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6 Ingredient Creamy Chicken Tarragon

Here's how you make 6 Ingredient Creamy Chicken Tarragon
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  • Servings: 4
  • Prep: 5m
  • Cook: 15m
    • The following recipe serves 4 people.

Ingredients

The ingredients are:
  • 4 small boneless skinless chicken breasts (pounded 1/4-1/2" thick)
  • 1/2 whole lemon, sliced (4 slices)
  • 1/2 tablespoon oil (olive oil)
  • 1/2 tablespoon butter
  • Kosher salt
  • Lemon pepper
  • SAUCE
  • 1 shallot, minced
  • 1/2 cup heavy cream
  • 1 tablespoon dijon mustard
  • 1/2 whole lemon, zested and juiced
  • 2 to 3 teaspoons fresh tarragon, chopped
  • 2 teaspoons butter
  • Salt to taste
  • Pepper to taste
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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