Mushroom Tarragon Chicken
Elevate your weeknight dinners with this Creamy Mushroom Tarragon Chicken, a dish that combines tender, golden-browned chicken breasts with a luxurious sauce of cremini mushrooms, aromatic shallots, garlic, and a splash of white wine. Finished with velvety heavy cream and the fresh, herbaceous punch of tarragon, this recipe strikes the perfect balance of elegance and comfort. Ready in under an hour, it’s the ideal choice for everything from cozy family meals to entertaining guests. Serve it with fluffy mashed potatoes, steamed rice, or a slice of crusty bread to soak up every drop of the rich, savory sauce. A must-try for mushroom lovers and fans of French-inspired cuisine!
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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
- 8 ounces Cremini mushrooms
- 2 tablespoons Shallots, minced
- 2 pieces Garlic cloves, minced
- 0.5 cup White wine
- 0.75 cup Chicken broth
- 0.5 cup Heavy cream
- 1 tablespoon Fresh tarragon leaves, chopped
Instructions
Season the chicken breasts on both sides with salt and black pepper.
Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 5-7 minutes on each side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
Lower the heat to medium and add the butter to the skillet. Once melted, add the sliced cremini mushrooms and cook until they release their liquid and become golden brown, about 5-7 minutes.
Stir in the minced shallots and garlic and cook for 1-2 minutes, until fragrant.
Deglaze the skillet by adding the white wine, scraping up any browned bits from the bottom of the pan. Allow the wine to reduce by half, about 3-4 minutes.
Stir in the chicken broth and bring to a simmer. Cook for 3-4 minutes to slightly reduce the liquid.
Add the heavy cream to the skillet and stir until fully combined. Return the chicken breasts to the skillet, spooning the sauce over the chicken.
Simmer the chicken in the sauce for 5 minutes, allowing the flavors to meld and the chicken to reheat.
Stir in the chopped tarragon and cook for an additional 1 minute. Taste the sauce and adjust seasoning with salt and pepper as needed.
Serve the chicken warm, topped with the creamy mushroom-tarragon sauce. Pair with mashed potatoes, rice, or crusty bread for a complete meal.
Nutrition Facts
Calories |
2188 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.9 g | 151% | |
| Saturated Fat | 49.4 g | 247% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 774 mg | 258% | |
| Sodium | 3355 mg | 146% | |
| Total Carbohydrate | 16.4 g | 6% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 6.5 g | ||
| Protein | 225.0 g | 450% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 167 mg | 13% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 3113 mg | 66% | |
*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.
