6 Ingredient Creamy Chicken Tarragon

4
Servings
5m
Prep Time
15m
Cook Time
20m
Ready In


"A very quick, and easy dish to prepare; and, perfect to use with boneless skinless chicken breasts. I have served this many different ways - over orzo; plain, white, or rice pilaf. But, my favorite has to be spinach pasta, simply dressed with butter and lemon. It's elegant for entertaining, but simple too. You can always double the sauce for this; personally, I just like a light drizzle."

Original recipe yields 4 servings
OK
  • SAUCE

Nutritional

  • Serving Size: 1 (110.5 g)
  • Calories 195.3
  • Total Fat - 12.7 g
  • Saturated Fat - 5.5 g
  • Cholesterol - 68.8 mg
  • Sodium - 116.9 mg
  • Total Carbohydrate - 3.9 g
  • Dietary Fiber - 1.1 g
  • Sugars - 0.9 g
  • Protein - 17.1 g
  • Calcium - 32.6 mg
  • Iron - 0.9 mg
  • Vitamin C - 18.1 mg
  • Thiamin - 0.1 mg

Step 1

Lemon ... First, cut the lemon in half. Then slice 1 half in 4 thin slices. Zest and juice the other half, which will be used for the sauce.

Step 2

Chicken ... You can buy chicken already pounded, or/thin cut, at a premium price; or, just pound them yourself. I like to use a ziploc bag, but you can also use a piece of plastic wrap. Use a meat mallet, rolling pin, or heavy pot to flatten out the chicken breast. Make sure not to pound too thin; you do not want to tear the chicken. Once the chicken is pounded thin; season with salt and lemon pepper on both sides.

Step 3

Saute ... I actually prefer to use my non stick pan for this; but, any pan will really work. Add the olive oil and butter to a medium high heat pan. If you are not using a non stick pan, you may need to add a bit more olive oil and butter. Just enough to cover the bottom of the pan. Once you add the butter and oil; add the chicken.

Step 4

Sear the chicken on the first side until golden brown. Do NOT try to move the chicken until it can easily be flipped. If it sticks, it is NOT ready to be flipped. Cook the second side until you get a nice sear. The chicken being very thin cooks very quickly; so, DO NOT over cook. It should take approximately 4 minutes per side. Once the chicken is cooked; transfer to a plate and cover will foil as you make the sauce.

Step 5

Sauce ... In the same pan, reduce the heat to medium; then, add the butter and shallots - cook 1 minute. Add the cream and dijon mustard, and cook 2 more minutes. Then, add the lemon juice and zest, tarragon, and season with salt and pepper; simmer 2 minutes on low. Done! Now, if you like a lot of sauce, you can easily double the recipe. I like just a drizzle over the chicken.

Step 6

Serve and ENJOY! ... As mentioned, I love spinach pasta with this; but, serve your favorite side. I like just a touch of lemon and butter on the pasta; then, top with the chicken and a drizzle of the sauce. But, this equally as good over rice, orzo; even baby spinach, if you want to go 'less' carbs. It's decadent and rich.

Tips & Variations


No special items needed.

Related

OnlyTheBestRecipez

Another winner to add to my Favs. The family loved this one! Tarragon and chicken go splendidly together. Served with Fettucine Alfredo and some yeast rolls. Great combo!

(10 Jun 2020)

GrammiesGrub

Tarragon goes so well with chicken and it added so much flavor to this. I served it to company with sides of garlic mashed potatoes and squash. Winner of a dinner all the way!

review by:
(9 Sep 2018)

BeatleBugBrenda

Quick and easy, but so delicious! Love recipes using tarragon. Love that flavor!

review by:
(5 May 2018)

MamasTaxi

Perfect for a dinner party and something that tasted great too! Loved the sauce. I doubled it so we could put some on our wide egg noodles. Excellent all the way around.

review by:
(3 Nov 2014)