Crisp Pan-Seared Chicken with Lemon-Tarragon Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy pan-seared chicken breasts finished with a bright and tangy lemon-tarragon sauce that balances sour citrus notes with fresh herbs. This french-inspired chicken ready in about 30 minutes blends Salt, Black pepper, Olive oil into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 350 calories and feeds 2, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 20 min Serves 2 French cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat 2 chicken breasts dry and season evenly with 1 tsp salt and 1/2 tsp black pepper on both sides.
  2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering, then place chicken breasts skin-side down and cook for 6-7 minutes without moving, until skin is golden and crisp.
  3. Step 3: Flip the chicken and cook an additional 5-6 minutes until internal temperature reaches 165°F; transfer chicken to a plate and tent with foil to rest.
  4. Step 4: Reduce heat to medium and add 2 tbsp finely chopped shallots to the skillet, sautéing for 1-2 minutes until fragrant and translucent.
  5. Step 5: Pour in 3 tbsp fresh lemon juice and 1/2 cup chicken broth, scraping any browned bits off the pan bottom; simmer for 3-4 minutes until sauce reduces slightly.
  6. Step 6: Stir in 1 tbsp butter and 2 tbsp chopped fresh tarragon leaves until butter melts and sauce thickens to coat the back of a spoon.
  7. Step 7: Return chicken to the pan briefly to warm in the sauce, then serve with sauce spooned over.

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Frequently asked questions

How long does Crisp Pan-Seared Chicken with Lemon-Tarragon Sauce take to make?

Total time is about 30 minutes (10 min prep + 20 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Crisp Pan-Seared Chicken with Lemon-Tarragon Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Crisp Pan-Seared Chicken with Lemon-Tarragon Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Crisp Pan-Seared Chicken with Lemon-Tarragon Sauce for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Crisp Pan-Seared Chicken with Lemon-Tarragon Sauce?

French chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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