Tarragon Chicken and Vegetables
Indulge in the comforting elegance of Tarragon Chicken and Vegetables—a one-skillet wonder that combines tender, golden-brown chicken breasts with a medley of vibrant carrots and crisp green beans. This creamy dish is elevated by the delicate, anise-like flavor of fresh tarragon, perfectly balanced with a splash of dry white wine, a hint of lemon juice, and the richness of heavy cream. Ready in just 45 minutes, this recipe is both weeknight-friendly and dinner-party worthy. Serve this savory meal with a crusty baguette or fluffy rice to soak up the luscious sauce, and watch as it becomes a new family favorite. Perfect for fans of French-inspired cuisine, this dish is bursting with flavor, freshness, and finesse!
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 2 pieces Shallots (finely chopped)
- 2 cloves Garlic (minced)
- 2 pieces Carrots (sliced into thin rounds)
- 200 grams Green beans (trimmed)
- 0.5 cups Dry white wine
- 1 cup Low-sodium chicken broth
- 0.5 cups Heavy cream
- 2 tablespoons Fresh tarragon leaves (chopped)
- 1 tablespoon Lemon juice
Instructions
Season the chicken breasts on both sides with salt and black pepper.
In a large skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat.
Add the chicken breasts to the skillet and cook for 4-5 minutes on each side, until golden brown and fully cooked (internal temperature of 165°F/74°C). Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining olive oil and butter. Add the chopped shallots and cook for 2-3 minutes until softened.
Add the minced garlic and sliced carrots to the skillet. Cook for 5 minutes, stirring occasionally, until the carrots begin to soften.
Add the green beans and continue cooking for another 3 minutes.
Pour in the white wine and chicken broth. Bring the mixture to a simmer and cook for 5 minutes, allowing the liquid to reduce slightly.
Stir in the heavy cream, chopped tarragon, and lemon juice. Cook for 2 minutes to combine the flavors.
Return the chicken breasts to the skillet and spoon the sauce and vegetables over them. Cook for an additional 2 minutes to reheat the chicken.
Serve the tarragon chicken with the vegetables and sauce. Garnish with additional tarragon leaves if desired.
Nutrition Facts
Calories |
568 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.1 g | 37% | |
| Saturated Fat | 12.3 g | 61% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 193 mg | 64% | |
| Sodium | 686 mg | 30% | |
| Total Carbohydrate | 11.1 g | 4% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 4.5 g | ||
| Protein | 56.1 g | 112% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 64 mg | 5% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 740 mg | 16% | |
*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.
