Description
A comforting yet elegant one-skillet Tarragon Chicken made with tender chicken breasts simmered in a creamy, herb-infused sauce that feels restaurant-worthy but is easy enough for a weeknight.
Ingredients
2 tablespoons olive oil
4 medium chicken breasts, boneless and skinless
1 medium red onion, finely chopped
½ cup chicken stock
1 cup heavy cream
1 teaspoon paprika
1 tablespoon cornstarch
2 tablespoons fresh tarragon, finely chopped
1 teaspoon salt
½ teaspoon black pepper
Instructions
- Season the chicken breasts on both sides with salt and black pepper.
- Heat the olive oil in a large skillet over medium-high heat. Sear the chicken for several minutes per side until golden brown.
- Reduce the heat to medium-low, cover the skillet, and cook until the chicken is fully cooked through. Remove the chicken and set aside.
- In the same skillet, add the chopped red onion and cook until softened and translucent.
- Stir in the paprika, chicken stock, and heavy cream, scraping up any browned bits from the bottom of the pan.
- In a small bowl, mix the cornstarch with a little water to form a slurry, then stir it into the sauce until thickened.
- Add the fresh tarragon and simmer briefly to allow the flavors to blend.
- Return the chicken to the skillet, spoon the sauce over the top, and warm everything together before serving.
Notes
Dried tarragon can be used instead of fresh; use a smaller amount as it is more concentrated.
Mushrooms or peas can be added to the sauce for extra texture.
Chicken thighs can be substituted for a richer flavor.
Keep the heat low after adding cream to prevent curdling.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: European
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 3 g
- Sodium: 620 mg
- Fat: 28 g
- Saturated Fat: 13 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 34 g
- Cholesterol: 135 mg
