Pin Recipe Tender chicken breasts simmered with earthy mushrooms and fragrant tarragon in a creamy, one-pan sauce—perfect for an elegant yet easy weeknight dinner.
I first served this flavorful tarragon chicken skillet to my family on a busy weeknight, and it quickly became a favorite for its simplicity and elegance.
Ingredients
- 4 boneless, skinless chicken breasts: about 600 g
- 250 g cremini or white mushrooms: sliced
- 1 medium shallot: finely chopped
- 2 cloves garlic: minced
- 120 ml heavy cream: ½ cup
- 2 tbsp unsalted butter:
- 2 tbsp olive oil:
- 120 ml low-sodium chicken broth: ½ cup
- 2 tbsp fresh tarragon: chopped or 2 tsp dried tarragon
- Salt and black pepper: to taste
- Fresh tarragon sprigs: optional garnish
Instructions
- Step 1:
- Pat chicken breasts dry and season both sides with salt and black pepper.
- Step 2:
- In a large skillet over medium-high heat, heat 1 tbsp olive oil and 1 tbsp butter. Add chicken breasts and sear for 45 minutes per side until golden and mostly cooked through. Transfer chicken to a plate and cover loosely.
- Step 3:
- Reduce heat to medium. Add remaining olive oil and butter to the same skillet. Add shallot and sauté for 2 minutes until softened. Add garlic and cook for 30 seconds.
- Step 4:
- Stir in mushrooms and cook, stirring occasionally, for 56 minutes until browned and any released liquid has mostly evaporated.
- Step 5:
- Pour in chicken broth, scraping up any browned bits. Stir in heavy cream and tarragon. Bring to a gentle simmer.
- Step 6:
- Return chicken breasts to the skillet, nestling them into the sauce. Cook uncovered for 57 minutes, or until chicken is cooked through (internal temperature 74°C165°F) and sauce has thickened slightly.
- Step 7:
- Adjust seasoning with salt and pepper. Garnish with fresh tarragon if desired. Serve hot.
Pin Recipe This recipe quickly became a family favorite, bringing us together around the dinner table on busy nights to enjoy delicious homemade meals.
Serving Suggestions
Serve with rice, mashed potatoes, or crusty bread to soak up the creamy tarragon sauce perfectly.
Variations
Substitute boneless chicken thighs for a juicier option or use half-and-half instead of cream for a lighter version.
Wine Pairing
A crisp Sauvignon Blanc complements the tarragon and mushrooms beautifully.
Pin Recipe This tarragon chicken skillet is the perfect balance of creamy sauce and tender meat, ready for any quick weeknight meal.
Recipe FAQs
- → What type of mushrooms work best for this dish?
Cremini or white mushrooms are ideal as they provide a mild, earthy flavor that complements the creamy tarragon sauce.
- → Can I use chicken thighs instead of breasts?
Yes, boneless chicken thighs can be substituted for a juicier, more flavorful result.
- → How do I ensure the chicken stays tender?
Searing the chicken breasts over medium-high heat locks in juices before gently simmering in the sauce to finish cooking.
- → Is there a lighter alternative to cream for the sauce?
Half-and-half can be used instead of heavy cream to reduce richness while maintaining a creamy texture.
- → What wine pairs well with this skillet dish?
A crisp Sauvignon Blanc pairs beautifully with the herbal notes of tarragon and the earthy mushrooms.
- → How should I serve this chicken and mushroom skillet?
It is excellent served with rice, mashed potatoes, or crusty bread to soak up the flavorful sauce.