Easy Tarragon Cream Chicken
A deliciously creamy and comforting chicken dish featuring fresh tarragon, perfect for busy weeknights and ready in under 30 minutes.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts Ensure uniform thickness for even cooking.
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 tablespoons olive oil (extra virgin) Use good quality oil.
- 1 cup heavy cream Can substitute with half-and-half for a lighter dish.
- 1 cup fresh tarragon leaves Fresh is best, but dried can be used in lesser quantities.
- 2 tablespoons butter
- 2 tablespoons shallots (finely chopped) Pre-chopped shallots can save time.
- 2 cloves garlic Can use pre-chopped if needed.
- 1/2 cup white wine or chicken broth
- 1/4 cup chopped fresh parsley For garnish.
- 1 teaspoon lemon zest Adds brightness to the dish.
Instructions
Preparation
- Season the chicken breasts with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat.
- Add the chicken and sear for about 5 minutes on each side, or until golden brown.
- Remove the chicken and keep it warm.
Creamy Sauce
- In the same pan, add butter, shallots, and garlic, and sauté for about 2 minutes until fragrant.
- Pour in white wine or chicken broth and scrape the bottom of the pan to release browned bits.
- Bring to a simmer for about 3 minutes.
- Add heavy cream and tarragon leaves, stir until well combined and let it simmer for another 3-4 minutes until slightly thickened.
Serving
- Return the chicken to the skillet, spooning the sauce over it.
- Sprinkle with lemon zest and parsley just before serving.
Notes
Serve with a side of steamed vegetables or rice to soak up the creamy sauce. Adjust seasoning to taste before serving.