Ingredients
- 1 pound boneless, skinless chicken thighs or breasts
- 2 tablespoons fresh tarragon, chopped (or 2 teaspoons dried tarragon)
- 1 cup heavy cream (or half-and-half)
- 2 cloves garlic, minced
- 4 tablespoons butter (or olive oil)
- 1/2 cup chicken broth (or vegetable broth)
- Salt and pepper, to taste
Instructions
- Prepare the Ingredients: Gather all your ingredients. Dice the chicken into bite-sized pieces, mince the garlic, and chop the tarragon.
- Sauté the Chicken: In a large skillet, melt 2 tablespoons of butter over medium heat. Add the chicken pieces in a single layer and sear for 4-5 minutes until golden brown. Turn over and cook for another 4 minutes until fully cooked through. Remove the chicken from the pan and set aside.
- Make the Sauce: In the same skillet, add the remaining butter and sauté minced garlic for about 30 seconds. Pour in the heavy cream, stirring to combine. Add the chicken broth and bring to a simmer, allowing the sauce to reduce slightly.
- Add the Tarragon: Stir in the fresh tarragon, seasoning the sauce with salt and pepper. Return chicken to the skillet, coating it in the sauce, and let it simmer for another minute to meld flavors.
- Serve: Plate the Creamy Tarragon Chicken over pasta, rice, or with steamed vegetables. Garnish with additional tarragon if desired.
Notes
For a lighter version, substitute heavy cream with half-and-half. Feel free to add sautéed mushrooms or spinach for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: French
- Diet: None