Low Carb Tarragon Chicken
Elevate your weeknight dinner with this creamy and flavorful Low Carb Tarragon Chicken recipe! Juicy, golden-browned chicken breasts are simmered in a luscious, herbaceous sauce made with heavy cream, Dijon mustard, fresh tarragon, and a splash of lemon juice for a bright, zesty finish. Ready in just 40 minutes, this dish is perfect for busy nights while keeping things keto-friendly and delicious. Serve it over zucchini noodles or cauliflower rice for a wholesome, low-carb meal that feels indulgent yet light. Packed with aromatic shallots and garlic, this recipe is a must-try for anyone looking to enjoy gourmet flavors with minimal effort.
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 2 medium Shallots, finely chopped
- 3 cloves Garlic, minced
- 1 cup Heavy cream
- 0.5 cup Chicken broth
- 1 teaspoon Dijon mustard
- 2 tablespoons Fresh tarragon, chopped
- 1 tablespoon Lemon juice
- 4 cups Zucchini noodles or cauliflower rice (optional, for serving)
Instructions
Season the chicken breasts on both sides with salt and ground black pepper.
Heat the olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 5-6 minutes on each side until golden brown and fully cooked through (internal temperature should reach 165°F). Remove chicken from the skillet and set aside on a plate covered loosely with foil.
In the same skillet, melt the butter over medium heat. Add the chopped shallots and cook for 2-3 minutes until softened. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
Pour in the chicken broth and scrape the bottom of the skillet to deglaze, releasing any browned bits. Reduce the heat slightly and let the broth simmer for 2 minutes.
Stir in the heavy cream, Dijon mustard, and half of the chopped tarragon. Allow the sauce to cook for 3-4 minutes, stirring occasionally, until it thickens slightly.
Add the lemon juice and return the chicken breasts to the skillet, spooning the sauce over the top. Cook for another 2-3 minutes until the chicken is warmed through and coated in the sauce.
Garnish with the remaining fresh tarragon and serve immediately. Optional: Serve with zucchini noodles or cauliflower rice for a low-carb side.
Nutrition Facts
Calories |
2724 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 164.2 g | 211% | |
| Saturated Fat | 73.4 g | 367% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 894 mg | 298% | |
| Sodium | 3474 mg | 151% | |
| Total Carbohydrate | 62.6 g | 23% | |
| Dietary Fiber | 19.5 g | 70% | |
| Total Sugars | 33.1 g | ||
| Protein | 237.8 g | 476% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 426 mg | 33% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 5434 mg | 116% | |
*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.
