Can I use boneless, skinless chicken thighs instead of breasts?

Yes, you can definitely use chicken thighs. Just adjust the cooking time accordingly as they may take a bit longer to cook through

What can I use if I don't have heavy cream?

You can try using half-and-half or whole milk, but the sauce will not be as thick and rich. You can also try substituting cashew cream for dairy-free.

How do I know when the chicken is cooked through?

The internal temperature of the chicken should reach 165°F (74°C). You can use a meat thermometer to check.

Tarragon Chicken

Name: Tarragon Chicken
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Cuisine: Chicken
Ingredients: 2 boneless skinless chicken breasts or 4 cutlets (about 1 pound, organic if possible); 1 teaspoon kosher salt; Freshly ground black pepper; ½ teaspoon garlic powder; ½ teaspoon onion powder; 2 tablespoons olive oil; 1 tablespoon butter (or vegan butter); 1 1/2 tablespoons minced fresh tarragon (see Notes); 4 garlic cloves, minced; 1 tablespoon flour (or 1/2 tablespoon cornstarch for gluten-free*); ¾ cup heavy cream (or cashew cream, for dairy-free); ¼ cup 2% milk (or oat milk)

Tarragon Chicken

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5 from 3 reviews

This tarragon chicken recipe is a one skillet wonder! The juicy chicken breasts are bathed in a velvety cream sauce infused with fresh tarragon and garlic. If you’re like our family, you’ll be licking the skillet clean!

Author: Sonja Overhiser
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 4 1x
Category: Dinner
Method: Stovetop
Cuisine: Chicken
Diet: Gluten Free

Ingredients

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2 boneless skinless chicken breasts or 4 cutlets (about 1 pound, organic if possible)
1 teaspoon kosher salt
Freshly ground black pepper
½ teaspoon garlic powder
½ teaspoon onion powder
2 tablespoons olive oil
1 tablespoon butter (or vegan butter)
1 1/2 tablespoons minced fresh tarragon (see Notes)
4 garlic cloves, minced
1 tablespoon flour (or 1/2 tablespoon cornstarch for gluten-free*)
¾ cup heavy cream (or cashew cream, for dairy-free)
¼ cup 2% milk (or oat milk)

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Instructions

Prepare the chicken: Pat the chicken dry with a paper towel. If using breasts, slice them in half horizontally into 4 thin cutlets (skip this step if you bought cutlets). Sprinkle the chicken on both sides with the salt, pepper, garlic powder, and onion powder.
Cook the chicken: Heat the olive oil in a large skillet over medium heat. Add the chicken and cook for 3 to 5 minutes per side, until browned and fully cooked (internal temperature should reach 165°F). Remove the chicken to a plate.
Make the sauce: In the same pan, melt the butter over low heat. Add the tarragon and minced garlic and cook for 30 seconds until fragrant. Stir in the flour until foamy, another 30 seconds. Add the cream and milk and increase to medium. Simmer for 2 to 3 minutes, stirring and scraping the pan, until the sauce thickens slightly.
Finish the dish: Return the chicken to the pan, warming each side for about 1 minute in the sauce. Serve immediately, with the sauce spooned over the chicken. Garnish with finely chopped tarragon. Leftovers store up to 3 days refrigerated; reheat gently in a skillet.

Notes

If using cornstarch, mix it in a small bowl with 1/2 tablespoon water and add it with the cream and milk.

You can substitute dried tarragon, but the flavor won’t be nearly as good. Use 1 1/2 teaspoons dried tarragon.

This tarragon chicken recipe makes 4 modest servings. If you’ve got very hungry eaters or more people to feed, consider making 1.5 times or double the recipe. If so, use a very large skillet and pan-fry the chicken in batches.

Find it online: https://www.acouplecooks.com/tarragon-chicken/