Whole30 Tarragon Chicken
Elevate your dinner routine with this creamy and flavorful Whole30 Tarragon Chicken recipe, designed to impress while keeping things wholesome and compliant. This dish features tender seared chicken breasts nestled in a velvety coconut milk sauce infused with aromatic fresh tarragon, minced shallots, garlic, and a hint of bright lemon juice. Gluten-free and dairy-free, the recipe utilizes arrowroot powder to create a luscious, perfectly thickened sauce that clings to every bite. With simple ingredients like Whole30-compliant chicken broth and a quick prep time of just 10 minutes, this recipe is ideal for busy weeknights while maintaining elegance for special occasions. Serve it with your favorite vegetable sides or cauliflower rice for a complete, nutrient-packed meal that satisfies. Perfectly balanced and packed with flavor, this tarragon chicken will be a new favorite!
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 1 teaspoon Sea salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 medium Shallot, finely minced
- 2 cloves Garlic cloves, minced
- 1 cup Chicken broth (unsalted, Whole30-compliant)
- 0.5 cup Coconut milk (full fat)
- 2 tablespoons Fresh tarragon leaves, chopped
- 1 tablespoon Fresh lemon juice
- 1 teaspoon Arrowroot powder
- 1 tablespoon Cold water
Instructions
Season both sides of the chicken breasts with sea salt and black pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken breasts and sear for 4-5 minutes on each side, or until golden brown and almost cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, heat the remaining 1 tablespoon of olive oil. Add the minced shallot and garlic, and sauté for 2-3 minutes until softened and fragrant.
Deglaze the pan by pouring in the chicken broth. Scrape up any browned bits from the bottom of the skillet using a wooden spoon.
Stir in the coconut milk and bring the mixture to a gentle simmer.
Add the chopped tarragon leaves and freshly squeezed lemon juice to the pan. Stir to combine.
Create a slurry by whisking the arrowroot powder with cold water in a small bowl. Slowly pour the slurry into the skillet, stirring constantly, to thicken the sauce.
Return the chicken breasts to the skillet, ensuring they are submerged in the sauce. Cover and let simmer for 7-10 minutes, or until the chicken is fully cooked through (internal temperature of 165°F).
Taste the sauce and adjust seasoning with additional salt or pepper if necessary.
Serve the chicken warm with a generous spoonful of sauce, garnished with additional fresh tarragon if desired.
Nutrition Facts
Calories |
1738 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.5 g | 106% | |
| Saturated Fat | 36.6 g | 183% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 2954 mg | 128% | |
| Total Carbohydrate | 19.6 g | 7% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 4.9 g | ||
| Protein | 221.5 g | 443% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 136 mg | 10% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 2273 mg | 48% | |
*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.
