Chicken Tarragon Recipe

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Chicken Tarragon Recipe
Chicken Tarragon Recipe photo by Taste of Home
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Chicken Tarragon Recipe

Read Reviews
3.5 3 3
Publisher Photo
This easy-to-fix entree combines moist chicken breasts with zucchini, carrots and mushrooms. "I love tarragon, so I make this dish often," says Ruth Peterson of Jenison, Michigan.
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. Bake: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. Bake: 30 min.

Ingredients

  • 4 boneless skinless chicken breast halves
  • 1/2 teaspoon paprika
  • 1/3 cup butter, divided
  • 2 medium zucchini, julienned
  • 4 small carrots, julienned
  • 4 large mushrooms, sliced
  • 2 tablespoons minced fresh tarragon or 2 teaspoons dried tarragon
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper

Directions

Sprinkle chicken with paprika. In a large skillet, brown chicken in 2 teaspoons butter. Place the vegetables in a greased 13-in. x 9-in. baking dish. Top with chicken.
Melt the remaining butter; stir in the tarragon, lemon juice, salt and pepper. Pour over chicken and vegetables. Cover and bake at 350° for 30-35 minutes or until chicken juices run clear and vegetables are tender. Yield: 4 servings.
Originally published as Chicken Tarragon in Taste of Home June/July 2003, p13

Nutritional Facts

1 each: 300 calories, 18g fat (10g saturated fat), 103mg cholesterol, 525mg sodium, 10g carbohydrate (5g sugars, 3g fiber), 26g protein.

  • 4 boneless skinless chicken breast halves
  • 1/2 teaspoon paprika
  • 1/3 cup butter, divided
  • 2 medium zucchini, julienned
  • 4 small carrots, julienned
  • 4 large mushrooms, sliced
  • 2 tablespoons minced fresh tarragon or 2 teaspoons dried tarragon
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  1. Sprinkle chicken with paprika. In a large skillet, brown chicken in 2 teaspoons butter. Place the vegetables in a greased 13-in. x 9-in. baking dish. Top with chicken.
  2. Melt the remaining butter; stir in the tarragon, lemon juice, salt and pepper. Pour over chicken and vegetables. Cover and bake at 350° for 30-35 minutes or until chicken juices run clear and vegetables are tender. Yield: 4 servings.
Originally published as Chicken Tarragon in Taste of Home June/July 2003, p13

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Mama24kiddos User ID: 6775374 63501
Reviewed Sep. 12, 2012

"The chicken was dry I should have used parchment paper and put the chicken mixed in with the veggies. It would have been good if my chicken wasn't so dried out."

MY REVIEW
Notty User ID: 3166873 205571
Reviewed Jun. 24, 2010

"I actually cut up the chicken into pieces before putting it on the veggies........turned out awesome!"

MY REVIEW
hgalish User ID: 2382769 87497
Reviewed Sep. 16, 2009

"My husband liked the vegetables the best - and he doesn't even like zucchini! The chicken stays really moist and is a great way to include veggies in the meal. It's great if you're tired of the same side veggie dishes."

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