Creamy Chicken Tarragon with Egg Noodles

Indulge in the cozy elegance of Creamy Chicken Tarragon with Egg Noodles, a dish that combines tender, golden-seared chicken thighs with a luscious, herb-infused cream sauce. Fresh tarragon brings a fragrant, anise-like flavor that pairs beautifully with the richness of heavy cream, while a splash of lemon juice brightens every bite. Served over perfectly cooked egg noodles, this comforting meal is easy enough for a weeknight but sophisticated enough for a special occasion. With a quick prep time and just 25 minutes of cooking, this recipe is perfect for anyone craving a quick yet elevated comfort food experience. Garnished with fresh parsley, this hearty dish is as pleasing to the eye as it is to the palate!

Nutriscore Rating: 66/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 4 pieces Boneless, skinless chicken thighs
• 1 teaspoon Salt
• 0.5 teaspoon Ground black pepper
• 2 tablespoons Olive oil
• 2 tablespoons Unsalted butter
• 1 medium Shallot, finely chopped
• 2 cloves Garlic cloves, minced
• 1 cup Chicken broth
• 0.75 cup Heavy cream
• 2 tablespoons Fresh tarragon leaves, chopped
• 1 tablespoon Lemon juice
• 12 ounces Egg noodles
• 2 tablespoons Fresh parsley, chopped (optional, for garnish)

Directions

Step 1

Season the chicken thighs with salt and pepper on both sides.

Step 2

Heat the olive oil in a large skillet over medium-high heat. Add the chicken thighs and sear for 4-5 minutes per side until golden brown. Remove from the skillet and set aside on a plate.

Step 3

In the same skillet, reduce the heat to medium and add the butter. Once melted, add the chopped shallot and cook for 2-3 minutes until softened. Add the minced garlic and cook for another 30 seconds, stirring frequently.

Step 4

Pour in the chicken broth and bring to a simmer, scraping the bottom of the pan to release any browned bits. Stir in the heavy cream and 1 tablespoon of the chopped tarragon. Let the sauce simmer gently for 5 minutes to thicken slightly.

Step 5

Return the chicken thighs to the skillet, covering them with the sauce. Reduce the heat to low, cover, and cook for 10-12 minutes, or until the chicken is fully cooked and the internal temperature reaches 165°F (74°C).

Step 6

Meanwhile, bring a large pot of salted water to a boil. Cook the egg noodles according to the package instructions until al dente. Drain and set aside.

Step 7

Stir the lemon juice into the sauce and adjust seasoning with additional salt and pepper if needed. Add the remaining tablespoon of tarragon for a fresh, aromatic finish.

Step 8

To serve, divide the egg noodles among four plates. Top with the creamy chicken and spoon the sauce generously over the noodles. Garnish with chopped parsley, if desired.

Step 9

Serve hot and enjoy!

Nutrition Facts

Serving size	(1271.9g)

Amount per serving	% Daily Value*
Calories	2225.2

Total Fat 139.2g	0%
Saturated Fat 53.8g	0%
Polyunsaturated Fat 2.7g
Cholesterol 778.7mg	0%
Sodium 3354.1mg	0%
Total Carbohydrate 98.3g	0%
Dietary Fiber 6.4g	0%
Total Sugars 6.0g
Protein 124.6g	0%

Vitamin D 28.3IU	0%
Calcium 157.7mg	0%
Iron 11.2mg	0%
Potassium 1515.7mg	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: 58.4%

Protein: 23.2%

Carbs: 18.3%