Lemon Pepper Tarragon Chicken with Sour Cream Mushroom and Wine
Elevate your weeknight dinner with this Lemon Pepper Tarragon Chicken with Sour Cream Mushroom and Wine—a dish that combines vibrant citrus, fragrant tarragon, and creamy indulgence in one skillet. Tender, pan-seared chicken breasts are infused with the zesty tang of lemon and the earthy warmth of tarragon before being smothered in a luscious sauce made from sautéed mushrooms, garlic, dry white wine, and velvety sour cream. This recipe masterfully balances bright and savory flavors, creating a restaurant-worthy meal in just 45 minutes. Perfectly complemented by mashed potatoes, rice, or crusty bread, this dish is as versatile as it is satisfying. With simple ingredients and easy preparation, this elegant chicken recipe is destined to become a family favorite.
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Recipe Information
Ingredients
- 4 pieces chicken breasts
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- 1 teaspoon dried tarragon
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 cups white mushrooms, sliced
- 2 pieces garlic cloves, minced
- 1 cup dry white wine
- 1 cup sour cream
- 0.5 cup chicken broth
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Season the chicken breasts on both sides with salt, black pepper, lemon zest, and lemon juice. Sprinkle the dried tarragon evenly over the chicken.
Heat olive oil and 1 tablespoon of butter in a large skillet over medium heat. Once hot, add the chicken breasts and cook for 4-5 minutes per side until golden brown and cooked through. Remove the chicken and set aside on a plate, covering with foil to keep warm.
In the same skillet, add the remaining butter. Once melted, add the sliced mushrooms and cook for 5-7 minutes, stirring occasionally, until softened and lightly browned.
Add the minced garlic to the skillet and sauté for 1 minute, until fragrant.
Pour in the white wine and chicken broth, scraping the bottom of the skillet to deglaze and incorporate the browned bits. Let the mixture simmer for 3-4 minutes to reduce slightly.
Lower the heat to medium-low and stir in the sour cream, ensuring it is fully incorporated into the sauce. Let the sauce cook for 2-3 minutes until it thickens slightly.
Return the cooked chicken breasts to the skillet, spooning some of the mushroom and wine sauce over them. Let the chicken simmer in the sauce for 5 minutes to absorb the flavors.
Garnish with chopped fresh parsley before serving. Serve hot with your choice of side dishes, such as mashed potatoes, rice, or crusty bread.
Nutrition Facts
Calories |
2311 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.5 g | 158% | |
| Saturated Fat | 55.8 g | 279% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 749 mg | 250% | |
| Sodium | 3328 mg | 145% | |
| Total Carbohydrate | 33.7 g | 12% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 21.8 g | ||
| Protein | 229.1 g | 458% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 441 mg | 34% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 885 mg | 19% | |
*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.
