Chicken Breasts with Mushrooms and Tarragon
Elevate your weeknight dinner routine with this elegant yet easy recipe for Chicken Breasts with Mushrooms and Tarragon. Juicy, golden-seared chicken breasts are simmered in a rich and creamy sauce infused with earthy cremini mushrooms, aromatic garlic, and the subtle anise-like flavor of fresh tarragon. A splash of dry white wine and a touch of heavy cream bring a refined balance to the dish, while fresh parsley adds a burst of color and brightness. This one-pan recipe is ready in just 45 minutes, making it perfect for busy evenings or intimate gatherings. Serve with fluffy rice, creamy mashed potatoes, or a loaf of crusty bread to savor every drop of the velvety sauce. Perfect for fans of comforting, herb-forward chicken dinners, this dish is a guaranteed crowd-pleaser!
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Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium yellow onion, finely chopped
- 3 cloves garlic cloves, minced
- 250 grams cremini mushrooms, sliced
- 0.5 cup dry white wine
- 1 cup chicken broth
- 0.5 cup heavy cream
- 1 tablespoon fresh tarragon leaves, chopped
- 1 tablespoon fresh parsley, chopped (for garnish)
Directions
Step 1
Season both sides of the chicken breasts with salt and pepper.
Step 2
Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and sear for 3-4 minutes on each side until browned. Remove the chicken and set aside.
Step 3
Lower the heat to medium and melt the butter in the same skillet. Add the chopped onion and cook for 3-4 minutes until softened.
Step 4
Add the minced garlic and sliced mushrooms, cooking for another 5-6 minutes until the mushrooms are tender and golden.
Step 5
Pour in the white wine and let it simmer for 2-3 minutes, scraping any browned bits from the bottom of the skillet.
Step 6
Add the chicken broth and bring to a gentle simmer. Return the chicken breasts to the skillet, cover, and cook for 10-12 minutes, or until the chicken is cooked through (internal temperature of 165°F/74°C).
Step 7
Remove the chicken again and set aside on a plate, keeping it warm.
Step 8
Stir in the heavy cream and chopped tarragon, letting the sauce simmer for 2-3 minutes until slightly thickened.
Step 9
Return the chicken to the skillet, spooning the sauce over the top to coat. Let everything heat through for 1-2 minutes.
Step 10
Garnish with fresh parsley and serve hot with your choice of sides such as rice, mashed potatoes, or crusty bread.
Nutrition Facts
| Serving size | (1609.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2234.4 |
| Total Fat 118.0g | 0% |
| Saturated Fat 49.4g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 773.6mg | 0% |
| Sodium 3500.8mg | 0% |
| Total Carbohydrate 27.1g | 0% |
| Dietary Fiber 5.3g | 0% |
| Total Sugars 11.3g | |
| Protein 229.3g | 0% |
| Vitamin D 32.0IU | 0% |
| Calcium 169.6mg | 0% |
| Iron 9.5mg | 0% |
| Potassium 3102.9mg | 0% |
Source of Calories