Save 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 made this for a family dinner and was amazed at how quickly it came together while tasting restaurant-quality.
Ingredients
- 4 boneless skinless chicken breasts: about 600 g
- 250 g (9 oz) cremini or white mushrooms: sliced
- 1 medium shallot: finely chopped
- 2 cloves garlic: minced
- 120 ml (½ cup) heavy cream:
- 2 tbsp unsalted butter:
- 2 tbsp olive oil:
- 120 ml (½ cup) low-sodium chicken broth:
- 2 tbsp fresh tarragon: chopped or 2 tsp dried tarragon
- Salt and black pepper: to taste
- Fresh tarragon sprigs (optional): for 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 4–5 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 5–6 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 5–7 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 This recipe always brings the family together, especially when served with crusty bread to soak up the sauce.
Serving Suggestions
Serve with rice mashed potatoes or crusty bread to soak up the delicious sauce.
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 enhancing the meal.
Save Enjoy this elegant dish any night of the week with minimal effort and maximum flavor.
Recipe FAQ
- → What type of chicken cut is best for this dish?
Boneless, skinless chicken breasts work best, providing a tender meat that cooks evenly in the skillet.
- → Can I substitute mushrooms with other varieties?
Yes, cremini or white mushrooms are recommended, but you can also use button or shiitake mushrooms for different textures and flavors.
- → How do I ensure the sauce is creamy without curdling?
Simmer the heavy cream gently and avoid boiling after adding it; stirring constantly helps maintain a smooth texture.
- → Is fresh tarragon preferable over dried?
Fresh tarragon offers a brighter, more delicate flavor, but dried tarragon can be used if fresh is unavailable.
- → What sides complement this dish well?
Serve with rice, mashed potatoes, or crusty bread to soak up the creamy sauce and balance flavors.
- → Can the dish be made gluten-free?
Yes, ensure the chicken broth is gluten-free and verify all ingredients are free from gluten-containing additives.