Chicken and Bearnaise Sauce

Elevate your dinner table with this sophisticated yet approachable Chicken and Béarnaise Sauce recipe. Perfectly seared, golden-brown chicken breasts are seasoned simply to let the rich, velvety Béarnaise sauce shine. Made from scratch, this classic French sauce features a luscious blend of tarragon-infused vinegar reduction, creamy egg yolks, and melted butter, finished with a hint of fresh lemon juice. The elegant pairing of tender chicken and the buttery herbaceous sauce creates a restaurant-quality dish that’s surprisingly easy to make at home. Ready in just 45 minutes, this recipe is ideal for entertaining or a luxurious weeknight treat. Serve alongside roasted vegetables or crispy potatoes for a complete and decadent meal!

Nutriscore Rating: 55/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 4 pieces chicken breast, boneless and skinless
• 1 teaspoon salt
• 1 teaspoon black pepper, freshly ground
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 2 tablespoons white wine vinegar
• 2 tablespoons dry white wine
• 1 small piece shallot, finely chopped
• 2 tablespoons fresh tarragon, chopped
• 3 large egg yolks
• 1 stick unsalted butter (for sauce)
• 1 teaspoon lemon juice

Directions

Step 1

Season the chicken breasts evenly on both sides with salt and black pepper.

Step 2

Heat olive oil and 2 tablespoons of butter in a large skillet over medium-high heat.

Step 3

Sear the chicken breasts for 4-5 minutes on each side until golden brown and fully cooked, reaching an internal temperature of 165°F (74°C). Remove from the skillet and let rest.

Step 4

In a small saucepan, combine the white wine vinegar, dry white wine, chopped shallot, and half of the chopped tarragon.

Step 5

Bring the mixture to a simmer over medium heat and reduce it to about 2 tablespoons of liquid. Strain out the solids and set aside the reduction to cool slightly.

Step 6

In a heatproof bowl, whisk together the egg yolks and the cooled vinegar reduction until smooth.

Step 7

Place the bowl over a pot of simmering water (double boiler setup) and whisk continuously until the mixture thickens and doubles in volume.

Step 8

Gradually add the melted unsalted butter (for the sauce) in a slow stream while whisking constantly, ensuring the sauce emulsifies and becomes creamy.

Step 9

Stir in the remaining chopped tarragon and lemon juice. Season with a pinch of salt to taste.

Step 10

Serve the chicken breasts warm, topped generously with the Béarnaise sauce.

Nutrition Facts

Serving size	(1025.1g)

Amount per serving	% Daily Value*
Calories	2671.5

Total Fat 184.3g	0%
Saturated Fat 89.4g	0%
Polyunsaturated Fat 2.7g
Cholesterol 1458.2mg	0%
Sodium 2920.4mg	0%
Total Carbohydrate 12.2g	0%
Dietary Fiber 2.0g	0%
Total Sugars 3.1g
Protein 227.1g	0%

Vitamin D 218.3IU	0%
Calcium 265.8mg	0%
Iron 10.6mg	0%
Potassium 2187.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 63.4%

Protein: 34.7%

Carbs: 1.9%