tarragon chicken

This tarragon chicken skillet is not only easy, but full of flavor. Deliciously seared chicken breasts in a made from scratch tarragon mustard sauce. 

Tarragon Chicken

chicken breasts

tbsp canola oil

all purpose flour

dry white wine

unsalted butter

shallot, minced (3 tbsp)

garlic, minced (3 tbsp)

tarragon

chicken broth

tbsp dijon mustard

lemon

tbsp corn starch

kosher salt & fresh ground black pepper

Place chicken breasts on a cutting board, cover...

Place chicken breasts on a cutting board, cover with plastic wrap, and using a meat mallet thinly pound the chicken breast. Season each side of the chicken with a pinch of kosher salt and fresh ground black pepper. Pour the all purpose flour into a bowl, then proceed to coat each side of the chicken breast in flour. Shake the breast to get rid of excess flour, repeat with remaining chicken breast. 

Preheat oven to 400 degrees F

In a seasoned 10 or 12 inch cast...

In a seasoned 10 or 12 inch cast iron skillet, over medium high heat on the stovetop, add 2 tbsp oil. Once shimmering, add the chicken breasts (depending on size you may need to do 2 at a time). Sear each side for about 2 minutes until a golden brown crust forms, remove and set aside (they will finish cooking in the oven).

Lower the heat to medium/low, add in 1/4...

Lower the heat to medium/low, add in 1/4 cup of white wine and deglaze the pan. Once the liquid has reduced by half, add in the butter, garlic, shallot, and fresh tarragon. Sauté for 3-4 minutes until butter has melted/shallots begin to turn translucent. Next, add in the chicken broth, dijon mustard, and lemon zest, whisk together until combined. Add in 1 tbsp of corn starch and whisk to combine, allow the sauce to come to a light boil, then reduce the heat to simmer. Give the sauce a taste and add a pinch of kosher salt and some fresh black pepper as needed.

Return the chicken breasts into the sauce, top...

Return the chicken breasts into the sauce, top with a few twigs of tarragon, and place into the oven for about 10 minutes. Cook time will vary depending on size of chicken breast and thickness, internal temperature should be 165 degrees F, use a digital thermometer to check. Remove from oven and serve with your favorite side, spooning sauce over the chicken. 

Crispy Braised Chicken Thighs with Artichoke hearts, leeks, potatoes and tarragon- a delicious, French-inspired one-pan recipe perfect for spring!

Crispy Braised Chicken Thighs with Artichokes

artichokes,

lemon,

chicken thighs (bone in skin on)

Kosher Salt

pepper

olive oil

butter, divided.

leek,

potatoes

fennel seeds (optional)

vermouth

chicken stock

mustard

Cup half and half

tarragon, divided

Optional Addtions: Mushrooms, ramps, pearl onions, fresh English peas, fennel bulb

Prep the artichokes. Fill a med bowl with 4 cups cold water and squeeze with the juice from the lemon. Because artichokes will easily brown, work on one at a time as quickly as possible. Snap off all the hard out leaves using your fingers ( Save for later) With a sharp paring knife, trim off all the outer green skin around the base and stem, keeping the stem in tact. Remove the yellowish soft leaves and using a spoon, gently scrape away the white or purple silk like threads. Immediately place in the lemon water, to prevent browning. Slice just before placing in the skillet.

Preheat oven to 425F.  Pat chicken dry and season with kosher salt and pepper. Heat 1 T butter and 1 T olive oil in a heavy bottom oven proof skillet over med high heat. Place chicken skin side down and sear for until golden, about 5 minutes. Turn and brown undersides until golden, about 7-8 minutes. Remove chicken and set aside. Drain some of the chicken fat, leaving about 1 tablespoon oil in the pan. Add 1 tablespoon more butter. Add leeks, sliced artichokes, sliced potatoes and fennel seeds. Saute on med heat for 8-10 minutes, stirring frequently, until they just begin to soften. Season with a generous pinch of kosher salt and pepper. 

Deglaze the pan with vermouth (or white wine). Reduce by half, about 4 minutes. Add stock, mustard and fennel seeds, half and half, half of the fresh tarragon and 1/2 of the zest. Give a stir, bring to a simmer, and taste broth adjusting salt and pepper. Nestle the chicken pieces into the stew with skin sides up, and roast in a hot 425 F oven for 20-30 minutes, until golden, and thigh internal temp is 170F, or breast internal temp is 160F.  If needed, broil for a couple minutes to get skin extra crispy.

Garnish with remaining lemon zest and fresh tarragon before serving. 

Extraordinary recipe!!  I was actually overwhelmed with gratitude and tears to be blessed with such a beautiful dinner in such hellish times. Thank you Sylvia, for the reminder that the world is not yet flat...blessings to you for sharing

Fabulous &amp; beautiful recipe! My husband and I loved it, made it exactly as written and it turned out perfect. Really appreciate the step-by-step photos on how to prepare an artichoke. I was intimated at first and thought about using frozen but moved forward and am now a fan and a pro with artichokes. This this meal is something that you would get at a restaurant!  Couldn’t stop saying it’s “very good!” So much so, that we made this recipe again, this past weekend. This time we used a pork tenderloin, no artichokes, instead carrots, potatoes, leeks, mushrooms with sautéed kale on the side. It was excellent. In general, my husband I absolutely love your recipes. They are reliably excellent and easy to follow. I feel confident experimenting with new flavors and dishes. Thanks so much for sharing them.  P.S. For dessert, my husband made your Strawberry turnovers.  He made the homemade pie dough.  Gees, they too, were so good.

An easy-to-make skillet chicken dinner that boasts lots of vegetables and a fresh lemon tarragon sauce, served with couscous.

Tarragon Chicken with Vegetables

grapeseed, olive,

½ lb. boneless skinless chicken thighs ((trimmed and cut into 1 inch pieces))

¾ teaspoon kosher salt, divided

½ teaspoon ground black pepper, divided

oz white mushrooms, sliced

carrots

garlic,

all-purpose flour

peas

lemon juice

dry couscous,

Cook Chicken

Heat 1 tablespoon oil in a large sauté pan over medium heat. Pat chicken dry and sprinkle with ¼ teaspoon each salt and pepper. Add the chicken to the pan and cook until lightly browned on both sides, 6 to 8 minutes total. Chicken doesn’t need to be cooked through. Transfer to a clean plate.

Cook Mushrooms

If necessary, add another tablespoon of oil to pan. Add mushrooms, ½ teaspoon salt, and ¼ teaspoon pepper; cook, stirring occasionally, until lightly browned, 4 to 6 minutes.

Cook Onions and Carrots

Stir in onion and carrots; cook, stirring occasionally, until vegetables are starting to soften, about 4 minutes.

Add Flavor

Stir in garlic and tarragon; cook until fragrant, about 1 minute. Sprinkle the mixture with flour and cook, stirring, for 1 minute.

Add Broth

Add broth slowly, increase heat to high and bring to a simmer. Adjust heat to maintain a low simmer. Return the chicken and any accumulated juices, cover and cook about 10 minutes.

Cook

Add Peas

Add peas and lemon juice to the pan and cook, uncovered, until the peas are heated through, about 2 minutes.

Serve

https://embed.mediavine.com/videos/vyfyumcj8ewpxdtvqxqi

An easy-to-make skillet chicken dinner that boasts lots of vegetables and a fresh lemon tarragon sauce, served with couscous. A nice weeknight dinner but good enough for guests, too.

Make this classic Creamy Tarragon Chicken recipe in 30 minutes for a delicious weeknight meal!

Creamy Tarragon Chicken

chicken breast

shallots

garlic cloves, finely chopped

160 ml (2/3 cup) dry white wine

ml (1/2 cup) chicken stock

cornflour (cornstarch)

fresh tarragon, finely chopped (see Kitchen Notes)

parsley, finely chopped

sea salt

Heat the oil in a large skillet or saucepan over high heat.

Season the chicken breasts generously with salt and pepper.

Place the chicken breasts in the pan and cook for 3 to 5 minutes, or until they are golden and caramelised, before turning them over. The best way to achieve a nice colour on the chicken is to not move the chicken too often.

Once the chicken is golden and caramelised on both sides, remove them to a plate. The chicken does not need to be fully cooked through at this stage.

Add the shallots (or onions) and garlic. Cook for a few minutes until they have softened.

Pour the white wine into the pan and let it simmer for a few minutes until it has reduced slightly.

Use a wooden spoon to stir the mixture and to lift any caramelised bits from the pan.

Pour in the chicken stock and cream, together with the fresh tarragon.

Let the sauce simmer gently for a few minutes.

Taste for seasoning and add salt and pepper as needed.

Slowly pour in the cornflour slurry, stirring the sauce as you do. You may not need all of the cornflour slurry &#8211; use as much as you need until the sauce has thickened slightly.

Return the chicken to the pan and place them in the sauce.

Turn the heat down to low-medium, and place a lid on the saucepan.

Cook gently for 5 to 10 minutes, or until the chicken pieces have cooked through.

Garnish with parsley or more tarragon before serving.

I made this for the family last night and it was delicious! I forgot to add the cornflour so there was a lot of sauce but it was great to drizzle on the boiled potatoes. Will make again for sure!

Oh my GOSH this is tasty ??? made for my fiancé and went down a storm!

If I could give this recipe 5 more stars I would! Delicious. I added mushrooms to it and it was absolutely amazing. 

Cooked it for my mother in law and she said it was the “most delicious meal” she has ever had! Been craving it since!!

Superb. All the family loved it. Everything turned out just like the recipe. Served with baby new potatoes and green beans.

Omg this was bloody amazing!! Forgot to put the parsley in - had it with french beans and new baby potatoes - just AMAZING!!!

Cannot find it anywhere, but I use a similar French recipe that begins by browning the chicken with salt and quite a bit of sugar for caramelization. Sugar and salt, if needed, was also added at the end to balance the acidity of the wine. No vegetables were used but using carrots, as in your recipe, sounds like a really good addition. Thank you.

Love this! Have made it a few times &amp; having it for tea today. Easy to follow with few ingredients but delicious. Makes a refreshing change not having to go out &amp; buy loads of ingredients which cost the earth &amp; never to be used again! I swapped the cream for lighter creme fraich which works well &amp; bit healthier.  Thank you little bird!

Made this for tea, really tasty and simple to make. Will make again.

We are half French too! When visiting France one of the things that amazes me about the children is their palates. French children eat adult food. I never saw a child’s menu anywhere. They eat what everyone eats. Smaller portions of course, but the same foods. And they stay for the entire meal, which is several courses long! It is a cultural norm for French children to adapt as quickly as possible to the French way of doing things.

Absolutely gorgeous!! Restaurant standard

Tried it out seeing the reviews and it honestly turned out sosososooo goood! Im a fan of tarragon steaks and this is the best one ive had, plus at home!!
I skipped the wine though and added just a pinch on cheddar cheese and about half a tea spoon of mustard sauce to the terragon sauce and it did wonders for me!!

Love this recipe..it's one of my all time faves

Delicious! One of the best recipes I've made in a long time.

Wow, delicious recipe! I've never cooked with tarragon before but loved the flavors of this dish. Plus it was super easy and quick. Yum! Highly recommend.

Used Saki instead of dry white wine. Had fresh tarragon in the herb garden, so used it and fresh parsley. Served it with rice pilaf and some sugar snap peas from the garden, steamed with garlic, shallot, and ginger.

My husband now requests this for all of our dinner parties. Such a wonderful recipe! I serve it with fettuccine so I can use the extra sauce and steamed broccoli on the side!

I only had chicken thighs on hand so I used those instead and it turned out delicious! Maybe that doesn't make me a "rEaL fReNcH ChEf" though :)

Loved it. I even used dried tarragon, as I couldn't find fresh, and still it was great.

Beautiful dish! I've made this recipe several times now and everyone just loves it, yet it is so quick and easy.

Loved this! Quick, easy, delicious. I was unable to source fresh tarragon so I used dried but still got that lovely taste. I will be making this again real soon. Thank you.

I drank the white wine. Can I substitute something else?

Quick and delicious week-night recipe! Makes a big difference to get all the part ready to go (mise en place). I used Chicken Breasts, browned them for a little longer and covered them on a plate while I got the sauce going and they cooked perfectly in 10 minutes in the sauce. Fresh tarragon makes a big difference.

Bon appetite!  Better than restaurant quality &amp; taste.  Quick &amp; easy to boot.

Too much liquid i this recipe makes it a bit blend. Add dijon mustard a bit of lemon zest and only the half amount of the liquid except for heavy cream and this will taste lovely.

Excellent, easy to make, and unlike some recipes it doesn't call for dijon mustard which you may not want to buy only to be stuck with it, or vermouth which is the same deal.

I made this for dinner and it’s outstanding!!! My husband just loved it!   Next time I’ll add some fresh mushrooms.  We enjoyed this with a simple salad, although it would be amazing with mashed potatoes, white rice, maybe even cauliflower.   I might try this sauce with salmon!

A winning recipe! Beautiful flavors, easy to make.

Beautiful dish! Perfect served with boiled potatoes and steamed asparagus.

Made this today, very straightforward and easy but also delicious.  Very pleased, will certainly make it again. Thank you.

I can't believe how easy this dish was to make but the taste is sensational!

I had pinned this recipe ages ago but could never find fresh tarragon where I live. So I decided to make it with dried tarragon last night and omg it was soooooo amazing!!! I bet it tastes even more fantastic with fresh tarragon but I couldn't be happier with how this dish worked out. Fairly quick and easy to make too. Absolutely recommend!!!

This is my go to recipe for entertaining. Actually, my friends now request that I make it before they even come over - it's that good. I serve it with steamed greens and mashed potatoes. Always wonderful.

I needed to use some Tarragon from my plant and found your recipe. Really tasty and will be a regular now 💗
Lots of people saying that can’t find fresh Tarragon it should be sold in Markets or garden centres, dies back in the winter and then comes back in the Spring
Many thanks x

Top 5 tarragon chicken recipes from across the web

The most viewed tarragon chicken recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Tarragon Chicken

Crispy Braised Chicken Thighs with ...

Tarragon Chicken with Vegetables

Creamy Tarragon Chicken

Creamy Tarragon Chicken

Top 5 tarragon chicken recipes from across the web

The most viewed tarragon chicken recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Tarragon Chicken

Crispy Braised Chicken Thighs with ...

Tarragon Chicken with Vegetables

Creamy Tarragon Chicken

Creamy Tarragon Chicken

The most viewed tarragon chicken recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine