Practically Makes Itself Tarragon Chicken
Elevate your weeknight dinners with this irresistible "Practically Makes Itself Tarragon Chicken," a recipe that balances simplicity with gourmet flair. Juicy, golden-crisp chicken thighs are braised in a rich, velvety sauce made with fragrant fresh tarragon, creamy heavy cream, and a splash of bright lemon juice. Featuring a quick 10-minute prep time and the ease of one-pan cooking, this satisfying dish is perfect for busy nights while still feeling luxurious. The oven does most of the work, leaving you with tender, flavorful chicken bathed in its own luscious sauce. Pair it with crusty bread, mashed potatoes, or roasted vegetables to soak up every last drop. This elegant yet effortless recipe is your answer to comforting, herb-infused perfection!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 6 pieces bone-in, skin-on chicken thighs
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 1 medium yellow onion, finely chopped
- 3 cloves garlic cloves, minced
- 1.5 cups chicken broth
- 0.5 cup heavy cream
- 2 tablespoons fresh tarragon, chopped
- 1 tablespoon lemon juice
Directions
Step 1
Preheat the oven to 375°F (190°C).
Step 2
Pat the chicken thighs dry with paper towels. Season them generously with salt and black pepper on both sides.
Step 3
In a large, oven-safe skillet, heat the olive oil over medium-high heat. Once the oil is hot, place the chicken thighs skin-side down in the skillet. Cook for 5-7 minutes, or until the skin is golden and crispy. Flip the chicken thighs and cook for an additional 3-4 minutes on the other side. Remove the chicken from the skillet and set aside on a plate.
Step 4
Reduce the heat to medium and add the butter to the skillet. Once the butter has melted, add the chopped onion and cook for 3-4 minutes, stirring occasionally, until softened and translucent.
Step 5
Add the minced garlic to the skillet and cook for an additional 30 seconds, or until fragrant.
Step 6
Pour in the chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the skillet. Bring the broth to a simmer.
Step 7
Stir in the heavy cream, chopped tarragon, and lemon juice. Let the sauce simmer for 2-3 minutes to allow the flavors to meld together.
Step 8
Return the chicken thighs to the skillet, skin-side up, and spoon some of the sauce over the top of each piece.
Step 9
Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
Step 10
Remove the skillet from the oven and let the chicken rest for 5 minutes. Serve the chicken thighs with the creamy tarragon sauce spooned over the top. Enjoy!
Nutrition Facts
| Serving size | (1569.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2897.6 |
| Total Fat 233.4g | 0% |
| Saturated Fat 84.4g | 0% |
| Polyunsaturated Fat 1.3g | |
| Cholesterol 911mg | 0% |
| Sodium 3983.8mg | 0% |
| Total Carbohydrate 19.4g | 0% |
| Dietary Fiber 2.9g | 0% |
| Total Sugars 5.8g | |
| Protein 170.4g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 248.5mg | 0% |
| Iron 11.8mg | 0% |
| Potassium 2726.9mg | 0% |
Source of Calories