This quick, easy, and creamy tarragon chicken is the perfect weeknight dinner that feels fancy, without the fuss. The chicken is seared then simmered to tender perfection in a delicate French-inspired tarragon cream sauce. It's a simple yet elegant one-pot dish that's ready in under 30 minutes!
2tablespoonsfinely minced fresh tarragon, plus extra for serving
2tablespoonslemon juice
1 tablespooncornstarch
Sea salt and pepper, to taste
Instructions
Pound the chicken breasts lightly with the palm of your hand so that they are even in thickness. (See notes. ) Dry the chicken breasts with paper towels then season them with salt and pepper.
4 small chicken breasts, 1 teaspoon EACH: sea salt and pepper
Heat the oil in a large frying pan over medium-high heat. Add the chicken and sear until golden brown, about 4 minutes on each side. Remove the chicken from the pan.
2 tablespoons olive oil
Add the onion and garlic to the pan and cook until the onion is transparent, about 3 minutes. Add the white wine and bring the pan to a boil for 1 minute.
½ cup finely minced red onion, 2 cloves garlic, ½ cup dry white wine
Add the chicken stock, whipping cream, and tarragon and stir well. Return the chicken and any accumulated juices to the pan and let it simmer, covered, for 5 minutes, or until fully cooked.
½ cup chicken stock, ½ cup whipping cream, 2 tablespoons finely minced fresh tarragon
Mix the lemon juice and cornstarch in a small bowl then pour this into the pan. Stir the sauce until it thickens, about 1 minute. Season to taste with salt and pepper then serve with a little extra minced tarragon over the top.
1 tablespoon cornstarch, 2 tablespoons lemon juice
Notes
Chicken breasts are always thicker at one end. To make sure they cook evenly, and not dry out at the thin end, we like to pound the chicken so that it is evenly thick. To do this, give the thick end of each chicken breasts a few good smacks with the palm of your hand.