Skillet Tarragon Chicken
Transform your weeknight dinners with this luxurious yet simple Skillet Tarragon Chicken! Tender, golden-browned chicken thighs are simmered in a velvety sauce infused with dry white wine, rich cream, and the distinctive herbal aroma of fresh tarragon. A splash of lemon juice adds brightness, while shallots and garlic bring savory depth. This one-pan recipe not only minimizes cleanup but also delivers restaurant-quality flavor in just 40 minutes. Perfectly paired with mashed potatoes, rice, or crusty bread to mop up the luscious sauce, this dish is an elegant and satisfying meal that's easy enough for busy nights but impressive enough for special occasions. Optimize your cooking game with this delightful tarragon chicken recipe!
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Recipe Information
Ingredients
- 4 pieces chicken thighs (boneless, skinless)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 small shallot (finely diced)
- 2 cloves garlic cloves (minced)
- 0.5 cups dry white wine
- 0.5 cups chicken broth
- 0.5 cups heavy cream
- 2 tablespoons fresh tarragon (chopped)
- 1 tablespoon lemon juice
Instructions
Season the chicken thighs with 1 teaspoon of salt and 0.5 teaspoon of black pepper on both sides.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the oil is hot, add the chicken thighs to the skillet.
Cook the chicken for about 4-5 minutes per side, or until golden brown. Remove the chicken from the skillet and set aside on a plate. (It doesn't need to be fully cooked yet.)
Lower the heat to medium and add 2 tablespoons of unsalted butter to the skillet. Once melted, add the finely diced shallot and cook for 2-3 minutes until softened.
Stir in the minced garlic and cook for another 30 seconds, or until fragrant.
Deglaze the skillet by pouring in 0.5 cups of dry white wine. Scrape up any browned bits from the bottom of the pan using a wooden spoon.
Let the wine reduce by half, about 2-3 minutes. Then, stir in 0.5 cups of chicken broth and bring the mixture to a gentle simmer.
Return the chicken thighs to the skillet, ensuring they are partially submerged in the liquid. Cover the skillet and let the chicken cook for about 10 minutes, or until it is fully cooked through (internal temperature of 165°F).
Remove the chicken from the skillet and set aside. Stir 0.5 cups of heavy cream into the sauce and let it simmer, uncovered, for 2-3 minutes to thicken slightly.
Stir in 2 tablespoons of freshly chopped tarragon and 1 tablespoon of lemon juice. Taste the sauce and adjust the seasoning with additional salt and pepper, if needed.
Return the chicken to the skillet, spoon the sauce over the top, and let it heat through for 1-2 minutes.
Serve the skillet tarragon chicken warm, garnished with extra tarragon if desired, and pair it with rice, mashed potatoes, or crusty bread to soak up the delicious sauce.
Nutrition Facts
Calories |
1846 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 136.4 g | 175% | |
| Saturated Fat | 54.5 g | 272% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 618 mg | 206% | |
| Sodium | 3022 mg | 131% | |
| Total Carbohydrate | 14.5 g | 5% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 4.2 g | ||
| Protein | 108.2 g | 216% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 146 mg | 11% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 1387 mg | 30% | |
*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.
