Why You’ll Love This Recipe:
- One-Pan Simplicity – Easy to make, with minimal cleanup.
- Rich Creaminess – The sauce combines cream and butter for indulgent flavor.
- Flavorful Herb – Tarragon adds a sophisticated, aromatic touch.
- Quick Weeknight Meal – Ready in under 35 minutes.
- Customizable – Swap ingredients like chicken thighs or add veggies like mushrooms or spinach.
Why This Recipe Works:
This recipe combines simple ingredients in a one-pan format, making it quick, easy, and flavorful. Tarragon’s unique, slightly licorice flavor pairs beautifully with the cream sauce, while Dijon mustard adds depth and brightness. The dish is versatile, fitting seamlessly into a busy weeknight dinner routine but also fancy enough for guests.
Storage and Reheating Instructions:
- Refrigerate: Store in an airtight container for up to 3 days.
- Reheat: Reheat in a skillet over medium heat, adding a splash of broth to rehydrate the sauce.
FAQs
Can I use dried tarragon instead of fresh?
Yes, but reduce the amount by half as dried herbs are more concentrated.
Can I make this dairy-free?
You can substitute the cream with coconut milk, though the flavor will differ slightly.
What should I serve with this dish?
Creamy tarragon chicken pairs well with mashed potatoes, rice, or roasted vegetables.
Can I freeze leftovers?
The cream sauce may separate when frozen, so it’s best enjoyed fresh.
How can I make the sauce thicker?
To thicken the sauce, let it simmer longer or stir in a slurry of cornstarch and water.
One-Pan Creamy Tarragon Chicken
Make this quick and easy one-pan creamy tarragon chicken with simple ingredients. A perfect meal for busy weeknights!
Equipment
- Large skillet
- Tongs
- Measuring cups
- Cutting board
Ingredients
- 4 boneless skinless chicken breasts
- 2 tbsp olive oil
- 1 small shallot finely chopped
- 3 cloves garlic minced
- ½ cup chicken broth
- 1 cup heavy cream
- 1 tbsp Dijon mustard
- 1 tbsp fresh tarragon chopped (or 1 tsp dried tarragon)
- 1 tbsp butter
- Salt and pepper to taste
- Fresh lemon juice optional for serving
Instructions
- Sear the Chicken:Heat olive oil in a large skillet over medium heat. Season the chicken breasts with salt and pepper and cook for 5-6 minutes on each side until golden brown and cooked through. Remove and set aside.
- Sauté Aromatics:In the same skillet, add the chopped shallots and garlic. Sauté until fragrant, about 2 minutes.
- Deglaze and Simmer:Pour in the chicken broth and Dijon mustard, scraping up any browned bits. Let it reduce for about 3-4 minutes.
- Make the Sauce:Stir in the heavy cream, tarragon, and butter. Simmer for another 5 minutes until the sauce thickens.
- Finish:Return the chicken to the skillet, spooning the sauce over it. Allow it to simmer for an additional 2-3 minutes, ensuring the chicken is fully coated. Serve with a squeeze of fresh lemon juice if desired.
Notes
Nutrition Information (Per Serving):
- Calories: 510
- Protein: 32g
- Carbs: 4g
- Fat: 41g
5 Pro Tips for Success:
- Use Fresh Tarragon – Fresh tarragon gives a more vibrant flavor compared to dried.
- Adjust the Sauce – If the sauce gets too thick, add a splash of chicken broth to thin it out.
- Chicken Thighs Option – You can substitute chicken breasts with boneless chicken thighs for a juicier texture.
- Add Veggies – Toss in mushrooms or spinach during the last simmer for added nutrients.
- Lemon Finish – A squeeze of lemon juice brightens the flavors and balances the creaminess.
