Description
This Healthy Chicken Breasts with Tarragon Cream Sauce recipe features tender, lightly seared chicken breasts topped with a rich yet wholesome tarragon cream sauce made from Greek yogurt, Dijon mustard, and fresh herbs. Ready in just 20 minutes, it is perfect for a quick, nutritious dinner that combines elegant flavors with health-conscious ingredients.
Ingredients
Chicken and Seasoning
- 4 boneless, skinless chicken breasts (6 ounces each), lightly pounded
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons olive oil
Sauce
- 3 tablespoons diced shallots
- 4 garlic cloves, minced
- 3/4 cup low-sodium chicken broth
- 1/2 cup plain Greek yogurt (or dairy-free yogurt)
- 1 tablespoon Dijon mustard
- 1 tablespoon chopped fresh tarragon (plus more for garnish)
- Zest and juice of 1/2 lemon (about 1/2 tablespoon zest + 1 1/2 tablespoons juice)
- 1 teaspoon arrowroot powder
- 2 teaspoons water
Instructions
- Sear the Chicken: Warm the olive oil in a large skillet over medium heat. Lightly season both sides of the chicken breasts with kosher salt and ground black pepper. Place the chicken breasts in the skillet and cook for 5 to 7 minutes on each side until the outside is golden brown and the internal temperature reaches 160°F. Once cooked, remove the chicken from the skillet and set aside on a plate.
- Build the Sauce: Reduce the heat to medium-low and add the diced shallots and minced garlic to the same skillet. Sauté for about one minute until softened and aromatic. Stir in the low-sodium chicken broth and Greek yogurt, whisking thoroughly to eliminate any lumps. Add the Dijon mustard, chopped fresh tarragon, and the lemon zest and juice, stirring to combine into a smooth sauce.
- Thicken the Sauce: In a small bowl, mix the arrowroot powder with water to form a slurry. Gradually pour the slurry into the sauce while stirring continuously, allowing the sauce to thicken slightly as it simmers gently. Ensure the sauce is creamy and smooth without lumps.
- Combine and Finish: Return the cooked chicken breasts to the skillet, spooning the tarragon cream sauce generously over the top. Let the chicken warm through in the sauce for a few minutes on low heat. Garnish with additional fresh tarragon before serving for a touch of freshness and aroma.
Notes
- To ensure even cooking, lightly pound the chicken breasts to an even thickness before cooking.
- Use low-sodium chicken broth to control salt levels in the dish.
- Arrowroot powder is a great gluten-free thickening agent; cornstarch can be used as an alternative.
- For a dairy-free option, substitute Greek yogurt with a suitable plain dairy-free yogurt.
- Check the internal temperature of chicken with a meat thermometer to ensure safety and juiciness.
- Garnish with fresh tarragon right before serving to preserve its delicate flavor.
