Tarragon Chicken with Gorgonzola Sauce
Elevate your weeknight dinner with this Tarragon Chicken with Gorgonzola Sauce—a delightful fusion of aromatic herbs and bold, creamy flavors. Juicy, golden-brown chicken breasts are seasoned with fresh tarragon, then smothered in a luxurious sauce made with dry white wine, velvety heavy cream, and tangy gorgonzola cheese. The dish is brought to life with the subtle sweetness of sautéed shallots and garlic, while a sprinkle of parsley adds a fresh, vibrant finish. Perfectly paired with roasted potatoes, steamed vegetables, or pasta, this recipe is an elegant yet approachable meal ready in just 45 minutes. Ideal for impressing guests or treating yourself to a gourmet experience at home—comfort food meets sophistication with every bite.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 2 tablespoons fresh tarragon leaves
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 2 small shallots, finely minced
- 2 medium garlic cloves, finely minced
- 0.5 cup dry white wine
- 1 cup chicken broth
- 0.75 cup heavy cream
- 0.5 cup crumbled gorgonzola cheese
- to taste salt
- to taste freshly ground black pepper
- 1 tablespoon chopped fresh parsley (optional, for garnish)
Instructions
Season the chicken breasts on both sides with salt, pepper, and 1 tablespoon of fresh tarragon leaves.
Heat the olive oil in a large skillet over medium heat. Add the chicken breasts to the skillet and cook for about 5-6 minutes per side or until golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate, tenting it with foil to keep warm.
In the same skillet, melt the unsalted butter over medium heat. Add the minced shallots and garlic, and sauté until softened and fragrant, about 2-3 minutes.
Deglaze the skillet with the white wine, scraping up any browned bits from the bottom of the pan. Allow the wine to reduce by half, about 2-3 minutes.
Add the chicken broth and bring to a simmer. Let it reduce slightly, about 3-4 minutes.
Stir in the heavy cream and crumbled gorgonzola cheese. Stir constantly until the cheese is fully melted and the sauce thickens, about 3-5 minutes. Taste and season with additional salt and freshly ground black pepper as needed.
Return the chicken to the skillet, spooning the gorgonzola sauce over the top to coat. Allow the chicken to warm in the sauce for 2-3 minutes.
Sprinkle the remaining 1 tablespoon of fresh tarragon over the dish and garnish with chopped parsley if desired.
Serve the Tarragon Chicken with Gorgonzola Sauce immediately alongside steamed vegetables, roasted potatoes, or a side of pasta to soak up the creamy sauce.
Nutrition Facts
Calories |
2483 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.4 g | 181% | |
| Saturated Fat | 64.4 g | 322% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 853 mg | 284% | |
| Sodium | 4252 mg | 185% | |
| Total Carbohydrate | 21.8 g | 8% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 5.4 g | ||
| Protein | 233.9 g | 468% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 478 mg | 37% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 2358 mg | 50% | |
*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.
