Stovetop Tarragon Chicken is a flavorful and easy-to-make dish with tender and juicy chicken in a creamy tarragon sauce. The dish is made on the stovetop and is perfect for a quick and delicious weeknight dinner. The creamy sauce is infused with tarragon’s warm, anise-like flavor, which pairs perfectly with the chicken. It’s a simple but elegant dish that impresses family and friends. Tarragon Chicken can be served with rice, pasta, or vegetables to make a complete meal.
Why should you cook Stovetop Tarragon Chicken in a Dutch oven?
Stovetop Tarragon Chicken can be cooked in a Dutch oven, but there are other methods for making this dish. A Dutch oven is a heavy, deep pot typically used for slow cooking, baking, and roasting and may not be the best choice for this particular recipe.
That being said, cooking Stovetop Tarragon Chicken in a Dutch oven could have some benefits. Since a Dutch oven distributes heat evenly, it can help prevent hot spots and ensure that the chicken is cooked through and tender. Additionally, a Dutch oven with a tight-fitting lid can help retain moisture and create a more flavorful and tender chicken.
If you cook Stovetop Tarragon Chicken in a Dutch oven, use a low to medium heat setting and frequently stir to prevent sticking.
How to cook Stovetop Tarragon Chicken in a Dutch oven
Here is a recipe for making Stovetop Tarragon Chicken in a Dutch oven:
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1 tablespoon chopped fresh tarragon (or 1 tsp. dried tarragon)
- Salt and pepper to taste
- Season the chicken breasts with salt and pepper on both sides.
- In a Dutch oven over medium heat, add olive oil and butter. When the butter has melted, add the chicken breasts and cook for 4-5 minutes on each side until golden brown. Remove the chicken from the pot and set aside.
- In the same Dutch oven, add the diced onion and garlic. Cook until the onion is translucent, about 2-3 minutes.
- Add chicken broth and a wooden spoon to scrape any brown bits from the bottom of the pot. Bring the broth to a boil and let it cook until it has reduced by half.
- Add the heavy cream and tarragon and stir well. Bring the mixture to a simmer and return the chicken breasts to the pot.
- Reduce the heat to low and let the chicken cook in the sauce for 10-15 minutes until the chicken is cooked through and the sauce thickens.
- Serve the chicken with the tarragon cream sauce on top.
Cooking Stovetop Tarragon Chicken in a Dutch oven is a great way to ensure that the chicken is cooked evenly and remains moist and tender. However, be careful not to overcook the chicken, as this can cause it to become tough and dry. Enjoy!
Tips for cooking Stovetop Tarragon Chicken in a Dutch oven
Here are some suggestions for cooking Stovetop Tarragon Chicken in a Dutch oven:
- Choose the right size Dutch oven: Make sure to use a Dutch oven that is large enough to accommodate the chicken breasts without overcrowding. The chicken should be in a single layer to ensure even cooking and browning.
- Use low to medium heat: Dutch ovens are designed to retain heat, so low to medium heat is recommended. This will allow the chicken to cook evenly and avoid burning.
- Use a tight-fitting lid: A tight-fitting lid will help keep the chicken moist and tender by trapping the steam and preventing evaporation.
- Stir frequently: Stir the sauce frequently to prevent sticking and to ensure that the chicken is coated in the creamy tarragon sauce.
- Season well: Be sure to season the chicken breasts well with salt and pepper before cooking, and taste the sauce for spicing before serving.
- Let the chicken rest: After cooking, let the chicken rest for a few minutes before serving. This will allow the juices to redistribute and ensure that the chicken is moist and tende
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