Description
This creamy tarragon chicken recipe features tender, pan-seared chicken breasts simmered in a luscious lemon and cream sauce infused with fresh tarragon. Ready in just 30 minutes, it’s perfect for a comforting weeknight dinner served alongside rice, noodles, or mashed potatoes.
Ingredients
Chicken
- 1 1/2 pounds skinless boneless chicken breasts, halved lengthwise
- 3 tablespoons all-purpose flour, divided
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 3 tablespoons butter, divided
- 1 tablespoon canola oil
Sauce
- 1/2 cup chicken broth or white wine, or combination
- 1 cup heavy cream
- 1 lemon, zested and juiced
- 2 tablespoons fresh chopped tarragon, or 1 teaspoon dried tarragon leaves
Instructions
- Prep the chicken: Working with the chicken breasts halved lengthwise, place each cutlet between two sheets of plastic wrap and pound to 1/2-inch thickness with a meat mallet or rolling pin. In a shallow bowl, mix 2 tablespoons of flour, kosher salt, and black pepper. Lightly dredge each chicken cutlet in the flour mixture, shaking off excess, then set aside.
- Brown the chicken: Heat a large cast iron pan or heavy skillet over medium heat and melt 2 tablespoons butter with canola oil. Place the chicken cutlets in the pan and cook undisturbed for about 4 minutes until browned on the underside. Flip and cook another 3-4 minutes until the second side is browned. Transfer the chicken to a plate and tent with foil. Repeat with remaining cutlets, adding more butter or oil if needed.
- Make the sauce: Wipe out any burned bits from the skillet with a paper towel and return the pan to medium-high heat. Add chicken broth or white wine and bring to a boil, scraping up browned bits. Cook for 2 minutes, then add the heavy cream. In a small bowl, mash together the remaining 1 tablespoon flour and 1 tablespoon butter until smooth, then whisk into the pan. Reduce heat and simmer for 3-5 minutes until sauce thickens and coats the back of a spoon. Stir in lemon juice, zest, chopped tarragon, and adjust seasoning to taste.
- Re-warm the chicken: Return the browned chicken breasts to the pan and simmer gently for 2 minutes until warmed through. Serve the creamy tarragon chicken with your choice of rice, noodles, or mashed potatoes, garnished with extra chopped tarragon or lemon wedges.
Notes
- Pounding the chicken to even thickness ensures quick and uniform cooking.
- Feel free to substitute white wine with additional chicken broth if preferred.
- Fresh tarragon is preferred for best flavor, but dried works in a pinch.
- You can thicken the sauce more by simmering a minute longer if desired.
- Serve immediately for best texture and flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: French
