Tarragon Chicken

A little French-inspired elegance for your dinner table! 🍗🌿

Sometimes I like to switch things up with a meal that feels restaurant-worthy without making dinner complicated. This chicken is a lovely choice when I’m craving something creamy and comforting but want a change from the usual flavors. 🤎

The chicken is tender and golden, coated in a silky garlic cream sauce with fresh tarragon adding a delicate, aromatic flavor. This keto-friendly tarragon chicken makes a delicious low-carb dinner that feels a little special, even on an ordinary weeknight.

Servings: 4

Ingredients

• 4 chicken breast fillets
• 1 tbsp olive oil (15 ml)
• 1 shallot, finely chopped (about 25 g)
• 3 garlic cloves, minced (about 9 g)
• 1 cup heavy cream (240 ml)
• 1 tbsp butter (14 g)
• 2 tbsp fresh tarragon, chopped (about 4 g)
• ¼ cup dry white wine (60 ml), or chicken stock
• 1 tsp salt (6 g), or to taste
• 1 tsp ground black pepper (2 g), or to taste

Directions

1. Place each chicken breast between two sheets of cling film or plastic wrap. Gently flatten with a rolling pin until the breasts are an even thickness, helping them cook more evenly.
2. Season both sides of the chicken with salt and black pepper.
3. Heat the olive oil in a large oven-safe skillet over medium-high heat. Add the chicken and sear until golden brown on both sides. Transfer to a plate and set aside; the chicken will finish cooking in the sauce and oven.
4. Pour the white wine or chicken stock into the skillet, scraping up the browned bits from the bottom of the pan.
5. Add the butter and chopped shallot. Cook until the shallot softens, then stir in the garlic and fresh tarragon. Cook for about 2 minutes, stirring frequently.
6. Pour in the heavy cream and bring the sauce to a gentle simmer. Cook until it begins to thicken slightly.
7. Return the chicken breasts to the skillet, spooning some sauce over each piece. Transfer the oven-safe skillet to a preheated oven at 400°F (200°C) and bake for about 10 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
8. Remove from the oven and serve each chicken breast with the creamy tarragon sauce spooned over the top.

MACROS

Per serving (1 chicken breast with sauce):

• Calories: 419
• Fat: 31 g
• Protein: 27 g
• Total Carbs: 6 g
• Fiber: 1 g
• Net Carbs: 5 g

Nutrition values may vary depending on the size of the chicken breasts and the ingredients used.