Save to Pinterest Tender chicken breasts simmered with earthy mushrooms and fragrant tarragon in a creamy, one-pan sauce—perfect for an elegant yet easy weeknight dinner.
This recipe became a family favorite the moment I served it on a busy weeknight. The rich tarragon aroma never fails to impress guests.
Ingredients
- Meats: 4 boneless, skinless chicken breasts (about 600 g)
- Vegetables: 250 g (9 oz) cremini or white mushrooms, sliced, 1 medium shallot, finely chopped, 2 cloves garlic, minced
- Dairy: 120 ml (½ cup) heavy cream, 2 tbsp unsalted butter
- Pantry: 2 tbsp olive oil, 120 ml (½ cup) low sodium chicken broth
- Herbs & Seasonings: 2 tbsp fresh tarragon, chopped (or 2 tsp dried tarragon), Salt and black pepper, to taste
- Garnish (optional): Fresh tarragon sprigs
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°C/165°F) and sauce has thickened slightly.
- Step 7:
- Adjust seasoning with salt and pepper. Garnish with fresh tarragon if desired. Serve hot.
Save to Pinterest Our family cherishes this dish especially during cozy dinners when we gather around the table to share stories and hearty food.
Notes
Serve with rice, mashed potatoes, or crusty bread to soak up the sauce. Substitute boneless chicken thighs for a juicier option. For a lighter version, use half and half instead of cream. Wine pairing: A crisp Sauvignon Blanc complements the tarragon and mushrooms.
Required Tools
Large skillet, chefs knife, cutting board, measuring cups and spoons, tongs or spatula
Allergen Information
Contains dairy (butter, cream). Confirm chicken broth is gluten free if required. Always check product labels for allergens if unsure.
Save to Pinterest This skillet meal balances ease and elegance perfectly and makes weeknight dinners something to look forward to.
Ask About This Recipe
- → What type of mushrooms work best?
Cremini or white mushrooms are ideal due to their earthy flavor and firm texture. They hold up well during cooking and complement the chicken and tarragon perfectly.
- → Can I use dried tarragon instead of fresh?
Yes, dried tarragon can be used if fresh is unavailable. Use about one-third the amount of dried tarragon as fresh, and add it earlier during cooking to release its flavor.
- → How do I ensure the chicken stays tender?
Seared chicken breasts gently simmered in the sauce retain moisture and tenderness. Avoid overcooking by monitoring the internal temperature and simmering just until cooked through.
- → What can I serve alongside this dish?
This skillet meal pairs well with rice, mashed potatoes, or crusty bread, which soak up the creamy sauce beautifully and provide a satisfying contrast.
- → Is there a lighter alternative to heavy cream?
Half-and-half or a blend of milk and yogurt can be used to lighten the sauce while maintaining a creamy texture, though the flavor will be milder.