French Tarragon Chicken
Elevate your dinner game with this elegant French Tarragon Chicken recipe, a dish that combines the rustic charm of French cuisine with the richness of a creamy herb-infused sauce. Perfectly seared bone-in, skin-on chicken thighs are simmered in a luscious sauce made from dry white wine, heavy cream, and freshly chopped tarragon, creating a flavor profile that’s both aromatic and indulgent. With the bright addition of lemon juice and the depth of caramelized shallots and garlic, this recipe is a sophisticated yet approachable option for weeknights or special occasions. Ready in under an hour, this dish pairs beautifully with mashed potatoes, rice, or crusty French bread to soak up every drop of the velvety, restaurant-quality sauce.
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Recipe Information
Ingredients
- 4 pieces bone-in, skin-on chicken thighs
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 medium shallots, finely chopped
- 2 garlic cloves, minced
- 0.5 cup dry white wine
- 1 cup low-sodium chicken broth
- 0.5 cup heavy cream
- 2 tablespoons fresh tarragon leaves, finely chopped
- 1 tablespoon lemon juice
Instructions
Pat the chicken thighs dry with paper towels and season both sides with salt and black pepper.
In a large skillet or sauté pan, heat 1 tablespoon of butter and the olive oil over medium-high heat until shimmering.
Place the chicken thighs skin-side down in the skillet and sear for 4-5 minutes until the skin is golden brown and crisp. Flip the chicken and sear the other side for another 4 minutes. Remove the chicken to a plate and set aside.
Reduce the heat to medium and add the remaining 1 tablespoon of butter to the skillet. Add the chopped shallots and cook for 2-3 minutes until softened, stirring frequently.
Add the minced garlic and cook for 30 seconds until fragrant.
Pour in the white wine and scrape the bottom of the skillet with a wooden spoon to deglaze, loosening any browned bits. Simmer for 2-3 minutes to reduce the wine slightly.
Add the chicken broth and return the chicken thighs to the skillet, skin-side up. Cover the pan with a lid and simmer over medium-low heat for 20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
Remove the chicken from the skillet and place it on a serving plate, tenting with foil to keep warm.
Stir the heavy cream into the pan sauce and simmer for 2-3 minutes until the sauce thickens slightly.
Add the fresh tarragon and lemon juice to the skillet, stirring to combine. Taste the sauce and adjust seasoning with additional salt and pepper if needed.
Pour the creamy tarragon sauce over the chicken and serve immediately. Pair with rice, mashed potatoes, or crusty French bread to soak up the sauce.
Nutrition Facts
Calories |
1754 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 137.5 g | 176% | |
| Saturated Fat | 56.5 g | 282% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 502 mg | 167% | |
| Sodium | 2423 mg | 105% | |
| Total Carbohydrate | 22.9 g | 8% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 8.1 g | ||
| Protein | 76.3 g | 153% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 162 mg | 12% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 1272 mg | 27% | |
*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.
