Tarragon Chicken With Vegetables

It’s easy to make!

"This skillet meal is one of my favorite dinners. The light sauce pulls everything together and it’s so yummy with the distinctive anise flavor of tarragon and bright lemon. It feels a little fancy."

• Grapeseed, olive, or avocado oil, divided • Boneless skinless chicken thighs  • Kosher salt, divided • Ground black pepper, divided • White mushrooms, sliced • Sliced onion • Sliced carrots  • Cloves garlic, minced


This chicken recipe is hearty and easy to make. Everything except the couscous is prepared in one pan.

Why you’ll love it

An easy-to-make skillet chicken dinner that boasts lots of vegetables and a fresh lemon tarragon sauce, served with couscous. A nice weeknight dinner but good enough for guests, too.

Heat 1 tablespoon oil in a large sauté pan over medium heat. Pat chicken dry and sprinkle with ¼ teaspoon each salt and pepper.


If necessary, add another tablespoon of oil to pan. Add mushrooms, ½ teaspoon salt, and ¼ teaspoon pepper; cook, stirring occasionally, until lightly browned, 4 to 6 minutes.


Stir in onion and carrots; cook, stirring occasionally, until vegetables are starting to soften, about 4 minutes.


Stir in garlic and tarragon; cook until fragrant, about 1 minute. Sprinkle the mixture with flour and cook, stirring, for 1 minute.


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