Tarragon Chicken Breasts
Elevate your dinner routine with this irresistible Tarragon Chicken Breasts recipe, a perfect blend of elegance and simplicity. Juicy chicken breasts are seared to golden perfection before being gently simmered in a rich, velvety sauce infused with fresh tarragon, fragrant garlic, and a hint of zesty lemon. The addition of dry white wine and cream gives the dish a sophisticated depth, while buttery sautéed shallots add a touch of sweetness. Ready in just 40 minutes, this French-inspired dish pairs beautifully with sides like creamy mashed potatoes or steamed vegetables, making it an ideal choice for both weeknight dinners and special occasions. Delight your taste buds with this herbaceous, restaurant-quality meal that’s destined to become a family favorite!
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Recipe Information
Ingredients
- 4 pieces chicken breasts
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 shallots, finely chopped
- 2 garlic cloves, minced
- 0.5 cups dry white wine
- 0.75 cups chicken stock
- 0.5 cups heavy cream
- 2 tablespoons fresh tarragon, chopped
- 1 tablespoon lemon juice
Instructions
Season the chicken breasts on both sides with salt and black pepper.
Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts and sear for 3–4 minutes per side until golden brown. Remove the chicken from the skillet and set aside.
Reduce the heat to medium and add the unsalted butter to the same skillet. Once melted, add the chopped shallots and sauté for 2–3 minutes until softened. Stir in the minced garlic and cook for an additional 30 seconds.
Deglaze the skillet by pouring in the white wine and scraping the bottom to release any browned bits. Allow the wine to simmer for 2 minutes until reduced by half.
Pour in the chicken stock and bring to a gentle simmer. Return the chicken breasts to the skillet, cover, and cook for 10–12 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
Remove the chicken breasts from the skillet and place them on a serving plate. Tent with foil to keep warm.
Lower the heat and stir the heavy cream into the sauce. Let it simmer for 2 minutes, then add the chopped fresh tarragon and lemon juice. Stir well and season the sauce with additional salt and pepper to taste if needed.
Pour the creamy tarragon sauce over the chicken breasts and serve immediately with your choice of sides, such as mashed potatoes, rice, or steamed vegetables.
Nutrition Facts
Calories |
560 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.7 g | 38% | |
| Saturated Fat | 12.4 g | 62% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 198 mg | 66% | |
| Sodium | 653 mg | 28% | |
| Total Carbohydrate | 5.9 g | 2% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 2.4 g | ||
| Protein | 57.2 g | 114% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 58 mg | 4% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 574 mg | 12% | |
*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.
