Quick Pan-Fried Tarragon Chicken
- 3 tablespoons extra-virgin olive oil, divided
- 4 cloves garlic, minced
- 2 shallots, minced
- 1 tablespoon loosely packed fresh tarragon (or 1 teaspoon dried)
- 4 chicken breasts
- salt and freshly ground black pepper to taste
- ½ cup chicken or vegetable stock
- 1 lemon, juiced
- Heat a Dutch oven or pot over medium heat with half the olive oil. sauté the garlic and shallots until lightly browned, 5 to 6 minutes; add the tarragon and sauté for an additional 2 minutes.
- Lower the heat to medium/low, and add the remaining olive oil and the chicken breasts. Season to taste with salt and freshly ground black pepper. Cook for 3-5 minutes on each side, until browned.
- Increase the heat to high and add in the stock. When it starts to simmer, lower the heat to low and cover for 10 minutes, flipping the chicken halfway through. Serve immediately with freshly squeezed lemon juice.
If you don’t have any shallots, simply use an onion instead! Try this tarragon chicken on top of a bed of arugula for an elegant light meal!
What others are saying
Tal Levitas says:
Just a good dish. It's quick to easy to make and tastes great. I make my own chicken broth and this was a good excuse to defrost a bunch and use it. It was tender and moist.
Caro Hodgin says:
I had no idea tarragon was so good! This is quick, easy, and so different tasting from what I normally cook! Yum.
Erin Rettke says:
This is a championship dish!!!! Super fast and so rich with flavor! I made this for my Saturday night dinner alongside the Beet Noodles with Maple Balsamic Dressing over Arugula and it blew me away. The prep work is simple and the chicken is so so juicy! This would be delicious with chicken thighs as well if you wanted a richer meat flavor. I served mine with rice but I think a fluffy serving of quinoa would be amazing with it! Eat up!!!
Paul Kriloff says:
This recipe is awesome - big flavor in a short amount of time from just a few ingredients. I would do a couple of things differently: I would start on medium heat to sweat the shallots and garlic and then raise the temperature to medium-high just before putting the chicken in. On medium-high, the aromatics flash-fry as soon as you drop them in the pan. Still came out good, because the shallot and garlic seep in the stock, but had to pull the pan off the heat and stir to keep everything from turning acrid. I left the heat at medium when I put the chicken in to get a bit of a sear, rather than dropping to medium-low. I used the remaining liquid like a pan sauce. I decided to skip the lemon, because I like the rich, warm flavor of tarragon too much to brighten it up.
Jennifer Ingram says:
This was super quick to put together, making a healthy, hearty lunch. Even though I didn't have the tarragon, I had to try, and used fresh basil instead which wilted in the heat and didn't hold up as well as tarragon will. The shallots and garlic gave the chicken great savory flavor and squeezing a healthy amount of lemon over the top brightened it up perfectly.