Pan-Seared Chicken with Roasted Garlic and Tarragon Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Juicy chicken breasts pan-seared to golden perfection, served with a fragrant roasted garlic and fresh tarragon cream sauce. This french-inspired chicken ready in about 45 minutes blends olive oil, salt, black pepper 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 410 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: 10 min Cook: 35 min Serves 4 French cuisine 410 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 375°F. Toss 6 peeled whole garlic cloves with 1 tbsp olive oil and a pinch of salt, spread on a foil-lined baking sheet, and roast for 20 minutes until golden and soft.
  2. Step 2: While garlic roasts, pat dry 4 boneless skinless chicken breasts and season both sides with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat.
  3. Step 3: Add the chicken breasts to the skillet and sear for 5-6 minutes per side until golden brown and cooked through (internal temp 165°F). Remove chicken and set aside, keeping warm.
  4. Step 4: Reduce heat to medium, add 2 tbsp unsalted butter to the skillet, then stir in 1/2 cup chicken broth scraping up browned bits, and cook for 2 minutes until slightly reduced.
  5. Step 5: Add the roasted garlic cloves and 1 cup heavy cream, simmer gently for 4-5 minutes until sauce thickens and coats the back of a spoon.
  6. Step 6: Stir in 2 tbsp chopped fresh tarragon leaves, season sauce with salt and pepper to taste, then spoon over the chicken breasts before serving.

Equipment for this recipe

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Frequently asked questions

How long does Pan-Seared Chicken with Roasted Garlic and Tarragon Sauce take to make?

Total time is about 45 minutes (10 min prep + 35 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Pan-Seared Chicken with Roasted Garlic and 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 Pan-Seared Chicken with Roasted Garlic and 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 Pan-Seared Chicken with Roasted Garlic and Tarragon 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.

What goes well with Pan-Seared Chicken with Roasted Garlic and 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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