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Tarragon Skillet Chicken

Total Time

Prep/Total Time: 25 min.


4 servings

Broilers are the leading farm product in our state, so chicken is a staple on many dinner tables here. I've prepared this recipe several times and it always gets rave reviews.


  • 1-1/2 pounds boneless skinless chicken breast halves
  • Salt and pepper to taste
  • 1 teaspoon lemon-pepper seasoning
  • 1/4 cup butter, cubed
  • 2 tablespoons minced green onions
  • 1 cup heavy whipping cream
  • 2 tablespoons lemon juice
  • 1 teaspoon dried tarragon
  • Hot cooked rice


  1. Pound chicken to 1/4-in. thickness; cut each half into three pieces. Season with salt, pepper and lemon-pepper. In a large skillet, saute a third of the chicken at a time in butter until browned and no longer pink. Remove and keep warm.
  2. In the same skillet, saute onions until tender. Add the cream, lemon juice and tarragon; bring to a boil. Cook and stir 5-6 minutes or until thickened. Serve with chicken and rice.

Nutrition Facts

1-1/2 cups: 493 calories, 37g fat (22g saturated fat), 206mg cholesterol, 336mg sodium, 3g carbohydrate (2g sugars, 0 fiber), 36g protein.

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