Lemon Tarragon Chicken with Pan Sauce
Elevate your dinner table with this zesty and aromatic Lemon Tarragon Chicken with Pan Sauce. Tender, golden-seared chicken breasts are paired with a velvety sauce infused with the bright tang of fresh lemon juice, the earthy elegance of tarragon, and a luscious touch of heavy cream. This easy yet sophisticated dish comes together in just 40 minutes, making it the perfect choice for both busy weeknights and special occasions. The skillet-cooked chicken absorbs the rich flavors of butter, garlic, and chicken broth, while the finish of fresh parsley adds a final burst of freshness. Serve with a side of fluffy rice, creamy mashed potatoes, or roasted vegetables to soak up every drop of the flavorful pan sauce. This recipe is a celebration of balanced flavors and simple techniques, guaranteed to leave a lasting impression.
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Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 cloves garlic cloves, minced
- 2 tablespoons fresh tarragon leaves, chopped
- 1 teaspoon lemon zest
- 3 tablespoons lemon juice
- 0.5 cup chicken broth
- 0.25 cup heavy cream
- 1 tablespoon fresh parsley, chopped
Directions
Step 1
Place the chicken breasts on a cutting board and lightly pound them to an even thickness, about 1/2 inch, for even cooking.
Step 2
Season both sides of the chicken breasts with salt and black pepper.
Step 3
In a large skillet, heat the olive oil over medium-high heat. Once hot, add the chicken breasts and sear for 4-5 minutes on each side, or until golden brown and cooked through. Remove the chicken from the skillet and set it aside on a plate. Tent with foil to keep warm.
Step 4
Lower the heat to medium and add the unsalted butter to the skillet. Once melted, stir in the minced garlic and sauté for 30 seconds, or until fragrant.
Step 5
Add the chopped tarragon and lemon zest to the skillet, stirring to combine, and cook for another 30 seconds.
Step 6
Pour in the lemon juice and chicken broth, scraping up any browned bits from the bottom of the skillet. Let the mixture simmer for 3-4 minutes to reduce slightly.
Step 7
Stir in the heavy cream, cooking for another 2-3 minutes until the sauce thickens slightly.
Step 8
Return the cooked chicken breasts to the skillet, spooning the sauce over them to coat. Simmer for 2-3 minutes to reheat the chicken and meld the flavors.
Step 9
Garnish with fresh parsley, then serve immediately. Pair with rice, mashed potatoes, or roasted vegetables if desired.
Nutrition Facts
| Serving size | (998.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1839.5 |
| Total Fat 97.2g | 0% |
| Saturated Fat 37.3g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 713.6mg | 0% |
| Sodium 3181.0mg | 0% |
| Total Carbohydrate 7.5g | 0% |
| Dietary Fiber 1.3g | 0% |
| Total Sugars 1.5g | |
| Protein 218.6g | 0% |
| Vitamin D 7.0IU | 0% |
| Calcium 126.9mg | 0% |
| Iron 7.6mg | 0% |
| Potassium 2023.8mg | 0% |
Source of Calories