Creamy Tarragon Chicken is a comforting and elegant dish that transforms simple chicken breasts into a flavorful, restaurant-quality meal. The chicken is pan-seared to golden perfection, then simmered in a rich and velvety sauce made with heavy cream, white wine, and a generous amount of fresh tarragon. Tarragon, with its slightly sweet and aromatic flavor, is the star of this dish, adding a sophisticated touch to the creamy sauce. The sauce clings beautifully to the chicken, creating a luscious dish that’s perfect for weeknight dinners or special occasions. Paired with roasted vegetables, rice, or mashed potatoes, this creamy chicken dish is guaranteed to impress your guests and satisfy your taste buds.
Ingredients:
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- 1/2 cup dry white wine (such as Sauvignon Blanc)
- 1 cup chicken broth (low-sodium preferred)
- 1/2 cup heavy cream
- 2 tablespoons Dijon mustard
- 2 teaspoons fresh tarragon, chopped (or 1 teaspoon dried tarragon)
- 2 cloves garlic, minced
- 1 small shallot, finely chopped
- 1 tablespoon butter
- Fresh tarragon sprigs (for garnish, optional)
Instructions:
- Prepare the Chicken:
- Season the chicken breasts on both sides with salt and pepper.
- Heat the olive oil in a large skillet over medium-high heat. Once hot, add the chicken breasts and sear them for 4-5 minutes on each side, or until golden brown and cooked through (internal temperature should reach 165°F/74°C). Remove the chicken from the skillet and set it aside on a plate.
- Make the Sauce:
- In the same skillet, add the chopped shallot and garlic. Sauté for about 2 minutes, or until softened and fragrant.
- Pour in the white wine and stir to scrape up any browned bits from the bottom of the skillet. Let the wine simmer for about 2 minutes, allowing it to reduce slightly.
- Add the chicken broth and Dijon mustard, stirring to combine. Bring the mixture to a simmer and cook for 3-4 minutes to reduce the sauce slightly.
- Lower the heat and stir in the heavy cream. Allow the sauce to simmer for another 3-5 minutes, or until it thickens and becomes creamy.
- Finish the Dish:
- Return the chicken breasts to the skillet, nestling them into the sauce. Sprinkle the chopped tarragon over the chicken and spoon some of the sauce over the top. Simmer for an additional 2-3 minutes to heat the chicken through and allow the flavors to meld.
- Stir in the butter to finish the sauce, making it even richer and smoother.
- Serve:
- Transfer the chicken breasts to serving plates and spoon the creamy tarragon sauce over the top. Garnish with additional fresh tarragon sprigs, if desired.
- Serve with your choice of sides, such as roasted potatoes, rice, or a simple green vegetable like steamed asparagus or sautéed spinach.
