In this dish, the chicken thighs are simply browned in the pan before simmering until fully cooked. The creamy tarragon sauce consists of heavy cream, lemon, Dijon mustard, and tarragon. After removing the chicken from the pan, the sauce is poured into the skillet. The flavors of the chicken and the creamy sauce blend together as the sauce simmers and thickens for a couple of minutes. Then, the sauce is poured over the chicken. The result is perfectly cooked and browned chicken with a deliciously addictive sauce. Yum!
Cooking Tips for Perfect Chicken with Tarragon Cream Sauce
Getting your chicken just right is key to making this dish shine. Start by choosing chicken thighs, as they tend to stay juicy and tender compared to chicken breasts. Before cooking, let the chicken sit at room temperature for about 15 to 20 minutes. This helps it cook evenly. When browning the chicken, make sure your skillet is hot enough to create a nice sear. If the chicken sticks to the pan, it probably isn’t ready to flip yet. Use a meat thermometer to check for doneness. Chicken should reach an internal temperature of 165 degrees Fahrenheit. Once cooked, let the chicken rest for a few minutes before serving. This resting period allows the juices to redistribute, keeping the meat moist. For the sauce, stirring constantly while it simmers helps incorporate the flavors without burning the cream. If you prefer a thicker sauce, let it simmer longer. Adjust the seasoning at the end, as the flavors can intensify during cooking. A little extra tarragon or a pinch of salt can elevate the dish even further.
Serving Suggestions and Pairings
This chicken with tarragon cream sauce pairs beautifully with a variety of sides. For a classic approach, serve it over a bed of fluffy rice or creamy mashed potatoes, allowing the sauce to soak in and enhance every bite. If you’re looking for something lighter, steamed or roasted vegetables like asparagus, green beans, or broccoli add a nice crunch and freshness. A simple green salad with a lemon vinaigrette provides a bright contrast to the richness of the sauce. For a more rustic touch, consider crusty bread or a baguette to help soak up the leftover sauce. If you’re hosting a dinner, this dish works well alongside a glass of white wine. A crisp Sauvignon Blanc complements the dish nicely, enhancing the flavors of the tarragon and lemon. For a heartier meal, pair it with a side of quinoa or couscous. These options not only add texture but also make it a more filling meal. Feel free to get creative with your side dishes based on your preferences and seasonal ingredients.
Frequently Asked Questions
Can I use chicken breasts instead of thighs?
Chicken breasts can work, but they may dry out more easily than thighs. If you go that route, keep an eye on the cooking time to avoid overcooking.
What can I substitute for tarragon?
If you don’t have tarragon, try using dill or thyme as alternatives. They won’t replicate the exact flavor but will add a nice herbal touch.
How should I store leftovers?
Store any leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stove or in the microwave, adding a splash of cream if the sauce thickens too much.
Can I make this dish ahead of time?
You can prepare the chicken and sauce ahead of time, then reheat them together right before serving. Just make sure to let everything cool before storing it in the fridge.
What sides pair well with this chicken dish?
Mashed potatoes or a simple green salad complement the creamy sauce beautifully. You could also serve it with steamed veggies for a fresh touch.
Chicken with Tarragon Cream Sauce
Ingredients
- 5 pieces chicken thighs, skin-on, bone-in
- 2 tbsp canola oil
- Salt and pepper
- 1 cup chicken stock
- 1 cup water
Sauce
- 1/2 cup heavy or whipping cream
- 1 tbsp Dijon mustard
- 1 tsp tarragon
- ½ tsp smoked paprika
- 2 tbsp freshly squeezed lemon juice
Instructions
- Season the chicken with salt and pepper.
- In a small bowl, whisk together the heavy cream, Dijon mustard, tarragon, lemon juice and paprika. Set aside.
- Heat the oil in a large skillet over medium-high heat.
- Place the chicken thighs, skin side down, and brown the chicken until skin is crispy, about 5-7 minutes. Flip the chicken pieces over. Pour 1 cup of chicken stock and 1 cup of water and simmer the chicken until fully cooked, about 20 minutes, adding more water if it’s running low, ½ cup at a time.
- Remove the chicken from the skillet and set aside.
- Pour the sauce into the skillet, stirring constantly until the sauce thickens slightly, about 2-3 minutes.
- Drizzle the sauce over the chicken. Serve and enjoy.
Nutrition
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