20-Min Tarragon Cream Chicken with Broccoli
Tender chicken breast in a silky tarragon-mushroom cream sauce, served with steamed broccoli. A weeknight French-inspired dinner that tastes restaurant-quality but comes together in one pan.
- Total time
- 20 min
- Servings
- 2
- Calories
- 480
- Protein
- 42g
Ingredients
- 2 fillets (about 6 oz each) chicken breast, boneless skinless
- 6 oz mushrooms, cremini or button
- 1 tbsp fresh tarragon
- ½ cup heavy cream
- ½ cup dry white wine or chicken broth
- 8 oz broccoli florets, fresh
Instructions
- 1
Pat chicken dry and season both sides generously with salt and pepper.
- 2
Heat 2 tbsp olive oil in a 12-inch skillet over medium-high until shimmering.
- 3
Sear chicken 6–7 minutes per side without moving. Sides should be golden; transfer to a plate.
- 4
Slice mushrooms 1/4-inch thick. Add to the same skillet and cook 3 minutes until they release liquid.
- 5
Pour in wine and scrape up any browned bits. Add cream and tarragon, then stir gently.
- 6
Return chicken to the skillet and simmer 2 minutes until sauce coats the back of a spoon.
- 7
While sauce simmers, steam broccoli florets in a separate pot 4–5 minutes until tender-crisp.
- 8
Plate chicken, pour mushroom-tarragon sauce over top, and serve broccoli alongside.
Tools you’ll need
- 12-inch skillet
- pot for steaming broccoli
- wooden spoon
- tongs
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.
