Skillet Tarragon Chicken
Prep
10 mins
Cook
20 mins
Servings
6
Difficulty
Medium
Here's a weeknight dinner that never fails to impress. This skillet tarragon chicken comes together in just thirty minutes, making it perfect when you want something elegant without the fuss. The dried tarragon gives the sauce a sophisticated, almost French bistro quality that feels special but tastes surprisingly simple. I love that chicken breast is so lean and protein packed, which means I'm getting a nutritious meal without any guilt. Best of all, you probably have most of these ingredients already in your kitchen, so there's no need for a complicated shopping trip. One skillet, one go, and dinner is done.
Ella x
Ingredients
- 16 boneless skinless chicken breasts(can use bone in but adjust time) or 6 boneless skinless chicken thighs (can use bone in but adjust time)
- 1salt(to taste)
- 1pepper(to taste)
- 237 mlall-purpose flour
- 237 mlbutter
- 1 tablespoononion(finely chopped)
- 237 mldry white wine
- 1 teaspoondried tarragon
- 710 mlchicken broth
- 237 mlheavy cream
Detail level
Instructions
- 1
Sprinkle chicken with salt and pepper and dredge in flour. Set aside remaining flour.
- 2
Heat 3 tablespoons of butter over medium heat in large skillet and brown chicken on both sides. Remove chicken and keep warm.
- 3
Saute onion in same skillet until it begins to become clear.
- 4
Add wine and cook until liquid is almost evaporated, stirring to loosen browned bits (deglaze) on bottom of skillet. Watch closely- this happens fast!
- 5
Reduce heat to medium-low and stir in reserved flour until it becomes a thick paste.
- 6
Add tarragon, chicken broth and the cooked chicken. Cover and cook until tender.
- 7
Place chicken on a warm platter.
- 8
Add remaining butter and heavy cream to the liquid that is in the skillet and heat through.
- 9
Pour sauce over the chicken and garnish with a little more tarragon or some chopped fresh parsley or green onion if desired.
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