Pan-Seared Chicken with Tarragon Cream Sauce

By AislePrompt Editorial · Published 2026-08-01 · Updated 2026-08-01

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Pan-seared to golden perfection and served with a silky tarragon cream sauce that adds a fragrant herbal touch. This French-inspired chicken recipe, ready in about 30 minutes, pairs boneless skinless chicken breasts, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 2, 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: 10 min Cook: 20 min Serves 2 French cuisine 420 cal/serving

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Ingredients

2 (6 oz each) boneless skinless chicken breasts
1 tsp salt
1/2 tsp black pepper
2 tbsp olive oil
2 tbsp unsalted butter
2 tbsp shallots, finely chopped
1/3 cup dry white wine
1/2 cup heavy cream
1 tbsp fresh tarragon leaves, chopped
1 tsp lemon juice

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Instructions

Step 1: Pat 2 boneless skinless chicken breasts dry 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 until shimmering. Add the chicken and cook for 5-6 minutes per side until golden brown and cooked through, reaching an internal temperature of 165°F. Remove chicken and set aside to rest.
Step 2: Reduce heat to medium and add 2 tbsp unsalted butter to the same skillet. When melted, add 2 tbsp finely chopped shallots and sauté for 2 minutes until softened and fragrant.
Step 3: Pour in 1/3 cup dry white wine to deglaze the pan, scraping up browned bits, and simmer for 2-3 minutes until reduced by half.
Step 4: Stir in 1/2 cup heavy cream and 1 tbsp chopped fresh tarragon leaves, simmer gently for 3 minutes until the sauce thickens slightly.
Step 5: Finish the sauce with 1 tsp lemon juice, adjust seasoning with salt and pepper, then return the chicken to the pan to coat with sauce before serving.