Chicken Tarragon with Leeks
Elevate your weeknight dinner game with this elegant Chicken Tarragon with Leeks recipe, a creamy and aromatic dish that's both comforting and sophisticated. Tender chicken breasts are pan-seared to golden perfection and simmered in a luscious sauce infused with the anise-like flavor of fresh tarragon, complemented by the subtle sweetness of leeks and the richness of heavy cream. A splash of dry white wine adds depth, while a touch of garlic enhances the savory profile. Perfectly balanced and easy to prepare, this one-pan meal is ready in under an hour, making it an ideal choice for cozy family dinners or intimate gatherings. Serve it with a side of mashed potatoes, rice, or crusty bread to soak up every drop of the velvety sauce. Keywords: chicken tarragon recipe, creamy leek sauce, elegant chicken dinner, weeknight meal ideas, chicken breast recipes.
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Ingredients
- 4 pieces boneless, skinless chicken breasts
- 2 large leeks
- 2 tablespoons (chopped) fresh tarragon leaves
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 2 pieces garlic cloves, minced
- 1 cup dry white wine
- 1 cup chicken stock
- 1 cup heavy cream
- 2 tablespoons all-purpose flour
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoon (adjust to taste) black pepper
Directions
Step 1
Trim the leeks by cutting off the dark green tops and root ends. Slice the leeks lengthwise and rinse thoroughly under running water to remove any dirt. Slice the cleaned leeks into 1/2-inch thick rounds.
Step 2
Season both sides of the chicken breasts with salt and pepper. Dredge them lightly in the flour, shaking off any excess.
Step 3
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the chicken breasts and sear for 3-4 minutes on each side, until golden brown. Remove the chicken from the skillet and set aside.
Step 4
Reduce the heat to medium. Add the remaining 1 tablespoon of olive oil and 1 tablespoon of butter to the skillet. Stir in the sliced leeks and cook for 5-7 minutes, until they become soft and fragrant.
Step 5
Add the minced garlic to the skillet and cook for 1 minute, stirring constantly, to avoid burning.
Step 6
Increase the heat to medium-high, then pour in the white wine. Scrape the bottom of the skillet with a wooden spoon to release any browned bits. Let the wine simmer for 2-3 minutes until slightly reduced.
Step 7
Stir in the chicken stock and half of the chopped tarragon. Return the seared chicken breasts to the skillet, nestling them in the leeks and sauce. Cover the skillet and simmer on low heat for 15-20 minutes, or until the chicken is cooked through (reaching an internal temperature of 165°F/74°C).
Step 8
Remove the chicken breasts again and keep warm. Stir the heavy cream into the skillet with the leeks and sauce. Let it simmer for 2-3 minutes, allowing the sauce to thicken slightly.
Step 9
Sprinkle the remaining tarragon into the sauce. Return the chicken breasts to the skillet, spooning the sauce over the top to coat them.
Step 10
Serve hot with your choice of sides, such as mashed potatoes, rice, or crusty bread to soak up the creamy tarragon sauce.
Nutrition Facts
| Serving size | (1914.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2941.4 |
| Total Fat 162.0g | 0% |
| Saturated Fat 73.5g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 914.9mg | 0% |
| Sodium 3158.1mg | 0% |
| Total Carbohydrate 65.1g | 0% |
| Dietary Fiber 6.5g | 0% |
| Total Sugars 15.0g | |
| Protein 236.2g | 0% |
| Vitamin D 7.0IU | 0% |
| Calcium 355.0mg | 0% |
| Iron 17.5mg | 0% |
| Potassium 2704.0mg | 0% |
Source of Calories