Lemon-Tarragon Sourdough Crusted Chicken

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

Coated in a tangy sourdough crust with bright lemon and herb notes, baked to golden perfection. This mediterranean-inspired chicken (gluten-free) ready in about 43 minutes pairs (6 oz each) chicken breasts, sourdough discard, lemon juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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: 25 min Cook: 18 min Serves 4 Mediterranean cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat chicken breasts completely dry with paper towels, then season lightly with salt and pepper on both sides.
  2. Step 2: In a shallow bowl, mix sourdough discard, lemon juice, and chopped tarragon until fully combined into a paste.
  3. Step 3: Dip each chicken breast into flour, shaking off excess, then press into sourdough mixture until evenly coated on all sides.
  4. Step 4: Heat olive oil in a large oven-safe skillet over medium-high heat until shimmering. Add chicken and cook for 3 minutes per side until golden brown.
  5. Step 5: Transfer skillet to a preheated 400°F (200°C) oven and bake for 12-15 minutes until chicken reaches 165°F (74°C) internally.

Frequently asked questions

How long does Lemon-Tarragon Sourdough Crusted Chicken take to make?

Total time is about 43 minutes (25 min prep + 18 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Lemon-Tarragon Sourdough Crusted Chicken?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (6 oz each) chicken breasts from drying out.

Can I substitute ingredients in Lemon-Tarragon Sourdough Crusted Chicken?

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-Tarragon Sourdough Crusted Chicken 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-Tarragon Sourdough Crusted Chicken gluten-free?

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

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