Tarragon Chicken

Lightly spiced tarragon chicken for an easy little midweek indulgence. Tender chicken breasts, lightly spiced with smoked paprika, curry, cumin, and a touch of coriander, seared until golden and bathed in a silky tarragon and white wine sauce. The aroma fills the kitchen, the colors delight the eye, and every bite is comforting yet vibrant. Serve with creamy mashed potatoes or a sesame coleslaw for a meal that feels effortlessly elevated and utterly satisfying.

Feel free to substitute the tarragon with fresh thyme leaves or other fresh herbs to switch up the flavors as you like.

Print Recipe

Tarragon chicken

Servings: 4

INGREDIENTS

For the chicken

• 4 chicken breasts
• 1 tsp smoked paprika
• 1 tsp curry powder
• 1 tsp cumin
• Salt and black pepper to taste
• 1 2 tbsp vegetable oil
• 2 tbsp unsalted butter
• 1 shallot or half a small onion finely chopped
• ½ cup white wine
• 1 cup chicken stock
• A handful of fresh tarragon leaves
  
  INSTRUCTIONS

1. Slice each chicken breast lengthwise to create thin cutlets. Place between two sheets of plastic wrap or parchment and gently pound until evenly thin.
2. In a small bowl, mix the smoked paprika, curry powder, and cumin. Season the chicken on both sides with the spice mix, followed by salt and pepper.
3. Heat the vegetable oil in a hot pan. Sear the chicken for 1½–2 minutes per side, until lightly golden. Transfer to a plate and keep warm.
4. Lower the heat slightly and add the butter to the same pan. Once melted, add the chopped shallot and sauté until softened.
5. Pour in the white wine, scraping up any caramelized bits, then add the chicken stock. Let the sauce bubble and reduce until slightly thickened.
6. Stir in the fresh tarragon leaves. Taste and adjust seasoning.
7. Serve the chicken with the sauce spooned over, reserving some for the side. Serve immediately and enjoy!