Best Tarragon Skillet Chicken Recipes

SKILLET TARRAGON CHICKEN

Skillet Tarragon Chicken image

This delicious chicken and easy creamy tarragon wine sauce cook right on the stove top. People will think you went to culinary school to learn how to make something this good! Do not worry about the cream in here. It is only 1/4 cup divided between 6 people. Just enough to give you that smooth creaminess you have been craving! Oh MY this is so good! We love this over some simple white or brown rice with a green salad on the side. Oh and the rest of that bottle of wine! hehee Enjoy!

Provided by Mamas Kitchen Hope

Categories Chicken Breast

Time 30m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

6 boneless skinless chicken breasts (can use bone in but adjust time) or 6 boneless skinless chicken thighs (can use bone in but adjust time)
salt, to taste
pepper, to taste
1/4 cup all-purpose flour
1/4 cup butter
1 tablespoon onion, finely chopped
1/4 cup dry white wine
1/2 teaspoon dried tarragon
3/4 cup chicken broth
1/4 cup heavy cream

Steps:

Sprinkle chicken with salt and pepper and dredge in flour. Set aside remaining flour.
Heat 3 tablespoons of butter over medium heat in large skillet and brown chicken on both sides. Remove chicken and keep warm.
Saute onion in same skillet until it begins to become clear.
Add wine and cook until liquid is almost evaporated, stirring to loosen browned bits (deglaze) on bottom of skillet. Watch closely- this happens fast!
Reduce heat to medium-low and stir in reserved flour until it becomes a thick paste.
Add tarragon, chicken broth and the cooked chicken. Cover and cook until tender.
Place chicken on a warm platter.
Add remaining butter and heavy cream to the liquid that is in the skillet and heat through.
Pour sauce over the chicken and garnish with a little more tarragon or some chopped fresh parsley or green onion if desired.

TARRAGON SKILLET CHICKEN

Tarragon Skillet Chicken image

Broilers are the leading farm product in our state, so chicken is a staple on many dinner tables here. I've prepared this recipe several times and it always gets rave reviews.

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 9

Ingredients

1-1/2 pounds boneless skinless chicken breast halves
Salt and pepper to taste
1 teaspoon lemon-pepper seasoning
1/4 cup butter, cubed
2 tablespoons minced green onions
1 cup heavy whipping cream
2 tablespoons lemon juice
1 teaspoon dried tarragon
Hot cooked rice

Steps:

Pound chicken to 1/4-in. thickness; cut each half into three pieces. Season with salt, pepper and lemon-pepper. In a large skillet, saute a third of the chicken at a time in butter until browned and no longer pink. Remove and keep warm. , In the same skillet, saute onions until tender. Add the cream, lemon juice and tarragon; bring to a boil. Cook and stir 5-6 minutes or until thickened. Serve with chicken and rice.

Nutrition Facts : Calories 493 calories, Fat 37g fat (22g saturated fat), Cholesterol 206mg cholesterol, Sodium 336mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 36g protein.

BALSAMIC CHICKEN SKILLET WITH TOMATOES AND TARRAGON

Balsamic Chicken Skillet with Tomatoes and Tarragon image

This balsamic chicken skillet with tomatoes and tarragon is essentially summer in a skillet! With sweet cherry tomatoes, tangy balsamic and fresh tarragon.

Provided by @MakeItYours

Number Of Ingredients 13

Ingredients

2 tablespoons olive oil
salt and pepper
1 pound baby potatoes ((quartered; 3-4 cups))
1 pound boneless skinless chicken thighs ((6-8 thighs, cut into 1 inch pieces))
4 cloves garlic ((minced))
1/4 cup wine ((white or red are both good))
1 cup chicken stock
1/4 cup balsamic vinegar
1/4 teaspoon salt
1 tablespoon chopped tarragon
2 cups zucchini ((sliced))
1 tablespoons arrowroot starch ((or cornstarch))
2 cups cherry tomatoes

Steps:

Heat oil in a large skillet over medium heat. Add the potatoes, tossing to coat. Sprinkle with salt and pepper. Cook for 10-12 minutes, stirring every 3 or so minutes.
Remove potatoes from pan and set aside. Add chicken to pan, and cook until browned on all sides, roughly 5 minutes.
Add the garlic to the pan, stirring frequently. Cook until garlic is golden (don't burn!) approximately 1 minute.
Add the wine to the pan and cook for one minute, scraping up all the brown bits from the bottom of the pan.
Add the potatoes back with the chicken stock, balsamic vinegar, salt, tarragon and zucchini. Cook, stirring occasionally for 10 or so minutes, until potatoes are soft when poked with a fork.
Whisk together 1 tablespoon arrowroot starch with 1/4 cup water. Add to the pan and cook until sauce reduces, 3 or so minutes. If not thickened to your liking, add another tablespoon of flour.
Add the tomatoes, turn off heat, cover, and let sit for 5 or so minutes until tomatoes are soft.
Serve with a big chunk of bread.