Tarragon Chicken with Vegetables
An easy-to-make skillet chicken dinner that boasts lots of vegetables and a fresh lemon tarragon sauce. Serve it with couscous, rice, or noodles.
Servings: 4
Ingredients
- 2 tablespoons olive oil, divided (or any mild-flavored oil)
- 1 ½ lbs. boneless skinless chicken thighs, trimmed and cut into 1 inch pieces
- ¾ teaspoon kosher salt, divided
- ½ teaspoon ground black pepper, divided
- 16 oz. white mushrooms, sliced
- 2 cups sliced onion, cut into ¼ inch quarter moons (1 large onion)
- 1 cup sliced carrots, cut into ¼ inch slices (3 medium carrots)
- 2 cloves garlic, minced
- 2 teaspoons chopped fresh tarragon, more for garnish
- 3 tablespoons all-purpose flour
- 1 ½ cups low-sodium chicken broth
- 1 cup frozen peas
- 1 teaspoon lemon juice
- 1 cup dry couscous, cooked according to package directions (see note)
Instructions
- Heat 1 tablespoon oil in a large sauté pan over medium heat. Pat cubed chicken dry and sprinkle with ¼ teaspoon each salt and pepper. Add the chicken to the pan and cook until lightly browned on both sides, 6 to 8 minutes total. Chicken doesn’t need to be cooked through. Transfer to a clean plate.2 tablespoons olive oil, divided, 1 ½ lbs. boneless skinless chicken thighs, trimmed and cut into 1 inch pieces, ¾ teaspoon kosher salt, divided, ½ teaspoon ground black pepper, divided
- 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.16 oz. white mushrooms, sliced
- Stir in onion and carrots; cook, stirring occasionally, until vegetables are starting to soften, about 4 minutes.2 cups sliced onion, cut into ¼ inch quarter moons, 1 cup sliced carrots, cut into ¼ inch slices
- Stir in garlic and tarragon; cook until fragrant, about 1 minute. Sprinkle the mixture with flour and cook, stirring, for 1 minute.2 cloves garlic, minced, 3 tablespoons all-purpose flour, 2 teaspoons chopped fresh tarragon, more for garnish
- Add broth slowly, increase heat to high and bring to a simmer. Adjust heat to maintain a low simmer. Return the chicken and any accumulated juices, cover and cook about 10 minutes.1 ½ cups low-sodium chicken broth
- Uncover and cook 5 minutes more.
- Add peas and lemon juice to the pan and cook, uncovered, until the peas are heated through, about 2 minutes.1 cup frozen peas, 1 teaspoon lemon juice
- Serve with prepared couscous, or another side of your choice.1 cup dry couscous, cooked according to package directions
Video
Notes
- Serving options: I like to serve this meal with couscous, which only takes 5 minutes to make. Other options are rice, noodles, quinoa, or simply serve tarragon chicken as a stand-alone dish. Nutrition information includes couscous.
- Storage & reheating: Store leftovers in the fridge in a tightly covered container for up to 3 days. If you'd like to keep it longer, store in the freezer for up to one month. For best results, thaw in the refrigerator overnight before reheating. Reheat in a skillet or saucepan on the stove, or reheat in the microwave in 30-second increments until heated through.
- Leftovers? Add additional broth to leftover chicken and vegetables to make an easy and delicious soup. Heat broth, chicken, and vegetables in a saucepan until nice and hot. Stir in cooked noodles, if desired, or serve with homemade croutons.
Nutrition
Serving: -4g | Calories: 567kcal | Carbohydrates: 60g | Protein: 48g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.03g | Cholesterol: 162mg | Sodium: 652mg | Potassium: 1280mg | Fiber: 8g | Sugar: 9g | Vitamin A: 5709IU | Vitamin C: 26mg | Calcium: 87mg | Iron: 4mg
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