Lighter Creamy Tarragon Chicken Recipe
Introduction
This lighter creamy tarragon chicken is a fresh and flavorful dish that balances tender chicken breasts with a tangy, herb-infused sauce. Made with Greek yogurt and fresh herbs, it’s a healthier take on a classic creamy chicken recipe.
Ingredients
- 4 boneless, skinless chicken breasts (approximately 5.3 oz each)
- 1 small shallot, finely chopped
- 2 cloves garlic, minced
- ½ cup low-fat Greek yogurt
- ½ cup low-sodium chicken broth
- 2 teaspoons Dijon mustard
- 2 tablespoons fresh tarragon, chopped (or 2 teaspoons dried)
- 1 tablespoon fresh parsley, chopped (optional)
- 1 tablespoon lemon juice
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 2 teaspoons olive oil
Instructions
- Step 1: Pat the chicken breasts dry and season both sides with salt and black pepper.
- Step 2: Heat olive oil in a large non-stick skillet over medium-high heat. Add the chicken breasts and cook for 5 to 6 minutes per side until golden and cooked through. Remove the chicken and cover loosely with foil.
- Step 3: Lower the heat to medium. Add the chopped shallot to the skillet and sauté for 1 to 2 minutes until softened. Add the minced garlic and cook for 30 seconds.
- Step 4: Pour in the chicken broth, scraping up any browned bits from the skillet. Let it simmer for 2 minutes.
- Step 5: Reduce the heat to low. Whisk in the Dijon mustard, Greek yogurt, lemon juice, and half of the chopped tarragon. Stir gently until the sauce is smooth and warmed through, being careful not to let it boil.
- Step 6: Return the chicken to the skillet, spoon the sauce over it, and simmer for 2 to 3 minutes to heat through.
- Step 7: Sprinkle the remaining tarragon and optional parsley on top before serving.
Tips & Variations
- For extra flavor, marinate the chicken in lemon juice and a pinch of salt for 15 minutes before cooking.
- Use Greek yogurt to keep the sauce creamy yet lighter than cream or sour cream.
- If fresh tarragon isn’t available, dried tarragon works well—just use less as it’s more concentrated.
- Serve with steamed vegetables or a light salad for a balanced meal.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to prevent the yogurt sauce from curdling, stirring occasionally until warmed through.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use chicken thighs instead of breasts?
Yes, boneless skinless chicken thighs can be used. They may take slightly longer to cook and offer a richer flavor and juicier texture.
How can I prevent the yogurt sauce from curdling?
Heat the sauce gently over low heat and avoid boiling after adding the yogurt. Stir continuously and remove from heat once warm.
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Lighter Creamy Tarragon Chicken Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Low Fat
Description
This Lighter Creamy Tarragon Chicken recipe features tender, pan-seared chicken breasts served in a luscious yet light sauce made with low-fat Greek yogurt, Dijon mustard, and fresh tarragon. Perfect for a healthy and flavorful weeknight dinner, this dish combines aromatic shallots, garlic, and a hint of lemon for a bright, satisfying meal.
Ingredients
Chicken
- 4 boneless, skinless chicken breasts (approximately 5.3 oz each)
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 2 teaspoons olive oil
Sauce
- 1 small shallot, finely chopped
- 2 cloves garlic, minced
- ½ cup low-fat Greek yogurt
- ½ cup low-sodium chicken broth
- 2 teaspoons Dijon mustard
- 1 tablespoon lemon juice
- 2 tablespoons fresh tarragon, chopped (or 2 teaspoons dried)
- 1 tablespoon fresh parsley, chopped (optional)
Instructions
- Prepare Chicken: Pat chicken breasts dry with paper towels and season both sides evenly with salt and freshly ground black pepper to enhance flavor.
- Sear Chicken: Heat olive oil in a large non-stick skillet over medium-high heat. Add the chicken breasts and cook for 5 to 6 minutes on each side until they develop a golden-brown crust and are cooked through. Remove the chicken from the skillet, cover loosely with foil, and set aside to keep warm.
- Sauté Aromatics: Lower the heat to medium. Add the finely chopped shallot to the same skillet and sauté for 1 to 2 minutes until softened and translucent. Add the minced garlic and cook for an additional 30 seconds, stirring constantly to prevent burning.
- Deglaze Pan: Pour in the low-sodium chicken broth while scraping the browned bits off the bottom of the skillet with a wooden spoon to incorporate all the flavorful residue. Let it simmer for 2 minutes to reduce slightly.
- Add Sauce Ingredients: Reduce the heat to low. Whisk in the Dijon mustard, low-fat Greek yogurt, lemon juice, and half of the chopped fresh tarragon. Stir gently until the sauce is smooth and evenly warmed, ensuring it does not boil to prevent yogurt from curdling.
- Combine Chicken and Sauce: Return the seared chicken breasts to the skillet, coating them thoroughly with the creamy tarragon sauce. Allow to simmer together for 2 to 3 minutes so the chicken absorbs the sauce flavors and is heated through.
- Garnish and Serve: Sprinkle the remaining chopped tarragon and fresh parsley over the top just before serving for a burst of fresh herbal aroma and attractive presentation.
Notes
- Use low-fat Greek yogurt to keep the sauce creamy yet light without adding excess fat.
- Do not let the sauce boil after adding yogurt to avoid curdling.
- Fresh tarragon is preferred for best flavor, but dried tarragon can be substituted if necessary.
- Chicken breasts can be substituted with boneless, skinless thighs if preferred, adjusting cooking time accordingly.
- This dish pairs well with steamed vegetables, quinoa, or brown rice for a balanced meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Keywords: tarragon chicken, creamy chicken recipe, healthy chicken dinner, low-fat chicken, Greek yogurt sauce
