the heavy cream, chicken broth, Dijon mustard, lemon juice, and tarragon.
Bring the sauce to a gentle simmer over medium heat, stirring occasionally. Let it reduce and thicken for about 10 minutes.
Taste the sauce and adjust seasoning with additional salt and pepper if necessary.
Once the chicken is done baking, let it rest for 5 minutes before serving.
Plate the chicken breasts and drizzle the tarragon cream sauce over the top. Serve immediately, garnished with additional chopped tarragon if desired.
Nutrition Facts
Calories |
3262 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 172.2 g | 221% | |
| Saturated Fat | 83.6 g | 418% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 1306 mg | 435% | |
| Sodium | 7055 mg | 307% | |
| Total Carbohydrate | 135.7 g | 49% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 8.6 g | ||
| Protein | 269.1 g | 538% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 716 mg | 55% | |
| Iron | 18.3 mg | 102% | |
| Potassium | 2313 mg | 49% | |
*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.
