Lemon-Glazed Chicken with Tarragon Cream Sauce

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

Juicy chicken thighs seared to golden perfection, finished with a bright lemon-tarragon sauce that clings to the meat. This american-inspired keto (low carb, high protein) ready in about 30 minutes blends bone-in, skin-on (300g) chicken thighs, olive oil, zested and juiced (2 tbsp juice) lemon 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 420 calories and feeds 4, 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: 15 min Cook: 15 min Serves 4 American cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat chicken thighs dry with paper towels. Season evenly with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a large oven-safe skillet over medium-high heat until shimmering (about 1 minute).
  2. Step 2: Place chicken skin-side down in the skillet; cook without moving for 6-7 minutes until golden brown and skin is crisp. Flip and cook 4-5 minutes more until internal temperature reaches 165°F (74°C).
  3. Step 3: Remove chicken from skillet. Add 3 minced garlic cloves to the pan, sautéing for 30 seconds until fragrant. Stir in 1/2 cup heavy cream, 2 tbsp lemon juice, and 2 tbsp chopped tarragon, simmering for 3-4 minutes until sauce thickens slightly.
  4. Step 4: Return chicken to the skillet, spooning sauce over the top. Cook for 1 minute to reheat. Serve immediately with the sauce drizzled over the chicken.

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Frequently asked questions

How long does Lemon-Glazed Chicken with Tarragon Cream Sauce take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Lemon-Glazed Chicken with Tarragon Cream 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 Lemon-Glazed Chicken with Tarragon Cream 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 Lemon-Glazed Chicken with Tarragon Cream Sauce for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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.

Is Lemon-Glazed Chicken with Tarragon Cream Sauce low carb?

Yes — this recipe is tagged low carb, high protein based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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