Tarragon Chicken Recipe
This chicken dish is all about impressive flavors! Fresh tarragon adds a delightful aroma to a creamy sauce, perfect for pairing with golden-brown chicken breasts. Serve it over mashed potatoes or pasta for a complete and satisfying meal!
Ingredients
- 4 Small boneless skinless chicken breasts (about 1¾ pounds)
- 1¾ tsp Kosher salt divided
- 2 tbsp Extra-virgin olive oil
- 2 large Shallots thinly sliced
- 3 Garlic cloves minced
- ¾ cup White wine
- 1 cup Heavy cream
- 1 cup Chicken stock
- 1 tsp Chicken Better than Bouillon or 1 chicken bouillon cube
- 3 tbsp Fresh tarragon chopped, plus 1 tablespoon for garnish
- 1 tsp Dijon mustard
- 1 tsp Lemon zest
- 1 tbsp Cornstarch
- ¼ tsp Freshly cracked black pepper
- Cooked pasta or mashed potatoes for serving (optional)
Instructions
- Prepare the Chicken: Pat the chicken breasts dry and season them all over with 1½ teaspoons of salt.
- Brown the Chicken: Heat 1 tablespoon of olive oil in a large skillet over medium heat. When the oil is hot and shimmering, add the chicken breasts. Cook for about 5 minutes per side, or until they are golden brown. Transfer the chicken to a plate and set aside.
- Make the Sauce: In the same skillet, add the remaining tablespoon of oil and the sliced shallots. Cook, stirring, until the shallots are tender, about 4 minutes. Add the minced garlic and cook for about 30 seconds, until fragrant. Pour in the white wine and cook until it has reduced by half, about 4 minutes, scraping up any browned bits from the bottom of the pan with a wooden spoon.
- Add Cream and Flavorings: Stir in the heavy cream, chicken stock, chicken Better than Bouillon, 2 tablespoons of fresh tarragon, Dijon mustard, lemon zest, and the remaining ¼ teaspoon salt. Mix well.
- Simmer the Chicken: Return the chicken to the skillet along with any juices from the plate. Bring the sauce to a simmer over high heat, then reduce the heat to medium-low. Let it simmer until the chicken reaches an internal temperature of 165°F (74°C) on an instant-read thermometer, about 15 minutes.
- Thicken the Sauce: In a small bowl, mix the cornstarch with 2 tablespoons of cool water to make a slurry. Remove the chicken from the skillet and set aside. Pour the cornstarch slurry into the sauce and continue to simmer until the sauce has thickened, about 3 minutes. Return the chicken to the skillet and coat it with the sauce.
- Finish and Serve: Sprinkle the chicken with freshly cracked black pepper and the remaining 1 tablespoon of chopped tarragon. Serve over cooked pasta or mashed potatoes, if desired.
Notes
- Ensure Even Browning: Make sure your skillet is hot before adding the chicken to get a nice golden crust. Avoid overcrowding the pan for the best results.
- Thicken Sauce Perfectly: Mix the cornstarch with cool water to make a slurry before adding it to the sauce. This helps prevent lumps and ensures a smooth, creamy consistency.
- Flavor Boost: Fresh tarragon is key to this recipe’s flavor. For an extra burst, add a bit more chopped tarragon as a garnish just before serving.