Easy Recipe for Chicken with Tarragon This Week
Recipe for chicken with tarragon, an aromatic herb infuses a simple, elegant dish, yielding tender chicken in a fragrant, savory sauce, perfect for weeknight meal.
Equipment
- The following kitchen tools are essential for preparing the recipe for chicken with tarragon:
- Large skillet (preferably cast iron or stainless steel)
- Cutting board
- Chef's knife
- Measuring cups and spoons
- Meat Thermometer
- Tongs or Spatula
Ingredients
- 4 boneless, skinless chicken breasts (about 6 ounces each)
- 1 tablespoon olive oil
- 1/2 cup chopped shallots
- 1 cup dry white wine (such as Sauvignon Blanc)
- 1 cup chicken broth
- 1 cup heavy cream
- 1/4 cup chopped fresh tarragon leaves
- 2 tablespoons butter
- 1 tablespoon lemon juice
- Salt and freshly ground black pepper to taste
Instructions
- Step 1: Prepare the Chicken: Pat the chicken breasts dry with paper towels and season generously with salt and freshly ground black pepper. Proper seasoning at this stage enhances the overall flavor.
- Step 2: Sear the Chicken: Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts and sear for 4-5 minutes per side, until golden brown. The searing creates a flavorful crust, enhancing the dish's complexity. Remove the chicken from the skillet and set aside.
- Step 3: Saut the Shallots: Reduce the heat to medium and add the chopped shallots to the skillet. Saut for 2-3 minutes, until softened and fragrant. Stir frequently to prevent burning, allowing the shallots to release their aromatic oils.
- Step 4: Deglaze with White Wine: Pour in the white wine and deglaze the skillet, scraping up any browned bits from the bottom. Allow the wine to reduce by half, concentrating its flavors and creating a rich base for the sauce.
- Step 5: Add Chicken Broth and Cream: Pour in the chicken broth and bring to a simmer. Reduce the heat to low and stir in the heavy cream. Simmer gently for 5-7 minutes, allowing the sauce to thicken slightly. Simmer gently for 5-7 minutes, allowing the sauce to thicken slightly.
- Step 6: Return Chicken to the Skillet: Return the seared chicken breasts to the skillet, nestling them into the creamy sauce. Cover the skillet and simmer for 10-12 minutes, or until the chicken is cooked through and reaches an internal temperature of 165F (74C). Use of meat thermometer ensures food safety.
- Step 7: Finish the Sauce: Remove the chicken from the skillet and set aside. Stir in the fresh tarragon, butter, and lemon juice into the sauce. Season with salt and pepper to taste. This final step elevates the sauce with fresh flavors and a touch of brightness.
- Step 8: Serve: Spoon the creamy tarragon sauce over the chicken breasts and serve immediately. Garnish with additional fresh tarragon, if desired. For a richer flavor, use bone-in, skin-on chicken thighs. If you don't have white wine, chicken broth can be substituted. For dairy-free option, use coconut cream.
Notes
Variations
The recipe for chicken with tarragon lends itself to several adaptations:
- Ingredient Swaps: Instead of heavy cream, crme frache or Greek yogurt provides a tangy alternative. For a dairy-free version, coconut cream or cashew cream can be substituted, yielding a similar richness.
- Regional Twists: Incorporating mushrooms or artichoke hearts adds earthy and vegetal notes, reflecting Provenal influences. A splash of sherry or Madeira wine enriches the sauce with nutty undertones.
- Dietary Adjustments: To reduce fat content, use skim milk thickened with a cornstarch slurry in place of heavy cream. For gluten-free diets, ensure the chicken broth used is gluten-free.
Serving Suggestions
The recipe for chicken with tarragon pairs well with a variety of accompaniments. Roasted asparagus, steamed green beans, or a simple green salad provide a light, contrasting element. Creamy mashed potatoes or polenta complement the richness of the sauce. The dish is suitable for both weeknight dinners and more formal occasions.
Storage Tips
To preserve freshness, the recipe for chicken with tarragon should be stored properly. Leftover chicken and sauce can be refrigerated in an airtight container for up to three days. Reheating should be done gently over low heat to prevent the sauce from separating. Freezing is not recommended, as the creamy sauce tends to change texture upon thawing.
Frequently Asked Questions
- Question 1: Can dried tarragon be used? While fresh tarragon is preferred for its superior flavor, dried tarragon can be used in a pinch. Use about one teaspoon of dried tarragon for every tablespoon of fresh.
- Question 2: How can the sauce be thickened if it’s too thin? A cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) can be whisked into the simmering sauce to thicken it.
- Question 3: Can bone-in chicken be used? Yes, bone-in chicken thighs or breasts can be used. Adjust cooking time accordingly to ensure the chicken reaches an internal temperature of 165F (74C).
- Question 4: What wine pairs well with this dish? A crisp Sauvignon Blanc or a dry Ros complements the flavors of chicken with tarragon.