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Creamy Tarragon Chicken

A simple yet elegant dish featuring tender chicken in a creamy, herb-infused sauce, perfect for busy weeknights or special occasions.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces boneless, skinless chicken breasts
  • 2 tablespoons olive oil
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 1 cup heavy cream or a lighter alternative if you're watching those calories
  • 1 tablespoon Dijon mustard
  • 1 tablespoon fresh tarragon or 1 teaspoon dried tarragon
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon fresh parsley, for garnish because we all love a pop of color on our plates
Seasoning
  • Salt and pepper, to taste

Method
 

Preparation
  1. Start by seasoning the chicken breasts with salt and pepper. Trust me; it makes all the difference in flavor.
  2. In a large skillet, heat the olive oil over medium-high heat.
  3. Once hot, add the seasoned chicken breasts and cook for about 6-7 minutes on each side until golden brown.
  4. Remove the chicken from the skillet and set it aside.
  5. In the same skillet, toss in the chopped onion and garlic. Stir and sauté until soft and fragrant—about 3-4 minutes.
Cooking
  1. Pour in the heavy cream and stir in the Dijon mustard. Let it simmer for a minute while adding in the tarragon and lemon juice.
  2. Carefully return the chicken to the skillet, allowing it to soak up the sauce.
  3. Lower the heat and let it cook for another 5-7 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F.
Serving
  1. Serve your creamy tarragon chicken on a plate, drizzle sauce over it, and sprinkle with fresh parsley for garnish.

Notes

If you don't have tarragon, fresh thyme can be used as a substitute. To lighten it up, consider half-and-half instead of heavy cream.