Keto Tarragon Chicken
Indulge in the creamy, herbaceous flavors of Keto Tarragon Chicken, a low-carb dinner delight that’s perfect for weeknights yet elegant enough to impress guests. This recipe features tender, golden-seared chicken thighs simmered in a luscious sauce infused with aromatic tarragon, garlic, and a hint of tang from white vinegar. The combination of heavy cream and chicken broth creates a rich, velvety base that pairs beautifully with keto-friendly sides like cauliflower rice or zucchini noodles. Ready in just 35 minutes, this one-skillet meal is not only quick to prepare but also gluten-free, making it ideal for satisfying your keto diet cravings without compromising on flavor. Serve it garnished with fresh parsley for a touch of freshness and presentation-worthy appeal!
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Recipe Information
Ingredients
- 4 pieces Chicken thighs (bone-in, skin-on)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 3 tablespoons Butter (unsalted)
- 3 cloves Garlic (minced)
- 1 cup Chicken broth (low-sodium)
- 0.5 cup Heavy cream
- 2 tablespoons Fresh tarragon (chopped)
- 1 teaspoon White vinegar
- 1 tablespoon Fresh parsley (chopped, optional for garnish)
Instructions
Pat the chicken thighs dry with paper towels and season them evenly with salt and black pepper on both sides.
Heat olive oil in a large skillet over medium-high heat. Add the chicken thighs, skin-side down, and sear for 6-7 minutes until golden brown and crispy. Flip and cook for another 5 minutes. Remove the chicken from the skillet and set aside. (It won't be fully cooked yet.)
Reduce the heat to medium and add the butter to the skillet. Once melted, stir in the minced garlic and cook for 1 minute until fragrant.
Pour in the chicken broth and deglaze the skillet by scraping up the browned bits with a wooden spoon. Let the broth simmer for 2 minutes.
Stir in the heavy cream, tarragon, and white vinegar. Mix well and bring the sauce to a gentle simmer.
Return the chicken thighs to the skillet, skin-side up, ensuring they are partially submerged in the sauce. Cover with a lid and cook for 10-12 minutes, or until the chicken is fully cooked (internal temperature of 165°F/74°C).
Remove the lid and let the sauce simmer for another 2-3 minutes to thicken slightly.
Taste the sauce and adjust seasoning if needed. Sprinkle with chopped parsley, if desired, for garnish.
Serve warm with keto-friendly sides such as steamed asparagus, cauliflower rice, or zucchini noodles.
Nutrition Facts
Calories |
2259 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 196.5 g | 252% | |
| Saturated Fat | 76.8 g | 384% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 699 mg | 233% | |
| Sodium | 3045 mg | 132% | |
| Total Carbohydrate | 7.2 g | 3% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 0.7 g | ||
| Protein | 111.7 g | 223% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 154 mg | 12% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 1365 mg | 29% | |
*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.
