Irresistibly Creamy Tarragon Chicken Bake for Cozy Nights
Enjoy a delightful Creamy Tarragon Chicken Bake that combines tender chicken with a rich, creamy sauce, perfect for cozy evenings.
Equipment
- skillet
Ingredients
For the Chicken
- 3-4 breasts Boneless, Skinless Chicken Use according to servings needed
- to taste Salt
- to taste Pepper
For the Sauce
- 1 bunch Fresh Tarragon Dried tarragon can be substituted but use one-third
- 1 cup Heavy Cream Opt for full-fat for richness
- 1 cup Chicken Broth Homemade or low-sodium store-bought recommended
- 2 medium Shallots Can substitute with onions
- 3 cloves Garlic Minced fresh garlic preferred
- 2 tablespoons Butter For sautéing the chicken
Optional Add-in for Extra Flavor
- 1 cup Sautéed Mushrooms or Spinach For added flavor and nutrition
Instructions
How to Make Creamy Tarragon Chicken
- Season the boneless, skinless chicken breasts with salt and pepper.
- In a skillet, heat a generous pat of butter over medium-high heat until bubbling.
- Place the seasoned chicken breasts in the skillet and sear for 6-7 minutes on each side until golden brown. Set aside and cover to keep warm.
- In the same skillet, add finely chopped shallots and minced garlic, sauté for about 2-3 minutes until translucent.
- Pour in the chicken broth while scraping up browned bits from the skillet. Bring to a gentle simmer.
- Stir in the heavy cream and fresh tarragon, then return the seared chicken to the skillet, coating it with the sauce.
- Let the dish simmer for an additional 5 minutes to meld flavors.
Notes
This dish is adaptable for gluten-free diets with a simple flour substitution when thickening the sauce.