Creamy Tarragon Chicken with Roasted Vegetables
Pan-seared chicken thighs in a silky tarragon-cream sauce, finished with sheet-pan roasted potatoes, broccoli, and carrots. Restaurant-worthy but ready in under 20 minutes.
- Total time
- 18 min
- Servings
- 2
- Calories
- 520
- Protein
- 52g
Ingredients
- 4 pieces (about 1.5 lbs) boneless, skinless chicken thighs
- 12 oz potatoes, cut into wedges
- 8 oz broccoli florets
- 8 oz carrots, bias-cut into 1-inch pieces
- ½ cup heavy cream
- 1 tbsp fresh tarragon, chopped
- ½ whole lemon
Instructions
- 1
Toss potatoes, broccoli, and carrots with 2 tbsp olive oil, salt, and pepper on a sheet pan. Roast at 425°F while you cook the chicken.
- 2
Pat chicken dry. Season generously with salt and pepper on both sides.
- 3
Heat 1 tbsp oil in a large skillet over medium-high until it shimmers, about 90 seconds.
- 4
Sear chicken 5 minutes per side without moving. Chicken should be golden; center stays tender.
- 5
Pour cream around the chicken. Add tarragon and squeeze lemon juice over top. Simmer 3 minutes until sauce coats the back of a spoon.
- 6
Serve chicken and sauce alongside roasted vegetables. Garnish with fresh tarragon if desired.
Tools you’ll need
- sheet pan
- large skillet (12-inch)
- cutting board
- chef's knife
- measuring spoons
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