One Pan Creamy Tarragon Chicken
One Pan Creamy Tarragon Chicken
Ingredients
- 1 kg chicken thighs
- 1 onion, chopped
- 5 cloves garlic, sliced
- 200 ml chicken stock
- 150 g closed mushrooms
- 150 ml single cream
- 1 teaspoon olive oil
- 1 tablespoon dijon mustard
- 1 tablespoon mixed herbs
- 3 tablespoons fresh tarragon, chopped, plus more for garnish
- as needed salt, to taste
- as needed black pepper, to taste
Instructions
- 1
Heat 1 teaspoon of olive oil in a large pan over medium-high heat.
⏱️ 1 min
- 2
Add the chicken thighs to the pan and season them well with salt and pepper.
⏱️ 2 min
- 3
Cook the chicken thighs for 20 minutes, flipping occasionally, until the juices run clear and the skin is nice and crispy.
⏱️ 20 min
- 4
Remove the cooked chicken from the pan and set aside.
⏱️ 1 min
- 5
To the same pan, add the chopped onion, sliced garlic, mushrooms, and 1 tablespoon of mixed herbs.
⏱️ 2 min
- 6
Sauté the vegetables until softened, for 5-7 minutes, stirring occasionally.
⏱️ 7 min
- 7
Once the vegetables are softened, add the chicken stock, dijon mustard, and single cream to the pan.
⏱️ 1 min
- 8
Give the mixture a good stir to combine all ingredients.
⏱️ 1 min
- 9
Sprinkle in the 3 tablespoons of chopped fresh tarragon and season the sauce to taste with salt and pepper.
⏱️ 1 min
- 10
Return the cooked chicken thighs to the pan, nestling them into the creamy sauce.
⏱️ 1 min
- 11
Cook for 5 minutes on low heat to allow the chicken to warm through and absorb the flavors of the sauce.
⏱️ 5 min
- 12
Garnish with additional fresh tarragon and serve immediately, ideally on a bed of creamy mashed potatoes.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
One Pan Creamy Tarragon Chicken
- 1 kg chicken thighs
- 1 onion, chopped
- 5 cloves garlic, sliced
- 200 ml chicken stock
- 150 g closed mushrooms
- 150 ml single cream
- 1 teaspoon olive oil
- 1 tablespoon dijon mustard
- 1 tablespoon mixed herbs
- 3 tablespoons fresh tarragon, chopped, plus more for garnish
- as needed salt, to taste
- as needed black pepper, to taste
Instructions
- 1
Heat 1 teaspoon of olive oil in a large pan over medium-high heat.
⏱️ 1 min - 2
Add the chicken thighs to the pan and season them well with salt and pepper.
⏱️ 2 min - 3
Cook the chicken thighs for 20 minutes, flipping occasionally, until the juices run clear and the skin is nice and crispy.
⏱️ 20 min - 4
Remove the cooked chicken from the pan and set aside.
⏱️ 1 min - 5
To the same pan, add the chopped onion, sliced garlic, mushrooms, and 1 tablespoon of mixed herbs.
⏱️ 2 min - 6
Sauté the vegetables until softened, for 5-7 minutes, stirring occasionally.
⏱️ 7 min - 7
Once the vegetables are softened, add the chicken stock, dijon mustard, and single cream to the pan.
⏱️ 1 min - 8
Give the mixture a good stir to combine all ingredients.
⏱️ 1 min - 9
Sprinkle in the 3 tablespoons of chopped fresh tarragon and season the sauce to taste with salt and pepper.
⏱️ 1 min - 10
Return the cooked chicken thighs to the pan, nestling them into the creamy sauce.
⏱️ 1 min - 11
Cook for 5 minutes on low heat to allow the chicken to warm through and absorb the flavors of the sauce.
⏱️ 5 min - 12
Garnish with additional fresh tarragon and serve immediately, ideally on a bed of creamy mashed potatoes.
⏱️ 1 min