Sautéed Chicken with Tarragon and Lemon Butter Sauce

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

Tender chicken breasts cooked in a fragrant lemon butter sauce with fresh tarragon for a bright and savory finish. This french-inspired chicken ready in about 30 minutes blends unsalted butter, olive oil, fresh tarragon leaves, chopped 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 320 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: 20 min Serves 4 French cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat dry 4 boneless skinless chicken breasts (6 oz each) and season both sides with 1 tsp salt and 1/2 tsp black pepper.
  2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the chicken breasts and sauté for 5-6 minutes per side until golden brown and cooked through, reaching an internal temperature of 165°F. Remove chicken and set aside.
  3. Step 3: Reduce heat to medium and add 4 tbsp unsalted butter to the skillet. Once melted, add 3 minced garlic cloves and sauté for 30 seconds until fragrant but not browned.
  4. Step 4: Pour in 1/2 cup chicken broth and 3 tbsp fresh lemon juice, stirring to deglaze the pan and scrape up browned bits. Cook for 3 minutes until the sauce reduces slightly.
  5. Step 5: Stir in 2 tbsp chopped fresh tarragon leaves and simmer for another minute until the sauce thickens and coats the back of a spoon.
  6. Step 6: Return the chicken breasts to the skillet and spoon the lemon tarragon butter sauce over them. Cook for 1-2 more minutes to reheat and absorb flavors. Serve immediately.

Frequently asked questions

How long does Sautéed Chicken with Tarragon and Lemon Butter Sauce take to make?

Total time is about 30 minutes (10 min prep + 20 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Sautéed Chicken with Tarragon and Lemon Butter 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 Sautéed Chicken with Tarragon and Lemon Butter 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 Sautéed Chicken with Tarragon and Lemon Butter 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 Sautéed Chicken with Tarragon and Lemon Butter 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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