Low Sodium Tarragon Chicken
Transform your weeknight dinners with this flavorful Low Sodium Tarragon Chicken recipe! Featuring tender, golden-brown chicken breasts simmered in a fragrant sauce made with fresh tarragon, garlic, shallots, and a splash of lemon juice, this dish is both heart-healthy and irresistibly delicious. By using unsalted chicken stock and butter, this recipe keeps sodium levels low without sacrificing taste. The simple yet aromatic tarragon sauce perfectly complements the juicy chicken, making it a hit for anyone seeking a balanced, wholesome meal. Ready in just 35 minutes, this dish can be served over steamed vegetables or whole grains for a complete, guilt-free dinner. Perfect for those looking for a quick, healthy, and flavorful chicken recipe!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 cup unsalted chicken stock
- 2 tablespoons fresh tarragon leaves
- 3 cloves garlic, minced
- 1 medium shallot, finely chopped
- 1 tablespoon unsalted butter
- 2 tablespoons lemon juice
- 0.5 teaspoons black pepper, freshly ground
- 1 teaspoon dried tarragon (optional, for garnish)
Instructions
Pat the chicken breasts dry with paper towels and season both sides lightly with freshly ground black pepper.
Heat a large skillet over medium heat and add 1 tablespoon of olive oil. Once the oil is shimmering, add the chicken breasts.
Cook the chicken for 5-6 minutes on each side until golden brown and cooked through (internal temperature should reach 165°F/74°C). Remove the chicken from the skillet and set it aside on a plate.
In the same skillet, lower the heat to medium-low and add the remaining 1 tablespoon of olive oil. Add the minced garlic and chopped shallot, sautéing them for 1-2 minutes until fragrant and softened.
Pour the unsalted chicken stock into the skillet and stir, scraping up any browned bits from the bottom of the pan.
Add the unsalted butter, fresh tarragon leaves, and lemon juice to the skillet. Stir well and allow the sauce to simmer for 3-5 minutes until slightly thickened.
Return the chicken breasts to the skillet, spooning the tarragon sauce over them to coat. Allow them to cook in the sauce for another 3 minutes, ensuring the chicken is hot and flavorful.
Remove the skillet from heat and serve the chicken breasts with the tarragon sauce drizzled over the top.
If desired, garnish with a sprinkle of dried tarragon before serving. Pair with steamed vegetables or a grain of your choice for a complete meal.
Nutrition Facts
Calories |
1582 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.9 g | 84% | |
| Saturated Fat | 18.4 g | 92% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 623 mg | 208% | |
| Sodium | 566 mg | 25% | |
| Total Carbohydrate | 15.8 g | 6% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 4.5 g | ||
| Protein | 219.3 g | 439% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 159 mg | 12% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 2106 mg | 45% | |
*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.
