20-Min Tarragon Chicken with Roasted Veggies
Creamy tarragon pan sauce with tender chicken thighs, served alongside crispy roasted potatoes and steamed broccoli, carrots, and lemon. Ready in under 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 520
- Protein
- 38g
Ingredients
- 4 pieces boneless, skinless chicken thighs
- 1 tbsp fresh tarragon, chopped
- ½ cup sour cream or crème fraîche
- ½ cup dry white wine
- ¼ cup chicken broth
- 12 oz potato wedges, precut or fresh
- 8 oz fresh broccoli florets
- 8 oz carrots, cut into sticks, plus lemon wedges for serving
Instructions
- 1
Pat chicken thighs dry. Season both sides generously with salt and black pepper.
- 2
Heat 2 tbsp olive oil in a large skillet over medium-high until shimmering, about 90 seconds.
- 3
Sear chicken 4 minutes per side without moving until golden. Transfer to a plate.
- 4
Pour wine into the skillet, scraping up browned bits. Add broth and bring to a simmer, ~1 minute.
- 5
Stir in tarragon and sour cream until smooth. Return chicken to the pan and simmer until cooked through, 4–5 minutes.
- 6
While the sauce finishes, steam broccoli and carrots for 4 minutes. Serve chicken with sauce, roasted potato wedges, steamed vegetables, and lemon wedges.
Tools you’ll need
- large skillet, 12-inch
- plate
- wooden spoon
- steamer basket or small pot with steaming insert
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