Dairy-Free Tarragon Chicken
Savor the sophisticated flavors of this Dairy-Free Tarragon Chicken, a healthy and delicious twist on the classic French dish! This creamy, dairy-free recipe features tender, golden-browned chicken breasts bathed in a luscious coconut cream and tarragon-infused sauce. Brightened with a hint of fresh lemon juice and Dijon mustard, the sauce is thickened to silky perfection using arrowroot powder, making it both gluten-free and paleo-friendly. Simple yet elegant, this 45-minute dish is perfect for weeknight dinners or your next dinner party. Garnished with vibrant parsley and served alongside steamed vegetables, rice, or mashed potatoes, this recipe delivers a restaurant-quality meal that’s sure to impress. Whether you're catering to a dairy-free diet or just exploring new flavors, this tarragon chicken recipe is a must-try!
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 3 pieces Garlic cloves (minced)
- 1 cup Unsweetened coconut cream
- 1 cup Chicken broth (low-sodium)
- 2 tablespoons Fresh tarragon (chopped)
- 1 tablespoon Fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 tablespoon Arrowroot powder (or cornstarch)
- 2 tablespoons Water
- 1 tablespoon Fresh parsley (chopped, for garnish)
Instructions
Season both sides of the chicken breasts with salt and black pepper.
Heat olive oil in a large skillet 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.
In the same skillet, add the minced garlic and sauté for 1-2 minutes, until fragrant but not browned.
Stir in the coconut cream and chicken broth, scraping up any browned bits from the bottom of the skillet.
Add the chopped tarragon, lemon juice, and Dijon mustard. Stir to combine and let the sauce come to a gentle simmer.
In a small bowl, mix the arrowroot powder (or cornstarch) with water to create a slurry. Gradually whisk the slurry into the sauce, stirring constantly, until the sauce thickens slightly.
Return the cooked chicken breasts to the skillet, spooning the sauce over the chicken to coat. Let simmer for an additional 5-7 minutes to allow the flavors to meld and the chicken to reheat.
Taste the sauce and adjust seasoning if needed with additional salt or pepper.
Garnish with chopped parsley and serve hot. Pair with steamed vegetables, rice, or mashed potatoes if desired.
Nutrition Facts
Calories |
2280 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 139.0 g | 178% | |
| Saturated Fat | 83.5 g | 418% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 3175 mg | 138% | |
| Total Carbohydrate | 29.9 g | 11% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 8.1 g | ||
| Protein | 226.4 g | 453% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 200 mg | 15% | |
| Iron | 16.8 mg | 93% | |
| Potassium | 2842 mg | 60% | |
*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.
