Pan-Seared Chicken with White Wine and Tarragon

By AislePrompt Editorial · ·

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.

Juicy chicken breasts seared to golden perfection, then finished in a bright pan sauce with white wine and fresh tarragon. This French-inspired chicken recipe (keto), ready in about 30 minutes, pairs boneless skinless chicken breasts, olive oil, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 2, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. 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 2 French cuisine 350 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Nonstick skillets worth buying → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Pat 2 boneless skinless chicken breasts dry with paper towels and season with 1/4 tsp salt and 1/8 tsp black pepper on both sides.
  2. Step 2: Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering.
  3. Step 3: Add chicken breasts and cook for 5 minutes per side until golden brown and cooked through to 165°F.
  4. Step 4: Remove chicken from skillet and set aside.
  5. Step 5: Add 2 minced garlic cloves to the skillet and cook for 30 seconds until fragrant.
  6. Step 6: Pour in 2 tbsp white wine and 1 tsp Dijon mustard, scraping the bottom to release browned bits.
  7. Step 7: Add 1 tbsp chopped fresh tarragon and simmer for 2 minutes until sauce thickens slightly.
  8. Step 8: Return chicken to skillet and cook for 1 minute to coat with sauce.

Related recipes