Creamy Tarragon Chicken & Risotto
Pan-seared chicken in a silky tarragon cream sauce, plated over buttery risotto. Restaurant-worthy but ready in under 30 minutes with minimal fuss.
- Total time
- 28 min
- Servings
- 2
- Calories
- 620
- Protein
- 38g
Ingredients
- 2 breasts (~12 oz total) chicken breasts, boneless & skinless
- ¾ cup arborio rice
- 2.5 cups chicken broth
- 3 tbsp, divided butter
- ½ cup white wine or dry vermouth
- 1 medium shallot, minced
- 2 tbsp fresh tarragon leaves
- ½ cup heavy cream or crème fraîche
Instructions
- 1
Heat broth in a saucepan and keep it at a low simmer on a back burner.
- 2
Pat chicken breasts dry. Season generously with salt and black pepper on both sides.
- 3
Heat 1 tbsp butter in a 12-inch skillet over medium-high until foaming. Sear chicken 6–7 minutes per side until golden and internal temp hits 165°F. Transfer to a plate.
- 4
In the same skillet, melt 1 tbsp butter over medium. Add shallot and cook until softened, about 2 minutes.
- 5
Add arborio rice and stir constantly for 2 minutes until translucent at edges. Pour in wine and stir until absorbed, about 2 minutes.
- 6
Add warm broth one ladle at a time, stirring frequently. Each addition should be mostly absorbed before adding the next, ~15 minutes total. Rice should be creamy and al dente.
- 7
Slice the cooked chicken and return to skillet with risotto. Stir in cream, tarragon, remaining 1 tbsp butter, salt, and pepper. Heat until just warm, ~1 minute.
- 8
Divide risotto between bowls and top with chicken and sauce. Serve immediately.
Tools you’ll need
- 12-inch skillet
- saucepan
- wooden spoon or risotto paddle
- meat thermometer
- tongs or spatula
- ladle
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
