Tarragon Chicken All in One Meal
Elevate your weeknight dinner game with this mouthwatering Tarragon Chicken All in One Meal—a simple yet elegant dish that brings bold flavors and hearty comfort to your table. Juicy, golden-browned chicken thighs are nestled among tender baby potatoes, sweet carrots, and crisp green beans, all bathed in a rich, creamy tarragon sauce with a zesty hint of lemon. This one-pan wonder saves time and cleanup while delivering a satisfying balance of protein and veggies. Perfect for busy evenings, this recipe is ready in under an hour and bursting with wholesome, herbaceous goodness. Ideal for serving four, it’s the ultimate family-friendly meal that feels restaurant-worthy.
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Ingredients
- 4 pieces chicken thighs (bone-in, skin-on)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 cloves garlic (minced)
- 1 medium yellow onion (diced)
- 500 grams baby potatoes
- 3 medium carrots (sliced evenly)
- 1 cup chicken stock
- 0.5 cup heavy cream
- 2 tablespoons fresh tarragon (chopped)
- 1 tablespoon lemon juice
- 200 grams green beans (trimmed)
Directions
Step 1
Preheat your oven to 375°F (190°C).
Step 2
Pat the chicken thighs dry with paper towels and season both sides with salt and black pepper.
Step 3
In a large oven-safe skillet or Dutch oven, heat the olive oil over medium-high heat. Sear the chicken thighs, skin side down, for 5-6 minutes until golden brown. Flip and cook the other side for 2-3 minutes. Remove the chicken from the skillet and set aside.
Step 4
Reduce the heat to medium and add the butter to the hot skillet. Once melted, add the minced garlic and diced onion. Sauté for 2-3 minutes until fragrant and the onion becomes translucent.
Step 5
Add the baby potatoes and carrot slices to the skillet. Stir to coat the vegetables in the buttery mixture, cooking for 5 minutes to slightly soften them.
Step 6
Pour in the chicken stock and bring to a simmer. Stir in the heavy cream, fresh tarragon, and lemon juice, mixing well.
Step 7
Return the chicken thighs to the skillet, skin side up, nestling them among the vegetables. Cover the skillet with a lid or aluminum foil.
Step 8
Transfer the skillet to the preheated oven and bake for 30 minutes.
Step 9
After 30 minutes, remove the skillet from the oven, uncover it, and scatter the green beans over the top. Return the skillet to the oven, uncovered, to bake for an additional 10 minutes.
Step 10
Remove the skillet from the oven and let the dish rest for 5 minutes before serving. Garnish with additional tarragon if desired, and serve warm.
Nutrition Facts
| Serving size | (2129.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2773.8 |
| Total Fat 189.5g | 0% |
| Saturated Fat 69.0g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 689.3mg | 0% |
| Sodium 3115.2mg | 0% |
| Total Carbohydrate 135.2g | 0% |
| Dietary Fiber 18.4g | 0% |
| Total Sugars 22.9g | |
| Protein 140.1g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 378.0mg | 0% |
| Iron 15.9mg | 0% |
| Potassium 4330.9mg | 0% |
Source of Calories