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 skillet recipe has become a family favorite for busy weeknights when we want something elegant yet effortless.
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 4 to 5 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 5 to 6 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 5 to 7 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 This dish often brings everyone to the table with smiles after a long day.
Notes
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, chef's 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 Enjoy this creamy tarragon chicken hot from the skillet for a comforting weeknight meal.
Recipe Questions & Answers
- → What type of mushrooms work best in this dish?
Cremini or white mushrooms provide an earthy flavor and tender texture that complements the creamy tarragon sauce perfectly.
- → Can I substitute the chicken breasts with another cut?
Yes, boneless chicken thighs can be used for a juicier, more flavorful option while keeping the cooking method similar.
- → How do I know when the chicken is fully cooked?
Cook until the internal temperature reaches 74°C (165°F) or the juices run clear and the meat is no longer pink inside.
- → What can I serve with this creamy chicken and mushroom dish?
Rice, mashed potatoes, or crusty bread are ideal choices to soak up the flavorful sauce.
- → Is it possible to lighten this dish without losing flavor?
Using half-and-half instead of heavy cream reduces richness while maintaining a creamy texture and taste.