Creamy Tarragon Chicken Recipe

This 30-minute recipe is made in one skillet and features juicy chicken cutlets coated in a silky smooth tarragon cream sauce.

Course Main Course

Cuisine American

Keyword chicken in tarragon cream sauce, creamy tarragon chicken

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 533kcal

Ingredients

1 ½ pounds skinless boneless chicken breasts, halved lengthwise
3 tablespoons all-purpose flour, divided
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
3 tablespoons butter, divided
1 tablespoon canola oil
½ cup chicken broth or white wine, or a combination
1 cup heavy cream
1 lemon, zested and juiced
2 tablespoons fresh chopped tarragon, or 1 teaspoon dried tarragon leaves

Instructions

Prep the chicken: Working with 1 ½ pounds chicken breasts halved lengthwise, place each cutlet, one at a time, between two sheets of plastic wrap and use a meat mallet or rolling pin to pound out to ½-inch thickness. In a shallow bowl, mix 2 tablespoons flour, ½ teaspoon kosher salt, and ½ teaspoon black pepper. Lightly dredge both sides of each chicken cutlet in the flour, shaking off the excess, and set aside.
Brown the chicken: Heat a large cast iron pan or heavy bottom skillet over medium and melt 2 tablespoons butter with 1 tablespoon canola oil. Place chicken cutlets into the pan and cook, undisturbed, until browned on underside, about 4 minutes. Turn the chicken and cook for 3-4 minutes on the second side. Transfer to a plate, tent with foil, and repeat with the remaining chicken cutlets, adding more butter or oil as needed.
Make the sauce: Wipe out any burned bits from the skillet with a paper towel and return to medium-high. Add ½ cup chicken broth or wine to the pan and bring to a boil. Scrape up browned bits of flavor, cook for 2 minutes, and add 1 cup cream. In a small bowl, mash remaining 1 tablespoon flour and 1 tablespoon butter until smooth, then whisk into the chicken broth. Reduce the heat and simmer until thickened, 3-5 minutes or until the cream coats the back of a spoon. Stir in juice and zest of 1 lemon, 2 tablespoons chopped fresh tarragon, and adjust seasoning if needed.
Re-warm the chicken: Return chicken breasts to the pan and simmer for 2 minutes or until chicken is warmed through. Serve with rice, noodles, or mashed potatoes with more chopped tarragon or lemon wedges on the side.

Nutrition