Pin It Tender chicken breasts in a lighter, creamy tarragon sauce, balanced with fresh herbs and a touch of lemon for a guilt-free yet indulgent meal.
This recipe quickly became a family favorite for its ease and flavor.
Ingredients
- Chicken breasts: 4 boneless, skinless (about 150 g each)
- Shallot: 1 small, finely chopped
- Garlic: 2 cloves, minced
- Low-fat Greek yogurt: 120 ml
- Low-sodium chicken broth: 120 ml
- Dijon mustard: 2 tsp
- Fresh tarragon: 2 tbsp chopped (or 2 tsp dried)
- Fresh parsley: 1 tbsp chopped (optional)
- Lemon juice: 1 tbsp
- Salt: 1/2 tsp
- Freshly ground black pepper: 1/2 tsp
- Olive oil: 2 tsp
Instructions
- Step 1:
- Pat chicken breasts dry and season both sides with salt and pepper.
- Step 2:
- Heat olive oil in a large non-stick skillet over medium-high heat. Add chicken breasts and cook for 5–6 minutes per side, until golden and cooked through. Remove chicken to a plate and loosely cover with foil.
- Step 3:
- Reduce heat to medium. Add chopped shallot to the skillet and sauté for 1–2 minutes until softened. Add garlic and cook for 30 seconds.
- Step 4:
- Stir in chicken broth and scrape up any browned bits from the pan. Simmer for 2 minutes.
- Step 5:
- Reduce heat to low. Whisk in Dijon mustard, Greek yogurt, lemon juice, and half the tarragon. Stir until smooth and gently warmed (do not boil to prevent yogurt from curdling).
- Step 6:
- Return chicken to the skillet and coat with sauce. Simmer for 2–3 minutes to heat through.
- Step 7:
- Sprinkle with remaining tarragon and parsley before serving.
Pin It Sharing this meal brings our family closer around the dinner table.
Notes
Serve with steamed green beans, asparagus, or a light salad. For a dairy-free version, use unsweetened oat-based yogurt. Pair with a crisp Sauvignon Blanc or dry Riesling.
Required Tools
Large non-stick skillet, knife and cutting board, whisk, measuring cups and spoons.
Allergen Information
Contains dairy (Greek yogurt, potential mustard traces). Contains mustard. Check chicken broth and mustard labels for gluten or other allergens if sensitive.
Pin It This lighter creamy tarragon chicken is perfect for quick weeknight dinners or elegant weekends.
Recipe Questions & Answers
- → What type of chicken is best to use?
Boneless, skinless chicken breasts work best for even cooking and tender texture in this dish.
- → How can I prevent the yogurt from curdling?
Whisk the yogurt in over low heat and avoid boiling the sauce to keep it smooth and creamy.
- → Can I substitute the tarragon?
Fresh tarragon is ideal, but dried tarragon or a mix of parsley and chervil can provide similar herbal notes.
- → What sides pair well with this dish?
Steamed green beans, asparagus, or a light salad complement the flavors and keep the meal balanced.
- → Is there a dairy-free alternative for the yogurt?
Unsweetened oat-based yogurt can be substituted to maintain creaminess without dairy.