Quick Pan-Fried Tarragon Chicken

Image of Paola van der Hulst
Rated 5.0 based on 5 customer reviews
Quick Pan-Fried Tarragon Chicken
Quick Pan-Fried Tarragon Chicken


Mealthy Tip

If you don’t have any shallots, simply use a small onion instead! Try this tarragon chicken on top of a bed of arugula for an elegant light meal!

Nutrition Facts

Per Serving: 353 calories; 17g fat; 6.4g carbohydrates; 42g protein; 118mg cholesterol; 345mg sodium.

Full nutrition

Nutrition Facts

Serving Per Container 4

Amount Per Serving
Calories 353 Calories from Fat151
% Daily Value*
Total Fat 17g 26%
Saturated Fat3g 16%
Trans Fat0.0g
Polyunsaturated Fat2.5g
Monounsaturated Fat9.8g
Cholesterol 118mg 39%
Sodium 345mg 14%
Total Carbohydrate 6.4g 2%
Dietary Fiber1g 3%
Protein 42g
Vitamin A6% Vitamin C13%
Calcium4% Iron12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4


5.0out of 5 Stars

(5 Reviews)

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What others are saying

Image of Jennifer Ingram

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.

Image of Paul Kriloff

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.

Image of Caro Hodgin

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.

Image of Erin Rettke

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!!!

Image of Tal Levitas

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.