Lemon Tarragon Chicken with Pan Sauce
Elevate your dinner table with this zesty and aromatic Lemon Tarragon Chicken with Pan Sauce. Tender, golden-seared chicken breasts are paired with a velvety sauce infused with the bright tang of fresh lemon juice, the earthy elegance of tarragon, and a luscious touch of heavy cream. This easy yet sophisticated dish comes together in just 40 minutes, making it the perfect choice for both busy weeknights and special occasions. The skillet-cooked chicken absorbs the rich flavors of butter, garlic, and chicken broth, while the finish of fresh parsley adds a final burst of freshness. Serve with a side of fluffy rice, creamy mashed potatoes, or roasted vegetables to soak up every drop of the flavorful pan sauce. This recipe is a celebration of balanced flavors and simple techniques, guaranteed to leave a lasting impression.
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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
- 2 tablespoons unsalted butter
- 2 cloves garlic cloves, minced
- 2 tablespoons fresh tarragon leaves, chopped
- 1 teaspoon lemon zest
- 3 tablespoons lemon juice
- 0.5 cup chicken broth
- 0.25 cup heavy cream
- 1 tablespoon fresh parsley, chopped
Instructions
Place the chicken breasts on a cutting board and lightly pound them to an even thickness, about 1/2 inch, for even cooking.
Season both sides of the chicken breasts with salt and black pepper.
In a large skillet, heat the olive oil over medium-high heat. Once hot, add the chicken breasts and sear for 4-5 minutes on each side, or until golden brown and cooked through. Remove the chicken from the skillet and set it aside on a plate. Tent with foil to keep warm.
Lower the heat to medium and add the unsalted butter to the skillet. Once melted, stir in the minced garlic and sauté for 30 seconds, or until fragrant.
Add the chopped tarragon and lemon zest to the skillet, stirring to combine, and cook for another 30 seconds.
Pour in the lemon juice and chicken broth, scraping up any browned bits from the bottom of the skillet. Let the mixture simmer for 3-4 minutes to reduce slightly.
Stir in the heavy cream, cooking for another 2-3 minutes until the sauce thickens slightly.
Return the cooked chicken breasts to the skillet, spooning the sauce over them to coat. Simmer for 2-3 minutes to reheat the chicken and meld the flavors.
Garnish with fresh parsley, then serve immediately. Pair with rice, mashed potatoes, or roasted vegetables if desired.
Nutrition Facts
Calories |
1840 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.2 g | 125% | |
| Saturated Fat | 37.3 g | 186% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 714 mg | 238% | |
| Sodium | 3181 mg | 138% | |
| Total Carbohydrate | 7.5 g | 3% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 1.5 g | ||
| Protein | 218.6 g | 437% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 127 mg | 10% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 2024 mg | 43% | |
*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.
