Description
Tarragon chicken brings French countryside elegance to weeknight dining. Tender chicken breasts nestle in a creamy herb sauce, delivering classic French flavors with simple, sophisticated charm that will transport dinner guests to Provence.
Ingredients
Scale
Meat:
- 4 chicken breasts (about 175 grams or 6.2 ounces each)
Seasonings and Spices:
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried tarragon (or 2 tablespoons fresh tarragon, chopped fine)
Additional Ingredients:
- 2 tablespoons olive oil
- 1 small onion, peeled and finely diced
- 2 cloves garlic, minced
- 120 milliliters (½ cup) white wine (or extra chicken stock for no alcohol)
- 120 milliliters (½ cup) chicken stock
- 180 milliliters (¾ cup) heavy cream
- Fresh tarragon (torn into pieces, for serving)
- Black pepper (for serving)
Instructions
- Generously season chicken breasts with salt and freshly ground black pepper on both sides, ensuring even coating.
- Heat olive oil in a large skillet over medium-high heat until shimmering and nearly smoking.
- Carefully place seasoned chicken breasts into the hot skillet, cooking for 4 to 5 minutes on each side until a beautiful golden-brown crust develops and internal temperature reaches 165°F (74°C).
- Remove chicken from skillet and transfer to a clean plate, covering loosely with aluminum foil to retain warmth.
- In the same skillet, reduce heat to medium and add finely chopped onions, sautéing until translucent and soft, approximately 3 to 4 minutes.
- Mince fresh garlic and add to the onions, stirring quickly to prevent burning and releasing aromatic flavors.
- Pour dry white wine into the skillet, scraping the bottom to release caramelized bits, and allow liquid to reduce by half.
- Introduce chicken stock and dried tarragon, stirring to combine and create a flavorful base for the sauce.
- Slowly pour heavy cream into the skillet, gently stirring and simmering until the sauce thickens and coats the back of a spoon, approximately 5 to 6 minutes.
- Return chicken breasts to the skillet, coating them with the creamy tarragon sauce and warming through for 2 minutes.
- Plate the chicken, generously spooning sauce over each piece and garnishing with freshly chopped tarragon leaves and a sprinkle of coarse black pepper.
Notes
- Leftovers stay fresh in an airtight container for 3-4 days, perfect for quick lunch reheat.
- Swap white wine with chicken broth if avoiding alcohol for family-friendly version.
- Fresh tarragon brings brighter flavor compared to dried herbs, though both work beautifully.
- Choose boneless, skinless chicken breasts for faster cooking and easier preparation.
- Serve alongside roasted vegetables or creamy mashed potatoes to complete the meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner, Lunch
- Method: Sautéing
- Cuisine: French
Nutrition
- Serving Size: 4
- Calories: 700 kcal
- Sugar: 2g
- Sodium: 900mg
- Fat: 50g
- Saturated Fat: 25g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: <1g
- Protein: 45g
- Cholesterol: 180mg