One-Pan Creamy Tarragon Chicken

Ingredients

• 1 kg chicken thighs (Season well before cooking; skin-on thighs are implied by the instruction to crisp the skin.)
• 1 onion
• 5 cloves garlic (Sliced.)
• 200 ml chicken stock
• 150 g closed mushrooms
• 150 ml single cream
• 1 tsp olive oil (For cooking the chicken and vegetables.)
• 1 tbsp Dijon mustard
• 1 tbsp mixed herbs
• 3 tbsp fresh tarragon (Chopped; additional fresh tarragon is used as a garnish, but no garnish quantity is specified.)
• salt (Season well and season the sauce to taste.)
• black pepper (Season to taste.)

Steps

1. 1

   Heat a large pan over medium heat and add the olive oil. Add the chicken thighs, season well with salt and pepper, and cook for about 20 minutes, turning as needed, until the juices run clear and the skin is nicely crisp. Remove the chicken from the pan.

2. 2

   Add the onion, sliced garlic, mushrooms, and mixed herbs to the same pan. Sauté for 5–7 minutes, stirring occasionally, until the vegetables have softened.

3. 3

   Pour the chicken stock into the pan, then add the Dijon mustard and single cream. Stir thoroughly to combine the sauce.

4. 4

   Sprinkle in the chopped fresh tarragon and season the sauce to taste.

5. 5

   Return the cooked chicken to the pan and cook on low heat for 5 minutes, allowing it to warm through in the sauce.

6. 6

   Garnish with additional fresh tarragon and serve on a bed of creamy mashed potatoes.

Notes

The source specifies serving with creamy mashed potatoes but does not provide a mashed-potato recipe or quantities. It also does not specify the exact cooking temperature or pan type.

Nutrition per serving

• main
• one-pan
• chicken
• comfort food
• family dinner
• high-protein
• weeknight dinner
• stovetop