Creamy Tarragon Chicken & Risotto

Step 1

Heat broth in a saucepan and keep it at a low simmer on a back burner.

Step 2

Pat chicken breasts dry. Season generously with salt and black pepper on both sides.

Step 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.

Step 4

In the same skillet, melt 1 tbsp butter over medium. Add shallot and cook until softened, about 2 minutes.

Step 5

Add arborio rice and stir constantly for 2 minutes until translucent at edges. Pour in wine and stir until absorbed, about 2 minutes.

Step 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.

Step 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.

Step 8

Divide risotto between bowls and top with chicken and sauce. Serve immediately.