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Creamy Garlic Herb Chicken with Tarragon and Parmesan Recipe

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3.8 from 14 reviews

This 1-Pan Creamy Garlic Herb Chicken is a rich and flavorful dish combining tender seared chicken breasts with a luscious sauce made from garlic, shallots, fresh herbs, cream, and Parmesan. Ready in about 45 minutes, it’s a comforting and elegant meal perfect for a cozy dinner. The combination of Creole Cajun seasoning and fresh herbs creates a savory, slightly spicy flavor that complements the creamy sauce beautifully.

  • Total Time: 45 minutes
  • Yield: 4 servings

Ingredients

Chicken

  • 4 boneless, skinless chicken breasts, lightly pounded (about 2 lbs)
  • Creole Cajun Seasoning– homemade or store-bought, to taste
  • 2 tablespoons olive oil
  • 1 tablespoon unsalted butter

Sauce

  • 1 shallot, finely diced
  • 10 cloves of garlic
  • 1 cup chicken stock or broth
  • 1 tablespoon fresh-squeezed lemon juice
  • ½ teaspoon garlic powder
  • ½ teaspoon red pepper flakes – optional
  • 1 tablespoon dijon mustard, smooth or whole grain
  • 1 cup heavy whipping cream
  • 1 tablespoon roughly chopped fresh tarragon, plus more for garnish
  • 1 tablespoon finely chopped fresh parsley
  • ⅓ cup fresh-grated parmesan cheese

Instructions

  1. Season the chicken: Pat the chicken breasts dry thoroughly with paper towels. Sprinkle them generously with Creole Cajun seasoning and massage the seasoning into the meat to ensure an even coating. Set aside to let the flavors meld.
  2. Sear the chicken: Heat the olive oil in a large skillet over medium-high heat until hot. Add the chicken breasts and sauté for 4-6 minutes per side, until each side is golden brown. If your pan is small, cook the chicken in batches. The chicken will not be fully cooked at this stage. Remove and set aside on a clean plate.
  3. Sauté shallots and garlic: Reduce heat to medium-low and add butter to the pan. When melted, add diced shallots and whole garlic cloves. Sauté for about 3-4 minutes until shallots turn translucent and garlic cloves become golden and lightly caramelized.
  4. Create the sauce base: Pour in the chicken stock or broth, fresh lemon juice, garlic powder, and optional red pepper flakes. Stir in the Dijon mustard, scraping up any flavorful bits from the pan’s bottom. Let the mixture simmer for 2-3 minutes until it slightly reduces and thickens.
  5. Add cream and herbs: Stir in the heavy cream, chopped tarragon, and parsley. Bring the mixture to a boil then reduce the heat back to medium-low to maintain a gentle simmer.
  6. Finish the sauce and cook chicken through: Sprinkle in the grated Parmesan cheese and stir until melted and fully incorporated into the sauce. Return the chicken breasts and any accumulated juices to the skillet. Spoon sauce over the chicken and simmer gently for 5-7 minutes until the chicken is cooked through (internal temperature reaching 165°F).
  7. Adjust seasoning and serve: Taste the sauce and adjust seasoning with additional Creole Cajun seasoning if desired. Remove from heat and garnish with extra fresh tarragon. Serve immediately alongside preferred sides such as mashed potatoes and green beans. Enjoy!

Notes

  • You can substitute tarragon with fresh thyme or rosemary if preferred.
  • Use heavy cream for the best sauce texture, but half-and-half can be used for a lighter version.
  • Ensure the chicken is not overcrowded in the pan while searing to get a good golden crust.
  • Adjust red pepper flakes amount based on your tolerance for heat or omit completely for a milder sauce.
  • This recipe pairs wonderfully with mashed potatoes, rice, or steamed vegetables.
  • Author: Maya
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American

Find it online: https://recipeteach.com/creamy-garlic-herb-chicken-with-tarragon-and-parmesan-recipe/