Creamy Tarragon Chicken with Crispy Fries
Pan-seared chicken breast in a silky white wine and Dijon cream sauce, plated with crispy fries and a side salad. Restaurant-quality dinner ready in 25 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 485
- Protein
- 38g
Ingredients
- 2 pieces (about 6 oz each) boneless, skinless chicken breasts
- 1 tbsp Dijon mustard
- ½ cup heavy cream
- ⅓ cup dry white wine (or chicken broth)
- 1 tbsp fresh tarragon (or fresh dill), chopped
- 10 oz frozen french fries
- 3 cups mixed salad greens
Instructions
- 1
Start the fries in a separate pan or air fryer according to package directions; they'll finish around step 5.
- 2
Pat chicken breasts dry. Season both sides generously with salt and black pepper.
- 3
Heat 1 tbsp oil in a 10-inch skillet over medium-high until shimmering, about 90 seconds.
- 4
Sear chicken 7–8 minutes per side without moving until golden brown; internal temp should reach 165°F.
- 5
Transfer chicken to a plate. Pour wine into the skillet, scraping up browned bits; let bubble 1 minute.
- 6
Whisk in Dijon, cream, and tarragon. Return chicken to the pan and simmer 2–3 minutes until sauce clings.
- 7
Dress salad greens with a squeeze of lemon and a pinch of salt. Plate chicken with fries and salad.
Tools you’ll need
- 10-inch stainless steel or cast iron skillet
- plate
- whisk
- separate pan or air fryer for fries
- meat thermometer (optional)
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