Pan-Seared Lemon Tarragon Chicken with Roasted Garlic Mushrooms

By AislePrompt Editorial · Published 2026-08-06 · Updated 2026-08-06

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.

Tender chicken breasts pan-seared with fresh lemon juice and tarragon, served alongside earthy roasted garlic mushrooms. This French-inspired chicken recipe, ready in about 30 minutes, pairs chicken breasts, fresh lemon juice, fresh tarragon leaves 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 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 350 cal/serving

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Ingredients

2 pieces (about 6 oz each) chicken breasts
2 tbsp fresh lemon juice
1 tbsp chopped fresh tarragon leaves
3 tbsp olive oil
6 whole cloves garlic cloves
8 oz baby cremini mushrooms
1 tsp salt
1/2 tsp black pepper
1 tbsp unsalted butter

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Instructions

Step 1: Pat dry 2 chicken breasts (about 6 oz each) and season both sides with 1 tsp salt and 1/2 tsp black pepper. Mix 2 tbsp fresh lemon juice with 1 tbsp chopped fresh tarragon and set aside.
Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add chicken breasts and sear for 5 minutes on one side without moving, until golden brown and edges are crispy.
Step 3: Flip chicken, add 1 tbsp unsalted butter, and spoon melted butter over the breasts while cooking for another 5 minutes, or until internal temperature reaches 165°F. Remove chicken and tent with foil.
Step 4: In the same skillet, add remaining 1 tbsp olive oil, 6 whole garlic cloves, and 8 oz baby cremini mushrooms. Roast the garlic and sauté mushrooms over medium heat for 6-8 minutes until mushrooms are browned and garlic is soft and fragrant.
Step 5: Return chicken to skillet, drizzle with reserved lemon-tarragon mixture, and cook for 1 more minute until heated through. Serve chicken topped with mushrooms and garlic.